Tamal Huilense: Huila-Style Rice Tamales

Soak the peas and prepare the leaves Soak the dried peas in plenty of cold water for 8 hours or overnight, then drain. Wipe the plantain leaves clean. Briefly pass each panel over a low flame or dip it in hot water until pliable; do not scorch it. Keep the softened leaves covered with a clean towel.

Cook the meats and peas Put the beef and pork in a large pot with enough of the 1.5 L water to cover by about 3 cm and half the salt. Bring to a gentle simmer, skim any foam and cook until nearly tender, about 45 minutes. Add the chicken and simmer until its thickest part reaches 74°C and the beef and pork are fork-tender, about 25–35 minutes more. Meanwhile, simmer the soaked peas in a separate pan with 1 L fresh water until tender, about 35–50 minutes; drain them. Transfer the meats to a clean tray and reserve 500 ml meat broth. Keep cooked food separate from raw-meat utensils.

Cook the eggs and vegetables Boil the eggs for 10 minutes, cool them in cold water, peel and halve lengthwise. Simmer the potato and carrot in a little of the reserved broth until just tender but still holding their shape, about 8–10 minutes. Drain and set aside.

Make the seasoning and rice Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes. Stir in the garlic, tomato, achiote, cumin, pepper and remaining salt; cook until the tomato softens and the mixture smells fragrant, about 6–8 minutes. Cook the rinsed rice with the measured broth according to its package directions, using additional water only if needed. It should be tender and separate, not wet. Fold in the seasoning and peas; taste and adjust salt before assembly.

Portion the filling Cut the cooled meats into generous bite-size pieces. Arrange the rice, meats, potato, carrot and egg halves so they can be divided evenly among eight parcels. Let hot components cool until they can be handled safely, but do not leave them at room temperature for more than 2 hours.

Assemble and tie Lay two leaf panels crosswise for each tamal. Spoon one-eighth of the rice mixture into the centre, then add portions of all three meats, potato, carrot and one egg half. Cover with a little more rice. Fold the long sides over the filling, tuck the ends underneath and tie snugly with twine. Keep parcels similar in size so they heat at the same rate.

Steam and check Pour 2.5 L water into the steamer, keeping it below the rack. Bring to a boil, arrange the parcels above the water and cover tightly. Lower the heat to maintain steady steam and cook for 70–80 minutes. Top up with hot water if needed. Check the centre of the largest parcel with a food thermometer; it must reach 74°C. Rest for 5 minutes before serving. Refrigerate leftovers within 2 hours and reheat to 74°C throughout.