Tamales Tolimenses Recipe – Colombian Plantain-Wrapped Tamales
This Tamales Tolimenses recipe highlights one of Colombia’s most famous regional dishes. Originating from the Tolima region, these hearty tamales feature corn masa filled with seasoned pork, chicken, and vegetables, all wrapped in fragrant plantain leaves and steamed to perfection. They’re a festive, make-ahead meal for weekends or special occasions.
Ingredients (makes about 10 tamales)
For the Filling
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1 lb (450 g) pork shoulder, cut into small chunks
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1 lb (450 g) bone-in chicken pieces
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½ lb (225 g) Colombian or Spanish-style chorizo, sliced
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2 medium potatoes, diced
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1 cup (150 g) diced carrots
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1 cup (150 g) green peas
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3 garlic cloves, minced
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1 medium onion, finely chopped
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2 tsp ground cumin
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1 tsp salt
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½ tsp black pepper
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1 Tbsp vegetable oil
For the Masa
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4 cups (500 g) pre-cooked cornmeal (masarepa)
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4 cups (950 ml) chicken broth
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1 cup (240 ml) milk
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3 Tbsp vegetable oil or lard
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1 tsp salt
Assembly
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10 large fresh or thawed frozen plantain leaves, cleaned and cut into roughly 12-inch squares
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Kitchen twine for tying
How to Make Tamales Tolimenses Recipe
1. Prepare the Filling
Heat oil in a large skillet over medium heat. Add garlic and onion; sauté until fragrant. Stir in pork, chicken, chorizo, cumin, salt, and pepper. Cook for 5–7 minutes until lightly browned. Add potatoes, carrots, and peas. Set aside to cool.
2. Make the Masa
In a large bowl, whisk together cornmeal, broth, milk, oil, and salt. Stir until you have a soft, slightly loose dough that spreads easily.
3. Assemble the Tamales
Place two plantain leaves crosswise for each tamale. Spread a generous scoop of masa in the center. Add a portion of the meat and vegetable filling. Fold the leaves to enclose the filling completely and tie securely with kitchen twine.
4. Steam
Arrange the wrapped tamales upright in a large steamer or a deep pot with a rack. Add enough water to reach just below the tamales. Cover and steam over medium heat for about 2½–3 hours, checking occasionally to ensure there is enough water.
5. Serve
Remove tamales from the steamer and let them rest 10 minutes before unwrapping. Serve hot.
Serving the Tamales Tolimenses Recipe
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Pair with aji colombiano (spicy sauce) or a mild hogao.
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Enjoy with hot chocolate or a cup of Colombian coffee.
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Serve as a main dish for festive brunches or family gatherings.
Pro Tips
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Plantain Leaves: Pass leaves briefly over an open flame or hot pan to make them more pliable.
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Broth Flavor: Use homemade chicken broth for a richer masa.
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Make Ahead: Freeze cooked tamales for up to 2 months. Reheat by steaming until warm.
Storage
Refrigerate cooked tamales in an airtight container for up to 4 days. Steam or microwave to reheat.
Frequently Asked Questions
Can I use banana leaves instead of plantain leaves?
Yes. Banana leaves are a common substitute when plantain leaves aren’t available.
Can I make these vegetarian?
Absolutely. Replace the meat with sautéed mushrooms, extra vegetables, or seasoned beans.
Do I need a special steamer?
A large stockpot with a rack works fine as long as the tamales stay above the water level.
