Tamales Cubanos (Cuban Fresh Corn and Pork Tamales)

If using fresh cobs, carefully peel off the husks and set aside the largest inner ones for wrapping. If using dried husks, soak them in the hot water for 15-20 minutes until soft and pliable, then drain. Cut the kernels from the cobs (or use thawed frozen corn) and grind in a food processor to a thick, coarse paste.

• 10 corn cobs with husks
• 2 liters hot water for soaking husks

✅ Done when: husks are soft and pliable; corn is ground into a thick, coarse paste

Toss the pork with 1 teaspoon of the salt and the sour orange juice. Heat the olive oil over medium-high heat in a large pot or skillet (about 28-30 cm) and brown the pork for 8 minutes, stirring occasionally, then add the onion, green pepper and garlic and cook over medium heat for 6 minutes until softened. Stir in the tomato sauce, cumin and paprika and simmer for 5 minutes more.

• 500 g pork shoulder
• 1 tsp salt
• 60 ml sour orange juice
• 3 tbsp olive oil
• 1 onion
• 1 green pepper
• 6 garlic cloves
• 120 g tomato sauce (passata)
• 1 tsp ground cumin
• 1 tsp sweet paprika

✅ Done when: pork is browned, vegetables are soft and the sauce has thickened slightly