Tamales de Pipían are a staple in the Valle 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.
(About 24 small tamales)
- Banana leaves for wrapping
- Ají de maní, for serving
- 1 pound yellow precooked corn meal (masarepa)
- 5 cups water
- ½ cup of aliños
- 2 tablespoons sazon Goya with azafran or color
- 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
- 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
- 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.
- 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.
- Place the cooked potatoes, cooked eggs, peanuts, salt, pepper, hogao and achiote in a bowl and mix well. Set aside.
- 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.
- Wash the leaves well with hot water and set aside.
- 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.
- 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.
- 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.
- 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.