Back to 4 servings 1 cup precooked yellow cornmeal 2 tsp complete seasoning ), condimento completo, (substitute: turmeric, cumin, garlic and onion powder 0.5 tsp salt 1 ,5 cup water 2 tbsp vegetable oil vegetable bouillon powder, optional 120 g cooked white rice 1 big handful of green peas ), (fresh or frozen 2 tbsp hogao )), (see link for recipe in blogpost (plus more for the filling, see below 4 tbsp hogao ), (see link for recipe in blogpost 12 slice peeled and cleaned carrot 12 slice peeled and cleaned white potato, halved 100 g cooked chickpeas
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cut plantain leaves into sheets about 35-40 cm long. Make sure they are flexible, if not place shortly over an open fire (stovetop). Check that the big vein in the middle is out. Clean with water and a paper towel. You will need 8 sheets.2 Step 2: Place cornmeal in a mixing bowl, add spices and salt and mix. Start by adding 1 cup of water and the vegetable oil. Mix well. If the dough is too dry, add up to 1/2 cup of water. Mix in vegetable bouillon, if using.3 Step 3: Mix rice, 2 tbsp of hogao and peas together. Set aside.4 Step 4: Clean, peel and slice the potato (thinly) and the carrot. Set aside.5 Step 5: Place cooked chickpeas in a bowl.6 Step 6: Check masa and add water if necessary (see tips in blogpost).7 Step 7: Place ready-to-use sheets and cooking string on a countertop or table, together with the masa and the filling.8 Step 8: Place two leaves on top of each other, one with the little veins horizontally and one with the veins vertically. The side with the veins needs to face up.9 Step 9: Divide masa in 4 equal parts and spread 1/4 in the center of the leaf (about 2-3 tablespoons).10 Step 10: Spread out one tablespoon of hogao on top of the masa, and add 2 tablespoons of the rice/pea mixture.11 Step 11: Add sliced carrot and potato by sticking them into the masa and rice mixture. Top with some chickpeas.12 Step 12: You will start folding now. Make sure you have a long piece of cooking twine ready. First fold the leaf lengthwise (long side).13 Step 13: Fold over the short sides.14 Step 14: Tie together with cooking twine. I like to do it as in the picture, but you could also make one cross instead of a double one. Repeat for the other 3 tamales.15 Step 15: Place tamales in your biggest pot, on a steam rack with water underneath. Steam for about 1 hour and 15 minutes. To make sure they all cook evenly, move the upper ones down and the other way around after about 35 minutes. Make sure your pot has enough water, when drying up, add some boiling water to keep the steam going.16 Step 16: Unwrap and enjoy!getsaucepan.com/r/df0ce082-8104-4e71-876d-df9c5cf24d78 · Original: https://vecinavegetariana.com/vegan-colombian-tamales/
