Cómo hacer TAMALES COLOMBIANOS con harina pan

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than pork.

corn masa

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour is gluten-free and healthier, while cornmeal is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cheaper alternative.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is healthier, while frozen peas are often less expensive.

Begin by preparing the marinade for the meats using 600 grams of cebolla larga and 400 grams of cebolla cabezona, along with 8 cloves of garlic and optional pimentón.

Add herb-infused salt, color seasoning, cumin, and beer to the marinade.

Blend the marinade well and add the meats: pollo, costilla, and tocino.

Marinate the meats overnight in the refrigerator.

To make the guiso, heat 250 ml of a mix of manteca de cerdo and oil in a large pot.

Add the chopped cebolla larga and cebolla cabezona, followed by crushed garlic, and sauté until fragrant.

After the onions and garlic are softened, add 2 kilos of grated tomato and grated pimentón, cooking on medium heat for at least an hour.

Prepare a broth by boiling a piece of costilla, zanahoria, and vegetable bouillon cubes in more than 3 liters of water, adjusting as necessary.

Once the guiso is ready, season it with additional spices and let it simmer for another 5 minutes before turning off the heat.

Clean the banana leaves thoroughly, cutting them into pieces approximately two hands wide.

Prepare the masa by mixing harina pan with the broth until you achieve a smooth consistency.

Lay out a piece of banana leaf, spread the masa mixture in the center, and add a portion of the guiso on top.

Fold the banana leaf over the filling to create a package, securing it tightly.

Repeat the process until all ingredients are used up.

Place the tamales upright in a steamer and steam for about 1.5 to 2 hours, checking the water level occasionally to prevent it from drying out.

Once cooked, let the tamales rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary