My Colombian Mom Taught me How to Make The BEST Tamales

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.

Prepare the marinade by blending red capsicum, green capsicum, green onions, red onion, garlic cloves, pickled jalapenos, tomato paste, ground cumin, ground coriander, salt, dry oregano, onion powder, garlic powder, and saffron powder with chicken stock until smooth.

Slice pork filler into thin strips and cut chicken thighs into small pieces. Add smoked bacon, pour in marinade, mix well, and let rest in the fridge.

Prepare the veggie filling by adding diced potatoes, chopped onion, diced tomatoes, peas, diced carrots, and sweet corn to a bowl. Mix in garlic paste, salt, and pepper, then cook in olive oil for 2 minutes and let cool.

Make the masa by mixing chopped parsley, tomato paste, smoked paprika, ground cumin, onion powder, garlic paste, milk, marinade, chicken stock, and precooked cornmeal until a soft batter forms.

Assemble tamales by taking a banana leaf, spreading corn masa in the center, adding marinated meat, vegetable filling, and topping with corn masa. Fold the leaf over the filling and wrap tightly.

Arrange tamales in a steamer and steam at 90° C (194° F) for 1 to 1 hour 15 minutes. Let rest for 15 to 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: