Receta de tamales colombianos, fácil y delicioso.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, while ground beef can be more affordable.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is easier to find, while aluminum foil is more economical.

Blend the pork and chicken thighs with 4 stalks of green onion, 3 cloves of garlic, 1 teaspoon of onion salt, and 1 teaspoon of garlic salt with 1 cup of water.

Marinate the meat in a sealed bag with half of the blended mixture and refrigerate overnight.

Prepare the sofrito by heating olive oil and adding 2-3 tablespoons of achiote, 1/2 red onion, and 4-5 stalks of garlic until the onion is translucent.

Add 5 finely chopped tomatoes (without skin and seeds) and cook until the mixture thickens, about 1 hour.

In a bowl, mix 650 grams of masa harina with 1 liter of water, 1 teaspoon of onion salt, 1 teaspoon of garlic salt, and 2 tablespoons of achiote oil until the dough is the right consistency.

Cut the edges of the banana leaves to prevent tearing when assembling the tamales.

Lay two banana leaves in a cross shape, with the smooth side facing up.

Spread a layer of masa dough on the leaves, add a portion of the marinated pork, chicken, potatoes, and carrots, and top with the sofrito.

Fold the banana leaves over the filling to form a tamal and tie with kitchen twine.

Place the tamales in a steamer or a makeshift aluminum mold with holes for steaming, cover with leftover banana leaves, and then with aluminum foil.

Steam for 1.5 to 2 hours, checking the water level every 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: