Tamales tolimenses
Mass:
1,250 Kg. corn threshing
Hogao or sofrito :
1 kg of fresh tomatoes, blanched , peeled and chopped .
4 onions chopped minnows
2 chopped scallions
5 cloves of garlic machados
1 red pepper chopped small
1 sweet pepper chopped
salt, pepper , cumin and saffron to taste
40 congo or banana leaves clean of dimension 30 x 30 .
Filling:
1 kg of pork cut small
1 kg of pork ribs cut short
100 grams of bacon
1 1/2 pounds of diced yellow potatoes
2 chopped scallions
250 g fresh peas and boiled
150 grams of capers with liquid
400 grams of sliced carrots
2 cloves of garlic , minced
salt , pepper and cumin
Development of the recipe:
Mass: Step 1 : Soak for about three days threshing corn , changing the water two or three times per day. After that time , cook for two hours to soften , then strain and drain. Grind and mix with water to make a smooth paste.
Hogao : Step 2: Saute the two types of onions with garlic , chili and pepper . When the onions turn transparent add the tomatoes , salt and pepper and season to taste with cumin and saffron dissolved in a little water . Cook over very low heat for an hour.
Filling: Step 3: Put the meat marinate for at least two days in the fridge to take the flavor. Cover the meat with a dressing of capers , garlic , salt, pepper , cumin and onion. Meanwhile wash the peas and cook until it is a little soft . The carrots and potatoes cut into thin slices
Step 4 : Take the dough and add half the hogao , add the marinated meats , vegetables and potatoes and mix well.
Assembly: Step 5: Place two banana leaves on the work surface ( sure they are not cracked, but the filling from escaping while cooked ) in the middle to add a portion of the filler ( which along with the pieces of meat dough is , some peas , carrots and potatoes) , a tablespoon of hogao and wrapped first with the first sheet and then the second and tied with twine (thread). Fill a large pot of salted water and bring to heat , when boil the tamales are cast ( The water should cover the tamales ) and cook for an hour and a half to two hours. By reducing the water, pour boiling water to stop cooking not . When they are removed , drained and served hot .
Cheats , secrets and variants for Colombian Tamales :
Generally the tamales are served with white rice or corn bread without salt.
Today almost no one takes this the process of threshing corn , bought the Areparina in any trade and is easily prepared and on time.