Holidays & Special Occasions
Tamales Colombianos (Navidad)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) Precooked cornmeal (masarepa)
- 400 g (14 oz) Pork, cubed
- 400 g (14 oz) Chicken thighs, bone-in
- 200 g (1 cup) Rice, parcooked
- 2 Carrots, sliced
- 2 Potatoes, cubed
- 100 g (0.6 cup) Chickpeas, cooked
- 12 Plantain leaves, for wrapping
- 1 (1 onion, 3 cloves) Onion and garlic, for sofrito
Method
- Prepare a sofrito with onion, garlic and achiote-infused oil, and mix it into the masarepa with a little warm broth to form a soft, spreadable dough.
- Season the pork and chicken pieces with the sofrito and let marinate at least 1 hour.
- Lay a softened plantain leaf flat, spread a layer of the masarepa dough in the centre, then top with pieces of pork, chicken, rice, carrot, potato and a few chickpeas.
- Fold the plantain leaf over the filling, encasing it fully, and tie securely with kitchen twine into a neat parcel.
- Steam the tamales in a large pot for 2-2.5 hours, keeping the water topped up, until the masarepa is fully set and the meats are tender.
- Let rest 10 minutes before unwrapping, and serve with hot chocolate on the side, following Christmas Eve tradition.
Introduction: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families.
Cultural Background: Colombian tamales are cornmeal parcels filled with meat, rice and vegetables, wrapped in plantain leaves and steamed, and are a centrepiece of Christmas Eve and New Year gatherings across Colombia, traditionally made in large communal batches by extended families.
Tips: Pack the filling generously but leave enough room to fold and tie the leaf securely, or the tamale can leak during the long steam.
Variations: Antioquia-style tamales tend to be smaller and use more rice; Tolima-style versions are famously large and rich with meat. Replace the pork and chicken with extra chickpeas, mushrooms and root vegetables for a hearty vegetarian version that keeps the traditional wrapping and structure.
Storage: Refrigerate wrapped tamales for up to 4 days; freeze for up to 2 months.
Reheating: Re-steam for 20-25 minutes from chilled, or 35-40 minutes from frozen, until piping hot throughout.
Nutrition: Per tamale (approx.): 480 kcal, 26g protein, 48g carbohydrate, 20g fat, 4g fibre.
FAQs
Q: Can I use banana leaves instead of plantain leaves?
A: Yes, banana leaves are a very close substitute and are often used interchangeably.
Q: Why did my tamale come out mushy?
A: The masarepa dough was likely too wet; it should be a spreadable but firm paste, not runny.
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