Tamales Tolimenses

Tamales Tolimenses is one of the typical dishes in Colombia. Tamal is the actual name of the plate, Tolimense is the region or better known a the state. Each region has their own version of a tamal. most of them are the same but they may add a few ingredients or take away. One side of my family is from the region El Tolima, where the Tamal Tolimense comes from.

Tamales are probably the longest cooked meals to make, and if you want to make them you might want extra hands for help. When my family used to do them my mom had all her sister (six of them) helping. As we  (the cousins) got older we started having jobs during the cooking process too. I will now provide you with the Ingredients necessary to make the tamales.

What you need for 10 tamales:

•    250 grams while corn flour

•    10 chicken drumsticks or wings

•    500 grams of pork meat cut into pieces

•    100 grams of belly pork cut into pieces

•    1 1/2 cups of long grain rice

•    1/4 cup white vinegar

•    100 grams of marrowfat peas (cook until tender)

•    200 grams potato slices

•    2 eggs cooked peeled and cut

•    1 carrot cooked and cut

•    Chopped spring onions

•    3 tablespoons all-purpose seasoning- Cumin, turmeric, garlic, salt, and pepper

•    2 garlic cloves

•    1teaspoon of thyme, laurel, oregano, and rosemary

•    Banana leaves

•    Thread to tie

The ingredients and process I will provide you with will be for 10 tamales but when I was growing up we would do about 50-80 tamales in one day.

How to make it:

Step 1: Marinate and cut meat along with the spring onions, salt, garlic, pepper and let it rest for at least one hour. Then cook for an hour with oregano, thyme, bay leaf and rosemary; cook in enough water until the meat is soft also make sure you save the broth.

Step 2: On the side, cook rice, with oil, salt, and enough water but leave a little bit to soak.

Step 3: Mix the cornflour in 2 cups of cold meat broth and add 3 tablespoons all seasoning and vinegar.

Step 4: Add the cooked rice, potatoes, and cooked peas and stir well.

Step 5: In a separate pan prepare the sauce with oil, onion, garlic, chicken broth, meat broth, salt, and pepper. Keep it aside and assemble the parcels. y

Step 6: Prepare the banana leaves, washing and then passing then under hot water in a large pot for one minute until they are tender and can be manipulated.     

Step 7: Split the leaves a little, with the largest and chosen to be base of each parcel.

Step 8: Place a shallow dish placed 2 or 3 pieces of banana leaves, and place in the center 1/2 tablespoon of the sauce, 4 tablespoons of the rice mixture, a slice of egg, a slice of carrot, a piece of pork, a piece of chicken and a piece of belly pork.

Step 9: Place 1/2 tablespoon  of the sauce on the top

Step 10: Assemble the parcel into a bomb- shape and tie with the thread.

Step 11: Place all the parcel in a large pot with hot water in which was previously placed in the some or corn leaves.

Step 12: Let them cook for two hours with enough water and add water as it evaporates.