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cup olive oil for frying
lb pork stew meat, cut into small chunks
large onion, chopped fine
large red pepper, chopped
(8oz) small can of tomato sauce
Salt and pepper, to taste
cups ground corn, fresh or frozen
In a saucepan, add oil and begin to fry the pork, rendering its fat in the pan.
In same pan with pork fat renderings, make a sofrito by frying the onion and red pepper at medium heat, stirring occasionally, until the onions are translucent. Add garlic and continue to fry on low-medium heat for two to three minutes. Add tomato sauce and simmer for about 10 minutes, until meat is cooked through. Add salt and pepper to taste.
While your meat simmers, process the corn kernels with either a mortal and pastel or a food processor with the butter until you have a chunky consistency. Add the corn mixture to the masa harina and chicken broth. Add salt and pepper to taste.
Add the masa mixture with the meat mixture and stir until well combined, adding salt as needed.
Use two cornhusks per tamale, folding each tamal in the traditional manner.
Fill a large pot about half way with water and boil your tamales until a fork comes out clean, about one hour to one hour 30 minutes.
- Tamales are best the second day. Cook ahead and cool overnight.
More About This Recipe
- Cuban tamales are all made with corn, most with pork, but exact recipes vary according to region. This Cuban tamal recipe comes from my great grandmother, who would only make them on very special occasions. Because they can be lots of work, gather your friends and loved ones together and make a tamale party of it!