Tamales (corn pockets)

tamales_(corn_pockets)

Colombian Tamales, also known as ’tamales paisas’, are a traditional dish originating from the Andes mountain region of Colombia. The dish is made up of a mixture of cornmeal dough, pork, chicken, vegetables, and spices, which is then steamed inside a banana leaf. The result is a delicious, hearty meal that is perfect for breakfast, lunch or dinner.

Tamales are a popular dish throughout the Latin American region, each country having its own distinct recipe and variations. In Colombia, tamales are typically served during Christmas and other special occasions, but they are also enjoyed year-round. The traditional preparation of tamales can be quite labor-intensive, but the resulting flavor and aroma is well worth the effort.

The preparation of Colombian tamales begins with the preparation of the cornmeal dough called ‘masa’. The dough is usually prepared the day before the tamales are made to allow time for it to ferment slightly. This process gives the dough a sour flavor that is a hallmark of traditional Colombian tamales.

To prepare the filling, a mixture of onions, garlic, cumin, and paprika is sauteed until fragrant. This is then combined with cooked chicken, pork, and potatoes. Other vegetables such as carrots, peas, and green beans can be added to the mixture depending on preference.

Once the filling is prepared, the banana leaves are washed and trimmed to size. The masa is then layered onto the banana leaves, followed by the meat mixture, and finally wrapped tightly into a neat package. The packages are then tied securely with strips of banana leaves or twine.

The final step is steaming the tamales for several hours. The end result is a beautifully fragrant, tender, and flavorful dish that is perfect for a family gathering or a special occasion. Traditionally, tamales are served with a side of hot chocolate, aguapanela (hot sugarcane drink), or a cup of coffee.

One of the benefits of Colombian tamales is their versatility. The dish can be adapted to suit a variety of dietary preferences. For example, vegetarians can enjoy a meatless version by substituting the chicken and pork with vegetables such as mushrooms, zucchini, or tofu.

In addition to their delicious taste, tamales are a great source of nutrition. They are a good source of carbohydrates, fiber, and protein. They are also rich in vitamins and minerals such as iron, potassium, and calcium.

In conclusion, Colombian tamales are a beloved and staple dish in the cuisine of Colombia. They are a perfect combination of savory, tender, and fragrant flavors that can be enjoyed by the entire family. With a little preparation, patience, and creativity, you can make your own version of this traditional dish and bring a taste of Colombia into your home.

Ingredients:

For the masa (dough):

  • 6 cups corn flour (masarepa)
  • 6 cups warm water
  • 1 1/2 cups vegetable shortening
  • 1 tablespoon salt

For the filling:

  • 2 pounds pork shoulder, cut into cubes
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 4 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 2 cups chicken stock
  • 1 cup chopped potatoes
  • 1 cup chopped carrots
  • 1 cup chopped peas

For assembly:

  • banana leaves, cut into 12-inch squares
  • kitchen twine

Instructions:

  1. In a large bowl, combine the corn flour and warm water. Mix well until it forms a smooth dough. In a separate bowl, beat the vegetable shortening until it becomes fluffy, and then add it to the dough. Add salt and continue mixing until everything is well combined.

  2. In a large pot, sauté the pork cubes until they’re browned on all sides. Add the onions, tomatoes, garlic, cumin, paprika, and salt. Stir everything together, and then add the chicken stock. Cover the pot and let it simmer for about 20-25 minutes.

  3. Add the potatoes, carrots, and peas to the pot. Cover and let it simmer for another 15 minutes or until the vegetables are cooked through. Remove from heat and let it cool.

  4. Rinse the banana leaves with warm water to soften them. Place a banana leaf square on a flat surface, and then spread about 1/2 cup of the masa dough onto the center of the leaf, leaving a 1-inch border around the edges.

  5. Add about 1/4 cup of the pork and vegetable filling onto the center of the dough. Fold the sides of the banana leaf over the filling, and then fold up the bottom half of the banana leaf to cover the filling completely. Tie the tamale with kitchen twine to secure it. Repeat this process until all the dough and filling are used up.

  6. Fill a large pot with water and bring it to a boil. Place the tamales in a steamer basket and steam them for 60-90 minutes or until the masa is cooked and firm.

  7. Remove the tamales from the steamer basket and let them cool for a few minutes. Carefully unwrap them from the banana leaves and serve warm. Enjoy!