The Best Authentic Colombian Tamales

Ingredients

Scaled for your household (12 portions) · original serves 12

• Capsicum2
  Original recipe breakdown · used in multiple steps

  • 1 medium green bell pepper
  • 1 medium red bell pepper
• Scallions4
• Red onion1
• Garlic cloves4 + 1 tsp + 2 tbsp
  Original recipe breakdown · used in multiple steps

  • 4 cloves garlic
  • 1 tsp garlic powder
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
• Ground cumin4 tbsp + 1 tsp
  Original recipe breakdown · used in multiple steps

  • 4 tbsp ground cumin
  • 1 tsp ground cumin
• Saffron Powder½ tbsp
• Salt1 tbsp + 1 + ½ tsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp salt
  • 1 pinch Salt and pepper to taste
  • ½ tsp salt
• Chicken stock5 cup
  Original recipe breakdown · used in multiple steps

  • 1 ½ cups chicken stock
  • 3½ cup chicken stock
• Pickled jalapeños¼ cup
• Tomato puree (paste)4 tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
• Coriander bunch3 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp ground coriander
  • 2 tbsp fresh coriander (chopped)
• Dry Oregano1 tbsp
• Brown onion1 tsp + 1 + ½ tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tsp onion powder
  • 1 medium onion chopped
  • ½ tbsp onion powder
• Black Pepper1 tsp
• Olive oil2 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp olive oil
  • 1 tbsp olive oil
• Pork Fillet10 oz
• Bacon7 oz
  naturally smoked or applewood smoked)
• Chicken thigh fillets10 oz
• Potatoes2
• Green Pea1 cup
• Carrots1 cup
• Sweet Corn½ cup
• Tomatoes2
• Precooked Corn Meal16 oz
• Sweet smoked paprika1 tsp
• Flat-leaf parsley2 tbsp
• Milk1 cup
• Banana Leaves16 oz

Method

1. 1

   At this stage, remove the seeds from the bell peppers and cut them into large pieces.

2. 2

   Roughly chop the green onions; then the red onions then place garlic cloves, cumin, saffron powder, salt, chicken stock, jalapenos, tomato paste, ground coriander, dry oregano, onion powder, garlic powder, black pepper and olive oil into a blender.

3. 3

   At this stage, blend on high speed for about 1 min until you get a smooth marinade. Reserve.

4. 4

   At this stage, thinly slice the pork filet and bacon and cut chicken into small pieces.

5. 5

   Place pork fillet, smoked bacon, chicken; then 1½ cups of your already made marinade, mix and let it rest in the fridge for at least 30 mins.

6. 6

   In a bowl mix the chopped onions with diced potatoes, peas, carrots and corn.

7. 7

   Heat a pan with olive oil, then stir in the veggies.

8. 8

   Stir in garlic paste, salt and pepper, mix well and cook for 2min.

9. 9

   Then stir in the diced tomato; then tomato paste, mix, turn off the heat and transfer the veggies to a bowl.

10. 10

    At this stage, let them cool in the fridge.

11. 11

    In a bowl, whisk corn meal, ground cumin, smoked paprika, parsley, coriander, onion powder, salt, tomato paste, garlic paste, chicken stock; then milk. Pour 1 cup of your already made marinade whisk until you get a batter that holds together slightly. Reserve.

12. 12

    Prepare the banana leaves by removing the central rib; then wiping them clean, if they are too tough to handle, you can soften them by dipping in simmering water before cutting and assembling. Cut them into rectangles around 9 x 12 inches.

13. 13

    Take a banana leaf; then spread about ⅓ cup corn masa in the center. Make a rough 4 inch circle.

14. 14

    Stir in some meat filling in the middle so it covers ¾ of the corn masa, then place a bit of vegetables on top to put the lid on the meat. Don't cram in too much filling as it will be harder to wrap; then too much to eat.

15. 15

    At this stage, finish with a spoonful of corn masa over the filling.

16. 16

    Lift the long side of the leaf closest to you; then fold it over the filling. For a full video of this process just watch it here.

17. 17

    Bring the opposite long side up; then overlap it over the first fold by about ½ inch (1 cm), creating a tight tube.

18. 18

    At this stage, gently press the masa from the outside to ensure the filling is sealed.

19. 19

    Fold the empty left; then right ends of the leaf underneath the packet. You should end up with a neat, rectangular brick

20. 20

    At this stage, flip the tamale over so the folded seams are underneath (the weight of the tamale keeps it sealed).

21. 21

    Prepare your steamer pot. Fill the bottom with water, ensuring it doesn't touch the rack. Line the steamer rack with leftover banana leaf scraps. This protects the tamales from direct heat; then adds extra aroma!

22. 22

    Place the tamales into the steamer. You can stack them in layers, but leave small gaps for steam to circulate. put the lid on the tamales with extra leaves or a damp tea towel, then place the lid on tight.

23. 23

    At this stage, steam at approx approx 194°F / 90°C for 1 hour to 1 hour 15 minutes. Keep a kettle of hot water nearby. Check the pot every 20–30 minutes to make sure the water hasn't boiled dry!

24. 24

    Once the tamales are cooked let them rest for about 15–20 min to cool slightly. This allows the masa to firm up; then stop sticking to the banana leaf before serving.

25. 25

    At this stage, you can open the banana leaves and eat.