Ingredients
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1/4 cup Olive Oilfor frying
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1 1/2 lb braised porkcut into small pieces
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1 large onionfinely chopped
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1 large red bell pepperchopped
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5 garlic clovesminced
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1 small can tomato sauce8 oz
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Salt and pepperto taste
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3 cups ground cornfresh or frozen
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3/4 cup Butter
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2 1/2 cups masa flour
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2 1/2 cups chicken broth
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24 to 32 corn podshusks
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Waterto boil
Directions
The tamale is one of the most popular Cuban dishes to reach America… for good reason! The tamale is made from young corn and is wrapped in the corn husk, which is then steamed and served warm with salsa or hot sauce. Cuban tamales or “tamales criollos” are unique in that they are made of fresh ground corn rather than cornmeal and are often filled with ground pork or spices. The process of making tamale can take a while, but in Cuba, they often make a day of it, involving the whole family while they listen to music and wait for dinner to cook.
How to Make Tamal Cubano:
- In a frying pan, add oil and start frying the pork to release the fat into the pan.
- In the same skillet with the pork fat, fry the onion and red pepper over medium heat, stirring occasionally until the onions are translucent.
- Add garlic and continue frying over low to medium heat for two to three minutes.
- Add tomato sauce and cook over low heat for about 10 minutes, until the meat is fully cooked. Add salt and pepper to taste.
- While the meat is simmering, process the corn kernels with the butter in a mortar or food processor until you have a thick, chunky consistency.
- Add the corn mixture to the masa flour and the chicken broth. Add salt and pepper to taste.
- Add the masa mixture to the meat mixture and stir until well combined, adding salt as needed.
- Use two pods of corn per tamale, folding each one in the traditional way.
- Put a large pot with half the water. Boil your tamales until when you insert a fork it comes out clean, approximately between an hour and an hour and a half.
