Name: Cuban Style Tamales
Prep time: 30 s
Cook time: 142 s
Total time: 232 s
Yield: 12
Ingredients: 28 dried corn husks; 2 tablespoons olive oil; 1 pound pork stew meatchopped into 1/2-inch pieces; 1/4 cup chopped onion; 2 cloves garlicchopped; 1/2 cup tomato sauce; 1/2 cup chopped red bell pepper; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon; 1 1/2 cups frozen cornthawed; 2 cups prepared masa for tamales; Sour cream for garnish

Make It

Step 1

Soak corn husks in water for at least 1 hour.

Step 2

Heat oil over medium heat in a large saucepan. Add pork, onion and garlic; cook, stirring occasionally, for 15 minutes.

Step 3

Add tomato sauce and bell pepper; cook, stirring frequently, for 7 minutes. Remove from heat. Set aside.

Step 4

Place corn in a food processor. Pulse 5 to 7 times or until corn is a thick, chunky consistency.

Step 5

Add corn to pork; stir. Add masa; stir until combined.

Step 6

Place corn husk on a flat surface, pointy side down. Spread ¼ cup pork mixture on husk. Fold sides, overlapping over filling, then fold pointy side up. Repeat with remaining filling and husks.

Step 7

Arrange tamales upright on steamer rack. Fill with hot water to right below the rack.

Step 8

Cover top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 2 hours or until masa pulls away from husk.