Tamales Tolimenses with Pork, Chicken, and Vegetables

Why You’ll Love This Recipe

• Deeply savory, achiote-scented masa with juicy marinated pork and chicken.
• Vibrant textures from carrot, potato, peas, and a tender wedge of egg.
• Banana leaves perfume the tamales and keep everything unbelievably moist.
• Great for gatherings: assemble ahead, steam, and keep warm for hours.

Grocery List

• Produce: Banana leaves (frozen section), onion, scallions, garlic, carrots, Yukon Gold potatoes, limes, peas (fresh or frozen)
• Dairy: Eggs (no other dairy required)
• Pantry: Chicken stock, masarepa (precooked corn flour), annatto (achiote) oil or seeds, ground cumin, sweet paprika, dried oregano, black pepper, kosher salt, lard or neutral oil, kitchen twine

Full Ingredients

Proteins & Marinade

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 4 cloves garlic, minced
• 4 scallions, thinly sliced
• 1 tbsp ground cumin
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 2 tsp kosher salt
• 2 tbsp fresh lime juice
• 2 tbsp annatto (achiote) oil

Sofrito & Masa

• 3 tbsp annatto (achiote) oil
• 1 medium white or yellow onion, finely diced
• 2 cloves garlic, minced
• 6 cups unsalted chicken stock
• 2 1/2 tsp kosher salt (adjust to taste)
• 4 cups yellow masarepa (precooked corn flour; e.g., P.A.N.)
• 1/3 cup lard or neutral oil

Vegetables & Add-Ins

• 2 medium carrots, peeled and cut into 2-inch by 1/4-inch batons
• 2 medium Yukon Gold potatoes, peeled and sliced 1/4-inch thick
• 1 cup peas (fresh or frozen)
• 4 large hard-boiled eggs, peeled and quartered
• 1 tsp kosher salt (to season vegetables)

Wrapping & Steaming

• 20–24 banana leaf rectangles (about 12 x 14 inches each), plus a few extra scraps for lining the pot
• Kitchen twine (12 pieces, each about 24 inches)
• Large steamer or stockpot with a rack (or inverted heatproof plate), and plenty of hot water

Step-by-Step Instructions

Step 1: Marinate the meats

In a large bowl, combine garlic, scallions, cumin, paprika, oregano, black pepper, 2 tsp kosher salt, lime juice, and 2 tbsp annatto oil. Add the pork and chicken, tossing to coat thoroughly. Cover and refrigerate for 1 hour (up to 12 hours). This step seasons the meat and infuses classic Tolima-style warmth.

Step 2: Soften and prep the banana leaves

Rinse leaves and pat dry. To make them pliable, briefly pass each side over a gas flame or a hot dry skillet until the leaf turns glossy and releases aroma (5–10 seconds per area), or steam for 1–2 minutes. Trim into 12 x 14 inch rectangles. Stack and keep covered with a clean towel to prevent drying. Reserve scraps for lining the steamer.

Step 3: Cook the sofrito and make the masa

Heat 3 tbsp annatto oil in a wide pot over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds. Pour in 6 cups stock and 2 1/2 tsp salt; bring to a gentle boil. Reduce heat to medium-low and whisk in the masarepa gradually to avoid lumps. Cook, stirring, until thick and creamy like soft polenta, 5–7 minutes. Off heat, whisk in 1/3 cup lard or oil. Taste and adjust salt—the masa should be well-seasoned. Keep warm over very low heat; it will firm slightly as it cools but should remain spreadable.

Step 4: Prep vegetables and eggs

Season carrot batons, potato slices, and peas with 1 tsp kosher salt and toss. Quarter the hard-boiled eggs. Set everything within reach for easy assembly.

Step 5: Assemble the tamales

Use two banana leaf rectangles per tamal for leak-proof wrapping. Place one leaf smooth side up and the second on top perpendicular to the first. Spoon about 1/2 cup warm masa into the center and spread into a 5-inch round. Add roughly 2–3 oz total marinated meat (a heaping 1/4 cup), 2–3 potato slices, 2 carrot batons, 1 tbsp peas, and 1 egg quarter. Top with 2–3 tbsp more masa to encase. Fold the near edge over the filling, then the far edge, then the sides to form a snug parcel. Tie with kitchen twine. Repeat to make 12 tamales.

Step 6: Set up the steamer

Line the bottom of a large steamer or stockpot with banana leaf scraps. Add 2 inches of water and set in a rack or an inverted heatproof plate to keep tamales above the water. Arrange tamales seam-side up in a single layer (stack if needed). Bring water to a boil, then reduce to a lively simmer. Cover tightly.

Step 7: Steam until set and aromatic

Steam for 1 hour 45 minutes, maintaining a steady simmer and adding hot water as needed so the pot never runs dry. The masa should be firm but tender and the meats cooked through. If checking, the center of a meat piece should reach at least 165°F.

Step 8: Rest, unwrap, and serve

Let tamales rest off heat, covered, for 10–15 minutes to set. To serve, snip the twine, unfold the leaf, and present the tamal on the open leaf or transfer to a plate. Spoon any juices over the top. Garnish with sliced scallions or a few extra peas. Serve with ají (Colombian chile sauce) or hogao if you like.

Pro Tips

• Keep the masa warm during assembly so it stays spreadable; if it thickens, whisk in a splash of hot stock.
• Double-wrap with two leaves for insurance—Colombian tamales are generously filled.
• Lay banana leaf scraps under the tamales in the steamer for extra aroma and to prevent sticking.
• Do not overfill; a generous 1/2 cup masa plus toppings per tamal sets beautifully in 1 hour 45 minutes.
• Boil a kettle of water nearby so you can top off the steamer without dropping the temperature.

Variations

• Tolima-style with rice and chickpeas: Add 1/2 cup parboiled rice and 1/2 cup cooked chickpeas to the filling mix; increase steam time by 10–15 minutes.
• All-chicken: Use 2 lb boneless thighs; marinade and assemble as directed for a milder, uniform bite.
• Vegetarian: Swap meats for 2 cups sautéed mushrooms and 1 cup cooked chickpeas; season with extra cumin and paprika and use vegetable stock.

Storage & Make-Ahead

Refrigerate cooked tamales (wrapped) up to 5 days or freeze up to 3 months. Reheat from chilled by steaming 20–25 minutes; from frozen, 30–35 minutes. Assembled but uncooked tamales can be refrigerated up to 24 hours before steaming. The masa can be made 1 day ahead; warm gently with a splash of stock before assembling.

Nutrition (per serving)

Approximate per tamal: 460 calories; 24 g protein; 51 g carbohydrates; 17 g fat; 5 g fiber; 820 mg sodium.