Cuban tamales are a delicious and popular dish that brings a taste of Cuba right to your kitchen. These tasty snacks are made from masa, filled with flavorful meats or veggies, and wrapped in corn husks before being steamed to perfection.
Each bite offers a burst of savory goodness that reflects the rich culinary traditions of Cuban food.
As we travel the globe, we love discovering local dishes that tell a story of culture and family. Making Cuban tamales is not just about the recipe; it’s an experience best enjoyed with friends and family, where everyone can come together to create and share.
Join us as we share our favorite methods and tips for making this traditional dish, so you can bring a bit of Cuban charm to your next meal.
Why You’ll Love This Cuban Tamales Recipe
We adore Cuban tamales for their rich flavors and comforting textures. These delicious treats are more than just food; they are part of a vibrant cultural tradition.
Versatile Fillings:
You can stuff tamales with various ingredients. Choose from meats, vegetables, or cheese to fit your taste. This makes them perfect for both meat lovers and vegetarians.
Family Fun:
Making tamales is an exciting activity we can enjoy together. We love gathering friends and family to help fill and wrap the tamales. It’s a wonderful way to bond over good food.
A Taste of History:
Cuban tamales connect us to a rich culinary tradition. Each bite reflects Cuba’s diverse history and culture. We appreciate how food can tell a story.
Comfort Food:
Tamales are warm, hearty, and satisfying. They remind us of home and make a perfect meal for any occasion, from casual dinners to special celebrations.
Easy to Customize:
You can add your favorite spices and ingredients. Whether you prefer them spicy or mild, it’s easy to personalize this recipe to suit our tastes.
Cuban tamales bring happiness to our table. We love sharing this recipe with others, inviting them to experience the joy and flavor it brings.
What Makes This Recipe Special
When we think of Cuban tamales, we remember the heart of Cuban cooking: rich flavors and simple ingredients. This recipe stands out for its use of fresh vegetables, spices, and corn masa.
The filling is made unique with sautéed onions, red peppers, and green peppers. These fresh veggies bring a sweet and savory taste that makes every bite delightful. Adding minced garlic and ground cumin gives it a warm, aromatic touch.
What sets this recipe apart is the cooking method. By steaming the tamales in water, the masa absorbs moisture, resulting in a soft and tender texture. This method also helps to lock in the flavors.
We love how this dish reflects Cuban traditions and community. It’s often made for gatherings, bringing families together around the table.
In our travels, we’ve learned that tamales vary by region. Cuban tamales, made with corn masa and filled with roast pork or ham, deliver a taste that represents the island’s culinary heritage.
If you’re looking for a dish that is not just a meal but also a celebration of culture, this Cuban tamales recipe is a perfect choice. Its combination of simple yet flavorful ingredients makes it a beloved favorite.
Cooking Equipment Needed
When making Cuban tamales, having the right equipment makes the process smoother and more enjoyable. Here’s what we recommend:
- Large Pot or Steamer: We use a large pot with a steaming basket or an electric steamer. This helps to cook the tamales evenly.
- Corn Husk: We need dried corn husks to wrap our tamales. These are essential for keeping the filling inside while cooking.
- Mixing Bowls: A couple of mixing bowls are handy for preparing the masa and filling.
- Skillet: A large skillet works great for sautéing vegetables and meat.
- Wooden Spoon or Spatula: We use these to mix our ingredients and to help with the filling.
- Measuring Cups and Spoons: Accurate measurements are key in any recipe. We like to have these ready.
- Plastic Wrap: This can be useful to cover the masa while it rests.
- Serving Platter: Once our tamales are ready, we need a nice platter to serve them.
Having these items on hand can help us create delicious Cuban tamales with ease. Enjoy the cooking process!
Cooking Instructions
To make delicious Cuban tamales, let’s follow these simple steps.
- Prepare the Filling
Cook the pork with garlic and vinegar in boiling water. Simmer until the meat is tender, about 1.5 hours. Once cooked, shred the pork and mix well with seasonings. - Make the Masa
In a bowl, combine the corn masa with some water, salt, and melted butter. Mix until you have a smooth dough. - Assemble the Tamales
Take a soaked corn husk and spread a layer of masa on it. Place a spoonful of the shredded pork mixture in the center. Fold the sides of the husk over the filling and then fold up the bottom. - Steam the Tamales
Fill a pot with 2 inches of water and bring it to a simmer. Stand the tamales upright in the pot. Cover and steam for about 40 minutes or until the filling is hot and set. - Cooling
After steaming, let the tamales cool for at least 3 hours before serving. This helps them set properly.
Enjoy our Cuban tamales with your favorite sauce or dip!
Cooking Tips
Making Cuban tamales is fun and rewarding. Here are some tips to help you out:
- Use Fresh Ingredients: Whenever possible, use fresh corn masa and high-quality meats. Freshness makes a real difference in flavor.
- Soak the Corn Husks: Soak corn husks in warm water for at least 30 minutes. This keeps them pliable and makes wrapping easier.
- Don’t Overfill: Spread about 1/4 cup of the masa mixture on each husk. Overfilling can make it hard to seal them properly.
- Steam Correctly: Fill a pot with about 2 inches of water and bring it to a simmer. Place tamales upright in the pot.
- Steam Correctly: Cover and cook for about 40 minutes.
- Check for Doneness: After cooking, the filling should be hot and set. If it’s not, give them more time.
- Let Them Set: Allow cooked tamales to cool for at least 3 hours. This helps them firm up and makes them easier to handle.
- Try Different Fillings: While pork is traditional, we love experimenting with vegetables or chicken to customize flavors.
- Serve with Sauce: Consider serving with a spicy sauce or salsa for added flavor. It’s a great way to enhance the meal.
