How to make Tolimense tamales - Recipe

Tolima tamales are a Colombian culinary delight that has endured for generations. With their unique blend of flavors and textures, these tamales are a perfect dish for special celebrations and memorable moments in life. In this article, I'll take you through a detailed recipe for creating authentic Tolimense tamales in the comfort of your own home. From the preparation of the dough to the final assembly, you will discover all the secrets of this traditional delight.

Ingredients you will need

Before you begin, make sure you have all the necessary ingredients on hand:

• 2 cups of precooked cornmeal
• 1 cup chicken broth
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon of sugar
• 1 cup of pork or chicken stew
• 1 cup of cooked peas
• 1/2 cup of carrots cooked and chopped
• 1/2 cup of potato cooked and chopped
• 12 clean banana leaves
• 1 cup of hogao (tomato sauce, onion and garlic)
• 1 teaspoon cumin
• 1 teaspoon of achiote (optional, to give color)
• coriander leaves for wrapping

Step 1: Preparation of the dough

• In a large bowl, mix the cornmeal with the hot chicken broth. Stir until you get a homogeneous mass.
• Add vegetable oil, salt and sugar to the dough. Keep mixing until all the ingredients are well incorporated.
• Let the dough rest for approximately 30 minutes so that it acquires a softer and more manageable texture.

Step 2: Preparation of the stew

• In a large skillet, heat a little oil and add the hogao. Sauté the mixture for a few minutes until fragrant.
• Add the pork or chicken to the hogao and cook until golden brown.
• Add the cooked and chopped peas, carrots and potatoes. Add the cumin and achiote (if using) to flavor and color the stew. Cook the mixture for a few minutes and reserve.

Step 3: Preparation of the banana leaves

• Wash the banana leaves and quickly pass them over the heat to soften them. This will make handling easier and prevents them from breaking when wrapping the tamales.

Step 4: Assembling the tamales

• Take a banana leaf and place it darker side up.
• Take a portion of dough and spread it on the sheet, leaving space at the edges.
• Add a tablespoon of stew in the center of the dough.
• Fold the long sides of the sheet toward the center, covering the stew and dough.
• Fold the bottom end of the husk up and secure the tamale with a thin strip of banana leaf or kitchen string.
• Repeat this process until you have used all the batter and stew.

Step 5: Cooking the tamales

• In a large steamer pot, place the tamales upright.
• Steam the tamales for about 1.5 to 2 hours, or until the masa is firm and cooked.

Step 6: Enjoy the Tolimense tamales!

Once the tamales are cooked, remove them from the steamer and allow them to cool slightly before untying the plantain leaves. Serve the tamales warm, accompanied by an additional serving of hogao and fresh cilantro leaves.