Pork Tamales in Corn Husk
The true, down-home Catalina tamales just like you find in Miami’s best Cuban restaurants and cafeterias. This is our flagship pork tamal made in the Cuban tradition using Abuela Catalina's recipe and wrapped in natural corn husks.
Not a filled tamal, this is seasoned corn masa mixed with tender minced pork, all in a soft, steamed texture that gives each bite a rich, savory flavor throughout.
Cooking Instructions
Place desired number of tamales in boiling water and cook for 40 minutes. After boiling, remove from water and let stand for 2 minutes. Cut string, unwrap tamales and serve!
Minimum internal temperature reached should be 165°F.
FAQ
Are Catalina tamales ready to eat?
Our boxed 4-pack tamales are sold par-cooked and frozen and need to be finished by heating fully to 165°F by either boiling-in-bag or microwaving. For best results, follow the instructions on each package. Our classic Tamales-in-Corn-Husk (6 pack pouch) are real homestyle tamales that need to be cooked in boiling water or steaming for 45 minutes.
What’s the difference between the two types?
We offer two varieties: Pork Tamales have seasoned pork mixed into the masa. “Cuban-Style” are a seasoned version with no meat. Both are Cuban-style, not Mexican-style.
How do I heat them?
For boil-in-bag: heat in boiling water for 12-15 minutes. For husk-wrapped, place the wrapped tamales in boiling water (or a steam pot) for 45 minutes until firm (and an internal temp of 165°F).
Are Catalina tamales spicy?
No — Catalina tamales are seasoned (sazonado!) for flavor, not spicyness.
Are the husks edible?
No — our natural corn husks are for wrapping and holding the tamales shape while cooking and should be removed before eating.