Recipe
Tamal en hojas
Cuban-style tamal en hojas: corn dough with criollo sofrito and pork chunks, wrapped in its own leaf and boiled.
- Preparation1 h
- Cooking1 h
- Total time2 h
- Servings10 servings
- DifficultyMedium
The tamal en hojas, corn dough wrapped in its own leaf, well seasoned and with pieces of pork meat, is something no Cuban can resist. If you add pepper, it's known: these tamales are spicy.
They are served hot, with tomato sauce, some fried pork chunks or chicharrones, and a very cold beer on the side.
Ingredients
Check off the ingredients you have.
Method
- Mix the ground corn with the milk and set aside.
- Fry the pork chunks until they release their fat and turn golden.
- In that same fat, make a sofrito with the garlic, onion, ají, tomato sauce and dry wine.
- Add the sofrito and the pork chunks to the corn and mix well. Season with salt and pepper.
- Place portions of the mixture on the corn husks and wrap them tightly closed, or distribute the mixture in tamal molds.
- Cook the tamales in boiling water for approximately 1 hour.
- Serve them hot, with tomato sauce, fried pork chunks or chicharrones.
Original video
In Spanish
