Traditional  Tamales Colombianos: How to make them?

If you’re looking for something truly unique and authentically Colombian, be sure to try out the traditional tamales colombianos ! These delicious tamales are made with a fluffy and soft dough mixed with rice and peas, flavored with cumin and achiote, and filled with marinated beef or chicken.


Ingrediants


Marinade:

  • 1 large onion chopped
  • Four garlic cloves
  • 1 big pink bell pepper chopped
  • 1 big inexperienced bell pepper chopped
  • 4 scallions chopped
  • Four tablespoons floor cumin
  • Three tablespoons sazon Goya with azafran or color
  • Salt
  • 2 cups water

Filling:

  • 1 pound beef stomach lessen into 12 quantities
  • 1 ½ pounds beef meat reduce into 12 pieces
  • 2 kilos bone in beef ribs lessen into quantities
  • Three large potatoes peeled and diced
  • 1 cup peas easy or frozen
  • 1 cup carrots peeled and diced

Masa

  • 1 pound yellow precooked corn meal masarepa
  • 5 cups water
  • Salt
  • ½ cup marinade
  • 2 tablespoons sazon Goya with azafran or color

Wrapping:

  • 2 pounds banana leaves reduce into pieces about 15 inches prolonged
  • String
  • Water and Salt to put together dinner the tamales


Instructions

Marinade:

Vicinity all of the marinade additives within the blender and mix till clean. Reserve ½ cup of the marinade to put together the masa.

In a massive plastic bowl surrounding all the red meat, upload 1 ½ cups of the marinade. Mix well, cowl and refrigerate on an unmarried day.

To put together the masa:

Place the masarepa in a big bowl, add the water, salt, sazon Goya or color and reserved marinade. Combination properly with a wooden spoon or your fingers.

To collect the tamales:

1.Wash the leaves well with hot water and set aside.

2.Locate 1 piece of the leaf on a chunk floor and place a second leaf on top, pointing in the opposite course, like forming a skip.

3.Spread ¾ cup of masa within the center of the banana leaves, at the issue wherein they join and shape a pass. Area 1 piece of beef, 1 piece red meat stomach and 1 piece of rib on top of the masa and around 1 tablespoon of peas, 1 tablespoon of carrots and multiple tablespoons of potatoes on the pinnacle of the beef.

4.Fold the banana leaves up, one of the 4 factors on the time, surely so the leaves enclose all the filling, including you’re making a package deal. Tie with butcher’s string. Hold the system until all the tamales are wrapped and tied.

5.Carry a big pot with salted water to a boil. Add the tamales after which lessen the warmth to low. Cover and prepare dinner for 1 hour and forty five minutes. Do away with the tamales colombianos from the pot and allow them to sit for about five mins earlier than serving. Cut the stirring and serve within the leaves. Serve hogao at the factor if favored.

NOTES

  • Tamales Colombianos will keep in the fridge for up to a few days  and inside the freezer for up to at least one month in a zipper lock bag.
  • To reheat the tamales: Steam your tamales for approximately half-hour or  forty five mins if they are frozen or use the microwave for a quicker method around one tamal on a plate, cowl with a moist paper towel  and microwave for  about 10 mins or till they will be warm.
Zohaib Chisthi
Author: Zohaib Chisthi

Muhammad Zohaib Providing SEO Services, Writing Services and Guest Posts/Backlinks Services on quality sites. Email:: [email protected] WhatsApp: +923354300573

About Zohaib Chisthi

Muhammad Zohaib Providing SEO Services, Writing Services and Guest Posts/Backlinks Services on quality sites. Email:: [email protected] WhatsApp: +923354300573

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