Entree: Colombia – Bogota / Andean – Tamales Tolimenses (Steamed corn masa parcels filled with seasoned pork and chicken, vegetables, and peas wrapped in plantain leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 2 hrs

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (480 g) fresh corn masa (masa de maíz)
- 1 cup (218 g) pork lard (manteca)
- 2 cups (480 ml) warm chicken broth
- 3 tbsp (45 ml) annatto (achiote) oil
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-in (2.5 cm) cubes
- 2 chicken thighs, approx. 6 oz (170 g) each, boneless and skinless, chopped
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, chopped (about 7 7/8 oz (225 g))
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 cup (150 g) frozen peas, thawed
- 1 cup (140 g) diced carrots
- 2 medium potatoes, peeled and diced (about 9 7/8 oz (280 g))
- 1 tsp (4 g) baking powder
- 8–10 large plantain leaves, softened and cut into approx. 12 x 12 in (30 cm) (30 x 11 3/4 in (30 cm)) squares (approx. 8–10 leaves, 21 1/8 to 28 1/4 oz (600–800 g))
- Kitchen twine for tying (no metric)
- Water for steaming (as needed)

Show original ingredient measurements

- 4 cups (480 g) fresh corn masa (masa de maíz)
- 1 cup (218 g) pork lard (manteca)
- 2 cups (480 ml) warm chicken broth
- 3 tbsp (45 ml) annatto (achiote) oil
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-in (2.5 cm) cubes
- 2 chicken thighs, approx. 6 oz (170 g) each, boneless and skinless, chopped
- 1 tbsp (15 g) kosher salt, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1 large onion, chopped (about 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 cup (150 g) frozen peas, thawed
- 1 cup (140 g) diced carrots
- 2 medium potatoes, peeled and diced (about 280 g)
- 1 tsp (4 g) baking powder
- 8–10 large plantain leaves, softened and cut into approx. 12 x 12 in (30 x 30 cm) squares (approx. 8–10 leaves, 600–800 g)
- Kitchen twine for tying (no metric)
- Water for steaming (as needed)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the pork cubes and chicken thighs with 1 tsp (5 g) of the salt, the cumin, and 1/2 tsp (1 g) black pepper. In a heavy pot, brown the pork and chicken in a little oil over medium-high heat, then add half the chopped onion and 2 cloves minced garlic and cook until soft.
2. Add 1 cup (240 ml) water, reduce heat to low, cover and simmer until meats are tender, about 45–60 minutes. Remove meats, shred or cut into bite-size pieces, and reserve 1 cup (240 ml) of the braising liquid.
3. Meanwhile, make the annatto oil by warming the annatto in the oil if not using pre-made, then strain seeds if used. In a large bowl, beat the lard until fluffy, then add the masa, baking powder, remaining 1 tbsp (15 g) salt, the annatto oil, and warm chicken broth a little at a time until a soft, spreadable dough forms (masa should be moist but hold its shape).
4. Sauté remaining onion, garlic, carrots and potatoes in a skillet just until beginning to soften, then stir in peas and the reserved 1 cup (240 ml) braising liquid; heat through and combine with the shredded meats.
5. To assemble, place a 1/2 cup (about 60 g) of masa on the center of a plantain leaf square and spread into a 4 x 4 in (10.2 cm) (10 x 3.94 in (10 cm)) rectangle. Top with 2–3 tbsp (30–45 g) of the meat and vegetable filling. Fold leaf over to enclose and tie with kitchen twine.
6. Arrange tamales seam-side down in a steamer basket over simmering water, cover, and steam gently for 1½ to 2 hours, adding water as needed. Rotate tamales once during steaming for even cooking.
7. Remove from steamer and let rest 10–15 minutes before unwrapping. Serve warm.

1. Season the pork cubes and chicken thighs with 1 tsp (5 g) of the salt, the cumin, and 1/2 tsp (1 g) black pepper. In a heavy pot, brown the pork and chicken in a little oil over medium-high heat, then add half the chopped onion and 2 cloves minced garlic and cook until soft.
2. Add 1 cup (240 ml) water, reduce heat to low, cover and simmer until meats are tender, about 45–60 minutes. Remove meats, shred or cut into bite-size pieces, and reserve 1 cup (240 ml) of the braising liquid.
3. Meanwhile, make the annatto oil by warming the annatto in the oil if not using pre-made, then strain seeds if used. In a large bowl, beat the lard until fluffy, then add the masa, baking powder, remaining 1 tbsp (15 g) salt, the annatto oil, and warm chicken broth a little at a time until a soft, spreadable dough forms (masa should be moist but hold its shape).
4. Sauté remaining onion, garlic, carrots and potatoes in a skillet just until beginning to soften, then stir in peas and the reserved 1 cup (240 ml) braising liquid; heat through and combine with the shredded meats.
5. To assemble, place a 1/2 cup (about 60 g) of masa on the center of a plantain leaf square and spread into a 4 x 4 in (10 x 10 cm) rectangle. Top with 2–3 tbsp (30–45 g) of the meat and vegetable filling. Fold leaf over to enclose and tie with kitchen twine.
6. Arrange tamales seam-side down in a steamer basket over simmering water, cover, and steam gently for 1½ to 2 hours, adding water as needed. Rotate tamales once during steaming for even cooking.
7. Remove from steamer and let rest 10–15 minutes before unwrapping. Serve warm.