Cuban
Tamales cubanos
These Cuban tamales are made with freshly ground tender corn, pork, and a small sofrito, then wrapped in corn husks and simmered until softly set. The masa should be moist, savory, and lightly stained with achiote, just as it is served from the pot at home.
Ingredients
- Fresh corn on the cob with husks4 large ears
- Pork shoulder, cut into small cubes6 oz
- Pork lard or neutral oil3 tbsp
- Bijol or ground achiote1/2 tsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/3 cup
- Garlic, minced3 cloves
- Tomato sauce1/4 cup
- Dry white wine2 tbsp
- Ground cumin1/2 tsp
- Dried oregano1/4 tsp
- Salt1 tsp, plus more for the water
- Black pepper1/4 tsp
- Fine cornmeal, only if needed to thicken1 to 2 tbsp
- Cotton kitchen stringas needed
Method
- Carefully peel the husks from the corn in wide sheets, keeping the tender inner husks whole for wrapping.
- Place the husks in warm water to soften while you prepare the filling.
- Cut the kernels from the cobs and scrape the cobs with the back of the knife to collect the milky pulp.
- Grind the corn kernels and pulp in a food processor or molino until mostly smooth but still slightly textured.
- Heat the lard in a heavy pot over medium heat and stir in the bijol or achiote to color the fat.
- Add the pork and cook until the pieces are lightly browned on all sides.
- Stir in the onion, green bell pepper, and garlic, and cook until the sofrito is soft and fragrant.
- Add the tomato sauce, dry white wine, cumin, oregano, salt, and black pepper, then simmer for 10 minutes until the pork is nearly tender and the sauce is reduced.
- Lower the heat and stir the ground corn into the pork sofrito, cooking for 6 to 8 minutes until the mixture thickens into a spoonable masa.
- If the masa looks very loose, stir in 1 tablespoon cornmeal at a time and cook briefly until it holds its shape softly.
- Overlap 2 soaked corn husks, spoon about 1/2 cup masa into the center, fold the sides over the filling, and fold the ends under to make a compact packet.
- Tie each tamal securely with kitchen string, making 4 tamales total.
- Bring a large pot of salted water to a gentle boil and add the wrapped tamales.
- Simmer the tamales for 45 to 55 minutes, keeping them submerged, until the masa is firm but tender.
- Drain the tamales and let them rest for 10 minutes before serving warm in their husks.
Common questions
Can I substitute frozen or canned corn for fresh corn in Cuban tamales?
Fresh corn gives the best texture and sweetness, but frozen corn can work in a pinch. Thaw and drain it well, then add a little extra cornmeal if the mixture seems too loose. Canned corn is the least ideal because it is softer and wetter.
How long does the pork filling and corn mixture take to cook before wrapping?
Plan on about 20 to 25 minutes for the pork sofrito to simmer until nearly tender, then another 6 to 10 minutes after adding the ground corn. The mixture should be thick enough to mound on a spoon, not run like batter.
What are the most common mistakes when making tamales cubanos?
The biggest mistakes are undercooking the pork, leaving the corn mixture too thin, and overfilling the husks. Also avoid using husks that are too dry or splitting them. The filling should be thick and pliable, not soupy.
How should I store leftover Cuban tamales, and can I freeze them?
Cool them completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze wrapped tamales in a sealed bag or container for up to 2 months. Reheat gently by steaming or warming covered in a skillet with a splash of water.
What should I serve with tamales cubanos?
They are satisfying on their own, but they pair well with a simple salad, pickled onions, black beans, or fried sweet plantains. Serve warm, still wrapped or unwrapped, with extra sauce spooned over the top if desired.