Cuban Tamales Recipes

CUBAN TAMALES

Cuban Tamales image

Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.

Provided by My Food and Family

Categories Mexican Dinner

Time 1h45m

Yield 10 servings

Number Of Ingredients 11

Ingredients

30 corn husks
2 cups frozen corn, thawed
2 cups masa harina
1/4 cup butter, melted
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. sofrito sauce base (recaíto)
1 green pepper, chopped
1 pork loin (1/2 lb.), finely chopped
1 Tbsp. ground cumin
4 cloves garlic

Steps:

Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 8 g

CUBAN TAMALES

Cuban Tamales image

A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.

Provided by mirelys

Categories World Cuisine Recipes Latin American Caribbean

Time 6h40m

Yield 14

Number Of Ingredients 22

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

Steps:

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 Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g

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