Tamales Tolimenses (Shellfish-Free)

Ingredients

• 4 cups Masa Harina
• 4 cups Chicken Broth
• 2 lbs Pork Shoulder
• 1 lb Boneless, Skinless Chicken Thighs
• 1 cup Rice
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Green Peas
• 1 large Onion
• 4 cloves Garlic
• 2 tablespoons Vegetable Oil
• 2 tablespoons Annatto Powder (Achiote)
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 16 Plantain Leaves

Instructions

1. 1Prepare the plantain leaves: Gently pass the 16 plantain leaves over an open flame for a few seconds per side, or dip them in very hot water for 30 seconds, until they become pliable. Set aside.
2. 2In a large heavy-bottomed pot, heat the 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add the 1 large onion, chopped, and the 4 cloves garlic, minced, and sauté for 5-7 minutes, or until softened and fragrant.
3. 3Add the 2 lbs pork shoulder, cut into 1-inch pieces, and the 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the meats are browned on all sides.
4. 4Stir in the 2 tablespoons annatto powder, 1 teaspoon cumin, 2 teaspoons salt, and 1 teaspoon black pepper. Cook for 1 minute more until fragrant.
5. 5Add the 1 cup rice, 2 medium potatoes, peeled and cut into 1/2-inch cubes, 2 medium carrots, peeled and cut into 1/2-inch cubes, and 1 cup green peas to the pot. Pour in the 4 cups chicken broth and bring the mixture to a boil.
6. 6Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the rice is cooked through and the vegetables are tender. Stir occasionally to prevent sticking. Let the filling cool slightly.
7. 7Prepare the masa: In a large bowl, combine the 4 cups masa harina with enough warm water (about 1.5 to 2 cups, added gradually) to form a soft, pliable dough that holds together without being sticky. Mix well.
8. 8Assemble the tamales: Lay two prepared plantain leaves on a clean, flat surface, overlapping them slightly to create a larger surface. Spread about 1/4 cup of the masa dough evenly over the center of the leaves, leaving a border.
9. 9Spoon about 1/4 cup of the cooled meat and vegetable filling onto the center of the masa layer. Fold the plantain leaves over the filling to enclose it completely, creating a rectangular packet. If needed, use kitchen twine to tie the tamales securely.
10. 10Arrange the tamales upright in a large steamer basket over boiling water. Cover the steamer tightly and steam for 3 hours, or until the masa is firm and cooked through. Check the water level periodically and add more boiling water if needed.
11. 11Carefully remove the tamales from the steamer and let them rest for 10 minutes before serving hot.

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