Cuban · Mains
Cuban Tamales (3 Easy Ways)
Cuban tamales made with corn and seasoned pork, cooked three ways: oven muffins, a tamal en cazuela-style casserole or wrapped in husks.
Cuban Tamales are all about two things: corn and pork. There are no shortcuts on that, but there are easier ways to cook them, so here are three: our oven muffin style, a casserole baked in a water bath, and the traditional way, wrapped in corn husks and boiled.
The corn that grows in Cuba is starchier and less sweet than most corn sold here. Over the years, Cubans have learned to adjust so the tamales keep the same taste and texture. We blend canned sweet corn, cream corn and fresh corn off the cob, and use a little cornmeal to get the thick, rich consistency real tamales need.
The oven versions give you the same flavor with a lot less work: no wrapping, no tying, no bags. Just spoon the mixture into a dish, bake it in a water bath and enjoy. Try it and let us know how yours turned out.
Watch how it's made
Tips for making Cuban Tamales
Save the liquid from the canned corn in a separate container. You may need a splash to help the blender, but use as little as possible, because the mixture needs to be thick. Keep extra cornmeal nearby to adjust the consistency at the end. Always bake the oven tamales in a water bath so the bottom doesn't dry out or burn, and check the water level every 30 minutes. Test with a knife in the center before taking them out; the center may still feel creamy, but it firms up as it cools.
Looking for more? Browse more Cuban recipes and mains on My Secret Cuisine.
Cuban Tamales (3 Easy Ways)
Ingredients
For the pork
- 2-3 lb pork cut into small pieces
- 6 slices thick-cut bacon cut into small pieces
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 4-6 cloves garlic minced
- 1 tsp cayenne pepper
- 1 tbsp black pepper
- 2 tbsp salt for the pork
- 2-3 packet Sazón Goya con achiote
For the corn mixture
- 5-6 cans sweet whole kernel corn drained, liquid saved separately
- 1 can cream-style corn
- 3 ears fresh corn kernels only
- 2 tbsp salt for the corn mixture
- 1/2 package cornmeal coarse or fine, optional; keep extra for adjusting
For traditional tamales (optional)
- 1 package dried corn husks fresh or dried, or use foil tamale bags
Instructions
Make the pork filling
- Season the pork with 2 tablespoons of the salt, the black pepper and the cayenne.
- In a large pot over medium heat, cook the bacon until it renders its fat, about 5 minutes. Add the pork and brown it on all sides, 8 to 10 minutes.
- Add the onion, green and red peppers, garlic and Sazón. Cook, stirring often, until the vegetables are soft and the pork is cooked through and tender, about 20 to 25 minutes.
Make the corn mixture
- Drain the canned corn, saving the liquid in a separate container. Cut the kernels off the fresh corn cobs.
- Blend the canned corn, fresh corn and cream corn in batches until mostly smooth and thick. Add a little of the saved corn liquid only if the blender needs it.
- Stir the corn into the pork filling with the remaining 2 tablespoons of salt. If the mixture is loose, stir in cornmeal a little at a time until it's thick and spoonable.
Oven tamales: muffin style or casserole
- Heat the oven to 350°F. Spoon the mixture into muffin cups or a baking dish; lining with husks is optional. Cover tightly with aluminum foil.
- Set the pan inside a larger pan and pour hot water into the larger pan to make a water bath, so the tamales don't dry out or burn on the bottom.
- Muffin style: bake covered for 55 minutes, then uncover and bake 30 minutes more. Casserole: bake covered for 60 minutes, then uncover and bake 60 minutes more. Check the water every 30 minutes and carefully add more hot water as it evaporates.
- Insert a knife in the center to test. The center may still feel creamy, but it's done when cooked through; it firms up as it cools.
Traditional tamales: wrapped and boiled
- Fill the corn husks or foil tamale bags with the mixture, fold and tie them closed, as shown in the video.
- Stand the tamales upright in a large pot with about 3 inches of water. Cover and cook for at least 50 minutes, checking every 5 to 8 minutes and adding water as it evaporates so the level stays the same.
- Let the tamales rest a few minutes before serving; they firm up as they cool.