Tamal Tolimense is a traditional Colombian tamal filled with masa, rice, meats, and vegetables, all wrapped in banana leaves and slowly steamed to be enjoyed as a complete meal. Easy to make and absolutely delicious!
There's nothing quite like a homemade Tamal Tolimense. They’re comforting, soft, hearty, and so delicious! Made with corn masa, rice, seasoned meats, vegetables, and a touch of Colombian hogao or “guiso,” wrapped in banana leaves and then steamed to perfection. These will be some of the best you will ever have!
This recipe breaks every step down so you can recreate this Colombian classic no matter where you live. And if you love tamales as much as I do, be sure to check out my Mexican tamales rojos de puerco, Mexican beef tamales, and our tamales cubanos for more tamale favorites.
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What Exactly Is a Tamal Tolimense? How It Differs from Other Tamales
If you've only had tamales that are mostly masa with a small amount of filling, a Tamal Tolimense is a completely different experience. This tamal comes from the Tolima region of Colombia and is known for its large size and distinctive way of wrapping. It's meant to be a full meal on its own, not just served as a side or snack. Inside a single banana-leaf bundle, you'll find seasoned masa, rice, chicken, pork, pork belly, vegetables, and hogao or guiso, all layered together and steamed until everything is tender and flavorful.
When compared to other types of tamales, Tamales Tolimenses really stands out. Mexican tamales, for example, are usually smaller, wrapped in corn husks, and rely more heavily on masa with a single main filling. Cuban tamales are made with fresh corn masa and have a much softer, almost spoonable texture. While a tamal tolimense, is much larger, filling and formed into large plantain/banana bundles and then steamed. In Colombia, it's commonly enjoyed for breakfast with a cup of hot chocolate or coffee and is especially popular during family gatherings and special occasions.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements.
Instructions for Tamales Tolimenses
Marinate the Meats
- Blend the marinade: Add the onions, peppers, garlic, scallions, sazón, cumin, salt to taste, and 2 cups of water to a blender. Blend until completely smooth.
- Marinate the meats: Place the pork chunks and ribs in a large bowl or resealable plastic bag. In a separate bowl or bag, add the chicken pieces. Divide the blended marinade evenly between the pork and chicken. Massage well to ensure all pieces are fully coated. Note: You do not need to marinate the pork belly.
- Refrigerate: Cover or seal and refrigerate for at least 2 hours, preferably overnight, to allow the meats to fully absorb the flavors.
Prepare the Rice
Using an Instant Pot (Rice Preparation)
- Combine the ingredients: Add the rinsed rice, water, achiote oil or powder, and salt to taste to the Instant Pot. Stir gently to combine.
- Pressure cook: Secure the lid and make sure the steam release valve is set to Sealing. Cook on High Pressure for 13 minutes.
- Natural release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- Release remaining pressure: Carefully turn the steam release valve to Venting to release any remaining pressure. When the valve drops, it is safe to open the lid.
- Fluff the rice: Remove the lid and fluff the rice with a fork or rice spoon. Set aside until ready to use.
Stovetop Rice Preparation
- Combine the ingredients: Add the rinsed rice, water, achiote oil or powder, and salt to taste to a medium pot. Stir gently to combine.
- Bring to a boil: Place the saucepan over medium-high heat and bring the rice to a boil.
- Cover and cook: Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
- Rest: Remove the pot from the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice: Uncover and fluff the rice with a fork. Set aside until ready to use.
Make the Colombian Hogao
- Cook the peppers and onions: Heat the oil in a medium saucepan or skillet over medium heat. Add the peppers and onions and cook, stirring occasionally, until the onions become translucent.
- Add scallions and garlic: Stir in the scallions and garlic and cook until fragrant and the scallions are tender.
- Add the spices: Sprinkle in the spices and stir well to evenly coat the vegetables.
- Add the tomatoes: Stir in the chopped tomatoes and add the water. Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and becomes saucy.
- Finish with cilantro: Add the fresh cilantro and stir to combine. The Colombian hogao is now ready to use for the tamales tolimenses. Set aside until needed.
Prepare the Banana Leaves, Masa (Dough) and Assemble the Tamales
Prepare the banana leaves.
- Cut the leaves: Cut the banana leaves into 20-inch pieces. Trim off the tough rib along the side of each leaf.
- Rinse and soften: Rinse the leaves under warm water. Working carefully, pass each leaf over a stove burner set to medium heat, turning to soften both sides. This helps prevent the leaves from cracking. Repeat with all the leaves and set aside.
Make the masa (dough).
- Masa: Add the masa harina to a large mixing bowl.
