Hard4 hours
Where it comes from
Tamales Cubanos reflect the blend of Taíno and Spanish culinary traditions, with roots in Santiago where corn is a staple.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Prepare a sofrito by sautéing bell peppers, onions, and garlic.
- 2
Mix cornmeal with sofrito, sour orange juice, cumin, and pork.
- 3
Soak corn husks in warm water until pliable.
- 4
Spoon the mixture onto corn husks and fold securely.
- 5
Steam until the tamales are firm and cooked through.
