Step 1

Place all the marinade ingredients in the blender and blend until smooth. Reserve 1/2 cup of the marinade to prepare the masa.

Step 2

In a large plastic bowl place all the meat, add 1 1/2 cups of the marinade. Mix well, cover and refrigerate overnight.

Step 3

To prepare the masa: Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and reserved marinade. Mix well with a wooden spoon or your hands.

Step 4

Wash the leaves well with hot water and set aside.

Step 5

To assemble the tamales: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

Step 6

. Spread 1/2 cup of masa and about 1/4 cup of rice in the center of the banana leaves, at the point where they connect and form a cross. Place, 1 piece pork belly, 1 piece of chicken and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 or 2 slices of carrots and 2 slices of potatoes on top of the meat.

Step 7

Bring the corners of the banana leaves up to the middle of the filling, and tie it with butcheru2019s string right above the filling, so that there is a tuft of leaves above the string (see picture). Continue the process until all the tamales are wrapped and tied.

Step 8

Bring a large pot with salted water to a boil. Add the tamales and then reduce the heat to low. Cover and cook for 2 hours. Remove the tamales from the pot and let them sit for about 5 minutes before serving. Cut the stirring and serve in the leaves. Serve hogao on the side if desired.