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Cuban Tamales
Santiago de Cuba — Mother recipe · en it
Savor these Cuban tamales and experience a taste of Santiago de Cuba, where sweet and savory flavors blend in every bite.
📷 Ji-Elle — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 30 min prep + 120 min cottura · 10 porzioni · difficile
Ingredients
- 2 kg of tamale cornmeal
- 1 kg of pork, cut into pieces
- 200 g of speck
- 200 g of prosciutto
- 200 g of chicken, cut into pieces
- 200 g of mixed vegetables, cut
- 1 onion, sliced
- 100 g of sugar
- 200 g of chili
- 100 g of salt
- 10 banana leaves
- 20 corn husks for wrapping
Method
- In a large pot, cook the pork with the onion until well done.
- Add the prosciutto, chicken, vegetables, and chili, stir well.
- In another bowl, mix the tamale cornmeal, sugar, and salt.
- Wrap each ingredient in banana and corn husks, creating a tamale.
- Wrap the tamales in banana and corn husks, sealing them well.
- Bring a pot of water to a boil and cover it with a steam lid.
- Slowly simmer the tamales for 2-3 hours, checking occasionally to ensure the water does not run out.
- Serve hot, slicing each tamale to enjoy the rich flavor combination.
The story
Cuban Tamales are a culinary tradition of Santiago de Cuba, where the recipe has evolved over centuries, incorporating local and cultural ingredients.
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