COLOMBIAN TAMALES IN BANANA LEAVES
Steps:
- Put all marinade ingredients into blender and blend for 2 minutes. Divide marinade into two separate medium bowls. Add chicken cubes to one bowl, mix briefly, cover and place in the refrigerator. Add pork cubes to second bowl. Mix briefly, cover and place in the refrigerator. Leave both to marinate over night. The next day simmer meats separately in their own marinades in medium- sized saucepans for 15 minutes. Meanwhile, peel potatoes, slice them into 1/8" rounds and put them in a cup of water to keep their white color. Peel carrots and slice into 1/8" rounds. Cut banana leaves along grain every 4" resulting in 4" x 12" strips. Once meat has cooled to warm, drain juices from both meats into the instant cornmeal, add soy oil, and knead 5 minutes (adding small amounts of water or cornmeal as needed to make a workable dough). To assemble tamales, center a banana leaf strip on a square of aluminum foil. Shape about 1/2 cup of dough into a 1/8" thin oval by placing it on one side of a foot long piece of plastic wrap, folding the plastic over it and rolling a pin over it. Then place the thin oval on the left half of the banana leaf strip. Position 2 pieces each of chicken, pork, potato, carrot, and green olives on the oval. Once again, form a second oval with 1/2 cup of dough and place that on top of filling. Fold right side of leaf and aluminum foil over oval. Fold top and bottom of aluminum foil in towards center of oval and secure by pinching small folds to close the packet. This will leave one edge loose for steam to enter while cooking. Arrange packets in a spiral in a steamer (open end up). Steam over 2 inches of water for 1 hour, checking water level occasionally. Remove aluminum foil before serving. These freeze and re-heat beautifully.
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Asmin Jahan
[email protected]I highly recommend this recipe for anyone who loves Colombian food or is looking for a new and exciting dish to try.
Kamila Abdalla
[email protected]These tamales are a great make-ahead meal. I often make a big batch and freeze them for later.
Bakir ali
[email protected]I love the combination of sweet and savory in these tamales. The banana leaves add a nice touch of sweetness that balances out the spicy filling.
Kiok Sidai
[email protected]These tamales are a bit time-consuming to make, but they are well worth the effort. They are so flavorful and satisfying.
Sabin entertainment production
[email protected]I've made these tamales several times and they always come out perfectly. The recipe is well-written and easy to follow.
Jeff Martin
[email protected]I'm new to Colombian cuisine and these tamales were a great introduction. They were easy to make and had a delicious, complex flavor.
Gurdev Singh
[email protected]These tamales are a labor of love, but they are definitely worth the effort. They are the perfect dish for a special occasion.
Max Weidner
[email protected]I love how versatile this recipe is. I've tried it with different fillings and each time it turns out great.
Abdullah Mughal
[email protected]I'm a Colombian food enthusiast and these tamales are as authentic as they come. The flavors are spot-on and the texture is perfect.
Momo Tusi
[email protected]These tamales were easy to make and the results were impressive. The dough was a bit sticky, but I found that greasing my hands helped a lot.
Zeeshan Zeeshan
[email protected]I was skeptical about using banana leaves, but they really did make a difference. The tamales had a lovely aroma and the leaves added a unique flavor.
Tareq ajij Saddam
[email protected]This is my go-to recipe for tamales. They always turn out perfect and are a favorite among my family and friends.
Javier Rosario
[email protected]I tried making these tamales for a dinner party and they were a huge hit! Everyone raved about how delicious and authentic they were.
Cuneyt Alhoot
[email protected]These tamales were an absolute delight! The dough was tender and flavorful, while the filling was moist and packed with savory goodness. The banana leaves added a subtle sweetness that truly elevated the dish.