CUBAN TAMALES
Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
- Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
- Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
- Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
- Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
- Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 8 g
CUBAN TAMALES
A fusion of African, Caribbean, and Spanish cuisine all wrapped up in a corn husk. This recipe is from my grandmother Mima and my mom who both spent long hours in the backyard in Cuba making these magical potions. A flavorful tamal masa with pork and chorizo stuffing is wrapped in a corn husk and slowly cooked in a pot of simmering water.
Provided by mirelys
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 14
Number Of Ingredients 22
Steps:
- Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
- Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
- Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
- Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
- Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
- Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
- Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
- Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 24 g, Cholesterol 33.2 mg, Fat 15.4 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 4.4 g, Sodium 603.9 mg, Sugar 4.4 g
TAMAL EN CASUELA: CUBAN TAMALE SOUP
This is the recipe my grandmother used to make. It calls for pork, but you can substutute chicken or beef. A meal in itself.
Provided by Chef Chessie
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into cubes and marinate in lemon and garlic.
- Brown pork and add enough olive oil to simmer with onion, green pepper, tomato sauce, and wine.
- Mix cornmeal and water thoroughly, then strain.
- Add strained mixture to previous ingredients.
- Cook on stove for one hour stirring occasionally.
- Add salt and pepper to taste.
Nutrition Facts : Calories 449.7, Fat 17.9, SaturatedFat 4, Cholesterol 65, Sodium 1299.7, Carbohydrate 38.7, Fiber 4.7, Sugar 2.5, Protein 26.3
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- In a medium saucepan, cover the pork with the water and Chicken Stock. Add the onion, carrot, celery, bay leaf, 1/2 teaspoon of salt and the peppercorns and bring to a simmer. Reduce the heat to low, cover and simmer, skimming occasionally, until the meat is very tender when pierced with a knife, about 2 1/4 hours. Transfer the meat to a plate and let cool completely, then coarsely shred with 2 forks. Strain the stock and refrigerate until chilled; discard the vegetables. Discard the fat from the stock and boil over high heat until reduced to 1 1/2 cups.
- In a large saucepan, bring the pork stock and milk to a simmer. Whisk in the cornmeal, masa harina, lard, crushed red pepper and 1 teaspoon of salt. Stir over moderately low heat until thick and smooth, about 5 minutes. Remove from the heat and stir in the shredded pork and culentro and let cool. Shape the mixture into 8 ovals and wrap each in a rectangle of foil, twisting the ends securely.
- In a medium saucepan, combine the orange, cherry and lime juices with the onion. Bring to a boil over moderate heat and cook until reduced to 3/4 cup, about 12 minutes. In a small skillet, cook the garlic in the olive oil over moderate heat until very lightly browned, about 3 minutes. Whisk the garlic oil into the reduced juices, add the dried cherries and season with salt and pepper. Let cool, then refrigerate until chilled, about 1 hour.
- Spread the tamales in a single layer in a steamer. Cover and steam over several inches of boiling water until the cornmeal is no longer gritty, about 30 minutes. Add more boiling water to the steamer halfway through cooking.
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