Best 2 Colombian Recipes Cabbage Tamales Recipes

Embark on a culinary adventure to the heart of Colombia with our curated collection of traditional cabbage tamale recipes. Tamales, a beloved delicacy in Colombian cuisine, are corn-based dumplings wrapped in banana leaves and steamed to perfection. Our selection of recipes caters to diverse preferences and skill levels, ensuring an enjoyable cooking experience for every home cook.

From the classic Antioqueño Cabbage Tamales, bursting with flavors of pork, vegetables, and achiote, to the hearty Tolimense Cabbage Tamales, known for their generous fillings of beef, pork, and chickpeas, our recipes offer a taste of Colombia's regional culinary heritage. Vegetarians will delight in the vibrant flavors of the Vegetarian Cabbage Tamales, featuring a medley of vegetables, panela, and aromatic herbs.

For those seeking a unique twist, try the Sweet Cabbage Tamales, a delightful dessert variation filled with sweetened cabbage, panela, raisins, and coconut. And for a taste of the coastal region, explore the irresistible Chocoano Cabbage Tamales, known for their distinct fillings of coconut rice, fish, and seafood.

Each recipe is meticulously explained with step-by-step instructions, ensuring successful preparation even for novice cooks. Indulge in the authentic flavors of Colombia with our comprehensive collection of cabbage tamale recipes, and embark on a culinary journey that celebrates the diverse culinary traditions of this vibrant nation.

Let's cook with our recipes!

COLOMBIAN TAMALES

Colombian Tamales image

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot.

Provided by threeovens

Categories Savory Pies

Time 3h15m

Yield 6 packets, 6 serving(s)

Number Of Ingredients 21

Ingredients

3 chicken thighs, skin removed and cut in half lengthwise with equal portions of meat
6 pork ribs (spareribs)
3 bunches green onions (scallions)
6 garlic cloves
1 tablespoon ground cumin
2 teaspoons sazon goya (2 packets)
2 large tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/8 cup sugar
1/2 cup white vinegar
salt
1 tablespoon olive oil
1/4 cup fresh lemon juice
3 cups masa harina, prepared with chicken broth instead of water and a little salt
2 large carrots, peeled and sliced
1/2 cup frozen green pea
2 large red potatoes, scrubbed and sliced into sticks like French fries
3 hard-boiled eggs, sliced (optional)
banana leaf, cut into 12 inch square pieces, rinsed in very hot tap water
kitchen string
aluminum foil

Steps:

Prepare the marinade the night before you plan to make the tamales. Chop one bunch of green onions. Mince 2 garlic cloves. Combine, then add 1 teaspoon ground cumin and 1 packet of sazon. Rub mixture all over both chicken and ribs. Place meat in separate plastic baggies to marinate in the refrigerator overnight.
Next make the "hogao," a kind of sofrito. Combine chopped tomatoes, 1 bunch of chopped green onions, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 packet of sazon, 1/6 cup of chopped cilantro, olive oil and salt to taste in a skillet and saute until everything is soft and tender, kind of like a mush. Cool and refrigerate until ready to assemble tamales.
Now you can make the "pique" sauce. Combine 1 bunch chopped green onions, 3 cloves minced garlic, fresh lemon juice, remaining chopped cilantro, 1 teaspoon ground cumin, sugar, vinegar and salt to taste. Make this at least 2 hours before serving so flavors develop.
Prepare masa harina according to package directions except use chicken broth in place of water and salt to taste. This mixture should have flavor unlike an arepa which is more bland (my husband says the masa is the best part). It should be fairly moist, but still stay together like a dough when pressed. If it is too wet you can still use it, it is just more messy.
Now the hardest part is assembling them. Place about 1/4 cup of dough in the center of a banana leaf and spread it out. Put one rib and one chicken thigh piece on top. Place about 3 slices of the carrots, 6 potato sticks and 3 slices egg on top of the meat. Sprinkle with peas. Spoon 3 tablespoons of the "hogao" (sofrito) over all, then top with another 1/2 cup of spread out masa. This does not have to be uniform or even neat.
Next pull up the sides of the banana leaf to form a packet. Tie with kitchen string, but do not let any of the filling seep out (I told you it was hard). If the leaves break just reinforce with extra banana leaves. Wrap packet in aluminum foil. Repeat 5 times.
They are now ready to steam. Use a large Dutch oven with a steamer insert so the tamales do not touch the water in the bottom of the Dutch oven. These need to cook about 3 hours. You probably will have to replenish the water during the cooking process. Stack the tamales all the way to the top in the steamer pot and turn up the heat to high. If your pot does not hold all of them, just refrigerate or freeze the rest until you can steam them later. When you hear the water boiling furiously, turn the heat down to medium.
Serve the tamales on a section of banana leaf. With the "pique" sauce on the side to be drizzled on bites of the tamale.

Nutrition Facts : Calories 496.1, Fat 12.3, SaturatedFat 2.8, Cholesterol 39.5, Sodium 92.2, Carbohydrate 80.4, Fiber 5.8, Sugar 10.5, Protein 18.7

COLOMBIAN RECIPES - CABBAGE TAMALES

Colombian Recipes - Cabbage Tamales image

This recipe is just simple a delicious, it comes from Andean region of Colombia, and it´s very simple to do.

Provided by Victoria 2

Categories Lunch/Snacks

Time 1h

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1 large cabbage
1/2 lb ground pork, seasoned and well cooked
1 (8 ounce) jar green peas
1 cooked carrot
1/2 cup tomato juice
1/4 butter

Steps:

Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.

Tips:

Prep the cabbage leaves properly: Ensure the cabbage leaves are tender and pliable. Blanch them in boiling water for a few minutes or microwave them until they are soft and easy to work with.
Use high-quality masa harina: The quality of the masa harina greatly impacts the tamales' texture and flavor. Choose a finely ground masa harina specifically made for tamales.
Season the filling generously: Don't be afraid to add plenty of spices and seasonings to the filling. This is where most of the flavor comes from, so make sure it's well-seasoned.
Don't overfill the tamales: Be careful not to overfill the tamales with the filling. This can make them difficult to wrap and cook evenly.
Steam the tamales thoroughly: Steaming is the traditional method for cooking tamales. Make sure to steam them for long enough to ensure they are fully cooked through.

Conclusion:

Colombian cabbage tamales are a delightful and flavorful dish that showcases the rich culinary traditions of Colombia. With their tender cabbage leaves, savory filling, and aromatic spices, these tamales are a perfect addition to any meal. Whether you're a seasoned cook or just starting, this recipe provides a step-by-step guide to help you create authentic Colombian cabbage tamales in the comfort of your own kitchen. So, gather your ingredients, put on your apron, and embark on a culinary journey to Colombia with this delicious recipe!