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These delicious Cuban style tamales are filled with pork and corn and are worth the time and effort. For a spicier tamale, add roasted green chiles.
Original reipce makes 2 dozen Change Servings
SOAK corn husks in water for at least 1 hour.
HEAT oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.
ADD tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.
PLACE corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.
ADD corn to pork; stir. Add masa; stir until combined.
PLACE corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk.
FOLD sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.
ARRANGE tamales upright on steamer rack. Fill with hot water to right below the rack.
COVER top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 2 hours or until masa pulls away from husk.
SERVE warm with a side of sour cream.
TIP: Add 1/3 cup of roasted green chile strips to the mix for a spicy kick.
|Calories from Fat||140|
|Total Fat 15g||23%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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