Colombian Tamal

alexandra romero
The recipe for these Colombian tamales varies by region. Some are wrapped in banana leaves, usually made with corn, can be mixed with rice, and are filled with different meats like pork and chicken. They are commonly seasoned with cumin and color, known as achiote in Mexico.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 onions, in quarters, to marinate the meat
  • 4 green onions, or green onion, in quarters, to marinate the meat
  • 2 pimentones, in halves, to marinate the meat
  • 1/2 cups parsley, to marinate the meat
  • 2 tomatoes, in quarters, to marinate the meat
  • 3 cloves garlic, to marinate the meat
  • 1/2 tablespoons ground cumin, to marinate the meat
  • 1/2 teaspoons salt, to marinate the meat
  • 1/2 teaspoons achiote, ground, to marinate the meat
  • 1/2 cups water
  • 4 chicken drumsticks
  • 4 chicken thighs
  • 400 grams pork
  • 400 grams pork ribs
  • 400 grams pancetta
  • water, to cook the meats
  • 2 1/2 cups rice, rinsed and drained
  • 5 1/2 cups broth, from the cooking of the meat, to cook the rice
  • 1/2 teaspoons cumin, to cook the rice
  • salt, to cook the rice
  • pepper, to cook the rice
  • achiote, ground, to cook the rice
  • 3 1/2 cups broth, from the cooking of the meat, for the tamal dough
  • 1 1/2 cups corn masa flour, for the tamal dough
  • vegetable oil, with achiote, to brush the banana leaves
  • banana leaf, charred
  • 1/2 cups peas, precooked, for the tamal dough
  • 3 tablespoons vegetable oil, for the hogao or sofrito
  • 1 cup green onion, finely chopped, for the hogao or sofrito
  • 2 cups tomato, finely chopped, for the hogao or sofrito
  • 1 clove garlic, finely chopped, for the hogao or sofrito
  • 1 tablespoon ground cumin, for the hogao or sofrito
  • 1/4 teaspoons salt, for the hogao or sofrito
  • 2 eggs, cooked, in slices, for assembling the tamal
  • 1 carrot, in thin slices, for assembling the tamal
  • 4 red potatoes, in thin slices, for assembling the tamal
  • parsley, only the leaves, for assembling the tamal
  • water, to cook the tamales
Preparation
40 mins
2h
Low
  • To marinate the meat: Blend the onion, scallion, bell pepper, parsley, tomatoes, garlic, salt, color, and cumin. Blend thoroughly for 5 minutes. Set aside.
  • Place the chicken, pork, ribs, and bacon in a bowl, then add the previously blended mixture, cover with plastic, and let marinate overnight.
  • Remove the meat from the marinade and remove the excess. Cook in a pot with enough boiling water for 40 minutes or until the meat is tender. Remove the meat and strain the broth. Set the broth aside.
  • Pour the broth into a pot and add the rice, salt, pepper, cumin, color, and cook over medium heat for 15 minutes or until the water evaporates. Set aside.
  • Mix the broth for the Colombian tamal dough and the corn flour in a bowl, stirring until you obtain a semi-thick mixture, then add the color and mix.
  • Add the tamal dough to the previously cooked rice and peas. If you feel the dough is a bit dry, add a little melted lard. Set aside.
  • Heat the oil, cook the tomato, onion, garlic, and cumin in a pan. Cook all the ingredients for 15 minutes. Season with salt and set aside.
  • Brush the banana leaves with oil, cover with the Colombian tamal dough, forming a square in the center of the leaf, with a thickness of 1 centimeter. This will be the base for the other ingredients.
  • Cover this dough with a little hogao, then add chicken, pork meat, pork ribs, bacon, potato, and carrot. Cover everything with a bit of hogao, parsley leaves, and finally the egg slices. Cover with more tamal dough and seal it with the banana leaf, ensuring there are no openings to prevent the filling from spilling out or water from getting in. Using hemp thread, tie the tamal securely without tightening too much to avoid breaking the banana leaf.
  • Cook the tamales in a steamer over medium heat for 90 minutes.
  • Serve on a flat plate and on the same banana leaf.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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