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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.
Prep Time25 mins
Cook Time75 mins
Total Time100 mins
Servings6
Yield12 tamales (serves 6)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
