Chicken, pork and vegetabels tamales - Colombian Style
Ingredients
Tamale dough:
- 6 cups of MASECA® Tamale corn masa flour
- 1 tablespoon of adobo condiment
- 6 cups of warm water
- 1 food coloring small pack
- 1 cup of canola oil
- 2 tablespoons of salt
Filling:
- 1 ½ pounds of pork, cut into large cubes
- 2 pounds of chicken breast, cut into large cubes
- 1 ½ pounds of pork rinds, cut into large cubes
- 1 ½ cups of carrots, cut into small cubes
- 3 potatoes, cut into cubes
- 1 ½ cups of peas
- 1 tablespoon of ground cumin
- 1 tablespoon of saffron seasoning
- ½ cup of cilantro, finely chopped
- ½ cup of apple cider vinegar
- 2 tablespoons of salt
Sauce:
- 2 cups of tomatoes, chopped
- 1 cup of onions, chopped
- 1 cup of shallots, chopped
- 1 cup of cilantro, chopped
Tamales:
- Aluminum foil sheets, 12 inches
- Banana leaves
- Kitchen twine
Preparation
Dough for tamales
- In a mixing bowl combine MASECA® Tamale corn masa flour, water, adobo, coloring, canola oil and salt. Mix thoroughly using a spoon or with a mixer at low speed until all ingredients are incorporated and the batter has a uniform consistency and color.
Sauce
- Heat oil in a pan, add all ingredients and cook at low heat, mixing constantly until all ingredients are cooked.
- Season to taste and cook until sauce thickens. Set aside.
Tamale assembly
- In a bowl, mix cumin, saffron, cilantro, vinegar, and salt. Use this mix to marinate the raw chicken and pork pieces.
- Soak the banana leaves in hot water for 10 minutes to soften.
- On a piece of aluminum foil place a large banana leaf, 2 cups of batter, one cube of chicken, one cube of pork and one pork rind, plus potatoes, carrots, peas, and a spoonful of sauce (hogao).
- Wrap the tamale with the aluminum foil in the form of a bag or sack, and tie with kitchen twine to close.
- Place in a pot of boiling water and cook for 2 hours.
