Tamal

Cuban tamales, being identical in form to those made in Mexico city suggests they were brought over to Cuba during the period of intense cultural and musical exchange between Cuba and Mexico, between the 1920s and 1950s. A peculiarly Cuban dish known as tamal en cazuela, consisting of tamale masa with the meat stuffing stirred into the masa bears a close resemblance to our recipe. Cubanita tamales begin with dough made from corn and machine-extruded cornmeal called masa, or a masa mix. Our tamales commonly filled with seasoned pork, beef, or chicken, which too, may contain pieces of cooked whole corn kernels in dough. Generally wrapped in cornhusk leaves and string-tied immediately and stored frozen. Tamales are rather rectangular in shape, often very large 5” inches or more-and thick. Upon serving, Tamales are boiled in corn husk/leaf wrapper until firm.

Cornhusk wrapped tamales have gained worldwide popularity in Latino communities appealing to many eateries. Tamales are typically served throughout restaurant and cafes, usually eaten during holiday festivities or any other special occasion. Tamales may be eaten as both breakfast and dinner.

---

Below are product listing and specifications

Size	Description	Count/pieces	Net weight	Case dimensions	Pricing
2" width x 5" length	Regular size	50	-	11-1/2"Lg x 9-1/2”Wd x 8-1/2”Ht.	$ 29.00