Tolima Tamales (Tamales Tolimenses)
Tamales Tolimenses Say it: tah-MAH-lehs toh-lee-MEN-sehs
Tamales tolimenses are the hearty breakfast tamales of Colombia's Tolima Department: soft yellow corn masa filled with pork, chicken, rice, peas, carrots, potato, chickpeas, and hard-boiled egg, wrapped in plantain leaves and boiled until firm. They are traditionally eaten in the morning, often with hot chocolate or coffee, and are prized for their generous size and savory, comforting flavor. Each unwrapping reveals a steamed bundle of rice, tender meat, and vegetables, with the masa holding everything together.
Tolima Tamales (Tamales Tolimenses)
Tamales Tolimenses
Pronounced tah-MAH-lehs toh-lee-MEN-sehs
- Serves
- 4
- Prep
- 45 min
- Cook
- 3 hr
- Total
- 3 hr 45 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Hogao
Masa
Filling
To cook
Method
Make the hogao. heat the oil in a skillet over medium heat and cook the onion until soft and translucent, about 5 minutes. Add the tomatoes, garlic, cumin, and salt and simmer until thick and jammy, 8 to 10 minutes; set aside.
Season the pork and chicken with 2 tbsp hogao, cumin, and salt; set aside while you prepare the masa. Rinse the rice and drain well.
Make the masa. mix the masa harina, warm water, 3 tbsp hogao, and salt in a bowl. Knead with your hands until smooth and spreadable, adding a splash more water if it feels stiff; let rest 15 minutes.
Soften the plantain leaves by passing them quickly over a low flame until glossy and pliable, or dip them in hot water. Cut into 4 large rectangles and have the twine ready.
Assemble each tamal. lay a leaf flat and spread about 2/3 cup (160 ml) masa in a rectangle in the center. Scatter 3 tbsp rice over the masa, then add 1 piece pork, 1 piece chicken, 3 to 4 carrot sticks, 2 to 3 potato chunks, 1/4 cup (60 ml) peas, 2 tbsp (20 g) chickpeas, and 2 egg quarters. Top with 2 tbsp masa to cover the filling.
Fold the long sides of the leaf over the filling, then fold the ends to make a tight packet. Tie firmly with twine in a cross pattern so the tamal holds its shape.
Stand the tamales in a large pot, add enough water to cover by 2 in (5 cm), and stir in the 1 tbsp salt. Bring to a boil, then cover and simmer over medium-low heat for 3 to 3 1/2 hours, adding hot water as needed to keep them covered.
Check one tamal after 3 hours. the masa should pull cleanly from the leaf, the rice should be tender, and the meat cooked through. If needed, rewrap and simmer 30 minutes more.
Let the tamales rest for 10 minutes, then cut the twine and unwrap. Serve hot with the remaining hogao.
Regional variants
In other Colombian regions, tamales may include green plantain, bacon, or no rice at all; in Tolima, rice, peas, and chickpeas are classic. Some cooks add a spoonful of hogao to each filling or use all chicken instead of pork.
Cook's notes
- Soften the plantain leaves well before folding; brittle leaves tear and let water into the tamal.
- Tie the packets firmly but not so tightly that the rice has no room to expand.
- If the rice is still firm when you test a tamal, rewrap it and continue simmering rather than serving it undercooked.
Serve with
Serve hot for breakfast with hot chocolate or black coffee; the remaining hogao is the traditional spoon-on condiment.
Make ahead and storage
Assemble and tie the tamales up to 1 day ahead and refrigerate; boil before serving. Cooked tamales keep 3 days refrigerated and reheat in simmering water for 30 minutes.
