Tamal Tolimense

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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!

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Course: Dinner, Lunch

Cuisine: Colombian

Servings: tamales

Calories: 847kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

What if I can't find banana leaves?

If you cannot find banana/plantain leaves, simply use large pieces of parchment paper layed on top of aluminum sheets and wrap like oversized pasteles.

What if I don't have a steamer?

If you do not have a steamer, simply add a few rolled up bundles of aluminum foil to the bottom of a large pot, add about 3 inches of water and sit tamales on top. Cover and cook for 2 hours.

Can I freeze tamales?

Yes, you can assemble uncooked tamales and freeze them for up to 3 months storing each one in a freezer safe bag. When you're ready to cook them, steam them directly from the freezer, adding an additional 20 minutes cooking time.

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