COLOMBIAN TAMALES IN BANANA LEAVES
Steps:
- Put all marinade ingredients into blender and blend for 2 minutes. Divide marinade into two separate medium bowls. Add chicken cubes to one bowl, mix briefly, cover and place in the refrigerator. Add pork cubes to second bowl. Mix briefly, cover and place in the refrigerator. Leave both to marinate over night. The next day simmer meats separately in their own marinades in medium- sized saucepans for 15 minutes. Meanwhile, peel potatoes, slice them into 1/8" rounds and put them in a cup of water to keep their white color. Peel carrots and slice into 1/8" rounds. Cut banana leaves along grain every 4" resulting in 4" x 12" strips. Once meat has cooled to warm, drain juices from both meats into the instant cornmeal, add soy oil, and knead 5 minutes (adding small amounts of water or cornmeal as needed to make a workable dough). To assemble tamales, center a banana leaf strip on a square of aluminum foil. Shape about 1/2 cup of dough into a 1/8" thin oval by placing it on one side of a foot long piece of plastic wrap, folding the plastic over it and rolling a pin over it. Then place the thin oval on the left half of the banana leaf strip. Position 2 pieces each of chicken, pork, potato, carrot, and green olives on the oval. Once again, form a second oval with 1/2 cup of dough and place that on top of filling. Fold right side of leaf and aluminum foil over oval. Fold top and bottom of aluminum foil in towards center of oval and secure by pinching small folds to close the packet. This will leave one edge loose for steam to enter while cooking. Arrange packets in a spiral in a steamer (open end up). Steam over 2 inches of water for 1 hour, checking water level occasionally. Remove aluminum foil before serving. These freeze and re-heat beautifully.
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Dhurba Narayan
[email protected]I loved the flavor of the tamales, but they were a bit too oily for my taste.
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[email protected]The tamales were a bit too spicy for my taste, but they were still very good.
Imran Molla
[email protected]These tamales were a delicious and unique way to enjoy a traditional Colombian dish. I will definitely be making them again.
Melchor Hernandez
[email protected]The tamales were a bit dry. I think I would add more liquid to the masa next time.
Annita Noyi
[email protected]I had a hard time finding banana leaves, but I eventually found them at a local Latin grocery store. The tamales were worth the effort of finding the leaves.
Rana Shazad
[email protected]The tamales were a bit bland for my taste. I think I would add more spices next time.
Md Toha
[email protected]These tamales were a great way to experience Colombian cuisine. I would definitely recommend them to anyone who loves Latin food.
qasim awan g
[email protected]I followed the recipe exactly and the tamales turned out perfectly. I loved the combination of flavors and textures.
Sarma ayush
[email protected]The tamales were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious!
Ew'r Mehedi
[email protected]I've made tamales before, but this was my first time using banana leaves. The result was amazing! The tamales were so moist and flavorful.
Elizabeth Asumah
[email protected]These tamales were a hit at my dinner party! Everyone loved the unique flavor and texture of the banana leaves. I will definitely be making them again.