Overview
Tamal tolimense — Colombian banana-leaf tamal
A substantial Tolima parcel of corn masa, rice, peas, chicken and pork
Colombian National Dishes
Tamal tolimense — Colombian banana-leaf tamal
Make 8 large Tolima-style tamales with a measured corn, rice and pea masa, a layered chicken-and-pork filling, softened leaves and a slow covered simmer.
Colombian National Dishes
Ingredients
Ingredients
Masa, rice and peas
- 500 g white corn masa harina suitable for tamales, dry
- 250 g long-grain white rice, dry and rinsed
- 250 g dried green split peas, soaked and drained
- 475 ml water for cooking the rice
- 1.2 L fresh water for cooking the peas
- 2 L cold water for soaking the peas
- 150 g white onion, finely diced and divided between the rice and peas
Meat, broth and seasoning
- 1.2 kg, cut into 8 pieces bone-in chicken, about 640 g edible skinless meat assumed for nutrition
- 500 g, cut into 8 portions pork ribs, about 300 g edible meat assumed for nutrition
- 500 g, cut into 8 pieces pork belly with skin (tocino); separate the skin for the broth
- 1.5 L water for simmering the meat; have extra boiling water ready if needed
- 700 ml hot strained meat broth reserved from the quantity above
- 150 g scallions, finely chopped
- 24 g (about 8 cloves) garlic, crushed
- 5 g ground annatto (achiote)
- 3 g ground cumin, divided
- 1 g ground black pepper
- 12 g fine salt, divided
- 15 g fresh cilantro, finely chopped
Filling and wrapping
- 500 g potatoes, peeled, cooked until just tender and sliced
- 125 g carrot, thinly sliced
- 2 large eggs, hard-boiled, peeled and divided into 8 slices
- 16 large sheets (2 per parcel) large banana or bijao leaf sheets, washed and softened
- 8 lengths (60 cm each) food-safe cotton kitchen twine
- as needed boiling water for the tamal pot; keep the parcels covered
Method
Method
Method
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Soak and cook the peas Soak the 250 g dried peas in 2 L cold water for at least 8 hours. Drain and simmer them in 1.2 L fresh water with half the diced onion and a pinch of the measured salt for 35–45 minutes, until tender but still holding their shape. Drain, spread in a shallow tray and refrigerate promptly.
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Prepare the rice and vegetables Rinse the 250 g rice and cook it covered with 475 ml water and the remaining onion for 15–18 minutes, until tender and dry. Spread it shallowly and chill promptly. Hard-boil the 2 eggs for 10 minutes, peel and cut into 8 slices. Cook the 500 g potatoes until just tender, cool and slice. Briefly pass the 16 leaves over low heat until pliable; wipe them clean.
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Cook the meat and make the sofrito Separate the skin from the 500 g pork belly. Render a little fat in a heavy pot, then cook the 150 g scallions and 24 g garlic over medium heat for 10 minutes. Add 1.5 L water, the skin, chicken and pork pieces. Simmer gently, adding boiling water if needed to keep the meat covered. With a clean thermometer, check the thickest chicken and the pork pieces; bring each to at least 74°C. Continue until the ribs are tender, about 45–60 minutes. Lift out the meat, strain the broth and reserve 700 ml. Spread the cooked meat in a shallow tray and refrigerate it promptly; chill the reserved broth rapidly to 4°C before mixing.
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Mix and chill the masa Stir 5 g ground annatto into the 700 ml chilled, strained broth. Stir it into the 500 g masa harina with the remaining salt, 3 g cumin and 1 g pepper. Fold in the chilled rice and peas and 15 g cilantro until the mixture is thick and spoonable. Cover and refrigerate for 1 hour; do not leave the cooked rice mixture at room temperature.
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Fill and tie 8 parcels Cross 2 softened leaves for each tamal, with the veins running in opposite directions. Spoon a masa base into the centre; add 1 chicken piece, 1 rib portion, 1 pork-belly piece, 1 egg slice, potato and carrot. Cover with more masa, bring the leaf corners together and tie with 1 length of twine. Keep the parcels chilled while you prepare the pot.
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Simmer the tamales Line a large pot with leaf pieces so the parcels do not touch the base. Arrange the tamales snugly, cover them with boiling water and put on the lid. Maintain a steady gentle simmer for about 2 hours 30 minutes. Top up with boiling water as needed so the parcels remain covered; avoid opening them during cooking.
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Check the centre and serve Lift out the largest tamal and rest it for 5 minutes. Insert a clean thermometer through the side into the centre of the filling; it must reach at least 74°C. If cooler, return it to the pot for 15-minute intervals and check again. Rest the cooked parcels for 10 minutes, cut the ties and open carefully away from your face; the steam is very hot.
