Tamales du Tolima
Papillotes de pâte de maïs garnies de porc, poulet, œuf et légumes, enveloppées dans des feuilles de bananier et cuites des heures.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitMarinate the meats
Toss the pork belly, ribs and chicken with half the guiso and 1 tsp salt. Cover and refrigerate for at least 2 hours, ideally overnight.
Make the masa
Mix the masarepa with the rest of the guiso, the remaining salt and enough warm broth to make a soft, spreadable dough, like thick mashed potato.
Assemble
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Wrap and tie
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Cook
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Marinate the meats
Toss the pork belly, ribs and chicken with half the guiso and 1 tsp salt. Cover and refrigerate for at least 2 hours, ideally overnight.
Make the masa
Mix the masarepa with the rest of the guiso, the remaining salt and enough warm broth to make a soft, spreadable dough, like thick mashed potato.
Assemble
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and tie
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Cook
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The Story Behind the Dish
Indigenous peoples wrapped corn dough in leaves long before the Spanish arrived; colonial cooks added pork, chicken and eggs. Tolima's version — large, rich and packed with fillings — became the most famous in Colombia.
Tamales are a family project, often made on Saturdays for Sunday breakfast and in huge batches at Christmas and New Year.
⭐ Why It's Famous
Each tamal is a whole meal in a leaf, with layers of different meats and vegetables to discover.
💡 Fun Fact
In Tolima, a 'tamalada' is a gathering where the whole family helps assemble tamales — some families make over a hundred at once.
Tolima (Ibagué)
4.44°N, -75.23°W
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