Name: Cuban Tamales
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 14
Ingredients: Olive oil, divided - ¼ cup; Boneless country-style pork ribs, cut into small pieces - 1 ½ pounds; Dry white wine, divided - 1 cup; Water - 2 cups; Garlic, minced, divided - 10 cloves; Tomato paste, divided - 2 tablespoons; Beef bouillon (such as Knorr®) - 2 cubes; Bay leaves - 2; Ground cumin - 1 teaspoon; Dried oregano - 1 teaspoon; Ground black pepper - ½ teaspoon; Spanish chorizo sausage (such as Goya®), thinly sliced - 2 links; Yellow onion, diced - 1; Green bell pepper, chopped - 1 small; Pimento-stuffed green olives - ½ cup; Frozen corn, thawed - 4 cups; Masa harina - 1 ½ cups; White sugar - 2 tablespoons; White vinegar - 1 tablespoon; Salt, or to taste - 1 teaspoon; Dried corn husks, soaked in warm water - 1 (8 ounce) package; Kitchen twine, cut into 12-inch lengths - 1 (8 ounce) package

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Cuban Tamales

1. Olive oil, divided - ¼ cup

2. Boneless country-style pork ribs, cut into small pieces - 1 ½ pounds

3. Dry white wine, divided - 1 cup

4. Water - 2 cups

5. Garlic, minced, divided - 10 cloves

6. Tomato paste, divided - 2 tablespoons

7. Beef bouillon (such as Knorr®) - 2 cubes

8. Bay leaves - 2

9. Ground cumin - 1 teaspoon

10. Dried oregano - 1 teaspoon

11. Ground black pepper - ½ teaspoon

12. Spanish chorizo sausage (such as Goya®), thinly sliced - 2 links

13. Yellow onion, diced - 1

14. Green bell pepper, chopped - 1 small

15. Pimento-stuffed green olives - ½ cup

16. Frozen corn, thawed - 4 cups

17. Masa harina - 1 ½ cups

18. White sugar - 2 tablespoons

19. White vinegar - 1 tablespoon

20. Salt, or to taste - 1 teaspoon

21. Dried corn husks, soaked in warm water - 1 (8 ounce) package

22. Kitchen twine, cut into 12-inch lengths - 1 (8 ounce) package

How to cook deliciously - Cuban Tamales

1. Stage

Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.

2. Stage

Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

3. Stage

Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.

4. Stage

Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.

5. Stage

Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.

6. Stage

Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.

7. Stage

Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.

8. Stage

Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.

9. Stage

Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.