Tamal Tolimense (Colombian Tamal with Pork, Chicken and Rice)
In short: A big banana-leaf tamal of seasoned cornmeal, pork, chicken, rice, peas and carrot, wrapped, tied and boiled slowly for a few hours. It takes about 5 h 20 min in total and makes 8 servings.
- Prep
- 1 h 30 min
- Cook
- 3 h 50 min
- Resting
- 4 h
- Total
- 5 h 20 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 590 kcal
Tamal tolimense is the weekend breakfast and holiday dish of the Tolima region, and it is a project worth sharing with friends. Seasoned cornmeal is spread over banana leaves with pork, chicken, rice, peas, carrot and potato, then the parcel is folded, tied and boiled for hours until firm and fragrant. Colombians eat it with hot chocolate and a plain arepa. Make several at once, as they keep well.
Instructions
- Mix the pork and chicken with the garlic, cumin, salt, pepper, orange juice and lime juice. Cover and marinate in the fridge for at least 4 hours or overnight.
- Put the pork and its marinade in a pot with 1.2 L (5 cups) water and simmer for 25 minutes. Add the chicken and simmer for 20 minutes more, until the chicken reaches 74°C (165°F) and the pork is tender. Lift out the meat and strain the broth.
- Cook the scallions and tomato in the oil over medium heat for 5 minutes, until soft. Let them cool.
- In a large bowl, mix the cornmeal, rice, salt and the scallion mixture. Gradually stir in 700 ml (3 cups) warm broth until you have a thick, spreadable paste. Rest for 15 minutes and add a little more broth if it stiffens.
- Pass each banana leaf over a gas flame or dip it in hot water for a few seconds until glossy and pliable. Wipe dry and lay two leaves in a cross.
- Spread 1/2 cup of the cornmeal paste in the center. Add 1 piece each of pork, chicken and bacon, 2 carrot sticks, 1 potato wedge, 1 tablespoon of peas and half an egg. Cover with another 1/4 cup of paste.
- Fold the leaves over the filling to make a flat rectangular parcel and tie it with string like a gift, snug but not tight. Repeat to make 8 tamales.
- Stack the tamales in a large pot, cover with boiling water and weigh them down with a plate. Simmer gently for 3 hours, topping up with boiling water as needed.
- Lift the tamales out and drain for 10 minutes. Unwrap one to check: the filling should be firm and pull away from the leaf. Serve hot, with hot chocolate and an arepa.
Tips
- No banana leaves? Wrap each tamal in parchment paper, then in aluminum foil. You lose some fragrance, but the texture is the same. Frozen leaves from Asian and Latin shops work well.
- Tamales freeze well for up to 2 months. Cool them completely, freeze in their leaves and reheat in simmering water for 25 minutes.
Questions and answers
How long do tamales keep?
Refrigerate for up to 5 days or freeze for 2 to 3 months. Reheat in simmering water or a steamer for 20 to 30 minutes until hot in the center.
Why is my tamal mushy?
Water got in through a loose wrapping, or the paste was too wet. Wrap in two layers of leaf, tie snugly and keep the pot at a gentle simmer so the tamales do not knock around.
Can I make tamales without pork?
Yes. Use all chicken, or leave out the meat and use extra potato, carrot and egg with vegetable broth in the cornmeal paste for a vegetarian version.
How long does it take to make Tamal Tolimense (Colombian Tamal with Pork, Chicken and Rice)?
About 5 h 20 min in total: 1 h 30 min of preparation and 3 h 50 min of cooking.
How many calories are in Tamal Tolimense (Colombian Tamal with Pork, Chicken and Rice)?
About 590 kcal per serving, with 32 g of protein, 65 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 65 g |
| Fat | 22 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
