Valle del Cauca Tamal
Tamal Valluno is listed in Classic Dishes for Valle del Cauca. Follow the verified ingredients and numbered instructions below.
8
Marinate chicken and pork with half the hogao, cumin, achiote, salt, and pepper for at least 4 hours.
Whisk the cornmeal into warm stock and cook over medium-low heat for 8–10 minutes, stirring, until thick but spreadable.
Stir in the remaining hogao.
Place a generous scoop on softened leaves and top with chicken, pork, potato, carrot, and peas.
Add more masa, fold into rectangular parcels, and tie securely.
Steam for 3–3½ hours.
The finished masa should be moist and pudding-like rather than dry or crumbly.
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 stock
hogao
achiote
cumin
small chicken pieces
pork shoulder
potatoes
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