Cuban Pork and Corn Tamales

Be the first to rate

(No Ratings Yet)

Loading...

These tender, savory Cuban tamales pair a fluffy fresh-corn masa with a richly seasoned ground pork filling, all wrapped in soaked corn husks and gently steamed. A fixture on Cuban holiday tables, they are best served hot with a side of citrusy mojo sauce.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 40 gCarbs
• 4 gFiber
• 4 gSugar
• 22 gProtein
• 520 mgSodium
• 490 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the fresh-corn masa

• 4 cups fresh corn kernels (from about 5 medium ears), or 3 cups drained canned hominy
• 1/2 cup lard or softened pork fat
• 1 cup warm pork or chicken stock, divided
• 2 tsp baking powder
• 1 1/2 tsp fine salt
• 1 tsp ground annatto (bijol) or sweet paprika

For the pork filling

• 1 lb ground pork
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• Salt to taste
• 1/2 cup pork or chicken stock

For wrapping and steaming

• 20 large dried corn husks, soaked in hot water 30 minutes
• Extra thin husk strips for tying
• Water for the steamer pot

Directions

1. Place the corn husks in a large bowl, cover with very hot water, and weigh them down with a plate; soak for at least 30 minutes until pliable, then drain thoroughly.
2. Combine the corn kernels, 1/2 cup of the warm stock, and the annatto in a food processor and blend until a thick, slightly grainy paste forms; if using hominy, rinse and drain it first.
3. Transfer the corn paste to a large mixing bowl, beat in the lard until smooth, then fold in the baking powder, salt, and the remaining stock. Whip vigorously with a wooden spoon for 3 to 4 minutes until the masa is light, fluffy, and holds soft peaks; cover and rest 15 minutes.
4. While the masa rests, make the filling. Heat a large skillet over medium-high and cook the pork, breaking it up, until browned, about 6 minutes. Stir in the onion, bell pepper, and garlic and cook 4 to 5 minutes until softened.
5. Add the tomato paste, cumin, oregano, black pepper, and stock; simmer 8 to 10 minutes until thick and spoonable. Season with salt to taste and let cool slightly.
6. Lay a soaked husk flat with the wide end toward you. Spread 2 to 3 heaping tablespoons of masa in a 3-inch-wide band across the upper third, leaving room on the sides. Top with 1 to 2 tablespoons of the pork filling.
7. Fold the two long sides of the husk inward over the filling, then fold the narrow bottom up over the masa. Tie the tamale snugly with a thin husk strip so it holds its shape during steaming.
8. Stand the tamales upright (folded end down) in a large steamer basket, packing them snugly. Cover and steam over briskly simmering water for 60 to 75 minutes, topping up the water as needed so the pot never runs dry.
9. To check doneness, unwrap one tamale — the masa should feel firm and pull cleanly away from the husk. Let the tamales rest, still wrapped, for 10 minutes before serving with mojo or a squeeze of fresh lime.

Cook’s Notes

• Fresh sweet corn gives the brightest, sweetest masa; canned hominy is a fine substitute when out of season — just rinse it thoroughly first and pat dry.
• Beat the masa aggressively by hand or with a stand mixer paddle for several minutes to incorporate air; this is what gives Cuban tamales their characteristic fluffy, tender texture.
• Don't overfill the husk: roughly 1 tablespoon of filling per tamale prevents the masa from tearing or leaking out during steaming.
• Place a small metal ring, a few clean pennies, or an overturned heatproof cup in the steamer pot to keep the tamales safely above the waterline.
• Annatto (bijol) provides both warm color and a subtle earthy flavor; sweet paprika is the closest substitute if you can't find it, while a pinch of saffron works as a more luxurious alternative.

You might also like

Asian

Cuban Chicken Fricassee

Asian

Cuban-Style Saffron Chicken and Rice

Desserts

Cuban Caramel Custard

Asian

Cuban Picadillo (Ground Beef Hash)