Nutritional Info

Nutrition Facts

Serving Size 1 (593g)

Calories 2254
Calories from Fat 1130 (50%)
Amount Per Serving %DIV
Total Fat 125.5g 193%
Saturated Fat 13.6g 68%
Monounsaturated Fat 84.2g
Polyunsaturated Fat 27.8g
Trans Fat 0.0g
Cholesterol 67mg 22%
Sodium 247.5mg 11%
Potassium 1716.5mg 37%
Total Carbohydrate 224.2g 75%
Dietary Fiber 23g 92%
Sugars 165.2g
Protein 63.4g 127%

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Recipe Description
These tamales actually are healthier than most, as they use stone ground corn and lean pork, which cuts down on unwanted fat without comprimisng flavor.
Prep time
2 hr 30 min
Cook time
1 hr 15 min
Ready In
3 hr 45 min


Serves Tool

Serves To:USMetric
48   dried corn husks (masa)
4 Cup(c)  corn kernels
1 Cup(c)  stone ground yellow cornmeal
2 Teaspoon(t)  sugar
1 Pinch(pn)  salt, to taste
10   cachucha chile peppers
8 Clove(clv)  garlic
5 1/2 Teaspoon(t)  cumin, ground
1 Pinch(pn)  white or black pepper, ground, to taste
1 Tablespoon(T)  olive oil
1   small onion, minced
2 Tablespoon(T)  fresh cilantro, finely chopped
1   tomato, peeled, seeded and chopped
1 Pound(lb)  very lean boneless pork loin, trimmed of all visible fat and cut into 1/2 inch cubes
4   fresh cilantro sprigs
8 Cup(c)  water
2   bay leaves


To make the masa: Place the corn husks in a large bowl and cover with cold water. Let soak for 2 hours. Puree the corn kernels in a food processor or blender. Transfer to a large bowl. Using a wooden spoon, stir in 2 cups of the cornmeal to obtain a soft, thick, pliable dough. The consistency should resemble that of Play-Doh. Add more cornmeal, if needed. Stir in the sugar. Season with salt and pepper. To make the filling: In a mortar and pestle or food processor, pound or process the chile peppers or bell peppers and garlic to a coarse paste. Add 1/2 teaspoon of the cumin and 1/2 teaspoon white or black pepper. Process or pound until combined. Heat the oil in a small nonstick skillet over medium heat. Add the onions and the chile pepper or bell pepper paste. Cook for 3 minutes, or until the onions are soft but not brown. Stir in the chopped cilantro, tomatoes and pork. Cook for 5 minutes, or until the pork is no longer pink in the center. Season with salt and white or black pepper. Remove from the heat and let cool. To assemble: Place 1 of the corn husks flat on a work surface, tapered end toward you. Mound 2 heaping tablespoons of the corn mixture in the center of the top half of the corn husk. (The mound should be oblong and run the length of the corn husk.) Make a shallow groove the length of the corn mixture. Place a spoonful of the pork mixture in the groove. Pinch the sides of the groove together to encase the filling. Fold the tapered half of the corn husk over the top to encase the tamale. Lay another corn husk flat on the work surface, tapered end away from you. Place the first husk in the center of the bottom half of the second husk. Fold the tapered end over the bottom to encase the first bundle. Tie the bundle into a neat rectangle with strips of corn husk or string. Repeat to use the remaining corn husks and filling. In a large saucepan over high heat, combine the water, the remaining 1 teaspoon cumin, 1 teaspoon white or black pepper, bay leaves, and cilantro sprigs. Season with salt and bring to a boil. Reduce the heat to medium and add the tamales. Simmer for 1 hour. Transfer the packages to a colander and drain well. Remove the string and serve in the packages.

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