Entree: Colombia – Central Culinary Region – Tamales Tolimenses (Large Colombian steamed corn dough pockets filled with seasoned pork, chicken, vegetables, and hard‑boiled egg, wrapped in plantain leaves)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 2 hrs

Total 3 hrs 30 min

Ingredients

- 4 cups (480 g) pre‑cooked corn flour (masarepa)
- 1 cup (225 g) pork lard or vegetable shortening
- 2 tsp (10 g) fine salt, plus more to taste
- 2 cup (480 ml) warm chicken broth, plus extra for thinning
- 2 lb (900 g) pork shoulder, trimmed and cut into 1‑inch pieces
- 1 lb (454 g) boneless chicken thighs, cut into 1‑inch pieces
- 3 hard‑boiled eggs (approx. 150 g), peeled and halved
- 1 cup (150 g) frozen peas, thawed
- 2 medium potatoes, peeled and diced (approx. 10 oz / 300 g)
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 3 cloves (9 g) garlic, minced
- 1/4 cup (60 ml) annatto (achiote) oil or annatto‑infused oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground achiote or 1 tbsp (8 g) annatto powder
- 2 tbsp (30 ml) white vinegar
- 12 large plantain leaves, softened (cut to 10 x 12 inch / 25 x 30 cm pieces) or large banana leaves
- Kitchen twine for tying tamales

Instructions

1. Season pork and chicken with 1 tsp salt, 1/2 tsp pepper, and 1 tsp cumin. In a large heavy pot over medium heat, warm 2 tbsp (30 ml) of annatto oil and brown the pork and chicken pieces in batches; remove and set aside.
2. In the same pot, add remaining annatto oil, onion and garlic and sauté until translucent. Return meats to pot, add potatoes, peas, 2 tbsp (30 ml) vinegar, 1 cup (240 ml) chicken broth, 1 tsp achiote powder, and enough water to barely cover. Simmer gently, uncovered, for 45–60 minutes until meats are tender and sauce is reduced. Adjust salt and pepper. Remove and shred larger pieces roughly; keep some chunks for texture.
3. Prepare the masa: in a large bowl beat the lard until fluffy. Gradually add the pre‑cooked corn flour and 1 tsp salt, alternating with warm chicken broth, until a soft spreadable dough forms (masa should be moist but hold shape). Test: a walnut‑size ball should float in warm water; if it sinks, add 2–4 tbsp (30–60 ml) more lard or broth until it floats.
4. Soften plantain leaves over an open flame or in a hot oven for a few seconds to make them pliable; wipe clean and cut to size. Lay one leaf flat, spread about 1/2 to 3/4 cup (120–180 g) masa into a 4‑5 inch (10–12 cm) oval leaving 1–2 inches border.
5. Place 2–3 tbsp (30–45 g) of meat filling over the masa, a piece of shredded meat or chunk, a half hard‑boiled egg, and a few peas/potato pieces. Fold sides and ends of the leaf to enclose the filling and tie securely with kitchen twine. Repeat to make 12 tamales.
6. Arrange tamales seam‑side down in a large steamer or tall pot with a rack; add boiling water to just below the rack. Cover and steam gently for 1½ to 2 hours, adding water as needed, until masa is firm and fully cooked.
7. Remove tamales and let rest 10 minutes before untying. Serve warm with aji picante, hogao, or hot sauce as preferred.