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Main dishes

Cuban Tamales

Cuban Tamales recipe
photo by:kraft
soy cubana y tienen mucha razon sobre el tipo de maiz que utilizamos para los tamales ,pero de todas maneras se parece mucho al tradicional tamal cubano muy sabrosa esta more
posted by
on 10/21/2005
45 min
1 hr 45 min
10 servings
Magazine Acquisition

What You Need

 corn husks
cups  frozen corn, thawed
cups  masa harina
cup  butter, melted
cup  water
cup  KRAFT Zesty Italian Dressing
Tbsp.  sofrito sauce base (recaíto)
 green pepper, chopped
 pork loin (1/2 lb.), finely chopped
Tbsp.  ground cumin
cloves  garlic

Make It

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.

Kraft Kitchens Tips

Cooking Know-How
If you don't have a tamalera, pour the water mixture into a Dutch oven or large pot. Place the assembled tamales in a steamer basket, then place in pan; cover and cook as directed.
Food Facts
Traditionally, freshly ground autumn corn is used. This corn is harder and drier than the corn used in the United States, and is similar to feed corn. Cuban tamales also traditionally use a very mild, tiny pepper called the cachucha instead of the green pepper.

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