Cuban Style Tamales

Cuban Style Tamales

Official MAGGI®
Cuban Style Tamales
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
2 hr 22 min
Recipe Info - Serving Size
Servings
12 to 14 tamales

These delicious Cuban style tamales are filled with pork and corn and are worth the time and effort. For a spicier tamale, add roasted green chiles.

Cuban Style Tamales bring the vibrant flavors of Cuba right to your kitchen. This cuban tamale recipe, from Official MAGGI®, combines succulent pork and sweet corn to create a mouthwatering treat that's perfect for family dinners or special occasions. For those who crave a bit more heat, adding roasted green chiles elevates this cuban tamales recipe to a new level.

The cuban style tamales achieved in this dish are both tender and flavorful, thanks to the inclusion of MAGGI Granulated Chicken Flavor Bouillon, which enhances the richness of the meat. Wondering how to make cuban tamales at home? Follow this cuban tamale recipe and indulge in pork tamales that are sure to impress at your next gathering.

Whether you're celebrating 3 Kings Day, Christmas, or just want a taste of Latin American cuisine, these Cuban Style Tamales are a delightful addition to your meal plans. An easy recipe that's nut-free, it’s perfect for all skill levels and occasions. Garnish with sour cream for an extra layer of creaminess that complements the spiced pork filling beautifully, making each bite a delightful experience.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Soak corn husks in water for at least 1 hour.

Step 2

Heat oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.

Step 3

Add tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.

Step 4

Place corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.

Step 5

Add corn to pork; stir. Add masa; stir until combined.

Step 6

Place corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk. Fold sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.

Step 7

Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.

Step 8

Cover top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 2 hours or until masa pulls away from husk.

Step 9

Serve warm with a side of sour cream.

Tip:

Add 1/3 cup of roasted green chile strips to the mix for a spicy kick.

Ingredients