Tamales are a most to celebrate the holidays in Colombia. There are many different types of tamales in the country, this variation is popular in the Andean region of Colombia and my favorite tamal recipe because it’s the way my mom make them.
What are Tamales?
Tamal is a traditional dish in Many Latin American countries. Every cook, region and family has its own variation. They use different fillings, cooking methods, ways to wrap the tamales, but the principal is the same.
There are many variations of tamales in Colombia, but they all have something in common and is that Colombian Tamales are all wrapped in banana leaves. This is one of the most popular dishes to eat during the Christmas season in the country, but I also love making them all year round for breakfast with arepa and Colombian Ají.
I am going to post many types of tamales recipes in my blog but to start let me introduce you the Tamales Antioqueños, from the region Antioquia, my hometown. This tamales recipe is my mom’s and they are delicious. Nobody makes them as good as my mother, but these came pretty close :). It is a tradition in my family to make these tamales for Noche Buena, our traditional Christmas Eve celebration, although we eat them year round as well.
Tips to Make Tamales
I suggest making the marinade a couple of days before to make the process easier, then the next day marinade the meat and place it in fridge overnight for extra flavor.
Then the next day assemble the tamales and you can cook them the same day or keep them wrapped in the fridge and cook them the day after.
Colombian Tamales Recipe
Ingredients
Marinade:
- 1 large onion chopped
- 4 garlic cloves
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 4 scallions chopped
- 4 tablespoons ground cumin
- 3 tablespoons sazon Goya with azafran or Color
- Salt
- 2 cups water
Filling:
- 1 pound pork belly cut into 12 pieces
- 1 ½ pounds pork meat cut into 12 pieces
- 2 pounds bone in pork ribs cut into pieces
- 3 large potatoes peeled and diced
- 1 cup peas fresh or frozen
- 1 cup carrots peeled and diced
Masa
- 1 pound yellow precooked corn meal masarepa
- 5 cups water
- Salt
- ½ cup marinade
- 2 tablespoons sazon Goya with azafran or color
Wrapping:
- 2 pounds banana leaves cut into pieces about 15 inches long
- String
- Water and Salt to cook the tamales
Instructions
Marinade:
- Place all the marinade ingredients in the blender and blend until smooth. Reserve ½ cup of the marinade to prepare the masa.
- In a large plastic bowl place all the meat, add 1 ½ cups of the marinade. Mix well, cover and refrigerate overnight.
To prepare the masa:
- Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and reserved marinade. Mix well with a wooden spoon or your hands.
To assemble the tamales:
- Wash the leaves well with hot water and set aside.
- 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 ¾ cup of masa in the center of the banana leaves, at the point where they connect and form a cross. Place 1 piece of pork, 1 piece pork belly and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 tablespoon of carrots and 2 tablespoons of potatoes 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 1 hour and 45 minutes. Remove the tamales from the pot and let them sit for about 5 minutes before serving. Cut the string and serve in the leaves. Serve hogao on the side if desired.
Notes
- Banana leaves are sold in Latin and Asian markets.
- Colombian tamales are made with precooked corn meal. You can find it at Latin markets or Amazon.
- Tamales will keep in the fridge for up to 3 days and in the freezer for up to 1 month in a zip lock bag.
- To reheat the tamales: Steam your tamales for about 30 minutes or 45 minutes if if they are frozen or use the microwave for a faster method place one tamal on a plate, cover with a damp paper towel and microwave for about 10 minutes or until they are warm.
Nutrition
Some Colombian Tamales Variations
Tamales tolimenses, tamales Vallunos, tamales de pescado, tamales de pipian, tamales de Nariño, tamales Santandereanos and there are many more.
Natasha - 5 Star Foodie
These tamales look outstanding! Thanks for sharing your mom's recipe!
Felisha
I might have to try to make these for my husbands Colombian family for the holidays coming up. What cut of meat do you suggest for the "pork meat?" I don't know if they sell pork belly at my local grocer. I may have to go to a specialty store to find it. The photos step by step are very helpful 😉
Erica
Hi Felisha-Pork leg.
Vicente perez
we use also pork ribs
zerrin
Never heard tamales before. Looks scrumptious! And wrapping it in banana leaves is so interesting. I adore people's creativity in making dishes unique.
Erica
Thank you all for the comments!
rebecca subbiah
oh wow wow your blog is always making me hungry!!
