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Loading...These hearty Colombian tamales are a beloved Christmas morning tradition, wrapped in plantain leaves instead of corn husks. The masa is seasoned with achiote and cumin, then stuffed with tender pork, shredded chicken, chickpeas, vegetables, and eggs before a long steam.
Prep Time75 mins
Cook Time90 mins
Total Time165 mins
Servings8
Yield8 large tamales
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 38 gFat
- 13 gSaturated Fat
- 46 gCarbs
- 4 gFiber
- 3 gSugar
- 30 gProtein
- 780 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the corn masa
- 4 cups precooked white corn meal (masarepa)
- 1 cup lard or softened pork fat
- 4 cups warm chicken or pork broth
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp achiote (annatto) paste
- 1 tsp ground cumin
- 1 1/2 tsp salt
For the filling
- 1 lb pork belly, cut into 1-inch pieces
- 1 lb pork ribs, cut into 2-inch pieces
- 1 1/2 lb bone-in chicken thighs
- 1 cup cooked chickpeas, drained
- 2 carrots, peeled and sliced into rounds
- 2 medium Yukon Gold potatoes, cubed
- 2 hard-boiled eggs, sliced
- 1/2 cup pitted green olives
For wrapping and steaming
- 16 large plantain or banana leaves, rinsed
- Kitchen twine for tying
- 6 cups additional chicken broth for steaming
- 2 tsp salt
Directions
- Prepare the plantain leaves by passing them briefly over an open flame or dipping in hot water to make them pliable; trim the hard spines and cut into large rectangles.
- In a large pot, simmer pork belly, pork ribs, and chicken thighs with 1 chopped onion, 3 garlic cloves, and 1 tsp salt in water to cover for about 45 minutes until tender; reserve 4 cups of broth and shred the chicken off the bone.
- In a large bowl, combine the precooked corn meal with warm reserved broth, lard, achiote paste, cumin, salt, finely chopped onion, and minced garlic. Knead thoroughly for about 10 minutes until the masa is smooth, soft, and slightly sticky like wet clay.
- Lay a plantain leaf shiny side up on a flat surface. Spread about 1/2 cup of masa in the center, leaving a 2-inch border around the edges.
- Layer a piece of pork belly, a pork rib portion, shredded chicken, a spoonful of chickpeas, carrot slices, potato cubes, an egg slice, and 2-3 olives on top of the masa.
- Fold the sides of the leaf over the filling, then fold the top and bottom ends to create a tight rectangular packet. Tie securely with kitchen twine and repeat for all 8 tamales.
- Stand the tamales upright in a large steamer pot, packing them snugly so they hold their shape. Pour the reserved broth around them until it reaches about 1 inch up the sides.
- Cover and steam over medium heat for 90 minutes, checking occasionally to add more hot water if needed; the tamales are done when the masa pulls away cleanly from the leaf and feels firm.
- Let the tamales rest for 10 minutes before unwrapping. Serve hot with a simple tomato-onion salsa and a mug of hot chocolate for an authentic Colombian breakfast.
Cook’s Notes
- Soak dry plantain leaves in warm water for 30 minutes before using to prevent tearing during wrapping.
- Do not overpack the masa or the tamales will turn dense; it should feel soft, pliable, and slightly sticky when ready.
- For a more traditional flavor, use freshly ground hominy soaked overnight in lime water instead of masarepa if time allows.
- Leftover tamales freeze well for up to 3 months when wrapped tightly in foil; re-steam for 20 minutes to refresh.
- Serve traditionally on Christmas morning alongside hot chocolate with cheese and pan dulce for a complete Colombian breakfast.