Practical guidance
Practical
Nutrition per serving
Estimated from the listed ingredient quantities and an 8-tamal yield using USDA FoodData Central composition proxies. The model counts edible chicken and rib portions, the full pork belly and its rendered fat, all measured salt and the dry grains and peas. Bone yield and fat left in the pot vary, so the finished values can be lower or higher; the ICBF cooked-tamal sample is a benchmark, not a direct match.
Allergens and dietary notes
Contains egg and corn. Chicken and pork are present, so this is not vegetarian, vegan or halal. No wheat is intentionally added, but check masa-harina labels and cross-contact statements; no gluten-free certification is claimed.
Food safety
Keep raw poultry and pork separate from the cooked rice, peas and vegetables. Wash hands, boards and tools after handling raw meat. Cook the chicken and pork pieces to at least 74°C before assembly. Chill cooked rice, peas and meat promptly and keep the resting masa mixture refrigerated. Simmer the finished parcels until the centre of the largest reaches at least 74°C. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 74°C.
Overview
Tamal tolimense is associated with Tolima in Colombia’s Andean region. The Ministry of Culture’s regional recipe pairs white corn masa with rice and dried peas, then wraps the mixture with chicken, pork rib, pork belly, potato, carrot and egg in banana or bijao leaves. This is a hearty, complete meal, often served for breakfast or a long brunch. The masa is unusual because rice and peas are mixed through it instead of being kept entirely as separate filling. Each parcel still gets a central layer of meat and vegetables, so the cut leaf reveals both a grain-rich dough and distinct pieces of chicken and pork. Two leaves crossed in opposite directions help contain the filling during the long simmer. This home-scale version keeps the documented eight-portion ingredient pattern and measures the seasonings for consistency. White corn masa harina suitable for tamales stands in for freshly prepared ground corn; it is not the precooked masarepa used for arepas. Pork belly supplies the rendered fat for the scallion-and-garlic sofrito. The overnight pea soak and long cook make this a planned-ahead dish rather than a quick weekday recipe. Keys to success Cook the rice until dry and distinct, not soft or wet. Spread it in a shallow tray and chill it promptly; the masa mixture also rests in the refrigerator so cooked rice is not left at room temperature. Aim for a thick, spoonable masa after the 700 ml broth is mixed with the flour, rice and peas. A loose mixture can leak through the folds, while a very stiff one is difficult to spread around the filling. Soften the leaves just until flexible and check for tears before filling. Tie each parcel snugly, but leave room for the masa to expand slightly as it cooks. Equipment Large heavy pot with lid, deep enough to keep the parcels covered Separate saucepan for rice and peas Small saucepan for eggs and potatoes Heavy skillet or Dutch oven for the meat and sofrito Fine sieve, large mixing bowl and shallow trays for rapid cooling Instant-read food thermometer with a clean probe Tongs, spoon, kitchen scissors and heat-safe plate or rack
Practical guidance
Serving Serve one hot tamal as a generous breakfast or main meal. Open the leaves at the table so the steam can escape, and keep the tie and leaves off the plate. A Colombian ají or a simple fresh salad can be served alongside, but neither is part of this recipe or its nutrition estimate. Storage and reheating Refrigerate leftover tamales in shallow containers within 2 hours; do not cool a large stack on the counter. Keep refrigerated for 3–4 days or freeze for longer storage. Reheat covered, still wrapped or in a heat-safe dish, until the centre reaches 74°C. Check the middle with a clean thermometer before serving. Troubleshooting If the masa is too loose to hold a mound, chill it longer and spoon it carefully; do not add raw flour after the rice has been mixed in. If leaves split, overlap a fresh piece over the tear and use the second leaf in the opposite direction. If the water drops below the parcels, add boiling water and restore the gentle simmer. If a tested tamal is below 74°C, keep cooking and check again rather than relying on leaf colour or aroma. Common question Can you prepare it a day ahead? Yes. Cook the meat, rice, peas, eggs and potatoes, cool them quickly and refrigerate separately. Mix and assemble with chilled components the next day, then steam the parcels until the centre reaches 74°C. If banana leaves are unavailable, bijao is the closest named wrapping; use clean, flexible food-grade leaves that can be tied securely.
Final notes
Chill the grain mixture: The one-hour masa rest belongs in the refrigerator because it contains cooked rice and peas. Use a thermometer: Leaf appearance is not a doneness test; verify 74°C in the centre of a tamal.
Nutrition per serving
Nutrition per serving
- Serving size: 1 large tamal (1/8 recipe)
- Calories: 1,070 kcal
- Carbohydrate: 108 g
- Protein: 46 g
- Fat: 50 g
- Fibre: 15 g
- Sodium: 760 mg
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