How To Make Cuban Tamales
Stuffing is a great add-on to your main dishes. More than just something to fill the turkey with during Thanksgiving, stuffing is a wonderful side dish to complement your dish of choice. There’s no stopping you in enjoying this stuffing recipe!
Serves:
Ingredients
- 2 cups of corn masa
- 1 cup of pork, cooked and shredded
- 1/2 cup of chicken broth
- 1/4 cup of sofrito
- 2 tbsp of vegetable oil
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- Corn husks, soaked in water
Instructions
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In a large bowl, combine the corn masa, pork, chicken broth, sofrito, vegetable oil, cumin, garlic powder, salt, and black pepper. Mix well.
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Take a corn husk and spread about 1/4 cup of the masa mixture onto the husk, leaving a border around the edges.
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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.
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Repeat with the remaining husks and masa mixture.
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Place the tamales in a steamer basket and steam for 1 hour, or until the masa is cooked through and firm.
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Serve hot with your favorite salsa or sauce.
Nutrition
- Calories : 380kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 45mg
- Sodium : 500mg
- Total Carbohydrates : 50g
- Dietary Fiber : 5g
- Sugar : 1g
- Protein : 12g
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