One Hundred % Cuban Tamales

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Yield: 12-16 tamales

Good Cuban tamales are not stuffed like a Mexican tamal; instead, they are riddled with tiny flecks of meat.

INGREDIENTS:

1 1/2 pounds pork in chunks
2 cloves garlic, whole, peeled
1 tablespoon vinegar
water to cover meat
3 cups ground fresh yellow corn (may substitute frozen)
3/4 cup lard, butter, or shortening
2 1/2 cups masa harina
2 1/2 cups chicken broth
1/4 teaspoon bijol (annato seed powder)
1/4 cup olive oil for frying
1 large onion, chopped fine
1 large green pepper, chopped fine
5 cloves garlic, minced
3 ounces tomato paste (1/2 can)
1/2 cup water
1/2 cup wine (red or white)
1 large lemon (juice only)
1 teaspoon salt
1/2 teaspoon black pepper (fresh ground)
24-32 dried corn husks (Soak dried cornhusks in hot water before using)

For meat, you need pork with plenty of fat – either well marbled or with a fat layer or both. We’ve had good luck with de-boned country style pork ribs. Or have the butcher cut something to order.

Whichever meat you use, cut it up into smaller pieces – no more than two inches thick or three inches long. Add a little salt with a shaker and place in a large sauce pan. Add water to just barely cover the meat. Add two peeled garlic cloves and one tablespoon vinegar. Bring to a boil; reduce heat and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, but NOT crispy! The meat should be tender and stringy. Remove the meat. Trim off any excess fat (there shouldn’t be any) and with a knife or meat hammer; break up the meat into small pieces.

Slice the corn kernels off the cob (or use frozen corn). Quickly grind the corn in a food processor with your choice of fat (lard, or butter, or shortening) until you get a very coarse mixture with visible corn kernels. Don’t over process! Remove from the processor and blend in 2 1/2 cups warm chicken broth and two cups masa harina to the ground corn. Add a dash of Bijol powder to give it a nice yellow color.

Fry the onion and green pepper in olive oil at medium heat, stirring occasionally, until the onions are soft. Add garlic and continue to fry for two to three minutes. Do not drain off excess oil! Mix tomato paste in 1/2 cup warm water and add it and the wine to the vegetables. Simmer for about 10 minutes.

Place the pork, vegetables, and the ground corn/masa mixture in a large cooking pot. Add lemon juice to the mixture and blend. Add salt and pepper and stir. Cook the mixture on low heat, stirring frequently (don’t let it burn!) until it thickens – about 20 minutes.

Add more masa or more broth as necessary so that you have a stiff, but pliable paste. Taste and add salt if needed. Remove from heat and let cool.

3GuysfromMiami/CubanCuisine/InternetPhotos/TheCubanHistory.com
The Cuban History, Hollywood.
Arnoldo Varona, Editor

TheCubanHistory.com Comments

comments