Main dishes
Colombian Tamales from Tolima
These generous tamales from Tolima combine corn dough, rice and peas with pork, chicken, egg, potato and carrot. Banana leaves form round parcels that cook gently in steam.
Part of the collection: Colombian Christmas recipes
- Total time
- 1050 min
- Servings
- 8
- Difficulty
- Intermediate
- Cuisine
- Colombian
Ingredients
Method
Marinate the meat
Marinate the pork and chicken with 100 g spring onions, all the garlic, 2 g cumin, 10 g salt, the pepper and 100 ml water for 12 hours in the refrigerator at 4 °C or below.
Parcook the rice
Cook the 250 g rice with 450 ml water, covered over low heat, for 12 minutes from boiling. The grains should still be slightly firm.
Make the onion base
Cook the remaining 100 g spring onions in the 40 g oil for 5 minutes. Stir in the annatto and remaining 2 g cumin and 6 g salt for the final 30 seconds.
Prepare the dough
Cook the corn flour with the cold stock for 5–8 minutes, stirring until thick. Mix in the rice, peas and cooked onion base; the dough should be moist and spreadable.
Fill the leaves
Divide half the dough among 8 bases of two crossed leaves. Add one pork piece, one chicken piece, half an egg, potato and carrot to each; cover with the remaining dough and divide the marinade among the parcels.
Wrap the tamales
Gather the leaves upward into round parcels and secure with kitchen string without squeezing the dough.
Steam the tamales
Steam covered for 3 hours from a steady flow of steam, keeping the water below the rack. Both the center and chicken must reach 74 °C; continue in 15-minute intervals if needed and top up with boiling water as necessary.
Rest the tamales
Rest the parcels outside the pot for 15 minutes before opening the leaves. Makes 8 tamales; do not eat the leaves.
The step photos are illustrative.
Notes
Tamal preparation: cut each meat into 8 pieces; finely chop spring onions and garlic; slice potatoes 5 mm and carrots 3 mm thick. Eggs should be boiled for 10 minutes, cooled, peeled and halved. Wash the leaves, soften in hot water for 2 minutes and pat dry. Use precooked white corn flour, not cornstarch. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 74 °C.
Nutrition facts
1 tamal (1 of 8)
- Protein
- 41.5 g
- Carbohydrates
- 75.6 g
- Fat
- 16.6 g
Estimate for 1 of 8 tamales, without sides. Uses lean pork and generic white corn flour as a proxy for precooked flour. Excludes unsalted stock and 3 g annatto; flour brand and stock may change the values. The leaves are not eaten.
Reference source: USDA FoodData Central / Standard Reference; generic ingredient profiles
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These generous tamales from Tolima combine corn dough, rice and peas with pork, chicken, egg, potato and carrot. Banana leaves form round parcels that cook gently in steam.
Frequently asked questions
Can I use freshly ground corn?
Yes, but it needs a different soaking and cooking process. This recipe is measured and timed for precooked white corn flour.
Why is the dough soft?
It may need more cooking or resting. Check the steamer water and continue in 15-minute intervals, then rest the parcels before opening.
Can I assemble them ahead?
Yes. Refrigerate immediately at 4 °C or below and cook within 24 hours of marinating the meat. Start the 3-hour steaming time once steam flows steadily.
