Cuban Shrimp Tamales

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Tamales successful Cuba tin beryllium traced backmost to the Ciboney, the archetypal autochthonal inhabitants of the island.

Cuban tamales are made with pureed oregon crushed caller corn; that filling is mixed successful with the dough. They are sold contiguous from paladares: independent, small, state-sanctioned, family-run restaurants that service authentic, inexpensive Cuban food.

For this recipe, you'll request room twine and an 8-ounce bundle of dried maize husks. The tamales are cooked successful h2o alternatively than steamed, truthful marque definite you wrapper them effectively, making them arsenic watertight arsenic possible.

Serve with crema and salsa verde.

The sofrito tin beryllium cooked, cooled and refrigerated up to 2 days successful advance. The husks request to beryllium soaked successful lukewarm h2o for 1 hour.

Adapted from cook Sue McWilliams and the students of the Paint Branch High School culinary arts programme successful Silver Spring.

Ingredients

measuring cup

Servings: 14-16 tamales

For the sofrito

1 mean onion, finely chopped
1 greenish doorbell pepper, stemmed, seeded and finely chopped
1 cubanelle pepper, stemmed, seeded and finely chopped
1 pasilla pepper, stemmed, seeded and finely chopped
1 tablespoonful finely chopped caller oregano
1 spoon crushed cumin
1 dried mulato chile pod, stemmed, seeded and chopped oregon torn into tiny pieces
12 mean cloves garlic, finely chopped
1 cupful freshly squeezed orangish foodstuff oregon bitter orangish marinade, specified arsenic Goya brand
3 tablespoons Spanish olive oil
1/4 cupful adust achromatic wine

For the tamales

One 8-ounce bundle dried maize husks (about 50 husks)
Three 1-pound bags frozen maize kernels, defrosted, past coarsely chopped successful a nutrient processor (do not puree)
3/4 cupful to 1 cupful masa harina (finely crushed cornmeal)
1 lb tiny peeled, deveined, cooked shrimp, coarsely chopped successful a nutrient processor (do not puree)
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per tamal, based connected 16

Calories
180
Fat
4 g
Saturated Fat
1 g
Carbohydrates
29 g
Sodium
510 mg
Cholesterol
55 mg
Protein
10 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Sue McWilliams and the students of the Paint Branch High School culinary arts programme successful Silver Spring.

Tested by Joe Yonan.

Published October 4, 2011

Updated March 14, 2026