Santander-style tamale is a traditional preparation from Santander, Colombia, known for its bold flavor, well-seasoned corn dough, and generous filling of meats, chickpeas, rice, potatoes, and spices. Like many Colombian tamales, it is wrapped in banana leaves and cooked slowly, but its identity is shaped by the hearty and flavorful character of Santander cuisine.
In Santander, this tamale is commonly enjoyed at family breakfasts, traditional food stalls, weekend gatherings, and popular celebrations. It is a filling dish meant to be eaten slowly and usually served with hot chocolate, coffee, or aguapanela.
Its preparation follows a very home-style approach: seasoned dough, well-marinated meats, softened banana leaves, and long cooking that allows all the ingredients to blend into a rich and deeply regional dish.
Ingredients
- 1 kg yellow corn dough or cooked ground peeled corn
- 500 g pork meat, cut into medium pieces
- 500 g chicken pieces
- 250 g pork belly, cut into pieces
- 300 g cooked rice (1 ½ cups)
- 300 g cooked chickpeas (2 cups)
- 300 g 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 the mixture is soft, glossy, and well combined. Add the cumin, black pepper, and part of the salt to create an intense flavor base.
- Season the meats, add the pork, pork belly, and chicken to the stew. Mix well so the pieces 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 you get a moist, soft, thick texture. 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 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 sturdy base.
- Assemble the tamales, place a generous portion of dough in the center of each leaf. Add rice, chickpeas, potatoes, carrots, one chicken piece, one piece of pork, pork belly, and half a boiled egg. Spoon a little stew over the top so the filling stays juicy.
- Wrap and tie, fold the leaves toward the center to form a firm packet, but do not press too tightly. Tie each tamale with kitchen string, making sure it is well sealed so it keeps its shape during cooking.
- Cook slowly, 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.
Tips for a Perfect Preparation
Soften the banana leaves very well so they become flexible and do not tear when wrapping the tamales.
Use warm broth to hydrate the dough, because it gives the tamale better flavor and a softer texture.
The chickpeas should be cooked before assembling the tamales; during cooking, they will mainly absorb the flavor of the stew.
Do not tie the tamales too tightly, since the dough needs some room to cook properly.
Let the tamales rest before opening so the dough sets and the filling keeps its shape better.
Traditional Variations
In some Santander families, pork ribs are used instead of boneless pork, giving the filling a deeper flavor.
They can also be made with hen instead of chicken, especially for celebrations or family gatherings.
Depending on each household’s tradition, the amount of rice and chickpeas may vary, but both ingredients are common in traditional regional versions.
Traditional Serving Style
Santander-style tamale is served hot, opened directly on the banana leaf. It is commonly enjoyed for breakfast or as a main meal during family gatherings, especially when prepared in large batches.
Traditionally, it is paired with hot chocolate, Colombian coffee, or aguapanela. It may also be served with fresh bread or arepa, depending on each family’s custom.
Recommended Pairings
- Colombian hot chocolate
- Colombian coffee
- Hot aguapanela
- Fresh bread
- White arepa
Food Tradition
Santander-style tamale reflects the hearty character of Santander cuisine, a region known for bold flavors, generous portions, and recipes passed down within families.
As with many Colombian tamales, making them is often a collective activity. Preparing several tamales involves organizing the dough, stew, meats, banana leaves, and wrapping process, which is why many families make them together before celebrations or important gatherings.
Frequently Asked Questions
Santander-style tamale stands out for its connection to Santander cuisine, its well-seasoned corn dough, pork and chicken filling, and ingredients such as rice, chickpeas, potatoes, and egg. It is a generous tamale with a bold, homemade flavor.
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 peeled corn.
Santander-style tamales usually cook for 2 ½ to 3 hours over medium-low heat. The exact time may vary depending on their size and how many you prepare. The dough should be fully cooked, firm, and tender.
Yes, you can freeze them after they are cooked and completely cooled. Keep them well wrapped to preserve moisture. To reheat them, steam them or warm them in hot water while still wrapped in the banana leaf until heated through.
Santander-style tamale is commonly served with hot chocolate, Colombian coffee, or aguapanela. For breakfast, hot chocolate with bread or arepa is one of the most traditional ways to enjoy it.
