Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.
What You Need
Original recipe yields 10 servings
30 corn husks
2 cups frozen corn, thawed
2 cups masa harina
1/4 cup butter, melted
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. sofrito sauce base (recaíto)
1 green pepper, chopped
1 pork loin (1/2 lb.), finely chopped
1 Tbsp. ground cumin
4 cloves garlic
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Let's Make It
Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.
If you don't have a tamalera, pour the water mixture into a Dutch oven or large pot. Place the assembled tamales in a steamer basket, then place in pan; cover and cook as directed.
Traditionally, freshly ground autumn corn is used. This corn is harder and drier than the corn used in the United States, and is similar to feed corn. Cuban tamales also traditionally use a very mild, tiny pepper called the cachucha instead of the green pepper.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.