- Seasonings: Stir in the seasonings, water, and ½ cup of the hogao. Mix well using your hands or a spoon until combined.
- Add the lard: Incorporate the lard and mix until the masa is smooth and well blended. Set aside until ready to assemble.
Assemble the Tamales
- Lay the banana leaves: Place one banana leaf on a work surface or over a large bowl. Lay a second leaf on top, positioned in the opposite direction to form a cross.
- Add the masa: Spread about ½ cup of masa in the center of the leaves. Top with 1-2 tablespoons of hogao.
- Add rice and meats: Spoon about 1 cup of rice over the masa. Add 2 pieces of pork, 1 rib, 1 piece of chicken, and 1 piece of pork belly.
- Add vegetables: Nestle 2 pieces of potato and 2 pieces of carrot around the meats.
- Finish the filling: Top with 1-2 tablespoons of frozen peas and half of a boiled egg.
- Masa: Top with a little more masa (about 2 tablespoons).
Tie the Tamales
Bring the corners of the banana leaves up toward the center of the filling to fully enclose it. Secure tightly with butcher's twine, tying just above the filling. Repeat with the remaining tamales.
Steam
Arrange the tamales upright in a large steamer pot. Cover with a lid and cook over medium heat for 2 hours. Note: Cooking for the full 2 hours is essential so the meats cook through and the pork belly becomes tender.
Rest
Once cooked, let the tamales rest for 10 minutes before removing from the pot. Tip: Use a large spoon to lift each bundle from underneath. Do not lift from the top, as the tamales may fall apart.
Serving: Serve warm with a side of Colombian hogao if desired.
Make Ahead, Storing, Freezing & Reheating
- Make ahead: Assemble tamales a day in advance and keep them refrigerated until ready to steam.
- Refrigerate cooked tamales: Store fully cooked tamales in an airtight container in the fridge for 3-4 days. Reheat in a preheated 350 degrees oven for 10-15 minutes or until heated through.
- Freeze uncooked tamales for longer storage: Wrap each tamal individually in plastic wrap or aluminum foil, place in a freezer-safe bag, and freeze for up to 3 months.
Reheating:
- Steamer: Steam over medium heat for a few minutes until heated through.
- Microwave: Top tamales with a damp paper towel and heat for a few minutes until heated through.
Cathy’s Expert Tips
- Soften banana leaves: Make sure to take a few minutes to pass the leaves over a low flame on your stovetop. This makes them pliable and prevents them from tearing when wrapping the tamales. *Do not hold them over the heat too long, or the leaves will curl and burn. Simply pass them over for just a few seconds on both sides to soften.
- Marinate meats overnight: The longer the meats marinate, the better they will be. Overnight is ideal, but at least 2 hours works if you're short on time.
- Lard or oil: Traditional lard gives the masa a rich taste but you can substitute with vegetable shortening or vegetable oil.
- Steam, don't boil: Keep the heat at medium and steam the tamales upright for 2 hours. Boiling can result in soggy bundles as well as some of the contents can sometimes seep out. Note: If you do not have a steamer, simply add a few rolled up bundles of aluminum foil to the bottom of a large pot and sit tamales on top.
- Rest before serving: Allowing tamales to rest 10 minutes after steaming lets the masa set and makes them easier to unwrap.
Recipe FAQ’s
Yes! You can make the tamales a day ahead and store them in the refrigerator until ready to steam. You can also freeze them for up to 3 months.
Absolutely! Although pork and chicken are traditional, you can substitute with beef or turkey or a combination of all.
Banana leaves give these tamales their traditional look and add earthy flavor but if you cannot find them, simply use large pieces of parchment paper layed on top of aluminum sheets and wrap like oversized pasteles.
Yes, you can assemble uncooked tamales and freeze them for up to 3 months. When you’re ready to cook them, steam them directly from the freezer, adding an additional 20 minutes cooking time.
Yes! Substitute the meats with vegetables like mushrooms, squash, or beans.
