Best 3 Cuban Tamales Made With Fresh Corn Tamales Cubanos De Maiz Criollo Tierno Recipes
Cuban tamales, also known as tamales cubanos or tamales de maíz criollo tierno, are a delectable dish originating from the vibrant culinary traditions of Cuba. These savory parcels are crafted using fresh corn, imbuing them with a sweet and earthy flavor profile. Unlike their Mexican counterparts, Cuban tamales are distinguished by their unique preparation method and ingredients.
This article presents two distinct recipes for Cuban tamales, each offering its own delightful variation on this classic dish. The first recipe showcases traditional Cuban tamales, featuring a filling of succulent pork shoulder slow-cooked in a flavorful broth. The second recipe introduces a vegetarian version, filled with a vibrant medley of vegetables and aromatic herbs, catering to those with dietary preferences or seeking a lighter option. Both recipes provide step-by-step instructions, ensuring that you can recreate these Cuban delicacies in your own kitchen.
CUBAN TAMALES
A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.
Provided by mirelys
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 14
Number Of Ingredients 22
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g
CREAMED CORN TAMALES
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 20 tamales
Number Of Ingredients 5
Steps:
- Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
- Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
- Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
- Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.
CUBAN TAMALES
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.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 8 g
Tips:
- Use fresh corn: Fresh corn gives the tamales a more vibrant flavor and a better texture. If you can't find fresh corn, you can use frozen corn, but make sure to thaw it completely before using it.
- Soak the corn husks: Soaking the corn husks in warm water for at least 30 minutes makes them more pliable and easier to work with. You can also soak them overnight in the refrigerator.
- Season the masa dough well: The masa dough is the base of the tamales, so it's important to season it well. You can use a variety of spices, such as salt, pepper, garlic powder, and onion powder.
- Use a variety of fillings: You can use a variety of fillings for your tamales, such as pork, chicken, beef, or vegetables. You can also add cheese, salsa, or other toppings.
- Steam the tamales until they are cooked through: The tamales are cooked when the masa dough is firm and the filling is cooked through. This usually takes about 1-2 hours.
Conclusion:
Cuban tamales are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover corn and can be made with a variety of fillings. If you're looking for a new and exciting dish to try, Cuban tamales are a great option.
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