Canned corn tamales

Preparation Time

90 minutes

Note

Tamales are a classic of Cuban cuisine and one of the dishes most missed by emigrants, especially when fresh corn on the cob, which we used to prepare them, is not available. Fortunately, canned sweet corn is an accessible alternative that allows us to easily and economically recreate this delicious dish. Surprise your family and friends with this recipe that preserves all the traditional flavor of Cuban tamales. You won't regret it!

Ingredients

1. 8 heaping tablespoons of yellow cornmeal (available in most supermarkets, there’s no need to go to a Latin supermarket).
2. 600 g of canned sweet corn (make sure it says no added sugars on the label. This corn is still sweet but has a little less sweetness than the other.)
3. 500 g of pork, cut into small cubes.
4. 120 ml (½ cup) of sunflower oil.
5. 114 g of fried tomato or tomato puree.
6. ½ onion, finely chopped.
7. 4 cloves of garlic, finely chopped.
8. 1 teaspoon of cumin.
9. Green and/or red bell pepper (optional), finely chopped.
10. Salt to taste.
11. Small zip-type bags.
12. Aluminum foil.
13. Thread or string (for tying the tamales).

Instructions

Prepare the corn dough

1. Drain and rinse the canned corn.
2. Place it in a blender and blend until you achieve a smooth mixture (add a little water if necessary to facilitate the process).
3. Transfer the ground corn to a large container and mix with the corn flour until you achieve a uniform dough.

Cook the sofrito and the meat

1. In a pan or deep pot, heat the sunflower oil.
2. Add the onion, garlic, and chili (optional) and sauté for a few minutes until they are golden.
3. Add the meat, cumin, and salt to taste.
4. Cook, stirring occasionally, until the meat is well browned.
5. Add the fried tomato, cover, and let it cook on low heat for 30 minutes, stirring occasionally.

Mix and shape the tamales

1. Once the meat is ready, add it to the corn and flour mixture. Stir well until everything is fully combined.
2. To form the tamales, place between 4 and 5 tablespoons of the mixture into a small zip bag.
3. Shape the bag with your hands to give it the traditional tamal form.
4. Remove the air from the bag before sealing it tightly.
5. Wrap each bag in aluminum foil and tie it with string or twine, just like traditional tamales are made.

 Cooking the tamales

1. In a large pot, heat enough water over medium heat.
2. Introduce the tamales one by one, arranging them well so that they are submerged.
3. Cover the pot and cook for 50 minutes.

(Nota: Es normal que el papel de aluminio se ennegrezca un poco, pero gracias a la bolsa zip, el maíz no tendrá contacto con el papel.)

 Chill and serve

Remove the tamales from the hot water and let them cool for at least 2 hours at room temperature (not in the refrigerator).

(Note: If you consume them immediately, their texture will be softer, similar to that of a tamal in a pot. If you wait 2 hours, they will develop a firmer consistency, though not as hard, as traditional tamales made with fresh corn.)

Serve with hot sauce, ketchup, or a good Cuban mojo. Enjoy your meal!

Servings

6-7 tamales