Tamales Colombianos

Step 1

In a large pot, bring 3 cups water to boil. Add cubed pork, sliced onion, minced garlic, cumin, salt, and pepper.

Step 2

Simmer for 30 minutes until pork is tender. Add diced potatoes and cook for 15 more minutes until potatoes are soft.

Step 3

Drain the filling, reserving 1.5 cups of the broth for the masa. Set filling aside to cool slightly.

Step 4

In a large bowl, combine corn flour, baking powder, salt, and cumin.

Step 5

In another bowl, beat butter until creamy. Gradually add corn flour mixture alternating with warm pork broth.

Step 6

Beat until masa reaches a light, fluffy consistency. It should be spreadable but not runny.

Step 7

Place a banana leaf on a work surface. Spread 3 tablespoons of masa down the center.

Step 8

Top with 1 tablespoon of pork filling, 1 olive, and a piece of hard-boiled egg.

Step 9

Fold banana leaf sides over filling, then fold up bottom and down top to create a secure parcel.

Step 10

Repeat with remaining ingredients to make 12 tamales.

Step 11

Add water to a large pot fitted with a steamer rack. Arrange tamales upright in the steamer with folded side down.

Step 12

Cover and steam for 35-40 minutes. The masa should pull away easily from the banana leaf when cooked.

Step 13

Let rest 5 minutes before serving hot with hot sauce or fresh salsa on the side.