Tamales Colombianos (Colombian Tamales)

  • Total time - 4 hours (plus overnight marinade)
  • Prep - 1 hour
  • Steaming - 3 hours
  • Servings: 12
  • Country: Colombia
Served Colombian tamales wrapped in banana leaves.

Unlike Mexican tamales, Colombian tamales are often much larger, and the dough tends to be softer and more moist. Variants differ by region: Tamal Tolimense includes more pork and yellow split peas, while Tamal Bogotano often includes chicken and sausages.

The banana leaves are key; you need to source them (often found frozen in Asian/Latin American stores) and prepare them properly to make them pliable without cracking.

Ingredients

For the Marinade and Meat (Day 1)

  • 500 g pork meat (ribs, belly, or shoulder), cut into 12 pieces
  • 500 g chicken meat (skinless, boneless thighs), cut into 12 pieces
  • 1 cup green onion (scallions), chopped
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp Sazón with Azafrán (or turmeric/paprika for color)
  • 2 cups water
  • to taste salt and black pepper

For the Masa (Corn Dough)

  • 500 g Masarepa (yellow pre-cooked cornmeal)
  • 4 cups hot water or chicken broth
  • 0.5 cups reserved marinade from the meat
  • to taste salt

For the Filling and Wrapper

  • 24 pieces banana leaves (cut into pieces approx. 35x35 cm / 14x14 in)
  • 3 medium potatoes, peeled and sliced/cubed
  • 2 pieces carrots, peeled and sliced
  • 1 cup peas (frozen or fresh)
  • 1 piece Longaniza sausage or Chorizo (optional), cut into 12 pieces
  • for tying kitchen string

Instructions

Step 1: Marinade and Meat Preparation (Day 1)

Place all marinade ingredients (except meat) in a blender and blend until smooth. Reserve 0.5 cup of this marinade for the Masa later.

Mix the rest of the marinade with the pork and chicken pieces. Mix thoroughly, cover, and refrigerate overnight (at least 4 hours).

Step 2: Prepare the Masa (Dough)

In a large bowl, place the Masarepa, add salt, and remaining spices (Sazón, cumin).

Add hot water (or broth) and the reserved marinade. Use your hands or a wooden spoon to mix into a smooth, soft dough that is easily spreadable. It should have a consistency similar to thin mashed potatoes. If too thick, add a little more hot water/broth.

Step 3: Prepare the Leaves and Filling

Wash the banana leaves with hot water and pat them dry. To make them pliable, you can briefly steam them or pass them over a flame.

Slice the potatoes and carrots. Ensure they are in thin slices or small cubes, not thick pieces.

Remove the meat from the marinade (discard the marinade runoff – do not use it).

Step 4: Filling and Wrapping

Lay 2 banana leaves in a cross shape on a work surface (or one large leaf). The smooth side should be facing up.

Spread about 1/4 cup of the corn dough (Masa) in the center.

Layer the filling on top of the dough: 2-3 slices of potato and carrot, a little bit of peas, 1 piece of pork meat, 1 piece of chicken (and a piece of sausage, if using).

Wrap the package: Fold the sides of the leaves into the center to form a tight, square or rectangular packet. Flip and wrap in the second leaf.

Tie the packet tightly with kitchen string to prevent it from unfolding during cooking.

Step 5: Steaming

Place a steamer rack and some water at the bottom of a large pot with a lid. If you don't have a rack, you can line the bottom with leftover banana leaves to prevent the tamales from touching the bottom and burning.

Once the water boils, place the tamales (standing upright) into the pot. Make sure they are submerged in steam, not water.

Cover and steam over medium-low heat for 2.5 to 3 hours. Always check the water level to make sure it doesn't boil dry.

Let the tamales rest outside the pot for about 15 minutes before serving. Serve directly in the banana leaves, untied.