Jul 14 2026
Restaurants›Sala'o Cuban Restaurant & Bar - Live music›Tamal En Hoja Recipe

Tamal En Hoja Recipe

Inspired by Sala'o Cuban Restaurant & Bar - Live music
Time3h
Serves8

Cuban tamales

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Ingredients

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For the Corn Dough

For the Filling

Method

Prepare the Filling

  1. 1

    Cook the Pork

    In a large pot, combine the pork shoulder, chopped onion, minced garlic, chopped bell pepper, cumin, black pepper, oregano, bay leaf, salt, and water. Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, or until the pork is tender.

  2. 2

    Shred the Pork

    Once the pork is cooked, remove it from the pot and let it cool slightly. Shred the pork using two forks and set it aside. Strain the cooking liquid and reserve it for later use.

Prepare the Corn Dough

  1. 3

    Mix the Dough

    In a mixing bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth and vegetable oil, mixing until the dough is smooth and pliable. If the dough feels too dry, add a little more broth as needed.

Assemble the Tamales

  1. 4

    Prepare the Banana Leaves

    Soften the banana leaves by briefly passing them over an open flame or steaming them. Cut the leaves into squares (approximately 10x10 inches).

  2. 5

    Fill the Tamales

    Place a square of banana leaf on a clean surface. Spread about 1/4 cup of corn dough in the center of the leaf. Add a generous spoonful of shredded pork on top of the dough. Fold the banana leaf over the filling to create a package and tie it with kitchen twine if necessary.

Cook the Tamales

  1. 6

    Steam the Tamales

    Place the wrapped tamales upright in a large steamer pot. Fill the bottom of the pot with water, ensuring it doesn’t touch the tamales. Cover and steam for about 1 to 1.5 hours, or until the dough is firm and cooked through.

  2. 7

    Serve

    Once cooked, carefully unwrap the tamales and serve hot with your favorite salsa or sauce.

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