Colombian Tamales
Delight your taste buds with the rich and savory flavors of traditional Colombian Tamales! Wrapped in fragrant banana leaves and packed with a harmonious blend of tender chicken thighs, succulent pork ribs, masa dough infused with annatto oil, and hearty vegetables like potatoes, carrots, and peas, these tamales are a true celebration of Colombian cuisine. The unique combination of spices, including cumin and garlic, adds depth to every bite, while the slow steaming process locks in all the mouthwatering flavors. Perfect for family gatherings or special occasions, these tamales are as rewarding to make as they are to eat. Unwrap the banana leaves to unveil a warm, aromatic dish that’s sure to transport you straight to the heart of Colombia.
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Recipe Information
Ingredients
- 4 cups Corn masa (tamale dough)
- 3 cups Chicken stock (for dough)
- 3 tablespoons Annatto oil (achiote oil)
- 2 pieces Chicken thighs, boneless and skinless
- 2 pieces Pork ribs
- 2 medium Potatoes, peeled and sliced
- 2 medium Carrots, peeled and sliced
- 1 cup Green peas
- 1 cup White rice (uncooked)
- 2 pieces Garlic cloves, minced
- 1 medium White onion, finely chopped
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 10 large leaves Banana leaves (fresh or frozen)
- 12 pieces Cooking twine
- 4 cups Water (for steaming)
Instructions
1. Prepare the banana leaves by cutting them into large rectangles (approximately 12x12 inches) and washing them thoroughly. If they are stiff, briefly pass them over a flame or boiling water to make them pliable.
2. In a large mixing bowl, combine the corn masa with chicken stock, annatto oil, 1 teaspoon salt, and mix until a smooth dough forms. Set aside.
3. Season the chicken thighs and pork ribs with cumin, 1 teaspoon salt, black pepper, and minced garlic. Let them marinate while you prepare the other ingredients.
4. Parboil the potato slices and carrots in boiling water for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.
5. Place a banana leaf on a flat surface. Spread about 1/2 cup of masa dough into the center of the leaf, flattening it slightly into a rectangle.
6. Add a piece of chicken thigh and pork rib on top of the masa. Add a slice of potato, a slice of carrot, a tablespoon of green peas, and a tablespoon of uncooked rice.
7. Fold the banana leaf by bringing the edges towards the center, forming a tight rectangular package. Tie securely with cooking twine. Repeat with the remaining masa, fillings, and banana leaves.
8. Place a steamer insert or a layer of crumpled foil in the bottom of a large pot. Add water and bring it to a simmer. Arrange the tamales vertically in the pot, ensuring they do not touch the water.
9. Cover the tamales with leftover banana leaves or a clean kitchen towel, then cover the pot with a lid. Steam for approximately 2 hours, checking periodically to ensure there is enough water in the pot.
10. Once cooked, let the tamales rest for 10 minutes before serving. To eat, unwrap the banana leaves and enjoy the tamales while warm.
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 7868 mg | 342% | |
| Total Carbohydrate | 686.7 g | 250% | |
| Dietary Fiber | 80.5 g | 288% | |
| Total Sugars | 31.3 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1195 mg | 92% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5163 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
