My only memory of mami making tamales was the excessive cursing at spooning the corn and pork mixture into the husk and tying them properly so they wouldn’t fall apart in the pressure cooker. After two separate attempts at making them this way, she gave it up in favor of just making the stew in a pot and not bothering with the whole corn husk process.
The salty-sweet corn mush and the savory pork combination make this a delicious treat, perfect for a late Sunday lunch with a group of friends. This is my grandmother Rosa’s recipe.
If you don’t have a Hispanic or international foods market nearby that sells the dried corn husk leaf for wrapping, you can buy them at the Cuban Food Market online.
