11 Traditional Tamales Colombianos Recipes That Carry True Heritage

When I think about Colombian tamales, I can almost feel the warmth and comfort they bring. Each recipe shares its own story, from the hearty Tamal Tolimense to the savory Tamal Santandereano. These dishes are not just meals; they are a beautiful connection to our heritage and cherished family traditions. Join me in exploring the unique flavors and ingredients that make each tamal truly special. You might just find your next favorite recipe here.

Tamal Tolimense

Tamal Tolimense is a traditional Colombian dish hailing from the Tolima region, renowned for its delightful blend of flavors and textures. This dish is a staple during festive occasions and family gatherings. It’s made with a corn dough filled with a combination of meats, vegetables, and spices, all wrapped in banana leaves and steamed to perfection. The rich flavors and aromatic spices make Tamal Tolimense a beloved comfort food in Colombian cuisine, and its preparation is often a communal activity that brings family and friends together.

The process of making Tamal Tolimense is labor-intensive but highly rewarding. The banana leaves not only give the tamales a distinct flavor but also keep them moist while they cook. This recipe is designed to serve 4-6 people and can be a centerpiece for a festive meal or a cozy family dinner. Preparing Tamal Tolimense may require some time, but the end result is a steaming pot of deliciousness that’s sure to impress everyone at the table.

Ingredients (Serves 4-6)

• 2 cups of masa harina (corn flour)
• 1 cup of chicken broth
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil
• 1 pound of chicken, cut into pieces
• 1 pound of pork, cut into pieces
• 1 cup of green peas
• 2 carrots, diced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of black pepper
• 6-8 banana leaves (washed and cut into rectangles)
• Strings for tying the tamales

Cooking Instructions

1. Prepare the Meat: In a large pot, add the chicken and pork pieces along with the chopped onion, garlic, cumin, paprika, black pepper, and salt. Cover with water and bring to a boil. Reduce the heat and simmer for about 45 minutes until the meat is tender.

Once cooked, remove the meat, let it cool, and shred it into bite-sized pieces.

2. Make the Dough: In a mixing bowl, combine the masa harina, baking powder, salt, and vegetable oil. Gradually add the chicken broth while mixing until you achieve a soft, pliable dough. The dough shouldn’t be too dry or too wet; adjust the consistency with more broth or masa harina if necessary.

3. Prepare the Filling: In a separate bowl, mix the shredded meat, green peas, diced carrots, and any remaining broth from cooking the meat. Confirm the mixture is well combined and seasoned to your taste.

4. Assemble the Tamales: Take a banana leaf rectangle and spread about 2-3 tablespoons of the dough in the center. Add a generous spoonful of the meat and vegetable filling on top of the dough.

Fold the banana leaf over the filling, then fold the sides in to form a package. Tie it securely with string to hold it together. Repeat this process until all ingredients are used.

5. Steam the Tamales: Place the tamales in a large steamer pot, standing them upright if possible. Add water to the bottom of the pot, confirming it doesn’t touch the tamales. Cover the pot with a lid and steam for about 1.5 to 2 hours, checking occasionally to confirm there’s enough water.

6. Serve: Once fully cooked, carefully remove the tamales from the steamer. Let them cool slightly before unwrapping. Serve with a side of ají (a spicy salsa) or your favorite hot sauce.

Extra Tips

When preparing Tamal Tolimense, it’s essential to verify that the banana leaves are pliable to prevent tearing during assembly. If they’re stiff, briefly heating them over an open flame or in hot water can help soften them.

Additionally, feel free to experiment with the fillings, incorporating other vegetables or different types of meat according to your preferences. The key to great tamales lies in the balance of flavors and the quality of the ingredients, so choose fresh and flavorful components for the best results.

Tamal Santandereano

Tamal Santandereano is a traditional dish from the Santander region of Colombia, known for its rich flavors and hearty ingredients. This tamale is distinctive because of its unique combination of masa (corn dough) and various fillings, making it a beloved comfort food, especially during special occasions and family gatherings. Wrapped in banana leaves and steamed to perfection, these tamales aren’t only a feast for the taste buds but also a visual delight.

Preparing Tamal Santandereano requires some time and patience, but the end result is worth the effort. The process involves creating a flavorful filling that typically includes meats, vegetables, and spices. The masa is then prepared, combined with the filling, and ultimately wrapped in banana leaves for steaming. This dish is perfect for serving 4-6 people, making it a great option for family meals or gatherings with friends.

