Tolimense Tamales with a Twist

Ingredients

• 2 cups (400g) masa harina (corn flour) 2 cups (400g) masa harina (corn flour)
• 1 cup (235ml) chicken broth 1 cup (235ml) chicken broth
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon ground annatto (achiote) 1/4 teaspoon ground annatto (achiote)
• 1 cup (200g) cooked chicken, shredded 1 cup (200g) cooked chicken, shredded
• 1/2 cup (100g) cooked pork, shredded 1/2 cup (100g) cooked pork, shredded
• 1/2 cup (75g) carrots, diced 1/2 cup (75g) carrots, diced
• 1/2 cup (75g) green peas 1/2 cup (75g) green peas
• 1/4 cup (40g) red bell pepper, diced 1/4 cup (40g) red bell pepper, diced
• 1/4 cup (40g) green bell pepper, diced 1/4 cup (40g) green bell pepper, diced
• 1/4 cup (40g) onion, diced 1/4 cup (40g) onion, diced
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 12 banana leaves, cut into 8x8 inch squares (or parchment paper as a substitute) 12 banana leaves, cut into 8x8 inch squares (or parchment paper as a substitute)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, chicken broth, vegetable oil, cumin, paprika, chili powder, salt, black pepper, garlic powder, onion powder, dried oregano, and ground annatto. Mix well until a smooth dough forms.
2. 2.
   In a separate bowl, combine the shredded chicken, shredded pork, carrots, green peas, red bell pepper, green bell pepper, onion, and cilantro. Toss to evenly distribute the ingredients.
3. 3.
   Take one square of banana leaf and place a spoonful of the masa dough in the center. Spread it out into a thin layer, leaving a border around the edges.
4. 4.
   Add a generous spoonful of the filling mixture on top of the masa dough.
5. 5.
   Fold the banana leaf over the filling, tucking in the sides to create a neat package. Secure with kitchen twine or a strip of banana leaf.
6. 6.
   Repeat the process with the remaining masa dough and filling.
7. 7.
   Place the tamales in a steamer basket and steam for approximately 1.5 to 2 hours, or until the masa dough is cooked through and firm.
8. 8.
   Remove the tamales from the steamer and let them cool slightly before unwrapping.
9. 9.
   Serve the Tolimense Tamales warm, unwrapped from the banana leaves, and enjoy the authentic flavors of Colombia.

Treat your ingredients with care...

• Banana leaves — If using fresh banana leaves, make sure to soften them by briefly passing them over an open flame or dipping them in boiling water. This will make them more pliable and easier to work with.

Tips & Tricks

• To add an extra layer of flavor, marinate the chicken and pork in a mixture of lime juice, garlic, and spices before cooking.
• If you prefer a spicier kick, add a finely chopped jalapeno or a dash of hot sauce to the filling mixture.
• Serve the tamales with a side of Colombian-style salsa, such as ají picante, for an extra burst of flavor.
• Leftover tamales can be refrigerated and reheated in a steamer or microwave for a quick and delicious meal.
• Experiment with different fillings, such as beef, shrimp, or vegetarian options, to cater to different dietary preferences.

Serving advice

Serve the Tolimense Tamales warm, unwrapped from the banana leaves, and accompanied by a side of Colombian-style salsa. Garnish with fresh cilantro for an added touch of freshness.

Presentation advice

Arrange the unwrapped tamales on a platter, showcasing their vibrant colors and enticing fillings. Place a small bowl of Colombian-style salsa in the center for dipping.