Tamal tolimense (Tolima)

Ingredients:

• 250 grams of carrots cut into slices
• 3 cloves garlic, crushed
• salt to taste
• pepper to taste
• 3 cooked eggs cut in half
• 1 tied long onion
• 1 chicken cut into medium pieces
• 2 cups of water
• 250 grams of dried and cooked peas
• 250 grams of cooked rice
• cumin to taste
• achiote to taste
• 500 grams of bacon with leather
• 250 grams of peeled and chopped potato
• 500 grams of pork rib
• 500 grams of threshed white corn mango
• roasted banana leaves needed
• cabochons needed to tie

Preparation:

Step 1/9

Soak the corn for 3 days changing the water daily, then grind it very well.

Step 2/9

Marinate the chicken with salt, cumin and pepper and set aside.

Step 3/9

Boil the bacon leather and the pork rib in 6 cups of water with a little salt for 20 minutes, reserving the broth.

Step 4/9

Mix the ground corn with 3 cups of broth and strain it

Step 5/9

Take advantage of the fat from the bacon and fry the onion, garlic and achiote for 10 minutes.

Step 6/9

Add the cooked rice, the peas and the corn, stir well and let stand 1 hour.

Step 7/9

For each tamale grease a banana leaf, place a bed of dough and put a little chicken, bacon, pork rib, potato, carrot and egg, in the center.

Step 8/9

Cover with dough on top and collect the tips and edges of the leaves. tie them with the cabochon.

Step 9/9

Finally cook the tamales in the broth and water that covers them for 2 1/2 hours with the pot covered, over medium heat. serve and enjoy.