Ingredients (serves 4-6 people):

• 2 cups masa harina (corn flour)
• 1 cup chicken or beef broth
• 1 cup cooked and shredded chicken
• 1 cup cooked and diced pork
• 1/2 cup diced carrots
• 1/2 cup green peas
• 1/2 cup diced potatoes
• 1/2 cup cooked and crumbled bacon
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped
• 6-8 banana leaves (cut into squares and softened)
• String or kitchen twine for tying

Cooking Instructions:

1. Prepare the Banana Leaves: Start by softening the banana leaves. To do this, briefly pass them over an open flame or dip them in hot water until they become pliable. This will make them easier to fold and wrap around the tamales.
2. Make the Filling: In a large bowl, combine the shredded chicken, diced pork, carrots, green peas, diced potatoes, crumbled bacon, cumin, salt, black pepper, and chopped cilantro. Mix well until all ingredients are evenly distributed. Set aside.
3. Prepare the Masa: In another bowl, mix the masa harina with the chicken or beef broth. Knead it until it reaches a soft and pliable dough consistency. If it’s too dry, add a little more broth until you achieve the right texture.
4. Assemble the Tamales: Lay a softened banana leaf flat on your working surface. Take a portion of the masa (about 1/4 cup) and spread it in the center of the leaf, creating a rectangle. Place a generous spoonful of the filling in the center of the masa. Fold the sides of the banana leaf over the masa and filling, then fold the ends up to create a sealed packet. Use string or kitchen twine to tie the tamale securely.
5. Steam the Tamales: Fill a large pot or steamer with water (make sure it’s not touching the tamales). Arrange the tamales upright in the pot, and cover them with additional banana leaves. Steam for about 1.5 to 2 hours, or until the masa is cooked through and firm to the touch. Check periodically and add more water if necessary to maintain steam.
6. Serve and Enjoy: Once cooked, carefully unwrap the tamales and serve them warm. They can be enjoyed as is or with a side of aji (a Colombian salsa) for added flavor.

Extra Tips:

When making Tamal Santandereano, feel free to customize the filling according to your preferences. You can include other proteins such as beef, sausage, or even vegetables for a vegetarian version.

Additionally, soaking the banana leaves beforehand will guarantee they’re pliable and easy to work with. Finally, don’t rush the steaming process; allowing the tamales to cook thoroughly will enhance their flavor and texture, providing a delightful dining experience for everyone.

Tamal De Pollo

Tamal De Pollo, or Chicken Tamale, is a beloved Colombian dish that embodies the rich culinary heritage of the country. This savory treat is made with a flavorful mix of corn dough and tender chicken, wrapped in banana leaves and steamed to perfection. Each bite reveals a delightful combination of spices and textures, making it a popular choice for family gatherings and festive celebrations.

The preparation of tamales can be a labor of love, often bringing people together in the kitchen to create this delicious meal.

The beauty of Tamal De Pollo lies not only in its taste but also in its versatility. You can customize the filling by adding vegetables, olives, or even different meats, making it a wonderful dish for any occasion.

Whether served with a side of ají (a spicy Colombian sauce) or simply enjoyed on its own, these tamales are sure to impress your family and friends. Gather your ingredients, roll up your sleeves, and get ready to embark on a culinary adventure that captures the heart and soul of Colombian cuisine.

Ingredients (Serves 4-6)

