Cuban Tamales are a traditional dish deeply rooted in Cuban culinary heritage. Unlike Mexican tamales, Cuban tamales are made by mixing the corn dough (masa) with seasoned pork directly into the mixture, creating a more cohesive and moist texture.
Ingredients:
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Fresh or canned corn (grated or processed)
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Pork shoulder or pork belly (cooked and shredded)
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Pork fat or lard
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Garlic, onion, and bell pepper (sautéed)
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Tomato sauce or paste (small amount for richness)
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Spices: cumin, oregano, bay leaf, salt, pepper
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Corn husks or parchment paper for wrapping (optional)
Preparation:
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Cook the Pork: The pork is seasoned, cooked slowly until tender, and shredded.
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Make the Masa: The corn is grated or blended into a coarse paste. This is mixed with sautéed vegetables, pork fat, and spices.
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Combine: The shredded pork is mixed into the masa, allowing the flavors to integrate fully.
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Wrap or Steam Directly: Some Cuban tamales are steamed in corn husks or parchment paper, but others are cooked directly in a pot (“en cazuela”) for a softer, spoonable version.
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Serve: Often served with chicharrón bits (churupías) on top for a crunchy contrast.