Tamales Tolimenses (Dairy-Free, Egg-Free)

Ingredients

• 4 cups Dried Corn Kernels (for masa)
• 10 cups Water (for soaking)
• 6 cups Vegetable Broth
• 2 lbs Pork Shoulder, cut into chunks
• 2 cups Yukon Gold Potatoes, peeled and cubed
• 1 cup Carrots, peeled and diced
• 1 cup Green Peas, frozen
• 1 cup Onion, diced
• 4 cloves Garlic, minced
• 2 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 2 tsp Salt
• 1 tsp Pepper
• 12 Plantain Leaves (for wrapping)

Instructions

1. 1The day before you plan to make the tamales, place the 4 cups of dried corn kernels in a large bowl and cover them with 10 cups of water. Let them soak overnight.
2. 2The next day, drain the soaked corn kernels. Grind the drained corn kernels into a fine masa (dough). You can use a meat grinder or a food processor for this. Set the masa aside.
3. 3In a large heavy-bottomed pot, combine the 6 cups of vegetable broth, 2 lbs of pork shoulder cut into chunks, 2 cups of Yukon Gold potatoes peeled and cubed, 1 cup of carrots peeled and diced, 1 cup of green peas (frozen), 1 cup of onion diced, 4 cloves of garlic minced, 2 tsp of smoked paprika, 1 tsp of ground cumin, 1 tsp of dried oregano, 2 tsp of salt, and 1 tsp of pepper. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to 2 hours, or until the pork shoulder is very tender. The internal temperature of the pork should reach at least 195°F (90°C).
4. 4Carefully remove the cooked pork shoulder from the pot and place it on a cutting board. Using two forks, shred the pork. Reserve the broth and the cooked vegetables (potatoes, carrots, and peas) in the pot.
5. 5Add the shredded pork back into the pot with the reserved broth and vegetables. Stir to combine. Measure out about 1 cup of the reserved broth and gradually mix it into the 4 cups of masa until it forms a smooth, pliable dough that is easy to spread. You may not need all the broth.
6. 6Prepare the plantain leaves by wiping them clean. Lay one of the 12 plantain leaves flat. Spread about 1/4 cup of the masa mixture evenly over the leaf, leaving a small border. Spoon about 2 tablespoons of the pork and vegetable filling onto the center of the masa. Fold the plantain leaf over the filling to create a sealed packet, tucking in the sides if necessary.
7. 7Repeat step 6 with the remaining masa, filling, and 11 plantain leaves to make 12 tamales. Arrange the tamales in a steamer basket, ensuring they are not overcrowded. Place the steamer basket over a pot of simmering water. Cover the steamer and steam for 1 hour and 30 minutes to 2 hours, or until the masa is firm and cooked through. You can test for doneness by carefully unwrapping one tamale; the masa should be opaque and firm.
8. 8Carefully remove the tamales from the steamer. Let them rest for 5-10 minutes before serving hot.

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