Tamales Cubanos

Name: Tamales Cubanos
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: 6 ears fresh corn (or 4 cups fresh corn kernels); 500g ground beef; 1 onion, finely diced; 4 cloves garlic, minced; 1 green bell pepper, diced; 2 tsp cumin; 1 tsp oregano; 2 tbsp tomato paste; Dried corn husks, soaked; 2 tbsp olive oil; Salt and pepper

Tamales (tah-MAH-lehs koo-BAH-nohs)

Cuban Tamales

⏱ Prep Time 60 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 384 kcal

Corn masa tamales filled with seasoned ground beef and wrapped in corn husks, a traditional Cuban preparation distinct from Mexican tamales.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large steamer pot corn husks mixing bowls kitchen twine

Presentation Guide

Vessel: corn husk (unwrapped at table)

Garnishes: lime wedges

Accompaniments: rice, black beans

Ingredients

6 ears fresh corn (or 4 cups fresh corn kernels)
500g ground beef
1 onion, finely diced
4 cloves garlic, minced
1 green bell pepper, diced
2 tsp cumin
1 tsp oregano
2 tbsp tomato paste
Dried corn husks, soaked
2 tbsp olive oil
Salt and pepper

Instructions

1
Grate fresh corn kernels or pulse in a food processor to form a thick masa. Season with salt.
2
Sauté onion, garlic, and bell pepper in oil. Add ground beef, cumin, oregano, and tomato paste. Cook until browned.
3
Soak dried corn husks in hot water until pliable, about 30 min.
4
Spread corn masa on a softened husk. Add a spoonful of beef filling.
5
Fold and tie the tamale securely with strips of corn husk.
6
Steam tamales upright for 1-1.5 hours until masa is firm and pulls away from the husk.

💡

Did You Know?

Cuban tamales use fresh corn masa rather than dried masa harina, giving them a distinctly moist, corny flavor unlike any other Latin American tamale.

Chef's Notes

Equipment Tips

large steamer pot
corn husks
mixing bowls
kitchen twine

Garnishing

lime wedges

Accompaniments

rice, black beans

The Story Behind Tamales Cubanos

Cuban tamales trace directly to the indigenous Taino people who wrapped corn dough in leaves before Spanish arrival. Unlike Mexican tamales made from dried corn, Cuban versions use fresh corn, creating a moister, more corn-forward taste. The tradition of making tamales as a communal family activity survived colonization and revolution alike.

🕐 Traditionally enjoyed special occasions and holidays 📜 Origins: Indigenous Taino origin

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