Chicken Colombian tamales recipe {gluten-free, kosher)

Step 1

Directions

Step 2

Mix all the seasonings together in a bowl and set aside.

Step 3

Transfer all the marinade ingredients, along with 4 tablespoons of the spice mix, to a blender and process until smooth. Transfer into a large bowl or ziplock bag, add all the chicken meat and chickpeas (reserve potatoes and carrots). Refrigerate overnight to marinade.

Step 4

Set a large pan to medium heat. Add oil and diced onion, and cook for 5 minutes until it changes color. Add green onions and garlic and cook for another minute. Add tomatoes and diced peppers, and cook for 10 minutes, stirring often, until everything is soft and a slightly cohesive sauce is formed. Add 1 tablespoon homemade Sazon seasoning, salt and pepper and water. Cook for an additional 5 minutes, until thickened.

Step 5

Reserve 1/2 cup of the guiso for the tamales masa.

Step 6

In a large bowl, combined boiling water with masarepa, salt, reserved guiso, and homemade Sazon seasoning. Mix well with a wooden spoon until well combined.

Step 7

Place one piece of banana leaf on a counter. Cover perpendicularly with another piece, forming the shape a cross.

Step 8

Top with 1/2 cup of masa.

Step 9

Top with two slices of potato, and 2 slices of carrot.

Step 10

Top with chicken, trying to get a bit of each type of chicken meat piece and 1 tablespoon of chickpeas on top of the meat.

Step 11

To close each tamal colombiano, fold each side of the the banana leaves up, one at a time, so the leaves overlap each other and enclose the filling. Tie the package with butcher's twine.