Hispanic Heritage · Cuba

Santiago de Cuba

Santiago de Cuba · El Cobre · Palma Soriano · Contramaestre · San Luis · Songo-La Maya

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Tamales en hoja santiagueros

Descubre

Santiago de Cuba’s chapter turns to tamales en hoja: fresh corn and seasoned pork enclosed in leaves. The package shapes the cooking, holding moisture and aroma close to the filling.

La Gente

Wrapping is part of the craft. Keep the portions even and the parcels secure so they cook at a similar pace. Chile can be adjusted to taste; the recipe’s corn, pork, and sofrito remain the center of the experience.

Sabor

This Santiago-inspired preparation combines sofrito with ají cachucha and a hot chile, cumin, oregano, garlic, sour orange on the pork, bay, and the sweetness of fresh corn. Adjust the chile to taste.

Spice DNA · Heat medium · Sweet medium · Herb medium · Smoke medium · Acid medium

Seasonings to explore

Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
Cumin Ground. In the pork. Essential.
Oregano Whole. In the pork.
Sour Orange Marinade 20. On the pork.
Black Pepper Ground. In the pot.
Onion Powder. With the fresh onion.
Sazón Tropical. For the color.
Crushed Red Pepper. For the ají picante, if there is no fresh chile.

Badia does not sell the husks. Any Latin market does, in a bag by the masa.

Cocina

Tamales en hoja santiagueros

Corn tamales in the husk with pork and a sofrito that carries some heat. Santiago's corner food, from a bucket.

Serves 12

1½ lb pork shoulder, cut in ½-inch dice
¼ cup Badia Sour Orange Marinade
2 tbsp Badia Minced Garlic in Olive Oil
1 tsp Badia Cumin, ground
1 tsp Badia Oregano, whole
½ tsp Badia Black Pepper, ground
Salt
3 tbsp lard
1 onion, chopped
1 green pepper, chopped
½ tsp Badia Onion Powder
1 jalapeño minced, or ½ tsp Badia Crushed Red Pepper
2 tbsp tomato paste
½ tsp Badia Sazón Tropical
6 cups fresh or thawed corn kernels
½ cup milk
24 dried corn husks, soaked 1 hour
Kitchen string

Pork. Marinate the pork with the sour orange, garlic, cumin, oregano, pepper, and salt for 30 minutes. Warm the lard and brown the pork. Add the onion, green pepper, onion powder, jalapeño, tomato paste, and sazón. Cook 15 minutes until the pork is tender and the sofrito is thick. Cool.
Masa. Blend the corn with the milk to a thick, coarse paste. Salt. Fold in the pork and sofrito.
Wrap. Overlap two husks. Put ½ cup of masa in the center. Fold the sides over, then the ends, and tie with string.
Boil. Lower into a large pot of boiling salted water. Cover and boil 50 to 60 minutes, until firm.
Unwrap at the table. Serve with hot sauce on the side, if desired.