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Cuban Tamales

Cuban Tamales

Cost $20, save $25

  • 130 Min
  • 14 Servings
  • $20

INGREDIENTS

  • Meat

    • 1 ½ pounds boneless country-style pork ribs, cut into small pieces
    • 2 links Spanish chorizo sausage (such as Goya®), thinly sliced

  • Liquids and fats

    • ¼ cup olive oil, divided
    • 1 cup dry white wine, divided
    • 💧 2 cups water

  • Spices and seasonings

    • 🧄 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 tablespoons white sugar
    • 1 tablespoon white vinegar
    • 🧂 1 teaspoon salt, or to taste

  • Vegetables

    • 🧅 1 yellow onion, diced
    • 1 small green bell pepper, chopped
    • ½ cup pimento-stuffed green olives

  • Corn and masa

    • 🌽 4 cups frozen corn, thawed
    • 1 ½ cups masa harina

  • Wrapping materials

    • 1 (8 ounce) package dried corn husks, soaked in warm water
    • kitchen twine, cut into 12-inch lengths

STEPS

1

Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium-high heat and cook pork until browned, about 5-7 minutes.

2

Add 1/2 cup white wine to the pan and deglaze by scraping the bottom. Bring to a boil.

3

Mix in 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 bouillon cube, bay leaves, cumin, oregano, and black pepper. Bring to a boil, then reduce heat, cover partially, and simmer until pork is tender, approximately 1 hour or more.

4

Remove pork and reserve the cooking liquid. Heat remaining olive oil in a deep pot and cook chorizo and pork until browned, about 3-5 minutes.

5

Add onion, green pepper, and remaining garlic to the pot; sauté until vegetables soften, around 5 minutes.

6

Add remaining wine, olives, 1 tablespoon tomato paste, and 1 bouillon cube. Stir frequently and cook for 5 more minutes.

7

Blend thawed corn and 1 ½ cups of reserved pork broth until thick and chunky, then mix with the chorizo and vegetable mixture in the pot.

8

Stir in masa harina, sugar, vinegar, and salt. Cook until a porridge-like consistency forms, stirring occasionally, then remove from heat.

9

Scoop the mixture into corn husks and fold to create pockets. Tie with twine, ensuring packets are secure but not too tight.

10

Steam tamales by placing them upright in a pot with 2 inches of simmering water. Cover and cook, adding water as needed, for 40 minutes. Cool for at least 3 hours before serving.

NUTRIENTS

Per 1 serving

🔥

284

Calories

  • 11
    Protein
  • 24
    Carbs
  • 15
    Fats

💡 Use fresh corn if available for a better texture.Keep extra water on hand for steaming to refill during cooking.Tamales can be frozen and reheated for up to 3 months.Don't overfill the corn husks; leave space for expansion during cooking.