Tamales Tolimenses

🧂 Ingredients

• 1kg Dried corn (preferably large kernel, like dent corn)
• 500g Pork shoulder or belly
• 500g Chicken thighs or breasts
• 200g Green peas
• 2 Carrots
• 20 Plantain leaves
• 250g Lard or vegetable shortening
• 500ml Chicken broth or water
• 1 Onion
• 4 Garlic cloves
• 1 tsp Cumin
• To taste Salt
• To taste Black pepper
• 2 tbsp Annatto oil (optional, for color)

👨‍🍳 Instructions

1. 1

   Prepare the Corn Masa: Drain the soaked corn. Cook in plenty of water until very tender, about 2-3 hours. Drain well. Grind the cooked corn using a meat grinder or food processor until it forms a smooth, pliable masa. In a large bowl, combine the masa with softened lard, warm broth (or water), chopped onion, minced garlic, cumin, salt, and pepper. If using, add annatto oil for color. Mix thoroughly until well combined and the masa is smooth and slightly sticky. This mixture will form the base of your tamales.

   ⏱️ 3 hours (including cooking and grinding)
2. 2

   Cook the Meats and Vegetables: In a separate pot, season the pork and chicken pieces with salt and pepper. Cook them separately or together in a little water or broth until tender. This can take about 1-1.5 hours. Once cooked, shred or finely dice the meats. In the same pot, sauté the diced carrots until slightly tender. You can also add the peas to the sautéed carrots for the last few minutes.

   ⏱️ 1 hour 30 minutes
3. 3

   Assemble the Tamales: Lay out a softened plantain leaf. Spread a generous portion of the corn masa mixture onto the leaf, creating a rectangular base. Place a portion of the cooked pork, chicken, diced carrots, and peas in the center of the masa. Fold one side of the plantain leaf over the filling, then fold the other side to enclose it, creating a neat parcel. Fold the bottom end of the leaf upwards to seal. You can tie the tamales with kitchen twine or strips of plantain leaf for extra security, though often the leaf folds are sufficient.

   ⏱️ 1 hour 30 minutes
4. 4

   Steam the Tamales: Arrange the wrapped tamales upright in a large steamer pot or a deep pot with a steamer insert. Ensure they are packed snugly but not so tight that steam cannot circulate. Add water to the bottom of the pot, making sure it doesn't touch the tamales. Cover the pot tightly and bring the water to a rolling boil. Reduce heat to medium-low, maintaining a steady steam. Steam for at least 4 hours, or until the masa is firm and cooked through. Check the water level periodically and add more hot water if needed.

   ⏱️ 4 hours

💡 Pro Tips

• ✓This is a labor-intensive dish, best made with family or friends. Assign tasks like chopping, grinding, and wrapping.
• ✓Prepare the masa and fillings a day in advance to save time on assembly day.
• ✓Tamales freeze well. Once cooled, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months.
• ✓Ensure plantain leaves are properly softened to prevent tearing during wrapping.

🔄 Variations

• Add a slice of hard-boiled egg to the filling for an extra layer of richness.
• Incorporate other vegetables like bell peppers or corn kernels into the filling.
• Use beef or fish as alternative protein sources.

🥗 Nutrition

Per serving