Tamales de Pipían (Pipían Tamales)

Tamales de Pipían (Pipían Tamales)

Tamales de Pipían are a staple in del Cauca region in Colombia. There are different variation of tamales for every region of the country. Here are two additional types of tamales: Tamales Antioqueños and Tamales Tolimenses.

Tamales de Pipían are the smallest of the various tamales and are filled with a potato-peanut mixture and pork, and served with ají de maní, a Colombian peanut hot sauce. Tamales de Pipían are a wonderful traditional Colombian dish.

Buen provecho!

Tamales de Pipían (Pipían Tamales)



(About 24 small tamales)

  • Banana leaves for wrapping
  • Ají de maní, for serving
  • Masa

  • 1 pound yellow precooked corn meal (masarepa)
  • 5 cups water
  • Salt
  • ½ cup of aliños
  • 2 tablespoons sazon Goya with azafran or color
  • Pork

  • 1 ½ pounds pork meat, cut into 12 pieces
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 3 scallions, chopped
  • 2 tablespoon vegetable oil
  • Salt and pepper
  • Pipían

  • 2 cooked eggs, chopped
  • 3 large potatoes, peeled and diced
  • 1/2 cup roasted peanuts, finely chopped
  • Salt and pepper
  • 1 cup of hogao
  • 1/2 teaspoon ground achiote

Tamales de Pipían (Pipían Tamales)


  1. In a large plastic bowl place the pork, with the garlic, onions, scallions, vegetable oil, salt and pepper. Mix well, cover and refrigerate overnight or at least 3 hours.
  2. Tamales de Pipían (Pipían Tamales)

  3. To make the Pipían: Cook the potatoes in a pot with water for 20 minutes or until tender. Drain and gently mash the potatoes. Set aside.
  4. Place the cooked potatoes, cooked eggs, peanuts, salt, pepper, hogao and achiote in a bowl and mix well. Set aside.
  5. To make the masa: Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and aliños. Mix well with a wooden spoon or your hands.
  6. Wash the leaves well with hot water and set aside.
  7. o assemble the tamales: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.
  8. Spread about 5 tablespoons of masa in the center of the banana leaves, at the point where they connect and form a cross. Place 1 piece of pork on top of the masa and place about 2 tablespoons of pipían on top of the meat.
  9. Tamales de Pipían (Pipían Tamales)

  10. Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like you’re making a package. Tie with butcher’s string. Continue the process until all the tamales are wrapped and tied.
  11. Tamales de Pipían (Pipían Tamales)

  12. Bring a large pot with salted water to a boil. Add the tamales and then reduce the heat to low. Cover and cook for about 1 hour. Remove the tamales from the pot and let them sit for about 5 minutes before serving. Cut the stirring and serve in the leaves. Serve with ají de maní.
  13. Tamales de Pipían (Pipían Tamales)

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  1. Becca says

    My husband and I adopted three kids from Bogota a year and a half ago, and the oldest two (who had a really tough time when they were little) haven’t had much interest in eating Colombian food since then. But they saw this picture on Facebook and got super excited, saying they had this all the time in Colombia. They’re dancing around the house singing about how wonderful it is and begging me to make it for dinner tonight. Looks like I can’t get it done in the next 4 hours, but very much looking forward to trying these as soon as I can! <3

  2. Anonymous says

    Hola Erika gracias por tus deliciosas recetas.
    Los tamales y empanadas de Pipian son del Departamento del Cauca. Los Payaneses como les dicen a las personas de Popayan, siempre nos deleitan con estas delicias de tamales y empanadas tan pequenitas pero deliciosas.

  3. Sebastian says

    We made tamales de pipian last night and they were fantastic. It is a lot of work, but it is work every minute of it. the flavor was delicious.We have 5 in the fridge for next weekend

  4. Felipe Mejia Medina says

    Dear Erika, it is so cool to see the recipe of one tamal de pipián here and in English! Congratulations for your great job sharing our gastronomy to the world. Just one correction. As it was mentioned before, these tamales come from Popayán-Cauca and not Valle del Cauca. Quite close but not the same. I am a very proud payanés, you know. :) All the best! F.

  5. says

    I just want you to know I enjoy very much your recipes, and feel so proud of you promoting our Colombian cuisine. I am adventuring today to make Pipian tamales, except that I will make them strictly vegan so I can share with some of my vegetarian friends. However, I’m also making chicken tamales for my carnivorous family :-)

    Thank you so much!

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