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Tamales

They are very popular in Colombian cuisine. Perfect for a hearty breakfast or a delicious snack, they are made with rice, flour, pork and poultry, carrots, eggs, potatoes and peas. The preparation is wrapped in banana leaves and ingredients can be added or restored according to the taste of whoever is going to taste it.

Types of tamales

Tamal or coastal cake

One of the most delicious Colombian tamales is the costeño since it uses a distinctive ingredient: rice. Try them and dare to prepare them!

Ingredients (10 tamales)

•4 cups of rice

•1000 grams of minced pork

•500 grams of bacon cut into squares

•1000 grams of chicken cut into portions

•1 cup of vinegar

•2 tablespoons of achiotado oil

•3 cups of stew

•750 grams of peeled and sliced potatoes

•2 ripe tomatoes, peeled and sliced

•2 big-headed onions, peeled and sliced

•4 chopped garlic

• 4 criollo peppers, chopped

• Quarter cup of capers

•8 cabbage leaves

•Salt and pepper

• Greased bijao leaves

Preparation

To start, you must soak the rice with the achiotado oil and salt in vinegar.

Then, you must put the meats in a pan over medium heat with the stew, seasonings and a little water until they are well cooked. When the meats are ready, spread the leaves on a table. First, put a large one, and on top place a medium one to form a cross. Now, on top of them, add half of the portion of rice, the meats, the potato slices, onion, tomato, capers, the other part of the rice and the cabbage leaf. To give it a little more flavor you can add more stew.

Finally, join the tips of the leaves by wrapping the dough to form a square and tie them with the rope. Cook in a large pot for 2 to 3 hours.

Santafereño tamale

This is the typical tamale from Bogotá. It differs from other Colombian tamales due to its ingredients and its preparation process. If you want to learn how to make them, we will show you the recipe!

Ingredients (10 tamales)

•2 pounds of soaked corn dough

•1 pound of chicken

•½ pound of sausage

•1 pound of pork ribs

•½ pound green peas

•1 ½ cups of hogao (fried tomato and long onion)

•½ pound of cooked chickpeas

•1 ½ cup of water

•½ cup lard

•Salt and pepper to taste

•Plantana or chisgua leaves

Preparation

Once you have the ground and cooked corn, add a little water and melted lard to form the tamale dough. Then, add the hogao, the meats (seasoned, cooked and chopped) and the grains, and season with salt and pepper. Keep kneading until the ingredients are well incorporated, and let it rest for 1 hour. After you have let the dough rest, spread out the banana leaves, brush them with a little oil and start adding the portions of dough. Later, take the tips of the leaves and join them at the top to form a kind of rectangular or square package. Finally, assemble the tamales with a cabuya, and cook them in boiling water for 2 hours.