• 2 cups masa harina (corn flour)
• 1 cup chicken broth
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups cooked, shredded chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 cup cooked peas and carrots (optional)
• 8 banana leaves (or aluminum foil if unavailable)
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Masa: In a large mixing bowl, combine the masa harina, baking powder, and salt. Slowly add the chicken broth and vegetable oil, mixing until the dough is smooth and pliable. If the dough is too dry, add a little more broth until you reach the desired consistency.
2. Cook the Filling: In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Stir in the shredded chicken, cumin, and black pepper. If using, add the cooked peas and carrots. Mix well and cook for an additional 5 minutes to allow the flavors to meld.
3. Prepare the Banana Leaves: If using banana leaves, cut them into rectangles about 10×12 inches. Briefly pass them over an open flame or dip them in hot water to make them pliable. This will help prevent tearing when wrapping the tamales.
4. Assemble the Tamales: Place a rectangular piece of banana leaf on a flat surface. Spread about ¼ cup of masa dough in the center, flattening it into a rectangle. Add a spoonful of the chicken filling on top of the masa. Fold the banana leaf over the filling, then fold the ends to seal the tamale. Repeat until all ingredients are used.
5. Steam the Tamales: In a large pot, place a steaming rack or a plate at the bottom. Add enough water to the pot to reach just below the rack. Arrange the tamales upright in the pot, making sure they aren’t touching the water. Cover the pot and steam over medium heat for about 1 to 1.5 hours, or until the masa is firm and cooked through.
6. Serve: Once cooked, carefully remove the tamales from the pot. Let them cool for a few minutes before unwrapping. Garnish with fresh cilantro if desired and serve with ají on the side.

Extra Tips

For the best flavor, consider marinating the chicken in spices and citrus juice before cooking it. This will enhance the taste of the filling.

Additionally, feel free to experiment with different fillings, such as pork or vegetables, to suit your taste preferences. When wrapping the tamales, make sure they’re tightly sealed to prevent water from entering during steaming.

Enjoy your homemade Tamal De Pollo with family and friends for a truly authentic Colombian experience!

Tamal De Cerdo

Tamal De Cerdo is a traditional Colombian dish that beautifully brings together the flavors of corn masa and tender pork, wrapped meticulously in plantain leaves. This hearty dish is often enjoyed during festive occasions and family gatherings, making it a beloved comfort food in Colombian culture. The combination of spices, herbs, and the rich taste of pork creates a delightful experience that captures the essence of Colombian cuisine.

In preparing Tamal De Cerdo, you’ll find the process both rewarding and fun, especially when shared with family or friends. The tamales are filled with a savory mixture of seasoned pork, vegetables, and aromatic spices, all encased in a soft masa that’s steamed to perfection. Although the preparation may take some time, the end result is a delicious dish that’s sure to impress at any meal.

Ingredients (Serves 4-6 people):

• 2 cups of masa harina (corn flour)
• 1 cup of chicken broth
• 1 pound of pork shoulder, diced
• 1/2 cup of chopped onions
• 1/2 cup of chopped bell peppers
• 1/4 cup of chopped cilantro
• 3 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Salt and pepper to taste
• 6-8 large plantain leaves (or aluminum foil if unavailable)
• 1/2 cup of peas (optional)
• 1/2 cup of diced carrots (optional)

Cooking Instructions:

1. Prepare the Plantain Leaves: If using plantain leaves, wash them thoroughly and pass them over an open flame for a few seconds to make them more pliable. This helps to prevent tearing when wrapping the tamales. Cut the leaves into rectangles that can comfortably hold the filling.
2. Cook the Pork: In a large pot, add the diced pork shoulder and cover it with water. Bring it to a boil and then let it simmer for about 45 minutes to an hour, or until the meat is tender. Drain and reserve some of the broth for later. Shred the pork into bite-sized pieces.
3. Sauté the Vegetables: In a skillet, heat a little oil over medium heat. Add the chopped onions, bell peppers, and garlic. Sauté until the vegetables are softened, about 5-7 minutes. Combine this mixture with the shredded pork in a large bowl. Season with cumin, paprika, salt, pepper, and the chopped cilantro. Mix well, and add peas and carrots if desired.
4. Prepare the Masa: In a separate bowl, combine the masa harina with the chicken broth and a pinch of salt. Mix until a smooth dough forms. If the dough is too dry, add more broth a little at a time until you reach a spreadable consistency.
5. Assemble the Tamales: On a piece of plantain leaf, spread about 2-3 tablespoons of masa dough into a rectangle. Add a spoonful of the pork mixture in the center. Fold the plantain leaf over the filling, then fold the sides in to create a sealed packet. Repeat this process until all the masa and filling are used.
6. Steam the Tamales: Place the tamales upright in a large steamer pot. If you don’t have a steamer, you can use a large pot with a steaming rack. Add enough water to the pot to steam the tamales, ensuring the water doesn’t touch the tamales. Cover and steam for about 1-1.5 hours, adding more water as necessary.
7. Serve: Once cooked, carefully unwrap the tamales and serve them warm with your favorite sauces or sides.

