Cuban Style Tamales


Delicious Cuban style tamales filled with pork and corn.




28 dried corn leaves

2 tablespoons of olive oil

1 pound of pork for stew, cut in 1/2-inch pieces

1/4 cup chopped onion

2 cloves of garlic, minced

1/2 cup of tomato sauce

1/2 cup chopped red pepper

1 tablespoon of MAGGI Granulated Chicken Flavor Bouillon

1 1/2 cups corn kernels, thawed

2 cups of dough for preparing tamales

1/2 cup sour cream for decoration




  1. Soak corn husks in water for at least 1 hour.

2. Heat oil over medium heat in a large saucepan. Add pork, onion, garlic and cook, stirring occasionally for                    15 minutes.

3. Add tomato and pepper sauce, stirring frequently for 7 minutes. Remove from heat. Set aside.

4. Place corn in the food processor. Pulse 5 to 7 times or until corn is thickened and set.

5. Add corn to pork and stir. Add to dough, stir until well mixed.

6. Place corn husk on a flat surface, pointed side down. Spread ¼ cup pork mixture on husk.

7. Fold sides to center over filling, then fold pointed sides up. Repeat with remaining ingredients.

8. Place tamales upright on a steamer rack. Fill with water just below the rack.

9. Cover tamales with remaining leaves and a damp towel, cover with a lid. Bring to a boil, reduce heat to medium          adding water as needed. Cook for 2 hours or until the dough flakes easily.

10. Serve hot with sour cream.

11. Add 1/3 cup slices to the mixture for a spicy kick.

Leave a Reply

Your email address will not be published. Required fields are marked *