Tamal Santandereano with Pork Ribs and Corn Masa

Why You’ll Love This Recipe

• Authentic regional flavors from Santander: coarse corn masa, garlic, cumin, chickpeas, and peanuts.
• Banana leaves perfume the tamales and keep them moist while steaming.
• Meal-in-a-bundle: tender pork ribs plus hearty legumes and corn for a complete, satisfying dish.
• Great make-ahead candidate—tamales reheat and freeze beautifully.

Grocery List

• Produce: Garlic, limes (for serving), fresh cilantro (optional), banana leaves, corn kernels (fresh or frozen)
• Dairy: None
• Pantry: Pork ribs, masarepa amarilla, chickpeas (cooked or canned), roasted peanuts, lard or neutral oil, achiote (annatto) powder, ground cumin, kosher salt, black pepper, white vinegar or lime juice, pork or chicken broth, kitchen twine

Full Ingredients

For the pork ribs

• 2 lb (900 g) meaty pork ribs (spare or country-style), cut into 2-inch (5 cm) pieces
• 4 garlic cloves, minced
• 1.5 tsp ground cumin
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp white vinegar or fresh lime juice

For the masa and mix-ins

• 3 cups (360 g) masarepa amarilla (precooked cornmeal for arepas)
• 4 cups (960 ml) warm pork or chicken broth, plus up to 1/2 cup (120 ml) more as needed
• 1/2 cup (120 ml) lard or neutral oil
• 1 tsp achiote (annatto) powder
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1.5 cups (225 g) corn kernels (fresh or thawed frozen)
• 1 cup (165 g) cooked chickpeas, drained
• 3/4 cup (100 g) roasted, unsalted peanuts, roughly chopped

For wrapping and steaming

• 16 banana leaf squares (each 12 x 12 in / 30 x 30 cm), plus extra to line the pot
• Kitchen twine or banana-leaf strips, for tying
• Water for steaming

For serving (optional)

• Lime wedges
• Fresh cilantro leaves
• Ají santandereano or hogao (Colombian tomato-scallion sauce)

Step-by-Step Instructions

Step 1: Soften and prep the banana leaves

Pass each banana leaf over a burner or grill on medium heat until it turns glossy and pliable, 5–10 seconds per section, or bake on a sheet pan at 350°F (175°C) for 3–4 minutes. Wipe clean with a damp cloth. Cut into 16 squares (12 x 12 in / 30 x 30 cm). Reserve extra leaves to line the steamer and tear a few narrow strips to use as ties if not using twine.

Step 2: Season and marinate the ribs

In a bowl, combine the pork ribs with 4 minced garlic cloves, 1.5 tsp cumin, 2 tsp salt, 1 tsp pepper, and 1 tbsp vinegar or lime juice. Toss well and marinate at room temperature for 30 minutes while you prepare the masa.

Step 3: Make achiote-garlic oil

In a small saucepan, heat 1/2 cup lard or oil with 2 minced garlic cloves and 1 tsp achiote over medium-low heat until the garlic is fragrant and the fat is tinted orange-red, 2–3 minutes. Do not brown the garlic. Remove from heat.

Step 4: Mix the masa and add the mix-ins

In a large bowl, whisk 3 cups masarepa with 4 cups warm broth until smooth and thick. Let stand 5 minutes to hydrate. Stir in the warm achiote-garlic oil, 1 tsp cumin, 2 tsp salt, and 1/2 tsp pepper. Fold in the corn kernels, chickpeas, and peanuts. The masa should be thick yet spoonable, like soft porridge. If too stiff, add up to 1/2 cup more warm broth a little at a time.

Step 5: Assemble and wrap the tamales

Lay two banana leaf squares in a cross or stacked for extra strength. Spoon about 3/4 cup masa in the center and spread into a 4-inch (10 cm) round. Nestle 2 pieces of marinated rib on top, then cover with about 1/4 cup masa. Fold the right and left sides in tightly, then the top and bottom to form a snug parcel. Tie with twine or leaf strips. Repeat with remaining ingredients to make 8 tamales.

Step 6: Steam until set

Line the bottom of a large steamer or deep pot fitted with a rack with extra banana leaves. Add water to just below the rack. Arrange tamales seam-side up, cover with more leaves and the lid. Bring to a steady simmer (212°F / 100°C) over medium heat and steam for 1 hour 45 minutes, checking every 30 minutes and adding hot water as needed to maintain steam. The tamales are done when the masa is firm and pulls cleanly from the leaf.

Step 7: Rest and serve

Let tamales rest off the heat, covered, for 10 minutes to finish setting. Unwrap at the table. Serve hot with lime wedges and a spoonful of ají or hogao. Enjoy the aromatic banana leaf perfume and the hearty, nutty filling.

Pro Tips

• Use masarepa (precooked cornmeal for arepas), not Mexican masa harina. Masarepa hydrates differently and gives the correct coarse, rustic texture.
• Warm broth hydrates masarepa faster and more evenly; resting the batter for 5 minutes prevents gritty tamales.
• Do not skimp on doubling the leaves—tight, well-sealed bundles prevent water from seeping in.
• Keep the steam steady, not a violent boil, to avoid water splashing into the tamales.
• For color and aroma, achiote oil is key; if using paste, dissolve 1 tsp in the warm oil first.

Variations

• Chicken and Pork: Swap half the ribs for boneless chicken thighs, marinated the same way.
• Plantain Twist: Fold 1 cup small diced ripe plantain into the masa for subtle sweetness (very common in parts of Santander).
• Vegetarian: Replace ribs with sautéed mushrooms and roasted squash; use vegetable broth and add 1 tbsp soy sauce to the masa for savory depth.

Storage & Make-Ahead

Assembled uncooked tamales can be refrigerated, tightly wrapped, up to 24 hours. Cooked tamales keep 4 days in the refrigerator or 3 months in the freezer (wrap individually, then bag). Reheat by steaming from cold for 20–25 minutes (35–40 minutes from frozen), or microwave on medium power 2–3 minutes wrapped in a damp paper towel, then finish with 5–10 minutes in a steamer for best texture.

Nutrition (per serving)

Approximate: 560 calories; 21 g protein; 45 g carbohydrates; 31 g fat; 7 g fiber; 900 mg sodium. Values will vary based on rib cut, broth, and exact portion size.