Latin American Mexican Main Dishes Tamale Recipes Cuban Tamales 5.0 (2) 2 Reviews 1 Photo 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. Submitted by mirelys Updated on January 11, 2022 Save Rate Print Share Close Add Photo Prep Time: 1 hr 30 mins Cook Time: 2 hrs 10 mins Additional Time: 3 hrs Total Time: 6 hrs 40 mins Servings: 14 Yield: 28 tamales Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¼ cup olive oil, divided 1 ½ pounds boneless country-style pork ribs, cut into small pieces 1 cup dry white wine, divided 2 cups water 10 cloves garlic, minced, divided 2 tablespoons tomato paste, divided 2 cubes beef bouillon (such as Knorr®) 2 bay leaves 1 teaspoon ground cumin 1 teaspoon dried oregano ½ teaspoon ground black pepper 2 links Spanish chorizo sausage (such as Goya®), thinly sliced 1 yellow onion, diced 1 small green bell pepper, chopped ½ cup pimento-stuffed green olives 4 cups frozen corn, thawed 1 ½ cups masa harina 2 tablespoons white sugar 1 tablespoon white vinegar 1 teaspoon salt, or to taste 1 (8 ounce) package dried corn husks, soaked in warm water kitchen twine, cut into 12-inch lengths Directions 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. I Made It Print Nutrition Facts (per serving) 284 Calories 15g Fat 24g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 284 % Daily Value * Total Fat 15g 20% Saturated Fat 4g 22% Cholesterol 33mg 11% Sodium 604mg 26% Total Carbohydrate 24g 9% Dietary Fiber 3g 12% Total Sugars 4g Protein 11g 23% Vitamin C 10mg 11% Calcium 48mg 4% Iron 2mg 12% Potassium 316mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.