Saucepan@saucepan · Shared this recipeFollowColombian · mainMom's Colombian TamalesA traditional Colombian dish of pork and vegetables wrapped in banana leaves with a seasoned corn masa, steamed until tender.total2 hr 15 minprep30 mincook1 hr 45 minservings12Original recipe on mycolombianrecipes.comKeep this recipeAdd a copy of Mom's Colombian Tamales to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1 large onion, chopped4 garlic cloves1 large red bell pepper, chopped1 large green bell pepper, chopped4 scallions, chopped4 tbsp ground cumin3 tbsp sazon Goya with azafran or ColorSalt2 cup water1 lb pork belly, cut into 12 pieces1.5 lb pork meat, cut into 12 pieces2 lb bone in pork ribs, cut into pieces3 large potatoes, peeled and diced1 cup peas, fresh or frozen1 cup carrots, peeled and diced1 lb yellow precooked corn meal, masarepa5 cup waterSalt0.5 cup marinade2 tbsp sazon Goya with azafran or color2 lb banana leaves, cut into pieces about 15 inches longStringWater and Salt to cook the tamalesStepsClear checksTap an ingredient or step to check it off.1Step 1: Place all the marinade ingredients in the blender and blend until smooth. Reserve 1/2 cup of the marinade to prepare the masa.2Step 2: In a large plastic bowl place all the meat, add 1 1/2 cups of the marinade. Mix well, cover and refrigerate overnight.3Step 3: 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.4Step 4: Wash the leaves well with hot water and set aside.5Step 5: 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.6Step 6: Spread 3/4 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.7Step 7: 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.8Step 8: 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.getsaucepan.com/r/d42e5376-cadf-4aee-b419-3cbc4a195838 · Original: https://www.mycolombianrecipes.com/moms-colombian-tamales-tamales-colombianos-de-mi-mama/
