Tamales (Cuban Style)

  • Total Time - 3 hours
  • Prep Time - 45 minutes
  • Cook Time - 2 hours 15 minutes
  • Servings: 12
  • Country: Cuba
A plate of Cuban tamales wrapped in corn husks, with one unwrapped piece showing the seasoned corn dough and pork.

Cuban Tamales are one of the country's most iconic comfort foods. While the preparation is labor-intensive, the result is well worth the effort. The key to their flavor is the combination of freshly grated corn, ground cooked pork, and a rich sofrito of onion, bell pepper, and garlic. This mixture is processed into a smooth, savory dough before being wrapped in corn husks and slow-steamed. The resulting tamale has a creamy texture and a rich, salty flavor that makes it a perfect appetizer or main course.

Ingredients

Main Ingredients

  • 1.5 kg fresh corn on the cob (about 12-15 ears)
  • 450 g cooked pork (such as from pork shoulder or butt)
  • 0.5 cups pork lard or vegetable oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika (paprika pimentón)
  • 0.5 teaspoon ground cumin
  • 1 to taste salt and black pepper
  • corn husks for wrapping (fresh or dried, soaked in hot water)

Instructions

Step 1: Prepare the Corn and Filling

Remove the husks from the corn cobs and set them aside for wrapping. Cut the kernels off the cobs. Place the kernels in a food processor or blender and process until you get a smooth paste. Season with salt and set aside.

In a large skillet, heat the lard or oil over medium heat. Add the onion and bell pepper and cook until softened (about 5-7 minutes). Add the garlic and cook for 1 minute.

Add the minced cooked pork, smoked paprika, cumin, salt, and pepper. Cook until all the flavors are well combined.

Step 2: Combine the Dough

Stir the corn paste into the meat mixture. Mix thoroughly until the mixture is well combined and forms a thick, savory dough.

Step 3: Wrap and Steam

Take 2-3 corn husks and overlap them to create a larger 'sheet'. Place 2-3 tablespoons of the corn-pork mixture in the center of the husks. Roll up the husks and fold in the ends to form a tamale. Tie the tamale with string or thin strips of corn husk.

Place the tamales in a steamer. Steam for about 2 hours. The tamales are done when the dough is firm and pulls away from the husk easily. Let them cool slightly before serving.