Cuban Tamales

Name: Cuban Tamales
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 45
Cuisine: Mexican
Ingredients: 59 milliliters butter, melted; 30 corn husks; 473 milliliters frozen corn, thawed; 4 cloves garlic; 1 green pepper, chopped; 1 Tbsp ground cumin; 2 Tbsps sofrito sauce base (recaÃto); 59 milliliters KRAFT Zesty Italian Dressing; 473 milliliters masa harina; 227 grams pork loin , finely chopped; 118 milliliters water

This recipe serves 45. Watching your figure? This gluten free recipe has 47 calories, 2g of protein, and 2g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Head to the store and pick up sofrito sauce base, butter, 1/4 cup kraft zesty italian dressing, and a few other things to make it today.

Instructions

Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.

Ingredients you will need

Corn Husks

Water

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.

Ingredients you will need

Masa Harina

Butter

Dough

Water

Corn

Equipment you will use

Blender

Bowl

Heat dressing and sofrito sauce in large skillet on medium-high heat.

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Sauce

Equipment you will use

Frying Pan

Add peppers; cook and stir 3 min.

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Peppers

Add meat; cook and stir 5 min. or until meat is done. Cool.

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Meat

Place 1 corn husk on cutting board with pointed end facing you.

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Corn

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Cutting Board

Place another corn husk on top, with pointed end facing away from you.

Ingredients you will need

Corn

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.

Ingredients you will need

Corn Husks

Spread

Dough

Meat

Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales.

Ingredients you will need

Corn Husks

Tamales

Garlic

Cumin

Water

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Pot

Place in tamalera pot; cover with lid.

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Pot

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.

Ingredients you will need

Corn Husks

Tamales

Water

Equipment you will use

Pot

Remove tamales from tamalera; cool slightly.

Ingredients you will need

Tamales

Equipment

Ingredients

Servings:

59milliliters

butter, melted 30

corn husks 473milliliters

frozen corn, thawed 4cloves

garlic 1

green pepper, chopped 1Tbsp

ground cumin 2Tbsps

sofrito sauce base (recaÃto)59milliliters

KRAFT Zesty Italian Dressing 473milliliters

masa harina 227grams

pork loin , finely chopped 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.