Tamales Tolimenses with Salsa de Aji

Authentic Colombian-style tamales filled with savory pork, chicken, vegetables, and rice, steamed to perfection and served with a vibrant and spicy Salsa de Aji.

Prep Time

2 hours

Total Time

5-6 hours

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.28/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Main Ingredient:

Chicken•Pork•Rice

Mood:

Spicy

Ingredients

Servings

2lbPork shoulder(Cut into 2-inch cubes)

£6.00

1lbChicken thighs(Boneless, skinless, cut into 1-inch pieces)

£2.50

4cupsMasa harina(For tamales)

£3.50

4cupsChicken broth(Or water, as needed)

£1.50

0.5cupVegetable oil(Or lard)

£0.50

1largeOnion(Chopped)

£0.50

1largeRed bell pepper(Chopped)

£0.75

1largeGreen bell pepper(Chopped)

£0.65

2mediumPotatoes(Peeled and diced)

£0.40

2mediumCarrots(Peeled and diced)

£0.30

1cupGreen peas(Frozen or fresh)

£0.40

2cupsCooked rice(Long-grain, cooked)

£0.60

4clovesGarlic(Minced)

£0.20

1tspCumin(Ground)

£0.10

2tspAnnatto powder (Achiote)(For color and flavor)

£0.50

To tasteSalt

To tasteBlack pepper

24Corn husks(Soaked in hot water for at least 30 minutes)

£4.00

Salsa de Aji Ingredients:

1mediumTomato(Chopped)

£0.50

0.3mediumOnion(Finely chopped)

£0.50

2Green onion(Chopped)

£0.30

0.3cupCilantro(Chopped)

£0.40

0.5Aji Amarillo pepper(Or serrano pepper, seeded and finely chopped (adjust to taste))

£2.00

1tbspLime juice(Freshly squeezed)

£0.10

2tbspWater

To tasteSalt

Total Cost

£26.20

£3.28 per serving

Instructions

1.
**Prepare the Filling:** In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Add the pork and chicken and brown on all sides. Season with salt, pepper, and cumin.
2.
Add the onion and garlic and cook until softened, about 5 minutes. Add the red and green bell peppers, potatoes, and carrots. Cook for another 5 minutes, stirring occasionally.
3.
Add enough chicken broth to cover the meat and vegetables. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours, or until the meat is tender and easily shredded with a fork.
4.
Remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot with the vegetables. Add the green peas and cooked rice. Stir to combine. Taste and adjust seasoning as needed. Let cool slightly.
5.
**Prepare the Masa:** In a large bowl, combine the masa harina with the annatto powder. Gradually add the chicken broth (or water), mixing with your hands until a smooth, slightly wet dough forms. The dough should be soft but not sticky. Add more broth if needed.
6.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread a thin layer of the masa mixture (about 1/4 cup) evenly over the center of the husk, leaving a 1-inch border on the sides and top. Place a spoonful of the pork and chicken filling in the center of the masa.
7.
Fold one side of the husk over the filling, then fold the other side over, creating a sealed package. Fold up the bottom of the husk to create a closed end. Secure with kitchen twine if desired.
8.
Repeat with the remaining corn husks, masa, and filling.
9.
**Steam the Tamales:** Arrange the tamales vertically in a large pot fitted with a steamer basket. Add enough water to the pot to reach just below the steamer basket. Bring the water to a boil, then reduce heat to medium-low, cover the pot tightly, and steam for 3-4 hours, or until the masa is firm and cooked through. Check the water level periodically and add more if needed.
10.
**Prepare the Salsa de Aji:** Combine all Salsa de Aji ingredients in a blender or food processor. Pulse until desired consistency is achieved. Taste and adjust seasoning if necessary. Store in the fridge.
11.
**Serve:** Remove the tamales from the pot and let them cool slightly before unwrapping. Serve hot with Salsa de Aji.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Soaking the corn husks in hot water is crucial for making them pliable and easy to work with.

If you don't have annatto powder, you can use a little paprika and turmeric for color.

To test if the tamales are done, unwrap one and check if the masa is firm and cooked through. If it's still soft or sticky, continue steaming for longer.

The Salsa de Aji can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot with steamer basket

Large bowl

Dutch oven or large pot

Blender or food processor

Corn husks

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the corn husks in hot water is crucial for making them pliable and easy to work with.

If you don't have annatto powder, you can use a little paprika and turmeric for color.

To test if the tamales are done, unwrap one and check if the masa is firm and cooked through. If it's still soft or sticky, continue steaming for longer.

The Salsa de Aji can be made ahead of time and stored in the refrigerator for up to 3 days.

Tamales Tolimenses with Salsa de Aji

Ingredients

Instructions