Best 3 Tamal De Olla Recipes
Tamal de olla is a traditional Colombian soup made with a variety of ingredients, including chicken, beef, pork, vegetables, and cornmeal. It is a hearty and flavorful dish that is perfect for a cold winter day or a special occasion. The origins of tamal de olla can be traced back to the indigenous peoples of Colombia, who used to cook similar dishes in clay pots. Over time, the recipe has evolved to include a variety of ingredients and flavors, and it is now a popular dish throughout the country. Tamal de olla is a relatively easy dish to make, but it does require some time and effort. The first step is to prepare the meat, vegetables, and cornmeal. Then, the ingredients are combined in a large pot and cooked over low heat until the meat is tender and the vegetables are soft. The final step is to add the cornmeal and cook the soup until it has thickened. Tamal de olla is typically served with rice, potatoes, and avocado. It is also a popular accompaniment to tamales, another traditional Colombian dish.
Here are our top 3 tried and tested recipes!
TAMAL DE OLLA
Panamanian tamal casserole with chicken. Recipe Zaar doesn't calculate nutritional info for masa - the masa adds 75 calories, one gram of fat, and 1 1/3 gram of fiber per serving. So totals: 278 calories 8.9 grams of fat 3.3 grams of fiber 6 Weight Watchers points, for those who are interested.
Provided by Tikidoc
Categories South American
Time 1h
Yield 9 , 9 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper (or use Goya seasoning).
- Brown chicken in oil.
- Add onion, parsley, and garlic and cook until softened.
- Take out chicken and chop into bite sized pieces and return to sauce.
- Add remainder of ingredients except masa, and cook 15 minutes over medium heat.
- Mix in masa, put in baking pan, and bake 30 minutes at 350.
TAMAL DE OLLA-PANAMA
Make and share this Tamal De Olla-Panama recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Marinate the chicken with salt, pepper and oregano for at least 1 hour. Heat the oil over medium low heat in a big pan and add the annato seeds if using them. Add onion, peppers and garlic. Turn the heat and add the chicken to brown whilst adding the wine and vinegar little by little.
- Add the tomato sauce puree, turn the heat down and let it simmer for about 1.5 hours with the hot chili pepper.Check the seasoning adding salt and pepper if needed and the capers and olives for the last 10 minutes.Take the chicken out, debone and skin it and put the meat back into the pan. Make the polenta according to package instructions, but using ¾ water and 1/4 chicken sauce . Put the tamal in a baking dish and bake for a further 20 minutes at gas mark 375º F.
TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
Steps:
- Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
- Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
- To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.
Tips:
- To make the tamales more flavorful, use a flavorful broth or stock when cooking the meat. You can use chicken broth, beef broth, or vegetable broth.
- To make the tamales more moist, add a little bit of fat to the masa dough. You can use butter, lard, or shortening.
- If you are using a steamer to cook the tamales, make sure that the steamer is filled with enough water so that the tamales will not dry out.
- To prevent the tamales from sticking to the steamer, grease the steamer basket with oil or butter.
- If you are using a pot to cook the tamales, make sure that the pot is large enough so that the tamales will not be crowded.
- To prevent the tamales from sticking to the pot, place a layer of corn husks or parchment paper on the bottom of the pot.
Conclusion:
Tamal de olla is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover meat and vegetables, and it is also a budget-friendly meal. With a little planning and effort, you can make tamal de olla at home that is just as good as the tamales you would find in a restaurant.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love