Cuban tamales are a rich and flavorful dish that combines tender pork, chorizo, and a hearty cornmeal mixture, all wrapped in corn husks and steamed to perfection. This dish is perfect for family gatherings or special occasions, offering a taste of traditional Cuban cuisine that is sure to impress.
Some ingredients in this Cuban tamales recipe may not be commonly found in every pantry. For instance, country-style pork ribs and Spanish chorizo sausage are essential for the authentic flavor but might require a trip to a well-stocked supermarket or butcher. Additionally, pimento-stuffed green olives and masa harina are specific items that you may need to seek out in the ethnic foods aisle or a specialty store.
Ingredients For Cuban Tamales Recipe
Olive oil: Used for browning the pork and chorizo, adding richness to the dish.
Country-style pork ribs: Provides tender meat that is the base of the tamale filling.
Dry white wine: Enhances the flavors and helps deglaze the pan.
Water: Used to cook the pork and create broth for the masa mixture.
Garlic: Adds a robust flavor to the pork and chorizo mixture.
Tomato paste: Contributes depth and a hint of sweetness to the filling.
Beef bouillon cubes: Infuses the dish with a rich, beefy flavor.
Bay leaves: Imparts a subtle, aromatic flavor to the simmering pork.
Ground cumin: Adds a warm, earthy note to the tamales.
Oregano: Provides a slightly bitter, savory element to the filling.
Ground black pepper: Gives a touch of heat and peppery flavor.
Spanish chorizo sausage: Adds a smoky, spicy flavor to the tamales.
Yellow onion: Contributes sweetness and depth to the filling.
Green bell pepper: Adds color and a slight crunch to the mixture.
Pimento-stuffed green olives: Adds a tangy, briny flavor that complements the meat.
Frozen corn: Forms the base of the tamale masa, providing sweetness and texture.
Masa harina: A key ingredient for the masa, giving the tamales their distinctive texture.
White sugar: Adds a touch of sweetness to balance the flavors.
White vinegar: Enhances the overall flavor profile of the filling.
Salt: Essential for seasoning the dish.
Corn husks: Used for wrapping the tamales before steaming.
Kitchen twine: Secures the tamales during cooking.
One reader, Bogey Peebles says:
This Cuban tamales recipe is fantastic! The flavors are rich and authentic, and the process is straightforward. The combination of pork, chorizo, and spices creates a delicious filling, and the masa harina gives it the perfect texture. A must-try for anyone who loves traditional Cuban cuisine!
Essential Techniques for Making Cuban Tamales
How to brown pork: Heat olive oil in a large saucepan over medium-high heat and cook the pork until it is lightly browned, about 5 to 7 minutes. How to deglaze a pan: Pour white wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. How to simmer: Bring the mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until the pork is very tender, 1 to 2 hours. How to sauté vegetables: Cook and stir onion, green pepper, and minced garlic into the chorizo mixture until the vegetables soften and the onion is translucent, about 5 minutes. How to blend corn mixture: Pulse corn and reserved pork broth together in a blender or food processor until the mixture has a thick and chunky consistency. How to make tamale pockets: Make a pocket out of one corn husk, fill it 3/4 full with the pork mixture, and wrap another husk around the filled pocket. Fold the top flap over the pocket. How to tie tamales: Tie twine length- and width-wise around the tamale several times so that the packet is secure but has room for filling to expand during cooking. How to steam tamales: Fill a pot with 2 inches of water, bring to a simmer, place tamales upright in the simmering water, cover the pot, and cook, adding water as necessary, until the filling is hot and set, about 40 minutes.
How To Make Cuban Tamales
Make this Cuban variety of tamales filled with sausages, pork ribs, and herbs for a smoky and savory meal. These Cuban tamales are tender and flavorful.
