Cuban Tamales

May 21, 2023May 21, 20230 1
Cuban Tamales for a delicious and hearty meal
in Main

Prep

45 min

Cook

2 h 45 min

Ready In

3 h 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup olive oil , divided
1 1/2 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 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 yellow onion , diced
1 small green bell pepper , chopped
1/2 cup pimento-stuffed green olives
4 cups frozen corn , thawed
1 1/2 cups masa harina
2 tablespoons white sugar
1 tablespoon white vinegar
1 teaspoon salt , or to taste
1 package dried corn husks , soaked in warm water
kitchen twine , cut into 12-inch lengths

Nutrision Information

Servings Per Recipe
12
Calories
302
Sugar
5g
Fat
13g
Tamales are a staple in Cuban cuisine, and Cuban Tamales are a variation of this classic dish. They are typically made using marinated pork, corn dough, and wrapped in corn husks. Cuban Tamales offer a unique blend of flavors and are perfect for a hearty meal. The slow cooking process allows the flavors to meld together, creating a delicious and smoky flavor. The corn husks that wrap the tamales keep them moist while cooking and allow the flavors to penetrate. One of the most significant benefits of making Cuban Tamales is that they make a large batch, so you can feed a crowd with only one recipe.

Instructions

1.In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2.Add the pork and brown for about 5 minutes, stirring occasionally.
3.Pour in 1/2 cup of wine, 1 cup of water, and half of the minced garlic and tomato paste.
4.Add the bay leaves, cumin, oregano, and black pepper. Simmer for about 1 hour until tender.
5.Remove the pork from the pot and let it cool. Shred into small pieces and set aside.
6.In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and bell pepper and saute for about 5 minutes, stirring frequently.
7.Mix in the remaining garlic and tomato paste, olives, corn, and shredded pork. Stir well to combine.
8.In a large bowl, mix masa harina, sugar, vinegar and salt with 1 1/2 cups of water until it becomes a dough of the consistency of hummus.
9.Spread the dough over 12 corn husks. Reserve some to reinforce later.
10.Fill each tamale with 2-3 tablespoons of the meat mixture.
11.Carefully fold the sides of the husk towards the center, creating a sealed envelope. Use the reserved husks for additional support.
12.Fold the bottom of the husk inwards and tie the top of the tamale using kitchen twine.
13.Place the tamales in a steamer basket, cover with a lid, and steam for 1 hour 30 minutes to 2 hours, adding more water if necessary. Make sure they're firm and fully cooked. Let them rest for 15 minutes before serving.

PROS

Cuban Tamales are packed with flavor and protein, making them a filling and satisfying meal.
They are perfect for pleasing a crowd or family dinner and can be a great option for meal prep as they store well.

CONS

The tamale preparation can be time-consuming, so it’s not ideal for a quick weeknight meal.
Also, the recipe involves using quite a few ingredients, which can get a bit costly.

HEALTH & BENEFITS

Cuban Tamales are high in protein, making them a great option for people looking to increase their protein intake. They are also packed with fiber due to the inclusion of corn in the recipe. Steaming the tamales instead of frying them reduces their fat content and makes this a healthier option. The corn husks used in this recipe are a great source of antioxidants and minerals.

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