• Add the olive oil to an appropriately sized skillet pan and fry the meat so it releases it juices and fat.
• Fry the onion in the pork fat along with the red pepper, stirring often so they absorb the flavors and soften on all sides.
• When the onion becomes translucent, add the crushed garlic and fry on medium heat for another 2 minutes.
• Now stir in the tomato sauce and cook gently for 10 minutes, until the meat cooks through. Season to taste with salt and pepper.
• Meanwhile add the corn kernels along with the butter in a food processor and blend to a thick consistency.
• Combine the crushed corn with the masa flour in a separate bowl and mix. Pour in the chicken broth and gently incorporate into the mixture. Season to you taste.
• Finally mix in the meat along with the masa mixture and stir until well-mixed.
• It's time to assemble the tamale now. We recommend using 2 corn husks per piece of tamale for a secure hold. Fold them the usual way and place them in a large pot and fill halfway up with water (you can also use a steamer if you have one at your disposal).
• Cook your delicious Cuban Tamales for about 1 - 1½ hours until you insert a fork into them and it comes out clean.

Enjoy!