Recipe

Tamales with Canned Corn

Name: Tamales with Canned Corn
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Ingredients: 8 heaping tablespoons of yellow cornmeal; 600 g canned sweet corn; 500 g pork, cut into small cubes; 120 ml (½ cup) sunflower oil; 114 g fried tomato or tomato puree; ½ onion, finely chopped; 4 cloves garlic, finely chopped; 1 teaspoon cumin; Green and/or red ají pepper, finely chopped (optional); Salt to taste; Water; Hot sauce, ketchup or Cuban mojo, to serve; Small zip bags; Aluminum foil; String or twine

Cuban tamales with canned sweet corn and stewed pork, wrapped in zip bags and aluminum foil. The perfect solution when fresh corn cobs are unavailable.

CiberCubaJanuary 31, 2025

CiberCuba

Preparation25 min
Cooking1 h 35 min
Total time2 h
Servings6-7 tamales
DifficultyMedium

Tamales are a classic of Cuban cuisine and one of the dishes we miss most living abroad, especially when fresh corn cobs, which we used to prepare them with, are unavailable.

Fortunately, canned sweet corn is an accessible alternative that allows you to recreate this dish easily and economically, preserving all the traditional flavor of Cuban tamales. Surprise your family and friends with this recipe: you won't regret it!

Method

Corn Dough

Drain and rinse the canned corn.
Place it in the blender and blend until a homogeneous mixture is obtained. If necessary, add a little water to facilitate the process.
Transfer the ground corn to a large bowl and mix with the cornmeal until a uniform dough is obtained.

Sofrito and Meat

In a frying pan or deep pot, heat the sunflower oil.
Add the onion, garlic and ají (if using) and sauté for a few minutes until golden.
Add the meat, cumin and salt to taste.
Cook, stirring occasionally, until the meat is well seared.
Incorporate the fried tomato, cover and cook over low heat for 30 minutes, stirring occasionally.
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Forming the Tamales

With the meat ready, add it to the corn and flour mixture and stir well until everything is completely integrated.
Place between 4 and 5 tablespoons of the mixture into a small zip bag.
Shape the bag with your hands to give it the traditional tamal shape.
Remove the air from the bag before sealing it tightly.
Wrap each bag with aluminum foil and tie it with string or twine, as is done with traditional tamales.
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Cooking and Serving

In a large pot, heat enough water over medium heat.
Place the tamales in one by one, arranging them well so they are submerged.
Cover the pot and cook for 50 minutes.
Remove the tamales from the water and let them cool for at least 2 hours at room temperature (not in the fridge).
Serve with hot sauce, ketchup or a good Cuban mojo. Enjoy!
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