These Yankee Pork Tamales are inspired by my friend Ronaldo Linares who I think is the best of the best when it comes to Cuban cuisine. But, of course, I had to give this Cuban street food a shot of Yankee ingenuity.
I use fresh ears of corn, as well as the husks. There is no need to buy dried corn husks when all you’re doing is rehydrating them. AND, using the corn kernels adds great flavor and texture to the masa (cornmeal dough) and the carnita (filling) has that slight touch of sweetness.
Don’t be dismayed at the preparation, it is super simple! (Not to mention cutting the fat by 75 percent as compared to traditional tamales).