Okay, so I got this craving for Colombian tamales the other day. I’ve had them a few times before at this little Colombian place downtown, and man, they’re just so darn good. But this time, I thought, why not try making them myself? Sounds like a fun little project, right?
First off, I needed to figure out what goes into these things. After digging around a bit, I found that they’re packed with all sorts of goodies. We’re talking seasonings like cumin, achiote, and garlic. These are the heavy hitters that give the tamales that deep, savory flavor I love. And then there are the extras like peas, carrots, olives, and sometimes even raisins. These little guys add some extra flavor and texture that really take the tamales to the next level.
Now, I’m no expert in the kitchen, but I figured I could handle this. The process seemed pretty straightforward, according to some stuff I found online. They broke it down into about four basic steps. It seemed simple enough. I felt really confident in myself and my abilites.
So, I gathered all my ingredients. It was quite a list, but I was determined. I started by prepping the masa, the dough that holds everything together. It’s a bit of a workout, kneading and mixing it until it’s just right. Then I made the filling, a delicious mix of meat, veggies, and those flavorful spices. It smelled amazing as it simmered on the stove, and I couldn’t resist sneaking a taste. Oh boy, it was good!
Next came the fun part – assembling the tamales. I laid out the corn husks, spread a layer of masa, added a generous scoop of the filling, and then wrapped them up nice and tight. It was like making little presents, each one filled with deliciousness. I felt like a real pro doing this.
Finally, I steamed the tamales until they were fully cooked. The waiting was the hardest part, but let me tell you, the aroma that filled my kitchen was absolutely divine. When they were done, I eagerly unwrapped one and took a bite. It was pure heaven! All that hard work paid off, and I had a batch of homemade Colombian tamales that were, dare I say, even better than the ones at the restaurant.
So, there you have it. My adventure in making Colombian tamales. It was a bit of work, but totally worth it. I’ll definitely be making these again sometime.
- Seasoning
- Ingredients
- Making
