Colombian Corn Tamale
A hearty Colombian-style tamale made with corn dough, seasoned pork, chicken, and vegetables, wrapped in banana leaves and steamed until tender.
- Total time
- 120 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
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Ingredients
- 2 cups corn flour (masarepa)
- 2 cups chicken broth
- ½ pound pork shoulder, cubed
- ½ pound chicken breast, cubed
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 large pieces banana leaves
Instructions
- 1
Season pork and chicken with salt and cumin; set aside.
- 2
Sauté onion, garlic, and tomatoes in oil until soft; add meat and cook until browned.
- 3
Mix corn flour with warm broth to form a soft dough; season with salt.
- 4
Place a banana leaf piece, spread a layer of dough, add meat mixture, and fold into a packet.
- 5
Tie each packet with twine to secure.
- 6
Steam tamales for 1.5 hours until firm and cooked through.
Tools you’ll need
- steamer pot
- mixing bowl
- knife
- cutting board
- twine
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