Extra Tips: When preparing Tamal De Cerdo, feel free to experiment with different fillings or spices to suit your taste. Additionally, you can prepare the tamales a day in advance and steam them just before serving for a stress-free meal. If you have leftover tamales, they can be stored in the refrigerator and reheated easily, making them a perfect option for meal prep. Enjoy your cooking experience and the delicious flavors that come with it!

Tamal De Puerco

Tamal De Puerco, or Pork Tamales, is a beloved traditional Colombian dish that’s often made for special occasions, family gatherings, and holidays. The rich combination of seasoned pork, masa (corn dough), and spices wrapped in banana leaves creates a delightful meal that’s both comforting and flavorful. Each bite offers a taste of Colombian culture, showcasing the importance of family and togetherness in sharing food.

The preparation can be a labor of love, but the end result is always worth the effort. The process involves slow-cooking the pork to infuse it with flavor before mixing it with a savory filling. The masa is prepared from scratch, guaranteeing a fresh and authentic taste. Wrapped in banana leaves and steamed, these tamales are a feast for the senses, with their vibrant colors and enticing aromas.

Whether enjoyed alone or with a side of aji sauce, Tamal De Puerco is sure to impress and satisfy everyone at the table.

Ingredients (Serves 4-6 people):

• 2 lbs pork shoulder, cut into chunks
• 2 cups masa harina
• 1 cup chicken broth
• 1 cup pork broth (from cooking the pork)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup lard or vegetable shortening
• 6-8 banana leaves, cleaned and cut into rectangles
• 1 cup diced potatoes (optional)
• 1/2 cup diced carrots (optional)

Cooking Instructions:

1. Cook the Pork: In a large pot, add the pork chunks, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Pour enough water to cover the pork and bring it to a boil. Reduce the heat and simmer for about 2 hours or until the pork is tender and easily shreds with a fork. Once cooked, reserve the broth and shred the pork.
2. Prepare the Masa: In a large mixing bowl, combine the masa harina, lard or shortening, and a pinch of salt. Gradually add the chicken and pork broths, mixing until a smooth dough forms. The masa should be soft but not too sticky. If needed, adjust the consistency by adding more broth.
3. Make the Filling: In a separate bowl, mix the shredded pork with optional diced potatoes and carrots. You can add more spices or salt to taste if desired. This mixture will be the filling for your tamales.
4. Assemble the Tamales: Take a piece of banana leaf and place a spoonful of masa in the center. Flatten it slightly, then place a spoonful of the pork filling on top. Fold the sides of the banana leaf over the masa and filling, and then fold the bottom up to secure the tamale. Repeat this process until all the ingredients are used.
5. Steam the Tamales: Place the tamales upright in a large steamer pot. If you don’t have a steamer, you can use a large pot with a rack and add water to the bottom. Cover the tamales with more banana leaves or a damp cloth. Steam for about 1 to 1.5 hours, checking occasionally to confirm there’s enough water in the pot.
6. Serve: Once the tamales are fully cooked, carefully unwrap them from the banana leaves. Serve hot with aji sauce or your favorite salsa.

Extra Tips:

When making Tamal De Puerco, it’s essential to verify that the masa has the right consistency – not too dry and not too wet. If you’re new to using banana leaves, you can soften them by briefly passing them over an open flame or boiling them for a few seconds to make them more pliable.

Additionally, feel free to experiment with the filling by adding other ingredients such as green olives or roasted peppers for an extra flavor boost. Finally, tamales can be frozen after steaming, so consider making a larger batch to enjoy later!

Tamal De Camarones

Tamal De Camarones, or shrimp tamales, is a delightful Colombian dish that showcases the rich culinary traditions of the region. This dish features a savory blend of shrimp, masa (corn dough), and various seasonings wrapped in banana leaves, offering a unique flavor and texture that makes it a favorite for special occasions and family gatherings. The combination of fresh ingredients and traditional cooking methods makes these tamales a true representation of Colombian cuisine.

Preparing Tamal De Camarones isn’t only a culinary adventure but also a social experience. Gathering friends or family to help wrap the tamales can turn the cooking process into a fun activity. The careful layering of flavors, from the seasoned shrimp filling to the soft masa, creates a mouthwatering dish that’s bound to impress.

