Entree: Colombia – Antioquia – Tamales Antioqueños (Steamed corn masa parcels filled with seasoned pork, chicken, vegetables, and rice typical of Antioquia)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1- to 2-inch pieces
- 1 lb (454 g) boneless chicken thighs, cut into large pieces
- 1/2 cup (120 g) pork lard or vegetable shortening
- 4 cups (480 g) masa harina for tamales
- 3 1/2 cups (830 ml) warm pork or chicken broth, plus more as needed
- 1 1/2 cups (300 g) cooked white rice
- 1 cup (150 g) frozen green peas
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 medium carrot, diced, about 4 oz (115 g)
- 1 cup (150 g) red onion, finely chopped
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 ml) achiote paste or annatto oil
- 2 hard-boiled eggs, peeled and halved, approx. 50 g each
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) dried oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) black pepper
- 12–16 large banana leaves, rinsed, trimmed, and softened over heat
- Kitchen twine or strips of banana leaf for tying

Instructions

1. Season pork and chicken with 1 tsp salt, 1/2 tsp pepper, cumin, and oregano. In a large pot, brown the pork and chicken in 1 tbsp (15 ml) lard over medium-high heat until well-seared, then add 1 cup (240 ml) broth, reduce heat, cover and simmer until meat is tender, about 40–50 minutes. Remove meat, reserve broth, and shred or chop into bite-sized pieces.
2. In a bowl, beat the remaining lard with a pinch of salt until soft and slightly fluffy. In a large mixing bowl, combine masa harina with 2 1/2 cups (600 ml) of the reserved broth, mixing until a soft dough forms. Fold in the softened lard gradually until the dough is light and spreadable; adjust with more broth if too stiff.
3. Sauté onion, garlic, and carrot in 1 tbsp (15 ml) oil or reserved fat until softened, about 5 minutes. Stir in cooked rice, peas, diced potatoes, and shredded meats; season with remaining salt and pepper and achiote paste. Warm through and remove from heat.
4. Lay a softened banana leaf on a flat surface, smear a 1/2-inch (1.3 cm) layer of masa across the center, add a generous spoonful of the meat–rice filling and place a halved hard-boiled egg on top. Fold the leaf sides over to enclose the filling, then fold the ends and tie with twine. Repeat to make 12–16 tamales.
5. Arrange tamales seam-side down in a large steamer or a deep pot fitted with a rack, stacking them upright. Add boiling water to just below the rack, cover, and steam over medium-low heat for 90–120 minutes, checking water occasionally and adding hot water as needed.
6. When masa is firm and separates cleanly from the leaf, remove tamales, let rest 10 minutes, then unwrap and serve hot.