For the seasoning sauce

• 1 large onion, chopped
• 4 garlic cloves
• 1 large red bell pepper, chopped
• 1 green bell pepper, chopped
• 4 scallions, chopped
• 4 tablespoons ground cumin
• 3 tablespoons sazón with azafrán or color
• Salt
• 2 cups water

For the filling

• 1 pound meaty pork belly, cut into 12 pieces
• 1 ½ pounds pork, cut into 12 pieces
• 2 pounds pork ribs, cut into pieces
• 3 large potatoes, peeled and diced
• 1 cup fresh or frozen peas
• 1 cup carrots, peeled and diced

For the dough

• 1 pound yellow precooked cornmeal (masarepa)
• 5 cups water
• Salt
• ½ cup of the seasoning sauce
• 2 tablespoons sazón with azafrán or color

For wrapping and cooking

• 2 pounds banana leaves, cut into pieces about 15 inches (38 cm) long
• Kitchen string for tying the tamales
• Water and salt for cooking the tamales