Tamales de Resplandor (Valle del Cauca, Colombia)

Hard-boil the egg Place the egg in a small saucepan and cover with cold water. Bring to a boil, lower the heat and simmer for 10 minutes. Cool it in cold water, peel and chop. Keep it covered in the refrigerator while you make the guiso.

Cook the pork Put the pork, tomato, scallion, 700 ml water and 4 g salt in a heavy saucepan. Bring to a gentle boil, cover and simmer for about 45 minutes, until the pork is tender. Check a thick piece with a clean thermometer; it should reach at least 71.1°C before you shred it.

Finish a thick guiso Add the potatoes, cumin and pepper. Simmer uncovered for 15–20 minutes, until the potatoes are tender. Lift out the pork, shred it finely and return it to the pan with the chopped egg. Simmer for 5–10 minutes, stirring, until the guiso is moist but holds its shape on a spoon. Let it cool until warm, not hot.

Cook the masa Whisk the masa harina, 750 ml water and 8 g salt in a large saucepan until smooth. Set over medium heat and stir constantly with a wooden spoon for about 20 minutes. The masa should become thick and smooth, with no dry pockets, and hold a soft mound when spooned. Remove from the heat and cover.

Prepare the leaves Wipe the banana-leaf squares clean and trim ragged edges. Warm each leaf briefly over a low flame or in a dry skillet until flexible; avoid scorching. Overlap two squares for each tamal, with their grain running in different directions, so the parcel is less likely to split.

Fill and tie 8 parcels Spread a generous spoonful of warm masa in the centre of each leaf pair. Add about 60 g guiso in a narrow line, then cover it with another spoonful of masa. Fold the sides over the filling, tuck the ends underneath and tie snugly with twine. Keep the guiso centred and leave no filling exposed.

Boil until set Set a rack or clean banana-leaf ribs in the base of a large covered stockpot. Arrange the parcels above it and add boiling water until it surrounds them without flooding the tops. Cover and simmer steadily for 60–75 minutes, topping up with boiling water if needed. Carefully test several thick parcels; each centre must reach at least 73.9°C. Rest 5 minutes before opening.