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