Tamales Cubanos

Ingredients

• 4 cups fresh corn kernels, ground or pulsed
• 1 lb ground pork
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 1 tsp ground cumin
• 1/2 cup dry white wine
• 3 tbsp olive oil
• Corn husks or banana leaves for wrapping
• Salt and black pepper to taste

Instructions

1. 1Saute onion, bell pepper, and garlic in olive oil until softened, then add ground pork and brown.
2. 2Stir in tomato sauce, cumin, wine, salt, and pepper, and simmer until thickened; let cool slightly.
3. 3Mix the ground corn with a bit of the cooking oil and season with salt to form a thick masa.
4. 4Spread a layer of corn masa onto a softened corn husk or banana leaf, add a spoonful of the pork filling, and top with more masa.
5. 5Fold and tie the husk or leaf securely into a tamale packet.
6. 6Boil the tamales in a large pot of salted water for 45-60 minutes until firm.
7. 7Let cool slightly before unwrapping and serving.

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