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Cuban Style Tamales

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 to 14 tamales


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 11

    SOAK corn husks in water for at least 1 hour.

  • Step 2 of 11

    HEAT oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.

  • Step 3 of 11

    ADD tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.

  • Step 4 of 11

    PLACE corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.

  • Step 5 of 11

    ADD corn to pork; stir. Add masa; stir until combined.

  • Step 6 of 11

    PLACE corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk.

  • Step 7 of 11

    FOLD sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.

  • Step 8 of 11

    ARRANGE tamales upright on steamer rack. Fill with hot water to right below the rack.

  • Step 9 of 11

    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.

  • Step 10 of 11

    SERVE warm with a side of sour cream.

  • Step 11 of 11

    TIP: Add 1/3 cup of roasted green chile strips to the mix for a spicy kick.

Nutrition Facts

Amount Per Serving
Servings: 12 to 14 tamales
Calories 240
Calories from Fat 140
%Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 28%
Cholesterol 40mg 13%
Sodium 420mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 9%
Sugars 2g
Protein 11g
Vitamin A 6%
Vitamin C 25%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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