Cuban Tamales Recipe

• 500 gm Cornmeal
• 250 gm Creamy Corn
• 500 gm Beef Bouillon
• 500 gm Sausage
• 3 Onions (finely chopped)
• 10 cloves Garlic (chopped)
• 6 tbsp Tomato Sauce
• 1 tsp Pepper Powder
• Water (as required)
• Oil
• Salt to taste

• To a medium heated flame place a pan and shift the yellow cornmeal to it.
• Add the beef bouillon and water then cover it.
• Ten minutes later add the creamy corn and cook over low heat.
• Stir it often till the liquid evaporates.
• Place another pan at medium flame and pour oil into it.
• Fry the onions when it is transparent golden then add garlic and stir for three minutes.
• Pour the tomato sauce and stir it then add the sausages.
• Lower the heat and cover the pan to cook it tender.
• Combine both sausages and corn mixtures then put it on corn ears.
• In an aluminum foil that is folded three times on the edges on each sides wrap it.
• For about 20 minutes cook it in a pressure cooker with required water.
• Remove it and allow it to cool before you open it.