TAMAL TOLIMENSE

TAMAL TOLIMENSE

It is the typical dish of the department of Tolima., every June 24 is celebrated in Ibague Tamal Day, in which thousands of tourists and tolimenses tried this dish.

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White corn is the main ingredient.  Its wrap in banana leaves shaped bag and filling of bacon, pork, scallions, garlic, peas, -ingrediente essentially cooked rice, carrots, potatoes, boiled egg and meat broth make it a favorite by Colombians.

For 15 people

400 g of dry peas cooked

½ pound of cooked rice

400 g of white corn threshed

1 large chicken coarsely chopped

1 pound of bacon (without fat), only leather coarsely chopped

2 pounds of minced pork rib

½ pound sliced ​​carrots

2 pounds of raw potatoes, peeled and chopped

4 eggs cooked sliced

1 pound chopped scallions

3 cloves garlic, minced

2 ½ liters of broth which has been cooked meats

, Cumin pepper to taste Salt and color,

Banana leaves

Cabuya to tie them up.

Preparation

Adobe and prepare the chicken with salt, pepper and cumin.

Cook bacon and leather pork chop in 2 ½ water for 20 minutes and keep the broth.

Prepare a stew with onion, garlic and color; and fry them with bacon fat, stir with rice, peas and corn dough. Let stand.

Grease the leaves and start arming the tamale; adding ingredients so they are well spread across the plate. First the mass; then the meat, potatoes and eggs.

Add more mass and form the tamale collecting the tips and edges of leaves. Remember to tie it well so that not between water and spoil the recipe.

Finally put it to cook 3 to 4 hours at medium heat.

To serve breakfast when accompanied with a cup of hot chocolate and two slices of bread.