Joy
I am so looking forward to the whole of your tamale series! This is something I know so little about!
Kay
these bring back so many memories of my first experience with eating tamales in Columbia when I was a little girl! Thank you sharing...I am going to try and make these...could be asking you some advice when I start!! Blessings, K
Samantha K
How have you been to colombia but not even know how to spell it
Heather
I know it can be offensive when others don't know the spelling of Colombia, but I think it is great that people are exploring this amazing culture and take the time and spend the energy to do it. There are many who will never do so and feel no sense of loss for it.
Angie
You’re so right! I know I cringe when I see it spelled that way, but I just keep scrolling. I love it when people from other countries go to Colombia and tell me how icy they loved it. I can’t wait to go back and visit My hometown.
Anonymous
COLOMBIA please.
Jenn AKA The Leftover Queen
These sound great, and I love the idea of tamales in banana leaves!
carmen
tienen una pinta deliciosa casi iguales a los mios , solo que yo les pongo caldo de pollo en vez de agua a la masa ademas los hice la semana pasada ,realmente toda su pagina es deliciosa un saludo desde Madrid y esperando mas recetas
KennyT
Amazing Erica! These look like our Chinese zongzi. I bet they must be so yummilicious!
Juliana
I like tamales, but to be very honest with you I don't think I want to make it at home...too complicated, but would not mind to eat it...it was nice to see you making them step-by-step...nice pictures. The tamales look delicious 🙂 By the way, thanl you for visiting my blogs.
Gera @ SweetsFoods
I didn’t know all these tamales variants, for sure all are so yummy I need to try this recipe soon. Te felicito a Ti y a tu Mama por esta receta!
Happy Halloween!
Gera
Jhonny Walker
Erica, The more I read your columbian recipes, the more I am struck by its similarity to bengali food. Banana leaf wrapping is a delicacy in west bengal too. A place where I come from. I always adorde thecolor ' hot Tamale'. Now I know where its comes from! Its gorgeous, Maybe a substitution with chicken breasts might work? given that I don't eat meat?
Erica
yes, we have chicken tamales in Colombia too and they are very popular too.
maria restrepo forte
My mom was from Cucuta and made the best tamales Ive ever had and wish I had written her method. Have been unable to get the masa to taste the same but even though she used Harina Pan she would make the masa and season it then would cook it. She would let it sit and then when it was ready she would make the tamales. She used pork, chicken and beef/garbanzo beans, olives, raisins and spices especially cumin. Miss her flavoring and cant seem to get it when I make mine. Have you ever heard of cooking the masa and seasoning it with whole cumin seeds?
Erica Dinho
No, this is the way my mom makes her tamales.
Conny Nichols
Colombian Jhonny, C O L O M B I A N. Not Columbian please!
Maria
Its ok
Janet
Yes hi my name is Janet absolutely my friend I’m Colombian and you can use both chicken meat and or pork delicious which ever you prefer with same ingredients obviously try them enjoy
Carla
Hi Erica,
I have been wanting to try to make tamales for quite some time. They are always featured in magazines and Food TV shows this time of year. Though I do have two questions for you. 1) I have a large amount of Masa Harina (white precooked cornmeal) and was wondering if this is what is also used in some recipes for tamales, no? And 2) Do you use the rib bone and all in the actual tamale filling here? I will definately have to try this very soon. Looks delectable.
Erica
Hi Carla,
1. I know that people use masa harina to make Mexican tamales. The one we use for Colombian tamales is precooked corn meal, the one to make Colombian and Venezuelan arepas and Colombian empanadas.
2. yes, I use the small bone-in pork ribs.
I hope this help 🙂
Alexandra
Erica, this recipe took me back to my childhood. My family is Colombian, my mamá is from Santa Marta, and the recipes on your blog bring back some of the most beautiful memories for me, your tamales recipe are exactly like my mami makes. I remember spending afternoons at the table with my sister and mamá, helping her prepare and wrap the tamales, and it was always a lot of work, but the end result was always worth the wait. I am so happy I found this recipe, to give my daughter a taste of what I grew up with - thank you so much for sharing this beautiful recipe ❤️
nora@ffr
Oh My, that looks as good as the name makes it sound.... vat a great idea!!
superb!!
cheers and happy halloween! 🙂
Oysterculture
How did you know I was craving tamales? Its like you read my mind. Now I must find a way to get some delicious fixings pronto!