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Tamales Cubanos
Cuba
Cuban tamales use fresh ground corn, not masa harina — the texture is moister and more delicate than Mexican versions.
Cuban tamales — corn masa filled with spiced pork, wrapped in corn husks and steamed. Cuba's version differs from Mexican tamales in using fresh corn rather than dried masa.
Prep
60 mins
Cook
60 mins
Difficulty
Hard
Calories
380 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
8ears of corn, kernels removed
400gpork, slow-cooked and shredded
1 tspcumin
1 tsppaprika
4 clovesgarlic
corn huskssoaked
saltto season
Method
1
Blend corn kernels to a coarse purée. Season with salt and cumin.
2
Mix pork with paprika and garlic. Place filling in centre of corn masa on a soaked husk.
3
Roll and fold husk to encase. Tie. Steam 50-60 minutes.
Chef's Tip
Soak corn husks for at least 1 hour — dry husks crack when folded.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.