Entree: Colombia – Pacific Coast – Tamal de Piangua (Steamed corn dough parcels filled with mangrove clams and coconut-spiced broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 30 min

Total 2 hrs 25 min

Ingredients

- 3 cups (360 g) masa harina (corn flour for tamales)
- 1 1/4 cups (300 ml) warm water (for masa)
- 6 tbsp (90 ml) pork lard or vegetable shortening
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) annatto oil or achiote oil
- 1 1/2 lb (680 g) piangua (mangrove clams), shucked and roughly chopped
- 1 cup (240 ml) clam or fish broth (reserve from cleaning clams)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 2 scallions, thinly sliced (about 1/2 cup / 30 g)
- 1 medium tomato, finely chopped (about 3/4 cup / 120 g)
- 1 small red pepper, finely chopped (about 1/2 cup / 75 g)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) ground achiote or 1 tbsp (15 ml) achiote paste if available
- 1 tsp (5 ml) sea salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 2 tbsp (30 ml) lime juice
- Bijao leaves or banana leaves for wrapping (enough for 6 parcels)
- Kitchen twine for tying (as needed)

Instructions

1. Prepare leaves: Wipe bijao or banana leaves and pass briefly over a flame or hot skillet to make them pliable. Cut into 12 squares approximately 12 x 12 inches and keep warm and damp.
2. Clean clams: Rinse piangua, reserving their liquor. Combine reserved liquor and enough water to make 1 cup (240 ml) clam broth; strain and set aside.
3. Make annatto oil (if using seeds): Heat 2 tbsp (30 ml) vegetable oil with 1 tbsp (8 g) annatto seeds over low heat until oil colors; strain seeds and reserve oil. Or use pre-made annatto oil.
4. Sauté aromatics and filling: In a skillet, heat 1 tbsp (15 ml) annatto oil over medium heat. Add onion, garlic, scallions, red pepper, and tomato; sauté until softened, about 5–7 minutes. Stir in cumin, achiote paste (if using), lime juice, cilantro, salt, and pepper. Add chopped piangua and 1 cup (240 ml) clam broth; simmer 3–4 minutes until just cooked. Remove from heat and cool slightly.
5. Make masa: In a bowl, combine masa harina and warm water to form a soft dough. Beat in lard/shortening, 1 cup (240 ml) coconut milk, 1 tbsp (15 ml) annatto oil, and a pinch of salt until smooth and spreadable; texture should be like soft cookie dough—adjust with up to 2 tbsp (30 ml) water or more masa as needed.
6. Assemble tamales: On each leaf square, spread about 1/2 cup (120 g) masa onto the center, forming a rectangle. Spoon 2–3 tbsp (30–45 g) of the piangua filling onto the masa. Fold the leaf over to enclose the filling and tie with kitchen twine or fold securely. Repeat to make 6 tamales (use additional leaves to double-wrap if needed).
7. Steam: Arrange tamales seam-side down in a large steamer basket over simmering water. Cover and steam for 1 to 1 1/4 hours, checking water level occasionally and adding boiling water as needed.
8. Rest and serve: Let tamales rest 10 minutes before unwrapping. Serve hot with extra lime wedges and chopped cilantro.