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1
Marinate the pork and chicken
15 minutes + overnight rest
Cold — refrigerator, about 4°C (39°F)
Mix half the chopped onion, the crushed garlic, cumin, achiote and half the salt into a paste. Rub it all over the pork shoulder, pork belly and chicken thighs, cover and refrigerate overnight. Keep the meats in separate containers so the pieces stay easy to find.
Massage the marinade into every piece — the leaf will not add flavour later, so this step carries the whole dish.
Done when: Meats are evenly coated and smell of garlic, cumin and achiote.
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2
Cook the golden masa
20 minutes
Medium heat, about 160°C (320°F)
Heat the 600 ml of water in a large pot until just steaming. Stir in the masarepa a little at a time, then the cooked rice, the drained peas, the melted lard, the remaining salt and a pinch of achiote. Stir constantly with a wooden spoon for about 15 minutes until the masa is thick like porridge, pulls away from the sides and holds its shape.
Stir without stopping — cornmeal scorches on the bottom in seconds. If the masa gets too thick to stir, add a splash of hot water.
Done when: Masa is thick, golden and holds a ridge when you drag the spoon through it.
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3
Make the guiso and prepare the leaves
15 minutes
Medium heat, about 160°C (320°F)
Cook the remaining onion, the spring onions and the chopped tomato in a little of the lard for about 5 minutes until soft, to make a quick guiso. Meanwhile, wipe the banana leaves clean, cut them into rectangles about 40 cm long and pass each one briefly over a low flame or through boiling water until soft and glossy.
Wilted leaves bend without cracking — a dry leaf splits the moment you fold it, and the tamal leaks.
Done when: Leaves are soft, glossy and pliable; guiso is soft and fragrant.
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4
Assemble the parcels
30 minutes
No heat — room temperature, about 20°C (68°F)
Lay two leaf rectangles in a cross on the work surface. Spread about 200 g of masa in the centre and top with a spoonful of guiso. Add one piece of pork shoulder, one piece of pork belly and one piece of chicken, then two potato slices, two carrot slices and half a hard-boiled egg. Bring the corners of the leaves up over the filling and tie firmly with kitchen string, leaving a small tuft of leaf above the knot.
Pack the filling in the middle, not at the edges, and tie firmly — a loose parcel opens in the pot and the masa washes away.
Done when: Six firm, neatly tied parcels with the filling buried in the middle.
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5
Steam the tamales
150 minutes
Boiling, 100°C (212°F)
Set a rack or a layer of spare leaves in the bottom of a large pot, stand the parcels upright with the tied ends up, and pour in boiling water to come halfway up the parcels. Cover tightly and steam for about 2.5 hours, topping up with boiling water whenever the level drops. The chicken must reach 74°C (165°F) and the pork 71°C (160°F) at the thickest part.
Keep the water at a steady simmer, never a rolling boil, and never let the pot run dry — a dry pot scorches the leaves and ruins the tamales.
Done when: Leaves are dark and fragrant; the masa is firm, moist and fully set.
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6
Rest and serve
10 minutes
Serving hot, above 60°C (140°F)
Lift the parcels out, cut the strings and rest for 10 minutes. Open each tamal at the table, folding the leaf back like a flower, and serve with hogao sauce on the side.
Letting the tamal rest lets the masa firm up just enough to hold its shape when the leaf opens.
Done when: Tamales open cleanly, steaming hot, with meat, egg and vegetables visible in the masa.
Colombia
2h
