Tamales (Tolima-Style Tamales)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
270 minutes
Number of servings
25
Difficulty
Medium
Ingredients
750
gr dried peas, soaked and cooked
500
gr cooked white rice
750
gr white hulled corn, soaked in water 3 days, then ground
2
piece(s) hens, cut in pieces
1
kg bacon (without fat), cut in pieces
2
kg pork, preferably rib, chopped
500
gr carrots, cut in rounds
2
kg raw potatoes, peeled and chopped
7
piece(s) hard-boiled eggs, quartered
2
piece(s) bunches of scallions, chopped
6
clove(s) garlic, chopped
5
broth from parboiling meats
pinch salt, cumin, pepper and achiote to taste
toasted plantain leaves
cabuya (agave fiber string)
Directions
- Season hens with salt, pepper and cumin.
- Bacon rind and pork are parboiled in 5 liters water for 20 minutes and broth is reserved.
- With bacon fat, fry onions, garlic and achiote; once onion is fried, mix with rice, peas and corn masa (if desired slightly looser, add one cup broth).
- Mix very well and let rest.
- Prepare toasted and greased leaves and place ingredients in bed of masa; meats, potatoes, carrots and eggs, ensuring everything is distributed.
- Place more masa on top and form tamale by gathering corners and edges of leaves and tying tightly at top.
- It is very important tamale is tied hermetically to prevent water entry.
- Each should weigh approximately 3/4 to one pound (375 to 500 g).
- Cook for 3 to 4 hours in broth that covers them, pot tightly covered over low heat.
- If necessary add hot water.
- Customarily served at late afternoon snack time (4:00 p.m.), accompanied by hot chocolate, achira biscuits, fresh cheese and arepas.