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Tamales du Tolima

Name: Tamales du Tolima
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: 8 servings
Cuisine: CO
Ingredients: 500g pork belly, cut into 8 pieces; 500g pork ribs, cut into 8 pieces; 4 chicken thighs, halved; 6 scallions, 4 cloves garlic, 1 tsp cumin and 1 tsp achiote, blended with 250ml water (the guiso); 500g yellow pre-cooked corn flour (masarepa); 1.2 litres warm pork or chicken broth; 2 potatoes, peeled and sliced; 2 carrots, sliced; 150g peas; 4 hard-boiled eggs, halved; 2 tsp salt; 16 large pieces banana leaves, wiped and softened over a flame; 1 roll kitchen string; 4 litres water, for boiling the tamales; 2 tbsp salt, for the cooking water

90m

Prépa

180m

Cuisson

Portions

Difficile

Difficulté

Papillotes de pâte de maïs garnies de porc, poulet, œuf et légumes, enveloppées dans des feuilles de bananier et cuites des heures.

#colombian#tolima#tamales#pork#chicken#corn#banana-leaves#christmas

Portions

8portions

Ingrédients

Nutrition

calories720

protein36g

carbs58g

fat38g

fiber6g

Par portion

Étapes

Season the meats

In a bowl, mix the pork belly, ribs and chicken thighs with half the guiso and 1 teaspoon of salt until well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

500g pork belly
500g pork ribs
4 chicken thighs
half the guiso (about 125ml) guiso
1 tsp salt

✅ C'est prêt quand : meat is evenly coated and chilled through

⏱2:00:00

Make the masa

In a large bowl, mix the masarepa with the remaining guiso, the remaining teaspoon of salt and the warm broth, stirring until you get a soft, spreadable dough similar to thick mashed potato.

500g masarepa
remaining half of the guiso (about 125ml) guiso
1 tsp salt
1.2 litres warm broth

✅ C'est prêt quand : dough is soft, smooth and spreadable like thick mashed potato

Assemble

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Wrap and tie

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Cook

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Season the meats

In a bowl, mix the pork belly, ribs and chicken thighs with half the guiso and 1 teaspoon of salt until well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

500g pork belly
500g pork ribs
4 chicken thighs
half the guiso (about 125ml) guiso
1 tsp salt

✅ C'est prêt quand : meat is evenly coated and chilled through

⏱2:00:00

Make the masa

In a large bowl, mix the masarepa with the remaining guiso, the remaining teaspoon of salt and the warm broth, stirring until you get a soft, spreadable dough similar to thick mashed potato.

500g masarepa
remaining half of the guiso (about 125ml) guiso
1 tsp salt
1.2 litres warm broth

✅ C'est prêt quand : dough is soft, smooth and spreadable like thick mashed potato

Assemble

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Wrap and tie

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Cook

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History & Culture

The Story Behind the Dish

📍 Tolima (Ibagué)📅 Pre-Hispanic roots; current form colonial🫔 CO

Indigenous peoples wrapped corn dough in leaves long before the Spanish arrived; colonial cooks added pork, chicken and eggs. Tolima's version — large, rich and packed with fillings — became the most famous in Colombia.

Tamales are a family project, often made on Saturdays for Sunday breakfast and in huge batches at Christmas and New Year.