How to make Tamal Tolimense

Why cooks start here

Tamal Tolimense is cooked the way Tolima cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Tamal Tolimense hails from the Tolima region of Colombia, a place where traditional cooking is embraced with warmth and abundance. This dish, typically enjoyed during festive occasions and family gatherings, showcases the region's culinary prowess. The preparation is an art form, with each tamal carefully wrapped in bijao leaves, allowing the flavors to meld and develop during a slow, gentle cook. Expect a hearty and comforting bite, where the generous use of fat enriches the corn masa, and tender pork and chicken pieces add depth and satisfaction. Peas punctuate the tamal with bursts of sweetness, while the salt, judged by hand, ensures a balanced savory note. It's a meal meant to be shared, embodying the essence of Colombian hospitality and culinary tradition.