Serves:
Ingredients
- ¼cupolive oil,divided
- 1½lbscountry-style pork ribs,boneless cut into small pieces
- 1cupdry white wine,divided
- 2cupswater
- 10clovesgarlic,minced, divided
- 2tbsptomato paste,divided
- 2beef bouillon cubes,such as Knorr®
- 2bay leaves
- 1tspground cumin
- 1tsporegano,dried
- ½tspground black pepper
- 2linksspanish chorizo sausage,such as Goya®, thinly sliced
- 1yellow onion,diced
- 1small green bell pepper,chopped
- ½cuppimento-stuffed green olives
- 4cupsfrozen corn,thawed
- 1½cupsmasa harina
- 2tbspwhite sugar
- 1tbspwhite vinegar
- 1tspsalt,or to taste
- 8ozcorn husks,(1 package) dried, soaked in warm water
- ½kitchen twine,cut into 12″ lengths
Instructions
-
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Cook and stir pork in hot oil until lightly browned for about 5 to 7 minutes.
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Pour ½ cup of white wine into the saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
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Stir water, 5 cloves of garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture.
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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.
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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.
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Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, for about 5 minutes.
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Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
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Pulse corn and 1 ½ cups reserved pork broth together in a blender or food processor until the mixture has a thick and chunky consistency.
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Stir corn mixture into the pork-chorizo mixture.
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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.
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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 the top flap over the pocket.
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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.
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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.
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Cool tamales until completely set, at least 3 hours.
Nutrition
- Calories: 148.15kcal
- Fat: 7.31g
- Saturated Fat: 1.60g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 0.84g
- Carbohydrates: 12.76g
- Fiber: 1.27g
- Sugar: 2.42g
- Protein: 7.39g
- Cholesterol: 21.76mg
- Sodium: 239.10mg
- Calcium: 23.14mg
- Potassium: 211.14mg
- Iron: 1.12mg
- Vitamin A: 5.82µg
- Vitamin C: 4.86mg
Crucial Technique Tip for Cuban Tamales Recipe
When preparing the corn husks, soak them in warm water for at least 30 minutes to make them pliable and easier to work with. This will help prevent tearing when you wrap the tamales.
Time-Saving Tips for Making Cuban Tamales
Prepare the filling in advance: Cook the pork and chorizo mixture the day before to save time on the day of assembly.
Use a food processor: Quickly blend the corn and broth to achieve the right consistency without manual mashing.
Pre-soak the corn husks: Soak the corn husks in warm water ahead of time to make them pliable and easy to work with.
Organize your workspace: Arrange all ingredients and tools before starting to streamline the process.
Batch assembly: Fill and wrap multiple tamales at once to speed up the assembly line.
Substitute Ingredients For Cuban Tamales Recipe
olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.
country-style pork ribs - Substitute with pork shoulder: Pork shoulder is similarly fatty and flavorful, making it a good alternative.
dry white wine - Substitute with chicken broth: Chicken broth provides a similar depth of flavor without the alcohol.
water - Substitute with chicken broth: Chicken broth adds more flavor compared to plain water.
garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.
tomato paste - Substitute with tomato sauce: Tomato sauce can be reduced to achieve a similar thickness and flavor.
beef bouillon cubes - Substitute with chicken bouillon cubes: Chicken bouillon cubes offer a similar savory base.
bay leaves - Substitute with thyme: Thyme provides a different but complementary herbal note.
ground cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can complement the dish.
oregano - Substitute with thyme: Thyme has a similar earthy flavor profile.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.
spanish chorizo sausage - Substitute with andouille sausage: Andouille sausage has a similar spicy and smoky flavor.
yellow onion - Substitute with white onion: White onion has a similar texture and slightly milder flavor.
green bell pepper - Substitute with red bell pepper: Red bell pepper is sweeter but provides a similar texture.
pimento-stuffed green olives - Substitute with black olives: Black olives offer a similar briny flavor without the pimento.
frozen corn - Substitute with canned corn: Canned corn can be used if drained well, though it may be slightly softer.
masa harina - Substitute with cornmeal: Cornmeal can be used, though it may result in a slightly different texture.
white sugar - Substitute with honey: Honey provides sweetness with a slight floral note.
white vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity with a fruity undertone.
salt - Substitute with sea salt: Sea salt provides a similar level of salinity with a slightly different mineral content.
corn husks - Substitute with banana leaves: Banana leaves can be used to wrap tamales, offering a different but pleasant flavor.
kitchen twine - Substitute with aluminum foil: Aluminum foil can be used to secure the tamales if kitchen twine is unavailable.
