Tamales Tolimenses (Egg-Free)

Ingredients

• 4 cups Masa Harina (pre-cooked corn flour)
• 2 cups Mashed Potatoes
• 2 lbs Pork Shoulder, cut into chunks
• 1 lb Chicken Thighs, bone-in, skin-on
• 2 medium Potatoes, peeled and quartered
• 2 medium Carrots, peeled and sliced
• 1 cup Green Peas
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 tsp Cumin
• 2 tsp Annatto Powder (Achiote)
• 2 tsp Salt
• 1 tsp Pepper
• 16 each Plantain Leaves, for wrapping

Instructions

1. 1In a large bowl, combine the 4 cups Masa Harina, 2 cups Mashed Potatoes, 2 tsp Salt, and 1 tsp Pepper. Mix these ingredients thoroughly with your hands or a sturdy spoon until a cohesive dough forms. Set this mixture aside.
2. 2In a large heavy-bottomed pot, combine the 2 lbs Pork Shoulder chunks, 1 lb Chicken Thighs, 2 medium Potatoes (quartered), 2 medium Carrots (sliced), 1 large Onion (chopped), 4 cloves Garlic (minced), 1 tsp Cumin, 2 tsp Annatto Powder, 2 tsp Salt, and 1 tsp Pepper. Add enough water to completely cover all the ingredients in the pot.
3. 3Place the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour to 1 hour and 30 minutes. The meats and vegetables are done when the pork and chicken are very tender and easily pulled apart.
4. 4Carefully remove the cooked pork, chicken, potatoes, and carrots from the pot using a slotted spoon, placing them in a separate bowl. Reserve the cooking broth. Once the meats are cool enough to handle, shred the 2 lbs Pork Shoulder and 1 lb Chicken Thighs into small pieces. Add the 1 cup Green Peas to the reserved broth and let them cook for 5 minutes.
5. 5Strain the reserved broth through a fine-mesh sieve into a clean bowl, discarding any solids. You should have a flavorful liquid. Gradually add enough of this strained broth to the masa mixture (from Step 1) to create a smooth, thick dough. The consistency should be like a very thick batter or soft cookie dough.
6. 6Prepare the 16 Plantain Leaves by wiping them clean. Lay one plantain leaf flat. Place a portion of the masa dough (about 1/2 cup) in the center of the leaf. Top the masa with a mixture of the shredded pork, shredded chicken, cooked potatoes, cooked carrots, and the green peas that were in the broth.
7. 7Fold the plantain leaf over the filling to completely enclose it, creating a rectangular packet. If needed, use a second plantain leaf to ensure the filling is fully covered. Secure the packet by tying it with kitchen twine, making sure it is snug but not so tight that it will burst during steaming.
8. 8Arrange the tied tamale packets in a steamer basket set over a pot of boiling water. Ensure the water does not touch the bottom of the steamer basket. Cover the steamer tightly and steam over medium-high heat for 1 hour to 1 hour and 30 minutes. The tamales are done when the masa is firm and cooked through; a toothpick inserted into the masa should come out clean.

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