Cuban recipe
Cuban Tamales Stuffed with Ropa Vieja and Melted Cheese
Cuban tamales made with tender corn and filled with juicy ropa vieja and melted cheese, cooked in corn husks: an irresistible dish to share.
- Preparation40 min
- Cooking1 h 10 min
- Total time2 h
- Servings6 large tamales
- DifficultyMedium
These tamales combine tender corn dough and a criollo sofrito with a filling of well-drained ropa vieja and mozzarella that melts inside each packet. This is a creative variation, not a traditional tamal: ideal for using up stewed meat from the day before and surprising guests at a family gathering.
Ingredients
Check off the ingredients you have.
For the dough and wrapping
For the filling
Method
Prepare the dough
- If using dried husks, soak them in warm water for 25–30 minutes and pat them lightly dry; if fresh, clean them. Grind the corn into a somewhat textured paste, without making it completely smooth.
- Heat the oil or lard and sauté the onion, bell pepper and garlic for 6–8 minutes. Add the cumin and combine with the ground corn and salt.
- Add some of the fine cornmeal and mix until you have a thick, moist, creamy dough that does not drip. Adjust gradually; add broth only if it is too thick.
Fill and cook
- Overlap two husks if needed to close each packet. Place a portion of dough on the husks, make a hollow in the center and add drained ropa vieja and about 30 g of mozzarella. Cover with a little more dough and close firmly, tying with strips of husk or kitchen twine.
- Place the six tamales in a steamer over boiling water, without letting them touch the water. Cover and steam for 55 to 65 minutes, replenishing with hot water as needed, until the dough is firm and pulls away from the husk.
- Let rest for 10 minutes before opening. Serve very hot to enjoy the juicy ropa vieja and melted cheese.
