Entree: Colombia – Bogota / Andean – Tamales Tolimenses (Steamed corn masa parcels filled with seasoned pork and chicken, vegetables, and peas wrapped in plantain leaves)

Serving Size: 8

Approximate Time

Prep 45 min

Cook 2 hrs

Total 2 hrs 45 min

Ingredients

- 4 cups (480 g) fresh corn masa (masa de maíz)
- 1 cup (218 g) pork lard (manteca)
- 2 cups (480 ml) warm chicken broth
- 3 tbsp (45 ml) annatto (achiote) oil
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-in (2.5 cm) cubes
- 2 chicken thighs, approx. 6 oz (170 g) each, boneless and skinless, chopped
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, chopped (about 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 cup (150 g) frozen peas, thawed
- 1 cup (140 g) diced carrots
- 2 medium potatoes, peeled and diced (about 280 g)
- 1 tsp (4 g) baking powder
- 8–10 large plantain leaves, softened and cut into approx. 12 x 12 in (30 x 30 cm) squares (approx. 8–10 leaves, 600–800 g)
- Kitchen twine for tying (no metric)
- Water for steaming (as needed)

Instructions

1. Season the pork cubes and chicken thighs with 1 tsp (5 g) of the salt, the cumin, and 1/2 tsp (1 g) black pepper. In a heavy pot, brown the pork and chicken in a little oil over medium-high heat, then add half the chopped onion and 2 cloves minced garlic and cook until soft.
2. Add 1 cup (240 ml) water, reduce heat to low, cover and simmer until meats are tender, about 45–60 minutes. Remove meats, shred or cut into bite-size pieces, and reserve 1 cup (240 ml) of the braising liquid.
3. Meanwhile, make the annatto oil by warming the annatto in the oil if not using pre-made, then strain seeds if used. In a large bowl, beat the lard until fluffy, then add the masa, baking powder, remaining 1 tbsp (15 g) salt, the annatto oil, and warm chicken broth a little at a time until a soft, spreadable dough forms (masa should be moist but hold its shape).
4. Sauté remaining onion, garlic, carrots and potatoes in a skillet just until beginning to soften, then stir in peas and the reserved 1 cup (240 ml) braising liquid; heat through and combine with the shredded meats.
5. To assemble, place a 1/2 cup (about 60 g) of masa on the center of a plantain leaf square and spread into a 4 x 4 in (10 x 10 cm) rectangle. Top with 2–3 tbsp (30–45 g) of the meat and vegetable filling. Fold leaf over to enclose and tie with kitchen twine.
6. Arrange tamales seam-side down in a steamer basket over simmering water, cover, and steam gently for 1½ to 2 hours, adding water as needed. Rotate tamales once during steaming for even cooking.
7. Remove from steamer and let rest 10–15 minutes before unwrapping. Serve warm.