Ingredients Needed for the Cuban Tamales Recipe
Pork
Garlic
Vinegar
Water
Ground fresh yellow corn (may substitute frozen)
Lard, butter, or shortening
Masa harina
Chicken broth
Bijol (annato seed powder)
Olive oil
Onion
Green pepper
Garlic
Tomato paste
Water
Wine (red or white)
Lemon
Salt
Black pepper
Dried corn husks
Instructions For Preparing the Cuban Tamales Recipe
Preparing the Pork
Choose well-marbled pork or a cut with a fat layer, such as deboned country-style ribs. Cut into pieces no more than 2 inches thick and 3 inches long. Lightly salt and place in a large saucepan with enough water to just cover the meat. Add two peeled garlic cloves and 1 tablespoon vinegar. Bring to a boil, then reduce heat and simmer uncovered until the water evaporates. Fry the pork in its rendered fat until browned but not crispy. The meat should be tender and stringy. Remove, trim excess fat if needed, and break into small pieces with a knife or meat hammer.
Preparing the Corn Mixture
Slice kernels off the cob or use frozen corn. Process briefly in a food processor with lard, butter, or shortening until coarsely ground with visible kernels. Stir in 2 ½ cups warm chicken broth and 2 cups masa harina. Add a dash of Bijol powder for color.
Cooking the Vegetables
Sauté onion and green pepper in olive oil over medium heat, stirring occasionally, until onions soften. Add garlic and cook for 2–3 minutes. Do not drain excess oil. Dissolve tomato paste in ½ cup warm water and add it along with the wine. Simmer for 10 minutes.
Combining and Cooking
In a large pot, mix the pork, vegetables, and corn mixture. Stir in lemon juice, salt, and pepper. Cook on low, stirring frequently to prevent burning, until thickened, about 20 minutes. Adjust with more masa or broth for a stiff yet pliable paste. Taste and add salt if needed. Remove from heat and let cool.
FAQs For the Cuban Tamales Recipe
Question: What ingredients are needed for a Cuban Tamales Recipe?
A: A Cuban Tamales recipe typically includes cornmeal or fresh corn, pork, garlic, onions, bell peppers, cumin, paprika, salt, pepper, and banana leaves or corn husks for wrapping.
Question: How do I make an authentic Cuban Tamales Recipe?
A: To make an authentic Cuban Tamales recipe, cook seasoned pork with garlic, onions, and spices, then mix it with cornmeal and broth. Wrap the mixture in banana leaves or corn husks, tie them, and steam for about an hour until firm.
Question: Can I make a Cuban Tamales Recipe without banana leaves?
A: Yes, a Cuban Tamales recipe can be made without banana leaves by using corn husks or even parchment paper as an alternative wrapping.
Question: What is the best way to steam a Cuban Tamales Recipe?
A: The best way to steam a Cuban Tamales recipe is to place the wrapped tamales in a large steamer pot with a rack, ensuring they stand upright, and steam for about an hour until fully cooked.
Question: How do I store and reheat a Cuban Tamales Recipe?
A: A Cuban Tamales recipe can be stored in the refrigerator for up to 4 days or frozen for longer. To reheat, steam them for 15 minutes or microwave them wrapped in a damp paper towel.
Cuban Tamales Recipe
Ingredients
- 1 1/2 pounds pork in chunks
- 2 cloves garlic whole, peeled
- 1 tablespoon vinegar
- water to cover meat
- 3 cups corn ground fresh yellow, may substitute frozen
- 3/4 cup lard butter, or shortening
- 2 1/2 cups masa harina
- 2 1/2 cups chicken broth
- 1/4 teaspoon bijol annato seed powder
- 1/4 cup olive oil for frying
- 1 onion large chopped fine
- 1 green pepper large chopped fine
- 5 cloves garlic minced
- 3 ounces tomato paste 1/2 can
- 1/2 cup water
- 1/2 cup wine red or white
- 1 lemon large juice only
- 1 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- 32 dried corn husks Soak dried cornhusks in hot water before using
Instructions
Preparing the Pork
- Choose well-marbled pork or a cut with a fat layer, such as deboned country-style ribs. Cut into pieces no more than 2 inches thick and 3 inches long. Lightly salt and place in a large saucepan with enough water to just cover the meat. Add two peeled garlic cloves and 1 tablespoon vinegar. Bring to a boil, then reduce heat and simmer uncovered until the water evaporates. Fry the pork in its rendered fat until browned but not crispy. The meat should be tender and stringy. Remove, trim excess fat if needed, and break into small pieces with a knife or meat hammer.
Preparing the Corn Mixture
- Slice kernels off the cob or use frozen corn. Process briefly in a food processor with lard, butter, or shortening until coarsely ground with visible kernels. Stir in 2 ½ cups warm chicken broth and 2 cups masa harina. Add a dash of Bijol powder for color.
Cooking the Vegetables
- Sauté onion and green pepper in olive oil over medium heat, stirring occasionally, until onions soften. Add garlic and cook for 2–3 minutes. Do not drain excess oil. Dissolve tomato paste in ½ cup warm water and add it along with the wine. Simmer for 10 minutes.
Combining and Cooking
- In a large pot, mix the pork, vegetables, and corn mixture. Stir in lemon juice, salt, and pepper. Cook on low, stirring frequently to prevent burning, until thickened, about 20 minutes. Adjust with more masa or broth for a stiff yet pliable paste. Taste and add salt if needed. Remove from heat and let cool.
Nutrition
1 comment
These tamales were packed with flavor! The corn mixture was soft and infused with a deliciously seasoned pork filling. They held their shape well and unwrapped beautifully. My guests said they were the best tamales they had ever had and kept asking for seconds!