Once cooked, these tamales are typically served with a variety of accompaniments, such as aji sauce or avocado, making them a perfect centerpiece for any meal.

Ingredients (Serves 4-6)

• 1 pound shrimp, peeled and deveined
• 2 cups masa harina
• 1 cup chicken broth (plus more as needed)
• 1/2 cup butter, softened
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 cup cooked peas and carrots (optional)
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• 6-8 banana leaves, cut into rectangles (or aluminum foil if banana leaves are unavailable)

Instructions

1. Prepare the Shrimp Filling: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the shrimp, cumin, paprika, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-5 minutes. Stir in the cooked peas and carrots if using, and remove from heat. Mix in the chopped cilantro and set aside to cool.
2. Make the Masa Dough: In a large mixing bowl, combine the masa harina with softened butter. Gradually add the chicken broth, mixing until the dough is smooth and pliable. It should be moist but not sticky. If it’s too dry, add more broth, a tablespoon at a time.
3. Prepare the Banana Leaves: If using banana leaves, briefly heat them over an open flame or in hot water until they become pliable. This will prevent them from tearing when wrapping the tamales.
4. Assemble the Tamales: Take a rectangle of banana leaf and spread about 1/4 cup of masa dough on the leaf, flattening it into a square shape. Place about 2 tablespoons of the shrimp filling in the center of the masa. Fold the leaf over the filling to create a neat packet, guaranteeing the filling is completely enclosed. Secure the tamale with kitchen twine or by tucking the ends.
5. Cook the Tamales: In a large steamer pot, arrange the tamales upright, standing them on their folded end. Add water to the bottom of the steamer, ensuring it doesn’t touch the tamales. Cover with a lid and steam over medium heat for about 1 to 1.5 hours, or until the masa separates easily from the banana leaf. Check the water level occasionally and add more if needed.
6. Serve: Once cooked, remove the tamales from the steamer and allow them to cool slightly before serving. They can be enjoyed warm with a drizzle of aji sauce or alongside avocado slices for added flavor.

Extra Tips

When preparing Tamal De Camarones, it’s crucial to verify that the masa is well-seasoned and moist, as this greatly affects the final flavor and texture of the tamales.

Feel free to customize the filling by adding other ingredients like diced bell peppers or different herbs. If you have leftover filling, it can be delicious as a topping for rice or served with tortillas.

Additionally, if you’re planning to make these tamales ahead of time, they freeze well—just make sure to wrap them tightly before storing.

Tamal De Verduras

Tamal De Verduras, or Vegetable Tamales, is a delightful Colombian dish that showcases the vibrant flavors of various vegetables wrapped in a corn dough. This dish isn’t only a staple in Colombian cuisine but also a favorite among vegetarians and anyone looking for a hearty, wholesome meal.

The tamales are often steamed in banana leaves, which impart a subtle aroma and flavor, making each bite a delightful experience. The beauty of Tamal De Verduras lies in its versatility; you can use a mix of seasonal vegetables and spices to create a filling that reflects your personal taste.

This dish can be served as a main course or a side dish, making it perfect for gatherings or family meals. Whether you’re enjoying them for breakfast, lunch, or dinner, these tamales are sure to satisfy your cravings while providing a nutritious option.

Ingredients (Serves 4-6)

• 2 cups masa harina (corn flour)
• 1 ½ cups vegetable broth (or water)
• 1 cup cooked and chopped vegetables (such as carrots, bell peppers, peas, and corn)
• ½ cup chopped onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ cup vegetable oil
• 8-10 banana leaves (or parchment paper), cut into squares for wrapping
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Banana Leaves: If using banana leaves, carefully heat them over an open flame or in hot water to soften them. This will make them easier to fold and wrap the tamales. If you’re using parchment paper, you can skip this step.
2. Make the Dough: In a large mixing bowl, combine the masa harina, baking powder, cumin, and salt. Gradually add the vegetable broth and vegetable oil, mixing until a soft dough forms. The dough should be moist but not sticky. Adjust with additional broth or masa harina as needed.
3. Sauté the Vegetables: In a skillet, heat a small amount of oil over medium heat. Add the chopped onions and minced garlic, sautéing until fragrant. Then, add the mixed vegetables and cook until they’re tender. Season with salt and pepper to taste.
4. Assemble the Tamales: Take a banana leaf square and place about 2 tablespoons of the dough in the center. Flatten the dough slightly, then add a spoonful of the sautéed vegetable mixture on top. Fold the sides of the banana leaf over the filling, then fold the ends up to create a sealed packet. Repeat this process until all the dough and filling are used.
5. Steam the Tamales: Place the wrapped tamales upright in a large steamer pot. Fill the bottom of the pot with water, ensuring it doesn’t touch the tamales. Cover the pot and steam the tamales for about 45-60 minutes, or until the dough is firm and pulls away easily from the leaves.
6. Serve: Once cooked, remove the tamales from the steamer and let them cool slightly before unwrapping. Serve warm, garnished with fresh cilantro if desired.

