Colombian
⭐ Highly Rated
25 minmedium
ColombianBreakfast
Recipe Story
origins & traditionsTamal Tolimense is a beloved traditional dish from the Tolima region that showcases the rich culinary heritage of central Colombia. This hearty preparation involves a flavorful masa made from corn and rice, filled with carefully seasoned pork and chicken, complemented by chickpeas, carrots, and potatoes. The entire mixture is wrapped in fragrant plantain or banana leaves and steamed for several hours, allowing the flavors to meld beautifully while the leaves impart their distinctive aroma. Often enjoyed as a special breakfast or celebratory meal, these tamales represent the warmth of family gatherings and regional pride. Each bite delivers a perfect balance of savory meat, tender vegetables, and the unique texture of the corn-rice masa, making it a true comfort food that has been passed down through generations.
Instructions
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Prepare the masa: In a large bowl, combine the corn masa with cooked rice, melting butter, and chicken broth. Season with cumin, salt, and paprika. Mix until smooth and slightly sticky. Set aside.
Season the meats: Cut pork and chicken into bite-sized pieces. Season with garlic, onions, black pepper, salt, and a touch of cumin. Let marinate for 20 minutes.
Prepare vegetables: Dice potatoes and carrots into small cubes. Cook chickpeas until tender if using dried.
Prepare banana leaves: Clean the banana leaves thoroughly and pass them briefly over an open flame to make them pliable. Cut into rectangles approximately 12x16 inches.
Assemble tamales: Spread a generous layer of masa in the center of each leaf. Add a portion of seasoned pork and chicken, some chickpeas, potato cubes, and carrot pieces. Top with another thin layer of masa.
Wrap tamales: Fold the sides of the banana leaf over the filling, then fold the ends to create a secure rectangular package. Tie with kitchen twine.
Steam tamales: Arrange wrapped tamales in a large steamer pot or stockpot with a steamer insert. Add water to the pot without touching the tamales. Cover and steam for 3 hours, checking water level periodically.
Check doneness: Tamales are ready when the masa is firm and pulls away easily from the leaf. Let rest for 10 minutes before serving.
Serve: Unwrap tamales at the table, allowing guests to enjoy the aromatic presentation. Serve hot with fresh bread or chocolate caliente.
Tamal Tolimense
4.7 (44)
A traditional wrapped delicacy from Tolima featuring seasoned pork and chicken, vegetables, rice, and chickpeas steamed in banana leaves until tender and aromatic.
hard
3h 45m
8 servings
Ingredients
0 of 14 checked
Masa
- 3 cups corn, masa harina or prepared corn masa
- 1 cups rice-white, cooked and cooled
- 4 tablespoons butter, melted
Protein
- 400 grams pork-chops, cut into cubes
- 300 grams chicken-breast, cut into cubes
Filling
- 1 1/2 cups chickpeas, cooked
- 2 pieces potatoes, peeled and diced
- 2 pieces carrots, peeled and diced
Seasoning
- 1 pieces onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons cumin, ground
- 1 teaspoons paprika, ground
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•Traditional recipe requires patience but yields incredible results.
•The key to authentic flavor is using fresh banana leaves - they can be found in Latin markets.
•If unavailable, substitute with parchment paper, though the aroma will differ.
•The masa should be moist but not runny; adjust consistency with more broth if too dry.
•Some families add hard-boiled eggs or peas for variation.
•Leftover tamales freeze exceptionally well - wrap individually and reheat by steaming for 30 minutes.
•The long cooking time allows flavors to develop deeply, so do not rush this step.
•Traditional accompaniments include hot chocolate or fresh cheese.
•For extra richness, some cooks add a spoonful of lard to the masa.