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📖 Recipe
Tamal Tolimense
Ingredients
Marinade for Meats (Guiso)
- 1 large white or red onion quartered
- 1 red bell pepper quartered
- 1 green bell pepper quartered
- 5 scallions
- 6 cloves garlic
- 1 tablespoon cumin
- 2 tablespoons sazon with annatto
- 1 teaspoon salt
- 2 cups water
Meat and Vegetable Filling
- 1 pound pork belly cut into 12 pieces
- 1½ pounds pork chunks use boston butt or pork shoulder
- 2 pounds bone-in pork ribs keep whole or cut in half
- 12 chicken wings or chicken thighs or legs cut in half
- 2 potatoes peeled and sliced into ¼-inch slices
- 1 cup carrots peeled and sliced
- 1 cup frozen peas or chick peas
Rice
- 2 cups long grain rice rinsed until water runs clear
- 3 cups water
- 1½-2 tablespoons achiote oil or powder
- salt to taste
Masa Harina (Dough)
- 1 pound precooked cornmeal (Masarepa Brand) or use Maseca brand tamale masa
- 4 cups water
- 4 teaspoon chicken bouillon
- ½ cup lard or use vegetable or corn oil
- 1 teaspoon salt
Colombian Hogao (Optional)
- 1 pepper rinsed and finely chopped
- 1 onion peeled and finely chopped
- 4 scallions rinsed and finely chopped
- 3 ripe tomatoes rinsed and finely chopped
- 1 teaspoon cumin
- 1 tablespoon achiote oil or powder
- ¼ cup vinegar
- 1 cup water
Wrapping
- 4 16 ounce bags frozen plantain/banana leaves
- butchers twine
Instructions
Marinade for Meats (Guiso)
- Blend the marinade: Add the onions, peppers, garlic, scallions, sazón, cumin, salt to taste, and 2 cups of water to a blender. Blend until completely smooth.
- Marinate the meats: Place the pork chunks and ribs in a large bowl or resealable plastic bag. In a separate bowl or bag, add the chicken pieces. Divide the blended marinade evenly between the pork and chicken. Massage well to ensure all pieces are fully coated. Note: You do not need to marinate the pork belly.
- Refrigerate: Cover or seal and refrigerate for at least 2 hours, preferably overnight, to allow the meats to fully absorb the flavors.
Instant Pot Rice Preparation
- Add the rinsed rice, water, achiote and salt to taste to the Instant Pot. Stir gently to combine.
- Secure the lid and make sure the steam release valve is set to Sealing. Cook on High Pressure for 13 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully turn the steam release valve to Venting to release any remaining pressure. When the valve drops, it is safe to open the lid. Remove the lid and fluff the rice with a fork or rice spoon. Set aside until ready to use.
Stovetop Rice Preparation
- Add the rinsed rice, water, achiote and salt to taste to a medium pot. Stir gently to combine.
- Place the saucepan over medium-high heat and bring the rice to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
Colombian Hogao (Optional)
- Heat the oil in a medium saucepan or skillet over medium heat. Add the peppers and onions and cook, stirring occasionally, until the onions become translucent.
- Stir in the scallions and garlic and cook until fragrant and the scallions are tender.
- Sprinkle in the spices and stir well to evenly coat the vegetables.
- Stir in the chopped tomatoes and water. Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and becomes saucy.
- Add the fresh cilantro and stir to combine. Set aside until ready to use.
Prepare the Banana Leaves for Use
- Cut the banana leaves into 20-inch pieces.
- Trim off the tough rib along the side of each leaf.
- Rinse the leaves under warm water.
- Working carefully, pass each leaf over a stove burner set to medium heat, turning to soften both sides. Note: This helps prevent the leaves from cracking. Repeat with all the leaves and set aside.
Masa Harina (Dough)
- Add the masa harina to a large mixing bowl.Seasonings: Stir in the seasonings, water, and ½ cup of the hogao (if using). Mix well using your hands or a spoon until combined.
- Incorporate the lard and mix until the masa is smooth and well blended. Set aside until ready to assemble.
Assemble the Tamales
- Place one banana leaf on a work surface or over a large bowl. Lay a second leaf on top, positioned in the opposite direction to form a cross.
- Spread about ½ cup of masa in the center of the leaves. Top with 1-2 tablespoons of hogao.
- Spoon about 1 cup of rice over the masa.
- Remove the meats from marinade and set aside into individual bowls. Discard marinade.
- Add 2 pieces of pork, 1 rib, 1 piece of chicken, and 1 piece of pork belly on top of the rice.
- Nestle 2 pieces of potato and 2 pieces of carrot around the meats.
- Top with 1-2 tablespoons of frozen peas and half of a boiled egg.
- Top with a little more masa (about 2 tablespoons).
Tie the Tamales
- Bring the corners of the banana leaves up toward the center of the filling to fully enclose it. Secure tightly with butcher's twine, tying just above the filling. Repeat with the remaining tamales.
Steam
- Arrange the tamales upright in a large steamer pot. Cover with a lid and cook over medium heat for 2 hours. Note: Cooking for the full 2 hours is essential so the meats cook through and the pork belly becomes tender.
- Once cooked, let the tamales rest for 10 minutes before removing from the pot. Tip: Use a large spoon to lift each bundle from underneath. Do not lift from the top, as the tamales may fall apart.
- Serve warm with a side of Colombian hogao if desired.
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