Bogotá Tamal
Tamal Santafereño is listed in Classic Dishes for Bogotá / Cundiboyacense. Follow the verified ingredients and numbered instructions below.
8
Season the chicken and pork with salt, pepper, cumin, and half the hogao; refrigerate 4 hours.
Mix cornmeal, broth, remaining hogao, achiote, rice, and chickpeas into a loose masa.
Soften the leaves over heat.
Place masa on each leaf, add chicken, pork, potato, carrot, and egg, then cover with more masa.
Fold into rectangular packages and tie.
Steam over gently boiling water for about 3 hours, keeping the pot covered and adding hot water when necessary.
Rest 10–15 minutes before serving with hot chocolate or bread.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
precooked yellow cornmeal
chicken broth
hogao
cumin
achiote
cooked rice
cooked chickpeas
chicken thigh portions
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