Extra Tips

When making Tamal De Verduras, feel free to experiment with different vegetables based on what you have available or your personal preferences. You can also add spices like paprika or chili powder for an extra kick.

Additionally, for a richer flavor, consider incorporating cheese or nut-based spreads into the filling. Finally, remember that tamales can be made ahead of time and frozen, making them a convenient dish to prepare for busy days. Enjoy your culinary adventure with these delicious Colombian tamales!

Tamal De Frijoles

Tamal De Frijoles is a delicious Colombian dish that highlights the rich flavors of beans wrapped in a soft corn masa. This traditional tamale is a staple in Colombian cuisine, often enjoyed during festive occasions or family gatherings. Each tamal is filled with seasoned beans, offering a hearty and satisfying meal that showcases the vibrant culinary culture of Colombia.

Making Tamal De Frijoles involves a few key steps, but the end result is well worth the effort. The combination of the savory bean filling and the fluffy masa creates a comforting dish that pairs wonderfully with a side of avocado or a fresh salad. Whether you’re familiar with Colombian cuisine or trying something new, this tamal recipe is sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 cups masa harina (corn flour)
• 1 cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 2 cups cooked black beans (or any beans of your choice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder (optional)
• 1/4 cup chopped cilantro (fresh)
• Corn husks (soaked in warm water for 30 minutes)

Cooking Instructions

1. Prepare the Corn Husks: Start by soaking the corn husks in warm water for about 30 minutes. This will make them pliable and easier to work with when wrapping the tamales.
2. Make the Masa: In a large mixing bowl, combine the masa harina, warm water, salt, vegetable oil, and baking powder. Mix until the dough is smooth and pliable. You may need to adjust with more water if the dough is too dry.
3. Cook the Beans: In a skillet, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Then add the minced garlic and cook for an additional minute. Stir in the cooked beans, cumin, paprika, black pepper, and chili powder (if using). Cook for about 5-7 minutes, allowing the flavors to meld together. Remove from heat and stir in the chopped cilantro.
4. Assemble the Tamales: Take a soaked corn husk and spread about 2 tablespoons of masa dough in the center, leaving space on the sides. Place a spoonful of the bean mixture on top of the masa. Fold the sides of the husk over the filling, then fold the bottom up, creating a secured tamal. Repeat with the remaining husks, masa, and filling.
5. Steam the Tamales: Arrange the tamales upright in a steamer basket, making sure they’re standing and not touching each other. Cover with a damp cloth and steam for about 1 to 1.5 hours, or until the masa pulls away easily from the husk.
6. Serve: Once cooked, let the tamales cool slightly before serving. Enjoy them warm with avocado slices or your favorite salsa.

Extra Tips

When making Tamal De Frijoles, feel free to customize the bean filling to suit your taste preferences. You can add different spices or even incorporate vegetables for added flavor and nutrition.

Additionally, verify that the masa is neither too dry nor too wet; the right consistency will help the tamales hold together better during cooking. Finally, steaming time may vary based on the size of your tamales, so check for doneness periodically.

Tamal De Pescado

Tamal De Pescado, or Fish Tamale, is a delightful Colombian dish that combines the rich flavors of fish with the hearty texture of masa (corn dough). This culinary masterpiece is often enjoyed during festive occasions or family gatherings, making it a beloved staple in Colombian cuisine. The dish is wrapped in banana leaves, which impart a subtle aroma that enhances the overall flavor profile. Not only is this recipe delicious, but it also showcases the versatility of tamales, allowing for various fillings and styles.

