Colombian Tamales

In Colombia there are many kinds of tamales depending on the region of the country you are talking about. This Colombian delicacy is mainly filled with rice or yellow corn, but there are also Colombians in the Pacific region who eat the most unique tamales by filling them with green plantain dough and coconut milk.

For many families making tamales is a tradition not only for Christmas but also for special occasions other than "Navidad." There is competition among families who want theirs to be recognized as the one who makes "the best tamales in town."

When preparing Colombian tamales I have heard of families that add "panela" -a sweet ingredient from sugar cane, in the dough, many add vinegar to make it "sancochado," others swear by filling the tamales only with hen or "gallina" while the majority of people say it is a matter of preference.

The most sought after Colombian Tamales are from Tolima (a state in Colombia.) They are filled with hen, beef, pork, peas, carrots, rice and hard boiled eggs. It takes a lot of time and effort to prepare them because they have many ingredients, and each ingredient for the filling has to be made previously requiring different cooking times.

In Cauca state, Colombian tamales must have peanuts and "achiote" seeds from the Annatoo tree. "Achiote" has a mild, earthy flavor. In the capital region, "Bogotanos" eat tamales with hot chocolate, and in Chocó state, people eat them with ribs and rice.

Recipe for Tamal Tolimense

Ingredients:

The specific leaf I recommend to wrap the Colombian tamales is the "hoja de plátano soasada." This is a special leaf that comes from the plantain type called "cachaco" and grows in the south area of the department of Tolima. The "Pijao" Indians, who inhabit the region, started the cultivation of this plantain that continues to this day.

Preparation