Dish

Tamales Tolimenses

The corn dough used for Tamales Tolimenses is made by mixing together cornmeal, chicken broth, and lard. The filling is made by cooking pork, chicken, or beef with onions, garlic, and spices. The corn dough is then spread onto a banana leaf, the filling is added, and the whole thing is wrapped up and steamed until cooked through. Tamales Tolimenses is typically served with a side of ají, a spicy salsa made from chili peppers and tomatoes.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Breakfast

Origins and history

Tamales Tolimenses is a traditional dish from the Tolima region of Colombia. It is believed to have originated with the indigenous people of the region and has since become a popular dish throughout the country.

Dietary considerations

Tamales Tolimenses is not suitable for vegetarians or vegans as it contains meat. It is also high in calories and fat, so it may not be suitable for those on a low-fat or low-calorie diet.

Variations

There are many variations of Tamales Tolimenses, with some recipes calling for different types of meat or additional ingredients such as potatoes or peas. Some people also like to add olives or raisins to the filling.

Presentation and garnishing

Tamales Tolimenses is typically served on a plate with the banana leaf unwrapped to reveal the filling. It is often garnished with fresh herbs such as cilantro or parsley.

Tips & Tricks

To make the perfect Tamales Tolimenses, be sure to use high-quality meat and fresh banana leaves. The corn dough should be spread evenly onto the banana leaf and the filling should be evenly distributed. Be careful not to overcook the tamales, as this can cause them to become dry and tough.

Side-dishes

Ají, a spicy salsa made from chili peppers and tomatoes, is the traditional side dish for Tamales Tolimenses. However, it can also be served with other types of salsas or hot sauces.