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13. Cuban Tamales Recipe 0

Cuban Tamales Recipe

162kcal
5 from 1 vote
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Prep 40 minutes
1 hour 30 minutes
The Cuban Tamales Recipe is a traditional dish that has been enjoyed for generations in Cuba and beyond.
Servings 30 Tamales
Course Main Course
Cuisine Cuban

Ingredients

  • 30 corn husks
  • 2 cups corn frozen
  • 2 cups masa harina
  • 3/4 cups butter
  • 1/2 cup water
  • 2 Tbsp. sofrito sauce base recaíto
  • 1 green pepper chopped
  • 1 Tbsp. cumin ground
  • 5 cloves garlic minced
  • 1/4 cup olive oil for frying
  • 1 onion large - chopped fine
  • 1 red pepper large - chopped
  • Salt and pepper to taste
  • 3 cups corn meal fresh or frozen
  • 2 1/2 cups chicken broth
  • Water to boil

Equipment

  • Large Skillet
  • Mixing bowl
  • Steamer pot
  • Steamer basket
  • Plate or heavy object
  • Clean towel

Method

Soak the corn husks:
  1. a. Submerge the corn husks in a large bowl of warm water.
  2. b. Place a plate or heavy object on top to keep them fully submerged.
  3. c. Let them soak for at least 30 minutes, or until they become pliable.
Prepare the filling:
  1. a. In a large skillet, heat the olive oil over medium heat.
  2. b. Add the chopped onion, red pepper, and green pepper.
  3. c. Sauté until the vegetables become tender.
  4. d. Add the minced garlic and ground cumin, stirring for another minute.
  5. e. Stir in the thawed corn, sofrito sauce base, and season with salt and pepper.
  6. f. Cook the mixture for 5-7 minutes, allowing the flavors to blend.
  7. g. Remove from heat and set aside.
Make the masa dough:
  1. a. In a mixing bowl, combine the masa harina and butter until crumbly.
  2. b. Gradually add water while mixing until a soft dough forms.
  3. c. Knead the dough gently for a few minutes until smooth and pliable.
Assemble the tamales:
  1. a. Take a soaked corn husk and pat it dry with a clean towel.
  2. b. Spread a thin layer of the prepared masa dough onto the center of the husk.
  3. c. Spoon a generous portion of the filling onto the dough.
  4. d. Fold one side of the husk over the filling, then fold the other side to enclose it.
  5. e. Fold the bottom of the husk up and secure with a strip of corn husk.
Steam the tamales:
  1. a. Prepare a large steamer pot by filling the bottom with water.
  2. b. Arrange the tamales vertically in the steamer basket, with the open end facing up.
  3. c. Place the steamer basket over the pot of boiling water.
  4. d. Cover the pot and steam the tamales for approximately 1 hour and 30 minutes, or until the masa is cooked through.
Serve and enjoy:
  1. a. Carefully remove the tamales from the steamer and let them cool slightly.
  2. b. Unwrap the corn husks and transfer the tamales to a serving platter.
  3. c. Serve them warm as a main dish or as a delightful snack.
  4. d. You can accompany them with salsa, guacamole, or sour cream for added flavor.

Nutrition

Calories162kcalCarbohydrates21gProtein3gFat8gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.2gCholesterol13mgSodium112mgPotassium130mgFiber3gSugar1gVitamin A331IUVitamin C9mgCalcium21mgIron1mg

Notes

Soak the corn husks in warm water to make them pliable and easier to work with.
Use fresh or frozen ground corn for added flavor and texture in the filling.
Adjust the seasoning to your taste preferences, adding more spices if desired.
Make sure the masa dough is smooth and pliable by kneading it gently.
When spreading the masa dough onto the corn husks, leave a border around the edges for easier sealing.
Secure the tamales well by folding the husks tightly and using corn husk strips to tie them if needed.
Place the tamales upright in the steamer basket to ensure even cooking.

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