COLOMBIAN TAMALES | How To Make Tamales Arrieros or Paisas | SyS

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.

The night before, prepare the marinade by blending white onion, green onion, garlic, all-purpose seasoning, salt, pepper, and water.

Cut country style ribs, pork steak, and pork belly into pieces, placing them in separate containers.

Pour the marinade over the meat and cover with plastic wrap, refrigerating overnight.

Thaw banana leaves in the refrigerator, then unfold and cut into 20-inch pieces, cleaning both sides with a wet cloth.

Soften banana leaves over a hot burner for a few seconds on each side.

Prepare the gizo by heating olive oil in a large pan, adding onion, garlic, red bell pepper, chicken bouillon, salt, and pepper, cooking for 5 minutes.

Add chopped tomato to the gizo and cook on low heat for about 10 minutes until thickened, adding water if necessary.

Prepare red potatoes and carrots by slicing and soaking them in salted water.

In a large pot, heat water until boiling, then add chicken bouillon, all-purpose seasoning, onion powder, garlic powder, and salt.

Slowly add precooked cornmeal to the boiling water, stirring until it reaches a thick oatmeal consistency, then add frozen peas.

Spread masa on the banana leaf, add a tablespoon of gizo, a sprig of Italian parsley, potatoes, carrots, and meat, then wrap the tamal tightly.

Tie the tamal with butcher twine, using extra banana leaves if necessary to secure any rips.

In a large pot, fill with water, season with salt, and bring to a boil, placing a steam rack inside.

Place tamales on the steam rack, cover, and steam on low heat for 1 hour and 45 minutes to 2 hours, checking water level every 30 minutes.

After steaming, let tamales rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary