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Cuban Tamales

Prep Time
Total Time

10 servings

Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.

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What You Need

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Make It

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  • Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.
  • Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.
  • Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.
  • Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.
  • Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.
  • Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.

Special Equipment Needed

Cooking Know-How

If you don't have a tamalera, pour the water mixture into a Dutch oven or large pot. Place the assembled tamales in a steamer basket, then place in pan; cover and cook as directed.

Food Facts

Traditionally, freshly ground autumn corn is used. This corn is harder and drier than the corn used in the United States, and is similar to feed corn. Cuban tamales also traditionally use a very mild, tiny pepper called the cachucha instead of the green pepper.


  • 10 servings

Nutritional Information

Serving Size 10 servings
Calories 210
Total fat 8g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 27g
Dietary fiber 3g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Encuentro que la receta esta muy buena, pero me gustaria que sepan "el toquecito" que yo como buena... Encuentro que la receta esta muy buena, pero me gustaria que sepan "el toquecito" que yo como buena cubana le doy a los tamales. Yo preparo un sofrito de cebolla y ajo y pasta de tomate, en el agrego el cerdo cortado en daditos hasta que cocine al final le agrego mantequilla, por supuesto sal, y si veo que el maíz no es muy tierno le agrego también calabaza molida. Todo esto lo uno a la masa de maiz, mezclo bien y hago los tamales!!!
Date published: 2006-04-17
Rated 5 out of 5 by from soy cubana y tienen mucha razon sobre el tipo de maiz que utilizamos para los tamales ,pero de... soy cubana y tienen mucha razon sobre el tipo de maiz que utilizamos para los tamales ,pero de todas maneras se parece mucho al tradicional tamal cubano muy sabrosa esta receta,se la recomiendo.
Date published: 2005-10-21
Rated 4 out of 5 by from un sabor especial un sabor especial
Date published: 2005-07-24
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