Colombian Tamal

A Colombian tamal is a tasty savory dish made with corn dough and a filling of meats and vegetables, all wrapped inside banana leaves and steamed until cooked. This meal is common in Colombian homes, especially during holidays and celebrations. The use of banana leaves as a wrapper is one of its most important features, as it gives the tamal a special flavor and smell during cooking.

What is a Colombian Tamal?

A Colombian tamal is a classic dish made by filling seasoned corn dough with different meats and veggies, then wrapping it in banana leaves and steaming it. This traditional food comes from long-standing Colombian cooking practices and is most often made for family gatherings and festive occasions.

The History of Colombian Tamales

Tamales have been made across Latin America for a long time and each country has its own version. In Colombia, tamales have become a special product of the region’s food traditions. The habit of wrapping food in leaves and steaming it goes back to Colombia’s first people. Over the years, new ingredients and cooking styles have been added, making the Colombian tamal a favorite comfort food and a symbol of their cooking culture.

Making tamales is usually a group activity, with the whole family pitching in. Since making them takes plenty of work and multiple steps, they’re usually prepared in large numbers-sometimes 15, 30, or more at a time. This turn-making into a family event, especially during holidays like Christmas Eve (Noche Buena).

How Colombian Tamal Is Different from Other Tamales

While many Latin American countries have their own tamal, the Colombian tamal is unique in several ways:

• It is always wrapped in banana leaves, unlike Mexican tamales, which use corn husks. The banana leaf gives a unique taste and smell to the food.
• The dough (masa) uses precooked cornmeal called masarepa, which is not the same as the raw masa harina used in Mexico.
• Colombian tamales often have generous fillings of pork, chicken, and sometimes beef, mixed with vegetables like potatoes, carrots, peas, and chickpeas.

These differences in ingredients and wrapping make the Colombian tamal stand out.

Types of Colombian Tamales by Region

Colombia’s many regions produce different kinds of tamales. Though all share the basics (corn masa and fillings wrapped in banana leaves), each area uses its own favorite ingredients and methods. Here are some popular types:

Main Ingredients in a Colombian Tamal

The Colombian tamal brings together several main ingredients that define its taste and texture:

• Masa (Corn Dough): Made from precooked cornmeal (masarepa or arepa flour), mixed with salt, spices, and sometimes a touch of natural coloring or bouillon for extra flavor.
• Proteins: Mainly pork (belly, ribs, or leg) and chicken (drumsticks, thighs, or breast). Some recipes add beef or sausage.
• Vegetables: Sliced potatoes, carrots, peas, and sometimes chickpeas and hard-boiled eggs are put in for extra body, color, and nutrition.
• Seasonings and Sauces: Marinades with onions, garlic, cumin, and colorful powders help flavor the meats. Hogao or guiso (a cooked sauce with onions, tomatoes, and peppers) is often mixed into the masa and put over the fillings.
• Banana leaves: The wrapper that gives Colombian tamales their iconic smell and helps keep the tamal moist while cooking.

How to Make Colombian Tamal at Home

Making Colombian tamales is a project that takes time, usually across two days, but the end result is a satisfying homemade meal.

Equipment Needed

• Large bowls (for mixing masa/fillings)
• Blender or food processor (for sauces/marinades)
• Big stockpot or tamal steamer (tamale steamer, “tamalera”)
• Steaming rack, or improvise with foil, rocks, or extra banana leaves
• Kitchen string (for tying tamales shut)
• Good knife and cutting board
• Measuring cups and spoons
• Sturdy spoon for mixing masa

Step-by-Step Assembly

1. Marinate the Meats: Blend onions, garlic, spices, and water for a marinade. Pour over pork and/or chicken. Marinate overnight in the refrigerator.
2. Prepare the Masa: Mix masarepa with water, salt, coloring, and a bit of marinade. The dough should be moist, but not watery.
3. Prepare the Filling: Dice potatoes, carrots, and any other vegetables. Make guiso/hogao sauce by cooking chopped onions, peppers, and tomatoes with seasoning. Set some aside for stirring into the masa.
4. Prepare the Banana Leaves: Wash and soften the leaves by heating them slightly or dipping in hot water. Cut to size.
5. Assemble the Tamal: Lay down banana leaves, put a scoop of masa in the center, layer with marinated meat and vegetables, add a spoonful of guiso, and any extras like egg slices.
6. Wrap and Tie: Fold the banana leaves to close, then tie with string.
7. Steam: Place in a steamer/large pot above boiling water. Steam for about 2 hours, checking the water level so the pot doesn’t dry out. Larger tamales may need up to 3 hours to fully cook.

Tips: Mistakes to Avoid

• Don’t rush the marinating step; longer marination equals better flavor.
• Avoid overfilling the leaves, or they may leak and be difficult to wrap.
• Always soften the banana leaves first to prevent tearing.
• Cook long enough-undercooked masa or meat will ruin the tamal.
• Make sure there’s always water in the bottom of the pot when steaming.
• Season all elements (meats, masa, and sauce) well.

How to Serve and When to Eat Colombian Tamal

Colombian tamales are often enjoyed with simple sides and drinks that help round out the meal:

• Arepa: A basic corn cake commonly served on the side.
• Hogao or Ají: A mild tomato-onion sauce or a spicy salsa, for extra flavor.
• Hot Chocolate: Often served for breakfast, sometimes with cheese in the drink.
• Fruit Juice or Beer: Common choices if eating tamal later in the day.

Colombian tamales are especially popular for Christmas, New Year’s, or weekend breakfasts. Because they’re so filling, they can be served for lunch or dinner as well, and leftovers are kept in the freezer for easy meals later.

How to Store and Reheat Tamales

• Let cooked tamales cool, then store in an airtight container or tightly wrapped in their banana leaves in the fridge for up to 3 days.
• For longer storage, freeze tamales in their banana leaves. They keep well for up to a month if wrapped well (foil or freezer bag outside the leaf).

To reheat, steaming is best, as it keeps the tamal moist. Steam cold tamales for about 30 minutes, or 45 minutes if frozen. Tamales can also be microwaved-wrap in a damp towel and heat for about 10 minutes, though this can make the masa a bit dry.

Nutritional Facts and Diet Options

Colombian tamales are rich meals because of their corn base, various meats, and vegetables. Here are approximate numbers per tamal:

Tamales also provide vitamins A and C, calcium, iron, and other nutrients. Because they are filling, one tamal is often enough for a meal. Lighter or vegetarian versions can reduce calories and fat.

For special diets:

• Gluten-free: Tamales are naturally gluten-free (from corn masa and banana leaf), but check labels on spice mixes or bouillon for possible gluten.
• Kosher: Use only kosher-certified meats and products; do not use pork. Chicken or beef can be used together with kosher-safe spices. Cook and prepare according to kosher guidelines.

Common Questions About Colombian Tamal

Which meats are used?

• Mainly pork and chicken. Pork is used in different cuts-belly, ribs, or meat-and chicken is usually added in pieces with bone. In Bogotá, some add beef for a three-meat version.

Can tamales be made vegetarian or vegan?

• Yes. Just leave out the meat and use extra veggies, mushrooms, or vegan proteins such as tofu. For vegan tamales, don’t use any animal broth or fat; vegetable broth and oil work well instead.

How long does it take to cook a Colombian tamal?

• Cooking takes about 1 hour and 45 minutes to 3 hours, depending on size and how much meat is inside. The long steam makes sure all the meat and masa cooks fully.