Cuban Tamal Recipe
Filled with crab meat in a shrimp safron sauce splashed with Albarino wine.
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Ingredients
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Tamal Dough
Crab Filling
Garnish
Method
Prepare the Tamal Dough
- 1
Cook the Cornmeal
In a saucepan, heat the vegetable broth and bring it to a boil. Gradually whisk in the cornmeal, reduce the heat, and cook for about 10 minutes until thickened. Stir in the butter, salt, and baking powder.
- 2
Cool the Dough
Remove the dough from heat and let it cool slightly before using.
Prepare the Crab Filling
- 3
- 4
Add Seafood
Stir in the shrimp and cook until they turn pink. Add crab meat, saffron, and Albarino wine. Season with salt and pepper. Cook for an additional 5 minutes, then remove from heat.
Assemble and Cook
- 5
Assemble the Tamales
Take a portion of the tamal dough and flatten it in your hand. Add a spoonful of the crab filling in the center and fold the dough around it, forming a tamal.
- 6
Steam the Tamales
Place the tamales in a steamer basket lined with parchment paper. Steam over boiling water for about 30-40 minutes until firm.
Serve
- 7
Garnish and Serve
Remove the tamales from the steamer, garnish with fresh cilantro, and serve with lime wedges.