Tamales Cubanos

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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.

Prep Time1

Cook Time1

Total Time2

Course: Appetizer, Dinner, Snack

Cuisine: Cuban

Servings: tamales

Calories: 185kcal

Author: Catherine Arena

Ingredients

Corn Husk and Butchers Twine

1 8 ounce pack corn husks
butchers twine for wrapping

Corn Masa Dough

2 cans corn (make sure its no sugar no salt canned corn) drained
¾ cup yellow fine cornmeal
⅓ cup milk plus more if needed

Pork

2 pounds pork shoulder or pork butt cut into 1½ inch chunks
4 tablespoons garlic puree
½ teaspoon cumin
salt and pepper to taste
3 tablespoons lard

Sofrito

1 small onion chopped
½ green pepper rinsed and chopped
½ red pepper rinsed and chopped
1 tablespoons garlic puree or 2 cloves garlic minced
⅓ cup tomato sauce

Instructions

Corn Husks

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

Pork

Place the pork chunks in a mixing bowl and season with salt, pepper, cumin, and garlic. Mix well to coat evenly, then let the pork marinate for 30 minutes.
Heat the lard in a medium pot over medium heat. Once hot, add the marinated pork and cook until golden brown on one side. Flip and brown the other side, then transfer the pieces to a paper towel–lined plate to drain.
In the same pot, add the red and green peppers along with the onions. Sauté until the onions turn translucent. 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.

Corn Masa

Add the drained corn to a blender or food processor and blend until smooth. Transfer the mixture to a mixing bowl, then stir in the cornmeal. Gradually pour in the milk, stirring until the mixture reaches a porridge-like consistency. Season with salt to taste.
Add the pork mixture to the masa mixture and stir everything together really well. Set aside.
Drain the corn husks and pat dry with paper towels.

Preparing the Tamales

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.
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.
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.

Cooking the Tamales

Steam the tamales for 1 hour. Once cooked, let them rest for about 15 minutes before serving to allow them to firm up.
Serve warm with hot sauce, ketchup or Cuban mojo.

Notes

Recipe Notes:

Corn substitutes: If you can’t find canned corn, use frozen corn (thawed) or fresh corn kernels cut off the cob. Blend as directed.

Texture: The masa should be thick but spreadable, similar to porridge. If it’s too dry, add a splash of milk; if too wet, add a bit more cornmeal.

Lard alternatives: Lard gives authentic flavor, but you can also use a neutral oil if preferred.

Corn husks: Be sure to soak your corn husks in warm water for at least 30 minutes before assembling so they’re soft and flexible.

Steaming: Arrange tamales upright in the steamer with the open ends facing up. Avoid overcrowding so the steam can circulate evenly.

Storage: Store leftover tamales in the fridge for up to 4 days or freeze for up to 3 months. Reheat by steaming or microwaving with a damp paper towel.

Nutrition