THREE EASY WAYS TO COOK CUBAN TAMALES

OUR MUFFIN STYLE and CASSEROLE cooked in oven DOUBLE BOILER technique (means using double tray and adding water to the bottom tray and seating tamale tray over the water tray ALSO CALLED BAKE IN WATER BATH)

The TRADITIONAL WAY (wrap with corn husk or use aluminum bags and steam by placing them standing position with 3 inches of water and lid on and keeping water level at all times for at least 50 min adding water as it evaporates by checking every 5-8min and adding water

Ingredients:

2-3 pounds of pork (cut in small pieces) or squares

6 strips of thick bacon (cut in small pieces)

5 -6 cans of sweet whole corn

1 can cream corn

3 fresh corn on the cob (use only the kernels)

BAG OF DRY HUSK (only if you going to wrap traditional way

I large yellow onion

1 large green pepper

1 large red pepper

4 -6 garlic cloves

1tsp cayenne pepper

1table spoon black pepper

4 table spoon of salt (2 tablespoon to cook pork and save 2 tablespoon for corn mixture later)

2-3 bags of sazon goya con achiote

save the liquid from the cans of corn in a separate container in case you need it as you blend as you can see in the video i hardly use it you need a thick consistency

about 1/2 a bag of corn meal (course) and also keep it by in case you need more at the end to control consistency

PLACE IN OVEN AT 375F for MUFFIN TYPE OR CASSEROLE BAKE IN WATER BATH (YOUR PUDDING CONTAINER INSIDE A PAN WITH WATER)this is so it will not dry or burn in the bottom.

MUFFIN STYLE cook cover with aluminum foil the first 20 min then uncover and cook for additional 35 to 40 min dont forget keeping an eye on the water level of bottom pan by adding water as it evaporates i would check the water level every 10min

CASSEROLE STYLE cover with aluminum foil cook for the first 25 min and then uncover and cook for additional 30-35 more minutes

DO NOT FORGET TO INTRODUCE A KNIFE TO TEST FOR COMPLETE COOKING before you remove from the oven

TRADITIONAL WITH WRAP USE A POT AND FOLLOW VIDEO!!!

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