A massive banana-leaf-wrapped bundle of cornmeal dough stuffed with chicken, vegetables, and spices, steamed for hours until the flavors meld into a festive parcel.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Mix masarepa with warm chicken broth, annatto, cumin, and salt into a soft dough.
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2
Sauté onion and garlic. Mix with shredded chicken, carrots, potatoes, and chickpeas. Season well.
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3
Soften banana leaves over a flame or in hot water until pliable.
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4
Spread dough on a banana leaf square. Place filling in the center.
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5
Fold banana leaf into a tight rectangular package. Tie securely with twine.
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6
Steam tamales for 2-3 hours until dough is firm and pulls away from the leaf.
Did You Know?
In Colombia, making tamales is a family assembly line — abuelas lead the operation and everyone has an assigned task.
Chef's Notes
Equipment Tips
- large steamer pot
- banana leaves
- kitchen twine
Garnishing
aji sauce
Accompaniments
hot chocolate, arepa
The Story Behind Tamal Colombiano
Colombian tamales predate European contact, originating with indigenous peoples who wrapped corn dough around fillings in leaves for portable nourishment. Each region developed its own style — Tolima tamales are large and flat, while Bogota tamales are plumper. Making them remains a cherished holiday family tradition.
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