Cuban Tamales
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
2 hrs
-
Servings
10 servings
-
Course
Main Course
-
Cuisine
Cuban
Cuban Tamales
Description
This Cuban Tamales recipe starts with braised pork cooked in olive oil alongside aromatic vegetables such as onions, red bell peppers, and garlic, all simmered with tomato sauce to infuse flavor into the meat. The result is a tender, savory filling with a balanced richness and slight acidity from the tomato.
The masa dough is prepared by blending fresh or frozen corn kernels with butter until thick, then mixing in masa flour and chicken broth to form a smooth mixture seasoned to taste. The combination produces a soft, slightly grainy dough that complements the pork filling.
Each tamale is formed by layering this dough and filling inside doubled corn husks for stability, then steamed to cook the masa dough thoroughly and meld the flavors. These tamales can be served as a hearty main course and highlight traditional Cuban ingredients and cooking techniques.
Ingredients
- 1 1/2 lb pork cubed into small pieces, braised
- 1/4 cup olive oil fir frying
- 1 onion finely chopped, large
- 1 red bell pepper chopped, large
- 5 garlic minced, cloves
- 1 tomato sauce 8 oz, small can
- salt to taste
- black pepper to taste
- 3 cups cornmeal fresh or frozen, ground corn
- 3/4 cup lard or butter
- 2 1/2 cups masa flour
- 2 1/2 cups chicken broth
- 24 to 32 corn husk
- water
Instructions
- Add the olive oil to an appropriately sized skillet pan and fry the meat so it releases it juices and fat.
- Fry the onion in the pork fat along with the red pepper, stirring often so they absorb the flavors and soften on all sides.
- When the onion becomes translucent, add the crushed garlic and fry on medium heat for another 2 minutes.
- Now stir in the tomato sauce and cook gently for 10 minutes, until the meat cooks through. Season to taste with salt and pepper.
- Meanwhile add the corn kernels along with the butter in a food processor and blend to a thick consistency.
- Combine the crushed corn with the masa flour in a separate bowl and mix. Pour in the chicken broth and gently incorporate into the mixture. Season to you taste.
- Finally mix in the meat along with the masa mixture and stir until well-mixed.
- It's time to assemble the tamale now. We recommend using 2 corn husks per piece of tamale for a secure hold. Fold them the usual way and place them in a large pot and fill halfway up with water (you can also use a steamer if you have one at your disposal).
- Cook your delicious Cuban Tamales for about 1 - 1½ hours until you insert a fork into them and it comes out clean.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
