Bring a taste of Cuba to your kitchen with these easy Tamales Cubanos made using canned corn and cornmeal. Soft, savory, and made in a fraction of the time, perfect for the holidays.

Tamales Cubanos (Cuban Tamales) served in a white platter with other wrapped tamales laying beside it.

For Cubans, there's nothing like the taste of Cuban tamales during the holidays. Soft, savory, and full of flavor, they're a dish that brings family and friends together year after year. While traditional Tamales Cubanos are made with freshly grated corn, this version uses canned corn and cornmeal for a simpler, quicker take that still captures all the delicious, comforting flavors of the classic recipe. Whether you're serving them alongside roast pork or as part of your Nochebuena spread, these easy Cuban tamales are sure to make everyone at the table feel right at home.

Love Cuban dishes? Try our instant pot ropa vieja, Cuban croquettes and our pollo a la plancha recipes too!

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Ingredients
How to make Cuban Tamales
Other Holiday Recipes You will Love
📖 Recipe

Ingredients

*See my recipe card below for a complete list of the ingredients and measurements.

How to make Cuban Tamales

Image of steps 1-4 for preparing the pork.

Step 1: Add the corn husks to a large bowl of warm water to soften while you prepare the pork and masa dough.

Step 2: Place the pork chunks in a mixing bowl and season with salt, pepper, cumin, and garlic (Image 1). Mix well to coat evenly, then let the pork marinate for 30 minutes.

Step 3: Heat the lard in a medium pot over medium heat (Image 2). Once hot, add the marinated pork and cook until golden brown on one side (Image 3 &4). Flip and brown the other side, then transfer the pieces to a paper towel-lined plate to drain.

Steps 5-8 showing how to make the corn masa dough.

Step 4: In the same pot, add the red and green peppers along with the onions. Sauté until the onions turn translucent (Image 5). Stir in the tomato sauce and garlic, then return the pork back to the pot. Reduce the heat and let everything cook together for a few minutes to blend the flavors. Turn off stove and set mixture aside until ready to use.

Step 5: Add the drained corn to a blender or food processor and blend until smooth (Image 6). Transfer the mixture to a mixing bowl, then stir in the cornmeal (Image 7). Gradually pour in the milk, stirring until the mixture reaches a porridge-like consistency (Image 8). Season with salt to taste.

Steps 9-12 showing how to fold the corn husks for filling.

Step 5: Add the pork mixture to the masa mixture and stir everything together really well (Image 9). Set aside.

Step 6: Drain the corn husks and pat dry with paper towels.

Steps 13-16 showing how to fill the corn husks, how to wrap them and cook them.

Step 7: Hold a corn husk in your hand with the smooth side facing up. Fold one edge over, then the other, creating a small pocket by folding the pointed end up so that one side remains open. Fill the pocket about three-quarters full with the masa and pork filling (Image 13).

Place another corn husk over the top of the open pocket, then fold in the sides and the pointed end to fully enclose the tamale. Secure it with butcher's twine (Image 15).

Note: If needed, add an extra husk or two for stability, or wrap the entire tamale in aluminum foil for added security.

Tip: If it's easier, place the corn husk pocket inside a small, low-rimmed cup to help it hold its shape while you fill it with the masa mixture (Image 14).

Step 8: Steam the tamales for 1 hour (Image 16). Once cooked, let them rest for about 15 minutes before serving to allow them to firm up.

Step 9: Serve warm with hot sauce, ketchup or Cuban mojo.