COLOMBIAN TAMALES VALLUNOS | How to Make Colombian Tamales | SyS

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken reduces fat content while still providing protein.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is easier to find and still provides a good wrap.

Blend white onion, green onion, garlic, food coloring, salt, pepper, and water until well blended for marinade.

Cut pork shoulder into 15 pieces and place in a Ziploc bag.

Cut pork belly with skin on into 15 pieces and place in a Ziploc bag.

Cut chicken drumsticks into pieces and place in a Ziploc bag.

Pour marinade into bags, seal, massage to coat meat, and refrigerate overnight.

Cut frozen banana leaves into 20-inch pieces and clean with a wet rag.

In a large pan, heat olive oil and cook white onion until translucent (3-5 minutes).

Add chopped green onion, garlic, bell pepper, chicken bouillon (optional), food coloring, salt, and pepper; cook for 5 minutes.

Add chopped tomato, reduce heat to low, and cook for 8-10 minutes, adding water if sauce is dry.

In a large pot, add water, chicken bouillon (optional), food coloring, onion powder, garlic powder, and salt; heat without boiling.

Slowly add precooked cornmeal and stir until oatmeal consistency is reached; add peas.

Layer banana leaves, spread masa, add gizo, parsley, pork, pork belly, chicken, potato slices, and carrot slices.

Wrap tamales by folding banana leaves and tie with butcher string.

Place water in a tamal pot, season with salt (optional), and add a steaming rack.

Place tamales in the pot, cover, and cook on low heat for 1.5 to 2 hours, checking water every 30 minutes.

Let tamales cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary