Kitchen Secrets with Our Cuban Chef – Tamal Cubano
Tamal Cubano is a typical Cuban food, although it did not originate on the island. But it is a traditional recipe in its different variants, it is added to all kinds of celebrations. History tells us that Tamal Cubano comes from the Mayan and Aztec civilizations, and with time they spread to America and the Caribbean. From the pozole that was prepared in those times, it became the tamale in the different recipes we eat today.
Hallacas, tamales, envueltos de mazorca, humitas, and an endless number of names have been given to this rich food in different regions of Latin America and the Caribbean. Its preparation and wrapping also vary according to the place, but the essence remains the same, crushed, and cooked corn with additions that change according to the place where they are prepared. These can be pork meat (very common), coconut milk, cheese, etc.
Although they can also be made in a casserole, the most traditional recipes assure you that they must be wrapped. Some use corn husks, and others, banana leaves, and plastic are among the best-known variants.
What is a fact is that it is a typical Central American dish. It is very common at Christmas and family celebrations. Its soft texture, juicy and full of flavor, captivates people from all over the world.
Tamal Cubano are made from tender corn, not corn flour, as in many Latin American countries, so they require a longer process, but it is worth it, because the result is unique, as well as the flavor of Cuba.
Although tamales can be made by one person, traditionally they are prepared as a family to lighten the work. One person peels the corn, another cleans it, and the other grates or grinds it, while the meat is cooked or the sofrito is made. Once the dough is ready, the tasks are divided into making the bags and filling them and covering and tying them with kitchen string.
If you buy ground corn, you will save a lot of work. Note that the corn used for Cuban tamales cannot be sweet and must be tender. If it is not tender, soak the kernels for a couple of hours before grinding. And if the dough is dry, add a little milk. If you use dried corn husks, which are available in almost every market, soak them for 30-45 minutes, drain them and dry them with a cloth before starting to fill them.
HOW IS TAMAL CUBANO MADE?
Ingredients
- 4 ½ cups (1.3 kg) of ground corn
- 30-35 dried or fresh corn husks
For the sauce
1 green bell pepper finely chopped
1 onion, finely chopped
5 cloves garlic, crushed
4 tablespoons vegetable oil
1 cup tomato sauce
1 medium tomato, finely chopped
½ cup water
1 bay leaf
Salt
Pepper
SO HOW TO PREPARE TAMAL CUBANO?
- Prepare the sauce in a medium saucepan. To do so, heat the oil, chop the bell pepper and onion, add the garlic and tomato, sauté for 2 minutes and add the rest of the ingredients for the sauce. Cook for 10-12 minutes over medium heat until the water evaporates. Remove and let it cool for 15 minutes. Mix with the ground corn. Rectify the salt.
- To make Tamal Cubano, make a kind of bag by rolling a large corn husk in the shape of a cone. The widest part will form the mouth of the bag, while the narrow part should be folded upwards, in the middle of the cone, so that the fold forms the bottom of the bag. Hold it with one hand and with the other hand, pour a few spoons of the dough into it, without filling it too much. To close Tamal Cubano, roll up the bag with another sheet arranged in reverse, then use the same procedure already explained to fold it. Finally, tie the tamale with kitchen twine, making sure it does not open, but being careful not to break the leaves.
- Once the bag is tied, place it in a container or place that allows you to place it in a vertical position, with the mouth facing up, so that the dough does not spill out.
- Repeat the process with the rest of the dough and the leaves. Bring plenty of water to a boil in a large pot and add a tablespoon of salt. Add the tamales and cook over medium-high heat for 45 minutes to 1 hour.
- Remove the leaves when ready to serve and top with hot sauce or ketchup.
- You can consume some and freeze the rest in the refrigerator. They keep in good condition for a couple of months. Then, to heat them, bring water to a boil in a pot, add a little salt, and put the tamales in it for about 20 minutes.
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