To prepare Tamal De Pescado, you’ll need to gather fresh ingredients that are easily accessible. This recipe serves 4-6 people and is perfect for sharing with friends and family. The key to achieving the perfect tamal lies in the balance of flavors and the right cooking technique. With a bit of patience, you’ll create a dish that isn’t only satisfying but also a true representation of Colombian culinary traditions.

Ingredients

• 2 cups masa harina (corn flour)
• 1/2 cup chicken broth
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 pound white fish fillets (such as tilapia or cod)
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Banana leaves (for wrapping)
• Fresh lime wedges (for serving)

Cooking Instructions

1. Prepare the Banana Leaves: Start by cutting the banana leaves into squares measuring about 10×10 inches. To make them pliable, briefly heat them over an open flame or in boiling water until they soften. Set aside.
2. Make the Masa Mixture: In a large mixing bowl, combine masa harina, baking powder, salt, and vegetable oil. Gradually add the chicken broth while mixing until you achieve a smooth and pliable dough. Set aside.
3. Cook the Fish Filling: In a skillet over medium heat, add a splash of oil and sauté the chopped onion, bell pepper, and garlic until softened. Add the fish fillets to the pan, breaking them apart with a spatula. Season with cumin, paprika, and salt, and cook until the fish is fully cooked and flakes easily. Stir in the chopped cilantro and mix well.
4. Assemble the Tamales: Take a square of banana leaf and spread a generous spoonful of masa mixture onto the center. Add a spoonful of the fish filling on top of the masa. Fold the sides of the banana leaf over the filling, then fold the ends to create a sealed packet. Repeat this process until all the masa and filling are used.
5. Steam the Tamales: Place the wrapped tamales upright in a large steamer or a pot with a steaming rack. Add enough water to the bottom of the pot to create steam, but not so much that it touches the tamales. Cover and steam for about 45-60 minutes, or until the masa is firm and cooked through.
6. Serve: Once cooked, carefully unwrap the tamales from the banana leaves. Serve hot with fresh lime wedges on the side for squeezing over the tamales.

Extra Tips

When making Tamal De Pescado, it’s essential to ascertain the masa isn’t too thick or too thin; it should be a spreadable consistency for easy wrapping.

You can also customize the filling by adding vegetables or spices according to your taste. If you have leftover tamales, they can be stored in the refrigerator for a few days and reheated in a steamer or microwave before serving.

Enjoy the process and don’t hesitate to experiment with flavors!

Tamal De Maíz

Tamal De Maíz, or corn tamale, is a traditional Colombian dish that showcases the rich flavors and textures of the region. These tamales are made from masa (corn dough) and are often filled with a variety of ingredients, making them versatile and delicious. The process of preparing tamales can be a labor of love, but the result is always worth the effort. They can be enjoyed for breakfast, lunch, or dinner and are often served with a side of hot chocolate or aji sauce for added flavor.

Making Tamal De Maíz is a delightful culinary experience that involves layering flavors and textures. The masa is typically mixed with broth and spices, then wrapped around fillings such as meats, vegetables, or cheese, and ultimately steamed to perfection. The result is a soft, flavorful tamale that encapsulates the essence of Colombian cuisine.

Ingredients (Serves 4-6 people):

• 2 cups of masa harina (corn flour)
• 2 cups of chicken or vegetable broth
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 1 teaspoon of ground cumin
• 1 cup of cooked chicken, shredded (or any other protein of your choice)
• ½ cup of cooked peas and carrots (optional)
• ½ cup of crumbled cheese (optional)
• 10-12 banana leaves or corn husks (for wrapping)
• Kitchen twine (for tying)

Cooking Instructions:

