Colombian Tamales

My sister's mother-in-law makes Colombian tamales, so hers are the only ones I've ever had and I've watched her make them a few times and they are amazing!! It's been a while since I watched her make them and this is the FIRST time I have ever made them. They came out good for the first time but I would add one more ingredient next time and will tell you when I get to that point. They are a little time consuming but not that bad.

First, I took 7 chicken thighs, and a porch chop put into a bag with a packet of Goya Sazon, a little Italian dressing and let the meat marinate.

Next, I made masarepa. I brought 4 cups of water to a boil and used 2 cups of masarepa and added a Sazon packet in the water.

I then diced up an onion, cut 4 potatoes, a few carrots and added frozen peas. I went light on the peas if my family liked peas, I'd add more. When the masarepa was done cooking, which was only a few minutes. I added that to the cut up vegetables.

This where I would have added Adobo. I felt like it was missing something and this would be where I would add a little more seasoning.

Next I took the bananna leaves which I had defrosted first and opened them up.

I took the marinated meat and cut the thighs in half and cut up the porch chop into pieces.

I cut the bananna leaves into squares placed a heaping spoonful of masarepa mixture onto the leaf, added a piece of pork and then a piece of chicken.

I folded them up and tied them with twine and repeated until all the mixture is used.

I think I remembered that they were put in parchment paper too, I'm not sure but made more sense so they didn't get completely waterlogged. SO, I untied and re-wrapped each one.

 When they were all done, I brought 2 pots of water to a boil and cooked for about an hour and 45 minutes. I wanted to make sure the meat was cooked through. The banana leaves add flavor. that's why you cook them in the leaves.

Cut the twine, grab a fork and eat right out of the leaf!
YUM!!