Tamales cubanos

Tamales cubanos

Cuban tamales are made with tender corn and pork. The recipe varies according to the province.

Its preparation is usually quite laborious, it is best to meet as a family and make a great party of elaboration.

Ingredients to make 12 tamales

  • 1/4 cup olive oil
  • 1 1/2 lb of pork cut into small pieces
  • 1 large onion finely chopped
  • 1 large red pepper chopped
  • 5 cloves of garlic chopped
  • 1 small can of tomato sauce
  • Salt and pepper
  • 3 cups of fresh ground corn
  • 3/4 cup butter
  • 2 1/2 cups flour dough
  • 2 1/2 cups of chicken broth
  • 24 to 32 leaves of corn cob
  • Water to boil


1- In a pan, add oil and start frying the pork to release the fat.

2- In the same pan, with the fat of the pork, prepare a sauce with the onion and red pepper over medium heat, stirring occasionally until the onion is translucent.

3- Add the garlic and continue frying over low to medium heat for two to three minutes.

4- Add the tomato sauce and cook on low heat for about 10 minutes, until the meat is fully cooked.

5- Add salt and pepper to taste.

6- While the meat is cooked over low heat, process the corn kernels with the butter in a mortar until you have a dense consistency with chips. Add the corn mixture to the flour dough and the chicken broth. Add salt and pepper to taste.

7- Add the mixture of dough with the meat mixture and stir until well combined, adding salt as necessary.

Tamales cubanos

8- Use two sheets of corn per tamale, folding each in the traditional way and tie.

Tamales cubanos

9- Put a large pot half full of water. Boil your tamales until a fork comes out clean, about an hour, an hour and a half.



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