Tamal de Sácama: Colombian Pork and Corn Parcels

Soften the leaves Wipe the banana leaves clean and briefly pass each panel over a low flame or dip it in hot water until flexible. Trim away any torn edges. Keep the prepared leaves covered with a clean towel so they do not dry out.

Brown and cook the pork Heat the oil in a heavy pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cumin for 30 seconds, then add the pork and salt. Turn the pieces until lightly browned. Add 250 ml water, cover and simmer gently for 35–45 minutes, stirring occasionally, until the largest pieces reach at least 71°C and are tender. Add a splash of water if the pan becomes dry.

Finish the vegetables Stir in the potatoes and cook until nearly tender, about 10 minutes. Add the peas and cook for a further 4–5 minutes. The filling should be moist but not soupy. Remove it from the heat and reserve about 300 ml of its cooking liquid for the masa. Let the filling cool briefly while you prepare the dough.

Mix the maize masa Put the maize flour in a large bowl. Pour in 600 ml warm water or broth while mixing with your hand or a sturdy spoon. Add more liquid a little at a time, up to the full 720 ml, until the masa is soft and spreadable, like thick mashed potato. Rest it for 10 minutes; add a little more warm liquid if it firms up.

Fill the leaf panels Lay 2 leaf panels crosswise for each parcel. Spread one-eighth of the masa into a thick oval in the centre. Spoon one-eighth of the pork-and-vegetable filling over it, distributing the pieces evenly. Cover with another spoonful of masa so the filling is enclosed.

Fold and tie Bring the long sides of the leaves over the filling, then fold the ends underneath to make a compact parcel. Tie it snugly with twine, leaving room for the masa to expand slightly. Repeat with the remaining ingredients. Keep parcels similar in size so they steam at the same rate.

Steam and serve Pour 2.5 L water into the pot, keeping the level below the rack. Bring it to a boil, arrange the parcels above the water and cover tightly. Lower the heat to maintain steady steam and cook for 55–65 minutes. Top up with hot water if needed. Check the centre of the largest tamal: it must reach 74°C. Rest for 5 minutes, then serve hot. Refrigerate leftovers within 2 hours and reheat to 74°C throughout.