Tamal Santandereano

🧂 Ingredients

• 1 kg Corn masa(Freshly prepared or high-quality store-bought masa for tamales. If using dried corn, it must be nixtamalized and ground.)
• 500g Pork shoulder or belly(Cut into 1-inch cubes.)
• 500g Chicken thighs or breast(Boneless, skinless, cut into 1-inch cubes.)
• 200g Chickpeas(Dried, soaked overnight and cooked until tender, or 1 can (approx. 400g) drained and rinsed.)
• 15-20 Plantain leaves (hojas de plátano)(Fresh or frozen. If frozen, thaw completely. If fresh, wash and lightly wilt over a flame or hot water to make them pliable.)
• 1/2 cup Achiote oil (aceite onotado)(For color and flavor. Can be made by infusing achiote seeds in hot oil.)
• 2 medium Onions(Finely chopped.)
• 4 cloves Garlic(Minced.)
• 1 tsp Cumin
• 1 tsp Oregano
• to taste Salt
• to taste Black pepper
• 1 cup Chicken broth(For moistening the masa.)
• as needed String or kitchen twine(For tying the tamales.)

👨‍🍳 Instructions

1. 1

   Prepare the Meats: In separate bowls, season the pork and chicken cubes generously with salt, pepper, cumin, and oregano. Add half of the minced garlic and half of the chopped onions to each. Drizzle with achiote oil. Marinate for at least 2 hours, or preferably overnight in the refrigerator.

   ⏱️ 2 hours (marinating) + 1 hour (cooking)
2. 2

   Cook the Meats: In separate pots, brown the marinated pork over medium-high heat until seared on all sides. Add a splash of water or broth, cover, and simmer gently until tender, about 1 to 1.5 hours. Repeat the process for the chicken, which will cook faster, about 30-45 minutes. Reserve the cooking liquids.

   ⏱️ 1.5 hours
3. 3

   Prepare the Masa: In a large bowl, combine the corn masa with the remaining chopped onions and minced garlic. Gradually add the chicken broth and achiote oil, mixing until you have a smooth, pliable dough. It should be moist but not sticky. Season with salt and pepper to taste. The consistency should be like a thick batter or soft dough.

   ⏱️ 30 minutes
4. 4

   Prepare the Plantain Leaves: If using fresh leaves, pass them quickly over a low flame or dip in hot water until they become soft and pliable, being careful not to tear them. If using frozen, ensure they are fully thawed and soft. Cut the leaves into large rectangles, approximately 12x15 inches (30x38 cm), ensuring you have enough to wrap each tamale securely. You may need to overlap two smaller pieces for each tamale.

   ⏱️ 30 minutes
5. 5

   Assemble the Tamales: Lay out one or two overlapping plantain leaves (shiny side up). Spread about 1/2 cup of the masa mixture onto the center of the leaves, forming a rectangular base. Place a portion of the cooked pork, chicken, and a spoonful of cooked chickpeas in the center of the masa. Spoon some of the reserved cooking liquid over the filling.

   ⏱️ 1 hour
6. 6

   Wrap the Tamales: Fold the long sides of the plantain leaves over the filling to enclose it. Then, fold the shorter ends towards the center, creating a neat rectangular packet. Ensure the filling is completely sealed within the masa and leaves. If needed, use a smaller piece of plantain leaf to reinforce the wrapping.

   ⏱️ 30 minutes
7. 7

   Tie the Tamales: Secure each wrapped tamale with kitchen twine, tying it firmly but not so tight that it will burst during steaming. This helps maintain its shape.

   ⏱️ 15 minutes
8. 8

   Steam the Tamales: Arrange the tamales upright or on their sides in a large steamer pot. Ensure they are not packed too tightly, allowing steam to circulate. Add water to the bottom of the steamer, making sure it doesn't touch the tamales. Cover the pot tightly and bring the water to a rolling boil. Reduce heat to medium and steam for at least 4 hours. Check the water level periodically and add more boiling water if needed.

   ⏱️ 4 hours
9. 9

   Check for Doneness: After 4 hours, carefully remove one tamale. Let it cool slightly, then unwrap. The masa should be firm and cooked through, not doughy. If it seems undercooked, re-wrap and continue steaming for another 30-60 minutes.

   ⏱️ 15 minutes
10. 10

    Serve: Allow the tamales to rest for about 15-20 minutes after steaming before serving. Unwrap and serve hot.

    ⏱️ 20 minutes

💡 Pro Tips

• ✓This is a labor-intensive dish, so consider making it a group activity with family or friends.
• ✓The achiote oil provides a beautiful color and a subtle, earthy flavor. You can make it by gently heating 1/4 cup achiote seeds in 1 cup of neutral oil until the oil turns a deep red, then straining out the seeds.
• ✓Ensure your plantain leaves are pliable before wrapping to prevent tearing. If they are brittle, briefly steam them or pass them over a low flame.
• ✓The quality of the corn masa is crucial. Freshly ground masa will yield the best results.

🔄 Variations

• Add a hard-boiled egg to the center of each tamale before wrapping.
• Include slices of potato or a piece of bell pepper in the filling.
• For a spicier kick, add finely chopped ají peppers to the filling or masa.

🥗 Nutrition

Per serving