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CUBAN STYLE POLENTA TAMALES

Ingredients Amount
Fatty pork shoulder, cut in 3" pieces ½ lb.
Garlic cloves 2 ea.
Vinegar 1 Tbsp.
Espresso 2 Tbsp.
Water to cover meat  
Fresh corn, yellow or white 3 cups
Olive oil ¾ cup
Polenta 2 ½ cups
Chicken stock , warm 3 ½ cups
Olive oil for frying  
Onion, chopped fine 2 cups
Spanish green olives 1 cup
Cilantro, chopped 1 cup
Black raisins 1 cup
Garlic cloves, minced 5 ea.
Tomato paste 3 ounces
Water ½ cup
Red wine ½ cup
Lemon, juice of 1 ea.
Salt 1 tsp.
Black pepper, freshly ground ½ tsp.
Corn husks
(Soak dried cornhusks in hot water before using)		  

Method

  1. Season the pork with salt and pepper. Let sit for 10 minutes. Place the pork, garlic cloves, vinegar, and espresso & water to cover in a large sauce pan. Bring to a boil; reduce heat and simmer, uncovered until all of the water has boiled away. Fry the pork pieces in the rendered fat just until brown, but NOT crispy! The meat should be tender and stringy. Remove the meat. Trim off any excess fat (there shouldn't be any) and with a knife or meat hammer; break up the meat into small pieces.

  2. Slice the corn kernels off the cob. Blend with the warm chicken broth and add two cups of polenta to the corn.

  3. Fry the onion, olives, and raisins at medium heat, stirring occasionally, until the onions are soft. Add the garlic and continue to fry for two to three minutes. Do not drain off the excess oil! Mix tomato paste in ½ cup warm water and add it with the wine to the vegetables. Simmer for about 10 minutes.

  4. Place the pork, vegetables, and the corn/polenta mixture in a large cooking pot. Add lemon juice to the mixture and blend. Add salt and pepper and stir. Cook the mixture on low heat, stirring frequently (don't let it burn!) until it thickens- about 20 minutes. Add more polenta or more broth as necessary so that you have a stiff, but pliable mush. Taste and add salt if needed. Remove from heat and let cool.

  5. To make the tamales: Take two husks and overlap them flat on the table. Put some of the corn mixture in the center of the cornhusks. Fold the cornhusks, first over the filling the short way, and then folding up the long way from the ends. Tie with a string.

  6. Tamales are best cooked in a large steamer pot with about two inches of water in the bottom. Add the tamales, standing them on end and cover the pot. Bring the water to a boil. Reduce heat and simmer/steam about 90 minutes to two hours. IMPORTANT: Be sure to check the water level occasionally so that the pot doesn't run dry!

Note: Freshly cooked tamales tend to be a bit mushy. The best way to make tamales is to cook them a day ahead then put them in the refrigerator overnight. Cooling will help the tamales firm up to the proper consistency. The next day, just steam them long enough to heat through. If you'd like to make a large batch and freeze them, always cook the tamales first and then freeze.

Yield: 12 - 15 tamales

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