CUBAN TAMALES

Cuban Tamales image

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.

Provided by My Food and Family

Categories Home

Time 1h45m

Yield 10 servings

Number Of Ingredients 11

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Ingredients

30 corn husks
2 cups frozen corn, thawed
2 cups masa harina
1/4 cup butter, melted
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. sofrito sauce base (recaíto)
1 green pepper, chopped
1 pork loin (1/2 lb.), finely chopped
1 Tbsp. ground cumin
4 cloves garlic

Steps:

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.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 2 g, Protein 8 g