The Perfect Way to Present Cuban Tamales
Serve smaller portion sizes: Present the Cuban tamales in a more refined manner by making them smaller, bite-sized portions. This allows for a more elegant presentation and ensures that each tamale is a perfect mouthful of flavor.
Use decoration: Garnish the plate with finely chopped pimento-stuffed green olives and a sprinkle of fresh cilantro. This adds a pop of color and a hint of freshness to the dish.
Elegant plating: Place the tamales on a sleek, white plate to make the colors of the corn husks and filling stand out. Arrange them in a neat row or a circular pattern for visual appeal.
Sauce drizzle: Create a light tomato sauce reduction using the tomato paste and a bit of the reserved pork broth. Drizzle this sauce artistically around the tamales on the plate.
Texture contrast: Add a small side of crispy fried plantains or tostones to the plate. This provides a delightful textural contrast to the soft and hearty tamales.
Fresh herbs: Top each tamale with a small sprig of fresh oregano or cilantro. This not only enhances the visual appeal but also adds a burst of fresh aroma.
Layered presentation: If possible, use a clear glass plate or a plate with a slight elevation in the center. This allows you to layer the tamales and other elements, creating a dynamic and multi-dimensional presentation.
Accompaniment: Serve with a small ramekin of sour cream or avocado crema on the side. This adds a creamy element that complements the rich flavors of the tamales.
Color balance: Ensure that the colors on the plate are balanced. The golden corn husks, the vibrant green of the bell pepper, and the deep red of the chorizo should all be visible and harmoniously arranged.
Final touch: Lightly dust the plate with a pinch of smoked paprika or ground cumin. This adds a subtle hint of spice and ties together the flavors of the dish.
Essential Tools for Making Cuban Tamales
Large saucepan: Used for browning the pork and simmering it with the spices and liquids to make the tender pork mixture.
Wooden spoon: Essential for scraping the browned bits off the bottom of the pan and stirring the ingredients.
Deep pot: Needed for browning the chorizo and cooked pork, and for combining all the ingredients into the final tamale filling.
Blender or food processor: Used to pulse the corn and reserved pork broth together to achieve a thick and chunky consistency.
Knife: Necessary for mincing the garlic, chopping the onion, and dicing the green bell pepper.
Cutting board: Provides a safe surface for chopping and mincing ingredients.
Measuring cups: Used for accurately measuring the wine, water, and masa harina.
Measuring spoons: Needed for measuring out the spices, tomato paste, sugar, vinegar, and salt.
Mixing bowl: Used to transfer the cooked pork and reserve the cooking liquid.
Corn husks: Essential for wrapping the tamale filling.
Kitchen twine: Used to secure the tamales during cooking.
Pot with lid: Needed for simmering the tamales upright in water.
Tongs: Useful for placing and removing the tamales from the pot.
Timer: Helps keep track of the cooking and cooling times.
Storing and Freezing Cuban Tamales: A Guide
Allow the tamales to cool completely before storing or freezing. This will prevent them from becoming soggy and help maintain their texture.
To store leftover tamales in the refrigerator, wrap each tamale tightly in plastic wrap or aluminum foil. Place the wrapped tamales in an airtight container or resealable plastic bag. They will keep in the refrigerator for up to 5 days.
For longer storage, tamales can be frozen for up to 6 months. Wrap each tamale tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents for easy reference.
To reheat refrigerated tamales, remove the wrapping and place them in a steamer basket over boiling water. Cover and steam for 15-20 minutes, or until heated through. Alternatively, you can wrap the tamales in a damp paper towel and microwave them on high for 1-2 minutes, or until heated through.
To reheat frozen tamales, there is no need to thaw them first. Simply remove the wrapping and place the frozen tamales in a steamer basket over boiling water. Cover and steam for 20-30 minutes, or until heated through. You can also wrap the frozen tamales in a damp paper towel and microwave them on high for 2-3 minutes, or until heated through.
If you have a large batch of tamales, consider freezing them in smaller portions so you can easily reheat only what you need. This will help prevent waste and ensure that you always have a quick and delicious meal on hand.
