Santander-Style Tamales
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
270 minutes
Number of servings
20
Difficulty
Medium
Ingredients
1500
gr (1 1/2 kg) boludo corn (mature corn)
500
gr thin, meaty pork bacon, chopped
1
kg pork ribs, cut in pieces
1
piece(s) hen, cut up and chopped
250
gr chickpeas, soaked
250
gr small onion, whole
4
piece(s) green bell peppers, chopped
1
piece(s) bunch of parsley, chopped
1
cup(s) vinegar
10
piece(s) garlic heads, chopped
1
piece(s) bunch of cilantro (fresh coriander)
1/2
cup(s) lard
2
piece(s) sweet peppers, chopped
pinch cumin, pepper and salt to taste
capers and raisins
Directions
- Marinate the chickpeas, onions, peppers and sweet pepper in the vinegar.
- Separately, cook the corn in 3 liters of water for 5 minutes.
- After boiling, remove and when cold, grind it, add water to the dough and pass through a sieve or strainer.
- Add the lard, salt, garlic, cumin and pepper and let simmer over low heat until it thickens or sets (to the point where it can be handled).
- Remove and let cool, knead with lard and form 20 portions.
- With each portion form a ball that is hollowed out (forming a cone) and fill with the meats (chicken or hen, optional), chickpeas, bell pepper, onion, garlic, parsley, raisins and capers, all with a few drops of vinegar.
- Close with the dough, making sure all ingredients are proportioned.
- Place on plantain leaves, roasted and previously greased with lard to prevent splitting, form rectangular tamales pressing firmly and place in a large pot, with the bottom covered by the veins of the plantain leaves, and boiling water that covers them.
- Cover the pot with leaves and place some weight to prevent steam from escaping.
- Let cook for 4 hours, adding boiling water if necessary.