Santa Fe-style tamale is a traditional recipe from Bogotá and the old Santa Fe region of Colombia. It is known for its well-seasoned corn dough, generous filling of meats, chickpeas, carrots, potatoes, and egg, all wrapped in banana leaves and slowly cooked until tender and deeply flavorful.
In Bogotá’s food culture, this tamale has a special place at family breakfasts, celebrations, weekend gatherings, and traditional occasions. It is a hearty dish meant to be enjoyed slowly, usually with hot chocolate, bread, or arepa.
Although Colombia has many regional tamale varieties, the Santa Fe-style tamale is recognized for its use of chickpeas and its connection to the cuisine of the capital, where Andean ingredients meet long-standing Colombian cooking traditions.
Ingredients
- 1 kg yellow corn dough or cooked ground peeled corn
- 500 g pork meat, cut into medium pieces
- 500 g chicken pieces
- 300 g pork belly, cut into pieces
- 300 g cooked chickpeas (2 cups)
- 300 g sabanera potatoes or waxy potatoes, peeled and cut into thick slices (3 medium potatoes)
- 200 g carrots, sliced (2 medium carrots)
- 4 boiled eggs, cut in half
- 200 g chopped scallions (2 cups)
- 150 g chopped white onion (1 large onion)
- 150 g chopped ripe tomato (1 large tomato)
- 20 g crushed garlic (4 cloves)
- 30 ml achiote oil (2 tablespoons)
- 10 g ground cumin (2 teaspoons)
- 8 g salt (1 ½ teaspoons), adjust to taste
- 5 g ground black pepper (1 teaspoon)
- 1 liter chicken or pork broth (4 cups)
- 12 large banana leaves, cleaned and softened over heat
- Kitchen string for tying
Preparation
- Make the stew, heat the achiote oil in a large pot and sauté the scallions, white onion, tomato, and garlic until everything is soft, glossy, and well combined. Add the cumin, black pepper, and part of the salt to create a rich and aromatic flavor base.
- Season the meats, add the pork, pork belly, and chicken to the stew. Mix well so the meats are coated with the seasoning and cook for about 15 minutes, until they change color and release their juices. Add a little broth if the stew becomes too thick.
- Prepare the dough, place the corn dough in a large bowl and add warm broth little by little, mixing until the texture is moist, soft, and thick. Stir in some of the stew to add color and flavor, then adjust the salt before assembling the tamales.
- Prepare the banana leaves, pass the banana leaves over an open flame or through hot water so they become flexible and do not tear when folded. Wipe them clean and place two crossed leaves for each tamale to create a strong base.
- Assemble the tamales, place a generous portion of dough in the center of each leaf. Add chickpeas, potato slices, carrots, one chicken piece, one piece of pork, pork belly, and half a boiled egg. Spoon a little stew over the filling to keep it moist.
- Wrap and tie, fold the leaves toward the center to form a compact packet, but do not press too tightly. Tie each tamale with kitchen string, making sure it is well sealed so too much water does not enter during cooking.
- Cook the tamales, line the bottom of a large pot with banana leaves, arrange the tamales inside, and add hot water until it reaches about halfway up their height. Cover and cook over medium-low heat for 2 ½ to 3 hours, checking the water level as they cook.
- Let them rest and serve, remove the tamales from the pot and let them rest for 10 to 15 minutes before opening. The dough should be firm, moist, and fully infused with the flavor of the stew, meats, and banana leaves.
Chef’s Tips
Soften the banana leaves well before wrapping the tamales, because this makes them flexible and helps release their aroma during cooking.
Do not make the dough too dry. A good Santa Fe-style tamale should be moist and tender, but firm enough to hold the filling.
The chickpeas should be cooked before assembling the tamales, since inside the tamale they mainly absorb flavor and blend with the seasoning.
Use a good broth to hydrate the dough; it makes a noticeable difference in the final flavor.
Let the tamales rest before opening so the dough settles and the filling keeps its shape better.
Traditional Variations
In some Bogotá households, pork ribs are used instead of boneless pork, which gives the tamale a deeper flavor.
Hen may also be used instead of chicken, especially in more traditional or festive versions.
Some families add a small amount of cooked rice, although chickpeas remain one of the most characteristic ingredients of the Santa Fe-style tamale.
Traditional Serving Style
Santa Fe-style tamale is served hot, opened directly on the banana leaf. It is commonly enjoyed as a hearty breakfast or as a main meal during family gatherings.
Traditionally, it is paired with Colombian hot chocolate, bread, almojábana, or arepa. In Bogotá, this combination is a well-known custom, especially on weekends and during celebrations.
Recommended Pairings
- Colombian hot chocolate
- Fresh bread
- White arepa
- Almojábana
- Colombian coffee
- Hot aguapanela
Food Tradition
Santa Fe-style tamale reflects Bogotá’s culinary tradition and its old identity as Santa Fe. Its presence at weekend breakfasts and family gatherings makes it a recipe closely tied to home cooking, market culture, and meals prepared with patience.
One of its most recognizable features is the use of chickpeas, an ingredient that sets it apart from other Colombian tamales and gives it a hearty texture and a flavor strongly associated with Bogotá’s traditional cuisine.
Frequently Asked Questions
Santa Fe-style tamale is mainly distinguished by the use of chickpeas, seasoned corn dough, and a filling made with meats, potatoes, carrots, and egg. It is also closely associated with Bogotá and is often served at traditional breakfasts with hot chocolate, bread, or arepa.
Yes, you can use ready-made corn dough for a more practical version. The important thing is to hydrate it with warm broth and mix it with part of the stew so it has good flavor, color, and moisture. The most traditional version uses cooked and ground corn.
Santa Fe-style tamales usually cook for 2 ½ to 3 hours over medium-low heat. The exact time depends on their size and how many are in the pot. The dough should be fully cooked, tender, and firm.
Yes, you can refrigerate them for up to 3 days or freeze them once they are cooked and completely cooled. To reheat them, steam them or warm them in hot water while still wrapped in the banana leaf until heated through.
The most traditional drink is Colombian hot chocolate, especially for Bogotá-style breakfasts. It can also be served with coffee or aguapanela, but hot chocolate with bread, arepa, or almojábana is one of the most representative ways to enjoy it.
