Tamales de Pipían are a variation of Colombian tamales from El Valle del Cauca region of the country. Colombian tamales are made with precooked corn flour and wrapped in plantain leaves, the filling is different depending on the region.
Tamales de Pipían (Pipían Tamales)
- Banana leaves for wrapping
- Ají de maní for serving
- 1 pound yellow precooked corn meal masarepa
- 5 cups water
- ½ cup of aliuños
- 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
- ½ cup roasted peanuts finely chopped
- Salt and pepper
- 1 cup of hogao
- ½ 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 aliuños. Mix well with a wooden spoon or your hands.
- Wash the leaves well with hot water and set aside.
- To 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 youu2019re making a package. Tie with butcheru2019s 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.
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.
Hello, hello, beautiful tamales!! What I would give to walk by a stand that sold these!
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
I've never heard of this variety of tamales before but they sound delicious!
looks super tasty nice wee food parcel presents
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.
i think a good goal for me would be to become a master tamale maker. so impressive!
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
Felipe Mejia Medina
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.
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!
I've found your site yesterday and I love it! Thanks.
I am new at this but I love a challenge. Is there a place to order banana leaves and corn husks? I would like to know.
Depending on where you live, I find the banana leaves in the frozen section of the supermarket (Publix and Wal-Mart). You can also find them in any Asian market. The corn husks are usually found in the Mexican or Hispanic section of most supermarkets in the Old El.Paso brand section.
If you can't find them (like it happened to me when I lived in the Baltic and the closest possibility was taking a 3 hr round trip ferry ride into Helsinki, Finland) you can use parchment paper (not waxed paper). It works quite well.
eliecer rengifo payanes
UNA RECETA PARA LOS VERDADEROS TAMALES DE PIPIAN;
pele y corte papa en cuadritos 2 libras, cocinelas unos 20 miutos a presion;
puede hechar a mismo tiempo una libra de carne de res y una libra de cerdo,
o pollo con un poco de sal; si consigue papita amarilla colombiana tambien se
la agrega con dos litros de agua; enfrie y pique las carnes bien ;revuelva todo machacando las papas; ahora pique cebolla larga muy bien, cilamtro suficiente
y en una paila cocinelo con un poco de aceite o mantequilla, algo de sal, colr achiota y ceboleta molida, un poco de cominos y pimienta, que es el hogao agreguelo a las papas en hojas platano bien limpias y untadas de una crema de arepaharina o de maiz pilado cocido le coloca en buena cucharada coronandola con mrdio huevo duro , envuelvalo y amarrelo para cocinarlo en un poco de aua por por 40 minutos. los tamales asi se sirrven con aji de mani. mas detalles pronto.