Cuban Tamales

 

3 Review(s)

1 Hr(s) 45 Min(s)

45 Min(s) Prep

1 Hr(s) Cook

Make these Cuban Tamales tonight, no tamalera pot required! You can use a steamer basket with a Dutch oven or any other large pot for these tamales.

What You Need

 

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10 Servings

 

30 corn husks

 

 

2 cups frozen corn, thawed

 

2 cups masa harina

 

 

1/4 cup butter, melted

 

1/2 cup water

 

 

1/4 cup KRAFT Zesty Italian Dressing

 

2 Tbsp. sofrito sauce base (recaíto)

 

 

1 green pepper, chopped

 

1 pork loin (1/2 lb.), finely chopped

 

 

1 Tbsp. ground cumin

 

4 cloves garlic

 

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Let's Make It

1

Soak corn husks in hot water 30 min., placing plate on top of husks to weigh them down.

2

Meanwhile, blend corn in blender until pureed; pour into large bowl. Gradually stir in masa harina, butter and enough water to form a stiff dough, stirring until mixture is well blended; set aside.

3

Heat dressing and sofrito sauce in large skillet on medium-high heat. Add peppers; cook and stir 3 min. Add meat; cook and stir 5 min. or until meat is done. Cool.

4

Place 1 corn husk on cutting board with pointed end facing you. Place another corn husk on top, with pointed end facing away from you. Spread 1/4 cup masa dough in center of husk; top with 2 Tbsp. meat mixture. Press meat gently into masa dough. Fold corn husks over filling, completely enclosing filling; tie with strips of some of the remaining corn husks to secure. Repeat to make 10 tamales.

5

Add 2 cups water, cumin and garlic to large tamalera pot. Line bottom of tamalera basket with remaining corn husks; add tamales. Place in tamalera pot; cover with lid.

6

Bring water to boil; adjust heat to maintain gentle boil. Steam 1 hour or until tamales pull away from corn husks, adding more water to pot when necessary. Remove tamales from tamalera; cool slightly.

Kitchen Tips

Tip 1

Cooking Know-How

If you don't have a tamalera, pour the water mixture into a Dutch oven or large pot. Place the assembled tamales in a steamer basket, then place in pan; cover and cook as directed.

 

Tip 2

Food Facts

Traditionally, freshly ground autumn corn is used. This corn is harder and drier than the corn used in the United States, and is similar to feed corn. Cuban tamales also traditionally use a very mild, tiny pepper called the cachucha instead of the green pepper.

Nutrition

Calories

210

Calories From Fat

0

% Daily Value*

Total Fat 8g

10%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 140mg

6%

Total Carbohydrates 27g

10%

Dietary Fibers 3g

11%

Sugars 2g

4%

Protein 8g

16%

Vitamin A

10%

Vitamin C

6%

Calcium

4%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

10 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Creamy Guava Spread

 

2 Review(s)

5 Min(s)

5 Min(s) Prep

Top your scones, bagels, toasts or fruit with a Creamy Guava Spread! This two-ingredient recipe features cream cheese spread and guava jelly or marmalade. You can serve this guava spread with Cuban cracker or cut-up assorted fruit, too.

What You Need

 

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12 Servings

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

 

1/3 cup guava jelly

 

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Let's Make It

1

Beat cream cheese with electric mixer on medium speed until creamy. Add jelly; mix well. Cover.

2

Refrigerate several hours or until chilled.

3

Serve with Cuban crackers and cut-up assorted fresh fruit.

Kitchen Tips

Tip 1

Substitute

Substitute your favorite fruit marmalade for the guava jelly.

 

Tip 2

Creative Leftovers

Spread slices of bread with Creamy Guava Spread for a deliciously different sandwich the kids are sure to love.

Nutrition

Calories

90

Calories From Fat

0

% Daily Value*

Total Fat 7g

9%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 20mg

7%

Sodium 80mg

3%

Total Carbohydrates 7g

3%

Dietary Fibers 0g

Sugars 3g

6%

Protein 1g

2%

Vitamin A

4%

Vitamin C

4%

Calcium

0%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

1-1/2 cups or 12 servings, 2 Tbsp. each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ropa Vieja Recipe

 

10 Review(s)

2 Hr(s) 40 Min(s)

40 Min(s) Prep

2 Hr(s) Cook

Make a great impression with our Ropa Vieja Recipe. This Ropa Vieja Recipe is a Cuban dish named for the shredded meat's resemblance to torn clothes.

What You Need

 

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8 Servings

 

1 beef flank steak (2 lb.)

 

 

2 large onions, divided

 

2 large green peppers, halved, seeded and divided

 

 

4 cloves garlic, peeled, divided

 

1 qt. (4 cups) water

 

 

1 bay leaf

 

1/2 cup KRAFT Zesty Italian Dressing

 

 

1 can (8 oz.) tomato sauce

 

1/3 cup dry white wine

 

 

1 jar (4 oz.) pimentos, drained, chopped

 

1/4 tsp. ground black pepper

 

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Please use alcohol responsibly.

Let's Make It

1

Place steak and half each of the onions, green pepper halves and garlic cloves in Dutch oven. Add water and bay leaf. Bring to boil on medium-high heat; cover. Simmer on low heat 2 hours or until steak is tender.

2

Cut remaining onion and remaining green pepper halves into thin slices; place in large skillet. Finely chop remaining 2 garlic cloves. Add to skillet along with the dressing; mix well. Cook on medium-high heat 10 min. or until vegetables are tender, stirring frequently.

3

Drain steak mixture, reserving 1/2 cup cooking liquid for later use; place steak in shallow pan. Discard vegetables cooked with the steak. Use 2 forks to shred steak. Add to vegetable mixture in skillet; mix well. Cook 2 min. Stir in reserved cooking liquid and remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

Kitchen Tips

Tip 1

Food Facts

Cuban in origin, this dish is popular in many Hispanic countries. It got its name because the meat is shredded (like old clothes). In some countries, it is called "torn clothes."

 

Tip 2

Special Extra

The broth which the meat is cooked in makes a great base for your favorite homemade soup. Or for added flavor, use it instead of the water when cooking rice.

Tip 3

Variation

Omit the wine.

 

Tip 4

Serving Suggestion

Serve over hot cooked rice.

Nutrition

Calories

220

Calories From Fat

0

% Daily Value*

Total Fat 10g

13%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 65mg

22%

Sodium 350mg

15%

Total Carbohydrates 7g

3%

Dietary Fibers 1g

4%

Sugars 4g

8%

Protein 23g

46%

Vitamin A

15%

Vitamin C

15%

Calcium

2%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 3/4 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.