Tamales Cubanos

Step by stepInstructions

1. Puree the corn kernels with the broth in a food processor until smooth, scraping down the sides, and set aside.
2. In a large skillet, melt the lard and cook the pork with a pinch of salt until browned, about 8 minutes.
3. Add the onion, bell pepper and garlic, and cook until soft, then stir in the tomatoes, cumin, oregano and salt, and simmer for 5 minutes.
4. Stir the corn puree into the pork mixture and cook over medium heat, stirring constantly, until the masa thickens into a soft porridge, about 10 minutes; it should be creamy but thick enough to hold a shape.
5. Lay a soaked corn husk flat, spoon about ⅓ cup (80 ml) of masa down the center, fold the sides over, then fold up the pointed end, and tie with a strip of husk.
6. Bring a large pot of salted water to a boil and add the tamales, standing them upright or laying them flat.
7. Boil for 45 to 60 minutes, adding water to keep them covered, until the masa is firm and pulls cleanly from the husk.
8. Unwrap and serve hot, with extra mojo or a spoonful of sour cream if you like.