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Cuban Tamales


Based on a Godinez family recipe

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Makes 2 dozen tamales
prep time:
30 minutes
total time:
2 hours 30 minutes

Save this recipe 1
Save this recipe 1
Makes 2 dozen tamales
prep time:
30 minutes
total time:
2 hours 30 minutes


  • Sofrito:
  • 1/2 cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, diced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup green olives, sliced
  • 1 Tbsp olive brine
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 small bunch cilantro, chopped
  • 2 bay leaves
  • salt and pepper to taste
  • Tamales:
  • 1 can cream corn
  • 1 1/2 cups cornmeal
  • sofrito
  • 2 cups meat (usually pork) chopped or shredded
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  • 1


  • 2

    Pour olive oil in large skillet, add onion, garlic, and peppers, saute until onions begin to brown. Add salt, pepper, cumin, cilantro, olives, olive brine and bay leaves. Simmer at low heat for 5 minutes.

  • 3


  • 4

    Add chopped meat to the sofrito. Mix together corn meal and cream corn in a bowl, then pour in sofrito. Mix thoroughly. Using a large spoon, place a mound of the mixture in the center of a rectangular piece of tin foil. Fold foil over and roll up ends to secure each tamale. Steam foil wrapped tamales two hours in a large pot.

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