Cuban Tamales Recipe

In a large bowl, combine the corn masa, pork, chicken broth, sofrito, vegetable oil, cumin, garlic powder, salt, and black pepper. Mix well.

Take a corn husk and spread about 1/4 cup of the masa mixture onto the husk, leaving a border around the edges.

Fold the sides of the husk towards the center, enclosing the masa mixture. Fold the top and bottom edges of the husk to seal the tamale.

Repeat with the remaining husks and masa mixture.

Place the tamales in a steamer basket and steam for 1 hour, or until the masa is cooked through and firm.

Serve hot with your favorite salsa or sauce.