How To Reheat Leftover Cuban Tamales
To reheat leftover Cuban tamales, start by removing them from the refrigerator and allowing them to come to room temperature for about 30 minutes. This will help ensure even heating and prevent the tamales from drying out.
One of the best methods for reheating tamales is by using a steamer. Fill a large pot with about an inch of water and bring it to a simmer. Place the tamales in a steamer basket, making sure they aren't touching the water directly. Cover the pot and steam the tamales for 15-20 minutes, or until they are heated through.
If you don't have a steamer, you can also reheat the tamales in the oven. Preheat your oven to 350°F (175°C). Wrap each tamale individually in aluminum foil, making sure to seal the edges tightly. Place the wrapped tamales on a baking sheet and bake for 20-25 minutes, or until they are heated through.
For a quicker option, you can use the microwave to reheat your tamales. Place one or two tamales on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until the tamales are heated through. Be careful when removing the tamales from the microwave, as they will be hot and steamy.
Regardless of the method you choose, be sure to check the internal temperature of the tamales with a food thermometer. They should reach a minimum temperature of 165°F (74°C) to ensure they are safe to eat.
Once reheated, carefully remove the corn husks and serve the tamales hot. You can enjoy them as-is or topped with your favorite salsa, sour cream, or guacamole.
Interesting Fact About Cuban Tamales
A unique aspect of this Cuban tamales recipe is the use of Spanish chorizo sausage, which adds a distinct smoky and spicy flavor. Unlike traditional Mexican tamales, which often use masa harina as the primary ingredient, this recipe incorporates frozen corn blended with pork broth to create a hearty and chunky consistency.
Is Making Cuban Tamales at Home Cost-Effective?
This Cuban tamales recipe is moderately cost-effective for a household. The use of pork ribs, chorizo, and masa harina adds to the expense, but the bulk of the ingredients like corn, onion, and bell pepper are relatively inexpensive. The recipe yields a substantial amount, making it suitable for multiple meals. Overall Verdict: 7/10. Approximate cost for a household of 4 people: $25-$30 USD.
Are Cuban Tamales Healthy or Unhealthy?
This Cuban tamales recipe, while flavorful, is relatively high in fat and sodium due to the pork ribs, chorizo, and olives. The dish also contains a significant amount of carbohydrates from the corn and masa harina. However, the recipe does include some nutritious ingredients, such as onions, garlic, and bell peppers, which provide vitamins and antioxidants.
To make this recipe healthier, consider the following suggestions:
- Replace the pork ribs with a leaner cut of pork, such as tenderloin or loin chops, to reduce the overall fat content
- Use a reduced-fat or turkey chorizo to lower the saturated fat and calories
- Reduce the amount of olives or opt for a low-sodium variety to decrease the sodium content
- Incorporate more vegetables into the filling, such as diced carrots, zucchini, or spinach, to increase the fiber and nutrient density
- Use a combination of whole corn kernels and masa harina to boost the fiber content and provide a more balanced carbohydrate profile
- Experiment with using vegetable broth instead of water and beef bouillon to reduce the sodium content while still maintaining a rich flavor
Editor's Opinion on Cuban Tamales Recipe
This Cuban tamales recipe is a delightful fusion of flavors, combining tender pork, savory chorizo, and a medley of spices. The use of masa harina and corn gives it an authentic texture, while the pimento-stuffed olives add a unique twist. The process is labor-intensive, but the result is a rich, hearty dish that showcases the depth of Cuban cuisine. The final steaming ensures the tamales are perfectly set, making them a satisfying and flavorful treat. Overall, it's a rewarding recipe for those willing to invest the time.
Enhance Your Cuban Tamales Recipe with These Unique Side Dishes:
Delicious Alternatives to Cuban Tamales
Appetizers and Desserts That Complement Cuban Tamales
Why trust this Cuban Tamales Recipe:
This recipe for Cuban tamales is a trusted favorite, blending authentic flavors with easy-to-follow steps. The use of country-style pork ribs and Spanish chorizo sausage ensures a rich, savory taste. Fresh ingredients like yellow onion, green bell pepper, and pimento-stuffed green olives add vibrant flavors. The combination of masa harina and frozen corn creates a perfect texture. With detailed instructions, even beginners can achieve delicious results.
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