Comments on: Mom’s Colombian Tamales (Tamales Colombianos de mi Mamá)

By: Elizabeth

Elizabeth — Mon, 26 Dec 2011 19:11:12 +0000

Hola Gina,
Mi esposo me decia que ellos ponian las carnes precocidas, yo segui la receta al pie de la letra y las puse crudas y quedaron perfectos los tamales!!

Elizabeth

By: Elizabeth

Elizabeth — Mon, 26 Dec 2011 19:09:03 +0000

Thank you so much again!!! I made the tamales on Saturday as a surprise and my husband loved them!!!! Now I have to make the tamales Tolimenses!

By: Erica

Erica — Mon, 19 Dec 2011 21:21:57 +0000

Elizabeth-PAN is perfect.

By: Erica

Erica — Mon, 19 Dec 2011 21:21:28 +0000

Elizabeth- I wash them really good with hot water.

By: Elizabeth

Elizabeth — Mon, 19 Dec 2011 20:24:40 +0000

Erica,
Another question….. my husband mentioned a while back that they ran fresh cut banana leaves over fire? Do you recommend that we do that or is washing them in hot water enough? He is from Colombia and my family is from México and this is my first attempt at these tamales. Thank you.

Elizabeth

By: Elizabeth

Elizabeth — Mon, 19 Dec 2011 20:14:27 +0000

Erica,
I haven’t had any luck finding yellow, pre-cooked cornmeal. I do, however, have PAN, white cornmeal that I use to make arepas. Is it ok to sub the yellow cornmeal with PAN? Thanks for sharing your recipe! I’m making the tamales on Christmas eve as a surprise for my husband!

Liz

By: Erica

Erica — Mon, 19 Dec 2011 19:01:56 +0000

Diana-Thank you so much for your feedback!

By: Diana Lopez

Diana Lopez — Mon, 19 Dec 2011 17:32:38 +0000

We made these tamales this past Saturday and to say that they were delicious would be an understatement because they were out of this world. I didn’t use yellow corn meal because I personally think it has a funny, synthetic taste to it, so we made them with PAN white corn meal, and don’t worry, the Sazón Goya will give them the yellow color. We followed this recipe to a T as far as the marinade and filling. Three packets of frozen banana leaves are plenty to make between 12-14 tamales and keep in mind that since they’re very delicate, many of them will be ripped so we had to double wrap them. On top of that, we used aluminum foil to make sure water didn’t get it. We also used our turkey fryer to steam them, put about 4 big balls of aluminum foil with the little leftover banana leaves at the bottom of the pot so that the tamales we put at the bottom didn’t get burned. Filled the pot about 3-4 inches of water and steamed all 14 tamales for 2 hours. PERFECTION!!! Thanks again and again for all your wonderful recipes Erica!

By: Erica

Erica — Sat, 10 Dec 2011 15:46:13 +0000

Brittany- Foil

By: Brittany

Brittany — Sat, 10 Dec 2011 15:29:38 +0000

What can i use in place of the banana leaves? tin foil or parchment paper or both?