Tamales Tolimenses Colombianos,

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in fat.

corn masa

🥗Healthier: quinoa flour

💰Cheaper: cornmeal

Quinoa flour provides a gluten-free option.

banana leaves

💰Cheaper: parchment paper

Parchment paper is more accessible.

Prepare banana leaves by cleaning them with a little water.

In a blender, combine red bell pepper, onion, leeks, garlic, cilantro, Maggie cube, cumin, and yellow bell pepper and blend all ingredients.

Use the blended sauce to marinate and cook the meat.

Prepare the masa by mixing the flour with the meat sauces, adding more water as needed.

Mix in the chickpeas into the masa and stir well.

Cut the banana leaves to organize them for wrapping the tamales.

Grease the banana leaves with bacon fat to prevent the masa from sticking.

Start assembling the tamales by placing the masa on the banana leaves.

Add rice mixed with chickpeas, then pork, chicken, bacon, slices of hard-boiled egg, carrot, and potatoes to each tamal.

Wrap each tamal using the banana leaves and tie them with kitchen twine.

Repeat the process until all ingredients are used, making approximately 25 tamales.

Bring water to a boil and add a little salt.

Place the tamales upright in the pot one by one for steaming.

Steam the tamales for two hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary