Cuban Tamales Recipe

Cuban tamales are a beloved dish that has been enjoyed for generations in Cuban households. These delicious and savory treats are made with corn masa dough, filled with a flavorful mixture of meat, vegetables, and spices, and then wrapped in corn husks and steamed until tender. The result is a delectable, slightly sweet, and aromatic tamale that is perfect for any occasion.

Making Cuban tamales is a labor of love, but the end result is well worth the effort. The process of making tamales ...

Making Cuban tamales is a labor of love, but the end result is well worth the effort. The process of making tamales can be a collaborative and communal experience, with family and friends coming together to prepare and enjoy this traditional dish. From soaking the corn husks and preparing the filling to wrapping and steaming the tamales, every step in the process is an integral part of the tradition and culture surrounding this beloved dish.

The filling for Cuban tamales can vary, but it typically includes a combination of pork, beef, or chicken, as well as olives, raisins, and a flavorful blend of spices such as cumin, garlic, and oregano. The meat is typically simmered until tender and then shredded or finely chopped before being mixed with the other ingredients to create a rich and flavorful filling.

The corn masa dough for tamales is made from ground corn, lard, and a touch of salt and sugar, which gives the tamales a slightly sweet and savory flavor that is unique to this dish. The dough is spread onto the soaked corn husks and then filled with a generous spoonful of the meat mixture before being tightly wrapped into a neat package.

Once the tamales are assembled, they are steamed until the corn masa dough is cooked and the filling is heated through, resulting in a tender and aromatic tamale that is bursting with flavor. Whether enjoyed as a snack, appetizer, or main course, Cuban tamales are a delicious and satisfying dish that is sure to impress and delight anyone who tries them. With their rich flavors and comforting textures, these tamales are a beloved staple of Cuban cuisine that is sure to become a favorite in your own home.

Ingredients

¼ cup olive oil, divided
1 ½ pounds boneless country-style pork ribs, cut into small pieces
1 cup dry white wine, divided
2 cups water
10 cloves garlic, minced, divided
2 tablespoons tomato paste, divided
2 cubes beef bouillon (such as Knorr®)
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 links Spanish chorizo sausage (such as Goya®), thinly sliced
1 yellow onion, diced
1 small green bell pepper, chopped
½ cup pimento-stuffed green olives
4 cups frozen corn, thawed
1 ½ cups masa harina
2 tablespoons white sugar
1 tablespoon white vinegar
1 teaspoon salt, or to taste
1 (8 ounce) package dried corn husks, soaked in warm water
kitchen twine, cut into 12-inch lengths

Information

Prep Time: 1 hr 30 mins
Cook Time: 2 hrs 10 mins
Additional Time: 3 hrs
Total Time: 6 hrs 40 mins
Servings: 14
Yield: 28 tamales

Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.

Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.

Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.

Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.

Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.

Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.

Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.

Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

Nutrition

284 cal.

Total Fat: 15g
Saturated Fat: 4g
Cholesterol: 33mg
Sodium: 604mg
Total Carbohydrate: 24g
Dietary Fiber: 3g
Total Sugars: 4g
Protein: 11g
Vitamin C: 10mg
Calcium: 48mg
Iron: 2mg
Potassium: 316mg

How to Make Cuban Tamales - A Step-by-Step Guide

Ingredients

Information

Nutrition

284 cal.

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