Tamales Cubanos
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The Tale of Tamales Cubanos
Story updated
Cuban tamales trace back to Mesoamerican corn-based cooking that spread across Spanish colonial territories, adapted in Cuba with pork and a distinctly loose, almost soupy cornmeal filling wrapped in corn husks. They remain a popular street food and home-cooked treat, especially in rural and eastern regions of the island.
Ingredients
Scale:· 8 servings
- 4 cups fresh corn kernels, ground or pulsed
- 1 lb ground pork
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (8 oz) can tomato sauce
- 1 tsp ground cumin
- 1/2 cup dry white wine
- 3 tbsp olive oil
- Corn husks or banana leaves for wrapping
- Salt and black pepper to taste
Instructions
- 1Saute onion, bell pepper, and garlic in olive oil until softened, then add ground pork and brown.
- 2Stir in tomato sauce, cumin, wine, salt, and pepper, and simmer until thickened; let cool slightly.
- 3Mix the ground corn with a bit of the cooking oil and season with salt to form a thick masa.
- 4Spread a layer of corn masa onto a softened corn husk or banana leaf, add a spoonful of the pork filling, and top with more masa.
- 5Fold and tie the husk or leaf securely into a tamale packet.
- 6Boil the tamales in a large pot of salted water for 45-60 minutes until firm.
- 7Let cool slightly before unwrapping and serving.
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