1. Prepare the Banana Leaves or Corn Husks: If using banana leaves, cut them into rectangles (about 10×12 inches). If using corn husks, soak them in warm water for about 30 minutes until they’re pliable. This will make them easier to fold and wrap.
2. Mix the Masa: In a large mixing bowl, combine the masa harina, baking powder, salt, and ground cumin. Gradually add the chicken or vegetable broth, mixing with your hands or a spoon until a soft dough forms. The dough should be moist but not sticky.
3. Prepare the Filling: In a separate bowl, mix the shredded chicken with cooked peas and carrots if using. You can also add crumbled cheese for extra flavor. Season with additional salt and spices to taste.
4. Assemble the Tamales: Take a banana leaf or corn husk and place about ¼ to ½ cup of masa in the center. Flatten it with your fingers. Add a spoonful of the filling on top of the masa. Fold the sides of the leaf or husk over the masa and filling, securing it tightly. Tie the ends with kitchen twine to hold everything in place.
5. Steam the Tamales: Place the tamales upright in a large steaming pot or a bamboo steamer. If you don’t have a steamer, you can create a makeshift one by placing a plate upside down in a large pot and adding water. Cover the pot with a lid and bring it to a boil. Steam the tamales for about 1 to 1.5 hours. Make sure to check the water level periodically to verify it doesn’t dry out.
6. Check for Doneness: After the cooking time, carefully unwrap one tamale to check if the masa has set and is firm. If it’s still sticky, steam for an additional 10-15 minutes.
7. Serve: Once done, let the tamales cool for a few minutes before serving. Enjoy them with hot chocolate, salsa, or aji sauce on the side.

Extra Tips:

When making Tamal De Maíz, feel free to get creative with your fillings! You can use a variety of meats, beans, or even vegetables to suit your taste.

Additionally, confirm that your masa is moist enough for a perfect texture, but not too wet. If you want to enhance the flavor, consider adding spices like paprika, garlic powder, or fresh herbs to the masa mixture.

Finally, tamales can be made in large batches and frozen for later use, making them a convenient option for any meal.

Tamal De Chicharrón

Tamal De Chicharrón is a traditional Colombian dish that showcases the rich culinary heritage of the country. This delicious tamale is made with a savory masa (corn dough) that’s filled with tender, crispy pork belly, also known as chicharrón. The flavors meld beautifully as the tamales are steamed, creating a delightful experience for the palate. This dish is often served during festive occasions or family gatherings, making it a beloved comfort food in many Colombian households.

To prepare Tamal De Chicharrón, one must pay attention to the quality of ingredients and the cooking process. The key to achieving the perfect tamale lies in the balance of flavors and textures. The combination of the moist masa and the crispy chicharrón creates a satisfying bite that’s further enhanced by the herbs and spices used in the preparation. Whether enjoyed on its own or accompanied by a side of avocado and arepas, this dish is sure to impress.

Ingredients (Serves 4-6):

• 2 cups masa harina
• 1 cup chicken or pork broth
• 1/2 cup lard or vegetable shortening
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 cup cooked chicharrón, chopped
• 1/2 cup diced tomato
• 1/4 cup chopped cilantro
• Banana leaves or aluminum foil for wrapping

Cooking Instructions:

1. Prepare the Masa: In a large mixing bowl, combine the masa harina, baking powder, and salt. In a separate bowl, mix the lard (or vegetable shortening) until it’s fluffy. Gradually add the masa mixture to the lard, alternating with the chicken or pork broth. Mix until you achieve a smooth, pliable dough.
2. Season the Filling: In another bowl, combine the chopped chicharrón, diced tomato, cilantro, cumin, paprika, and black pepper. Mix well to guarantee that the flavors are evenly distributed throughout the filling.
3. Prepare the Wrapping: If using banana leaves, cut them into rectangular pieces, and briefly heat them over an open flame or in hot water to make them more pliable. If using aluminum foil, cut it into squares.
4. Assemble the Tamales: Take a piece of banana leaf or aluminum foil and place a spoonful of masa dough in the center. Flatten it slightly, then add a generous spoonful of the chicharrón filling on top. Fold the edges of the leaf or foil to enclose the filling, making sure it’s tightly wrapped to prevent leakage during cooking.
5. Steam the Tamales: Place the wrapped tamales upright in a steamer pot. Fill the bottom of the steamer with water, making sure it doesn’t touch the tamales. Cover with a lid and steam for about 1 to 1.5 hours, or until the masa is firm and fully cooked.
6. Serve: Once cooked, carefully unwrap the tamales and serve them hot. They can be accompanied by avocado slices or a fresh salad for added flavor.

Extra Tips: When making Tamal De Chicharrón, verify that the chicharrón is cooked until crispy for the best texture. You can also experiment with other fillings, such as chicken or vegetables, to cater to different tastes. If you want to add extra flavor, consider marinating the chicharrón in spices before adding it to the filling.

Finally, be patient when steaming; the longer cooking time allows the flavors to meld beautifully, resulting in a more delicious tamale.