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Tamales de Pipían (Pipían Tamales)

Tamales de Pipían (Pipían Tamales)

Erica Dinho
5 from 14 votes
Course Main Course
Cuisine Colombian
Servings 8 servings


  • Banana leaves for wrapping
  • Ají de maní for serving
  • 1 pound yellow precooked corn meal masarepa
  • 5 cups water
  • Salt
  • 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.
Keyword colombian tamales
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