Making tamales is a tradition for most Colombian families. It is a long process, with tamales being prepared the day before and marinated overnight. After steaming for three hours, your tamales are ready. Because they are wrapped in banana leaves, be sure to warn any unknowing guests that they are not to eat the banana leaves.
Instructions
Preparation
1. Remove the skin from the chicken and cut it in half lengthwise, making sure all pieces have an equal amount of meat.
2. Combine one bunch of chopped green onions and two cloves of minced garlic. Add a teaspoon of ground cumin and a packet of Sazon Goya (any flavor).
3. Rub the mixture over the chicken thighs and spareribs, then place them in two plastic baggies to marinate overnight in the refrigerator. Keep the chicken and spareribs separate.
Finishing
4. Chop two tomatoes and one bunch of green onions, and mince two cloves of garlic on the second day. Add one teaspoon of ground cumin, half a packet of the Sazon Goya (any flavor), chopped cilantro (a little less than a quarter cup), and salt (to taste).
5. Saute the mixture in a pan with olive oil until it is soft and mushy. This makes the hogao, or criollo sauce. Remove from the stove and cool. Once it has cooled, place it in the refrigerator.
6. Chop one bunch of green onions and mince three cloves of garlic. Combine these with fresh lemon juice, some chopped cilantro, one teaspoon of ground cumin, 1/8 cup of sugar, one half cup of vinegar and salt to taste. This makes the pique sauce, and it should be made two hours before serving.
7. Follow the directions on the packaging to prepare the Masa Harina. Use chicken broth instead of the water and salt. Make sure it is moist, but similar to a dough.
8. Remove the chicken thighs and spareribs from the refrigerator.
9. Peel and slice two large carrots. Scrub two large red potatoes and slice them into sticks. Hard boil three eggs and slice.
10. Rinse a 12-inch square of banana leaf under hot, running water. Lay it flat and place ¼ cup of the masa dough in the center. Spread it and place one of the ribs and a chicken thigh on top. Top with three slices of carrots, six potato sticks and three slices of the egg, then sprinkle with the peas.
11. Top it off with three tablespoons of the hogao sauce, then add one-half cup of the masa mixture.
12. Fold all the sides of the banana leaf over the mixture and tie with the kitchen string, making sure nothing can come out. Any holes in the banana leaves can be patched with more. Wrap in five layers of aluminum foil.
13. Fill a large Dutch oven with water and boil on high. Place the steamer into a large Dutch oven with the tamales stacked inside. The tamales cannot touch the water. Turn the water down to medium and cook for three hours. Serve tamales with the pique sauce on the side.
Tags: banana leaves, green onions, ground cumin, teaspoon ground, teaspoon ground cumin, banana leaf
