Cuban Tamales

Steps

• 1

  In a saucepan, add oil and begin to fry the pork, rendering its fat in the pan.
• 2

  In same pan with pork fat renderings, make a sofrito by frying the onion and red pepper at medium heat, stirring occasionally, until the onions are translucent. Add garlic and continue to fry on low-medium heat for two to three minutes. Add tomato sauce and simmer for about 10 minutes, until meat is cooked through. Add salt and pepper to taste.
• 3

  While your meat simmers, process the corn kernels with either a mortal and pastel or a food processor with the butter until you have a chunky consistency. Add the corn mixture to the masa harina and chicken broth. Add salt and pepper to taste.
• 4

  Add the masa mixture with the meat mixture and stir until well combined, adding salt as needed.
• 5

  Use two cornhusks per tamale, folding each tamal in the traditional manner.
• 6

  Fill a large pot about half way with water and boil your tamales until a fork comes out clean, about one hour to one hour 30 minutes.