🎁🎄 Pipian Tamales🎄 🎁
Porque lo prometido es deuda... Here is this year's yule-colombian-holiday recipe. The recipes i've shared in previous years are pretty universal for the entire country and fairly popular so i thought i'd share something regional this year.
Pipian tamales originate from the region of Cacuca and are diferent from other tamales you might find in latin america because they are filled with pipian (I might share the specific recipe for this ingrefient if anyone is interested) a thick guiso made with potatos, roasted and ground peanuts, garlic, tomato, onion and achiote.
Magical correspondences included
Pork: fertility, abundance
Chicken: health, fertility
Potato: grounding, health, earth magic, perserverence, solidity
Butter: love, nurturing
Peanut: wealth, opportunities, prosperity, stability, energy
Onion: earth energy, protection
Thyme: strength, courage, wisdom
Oregano: otection, creativity, travel, freedom
Parsley: lust, protection, purification
Bay leaves: money, prosperity, strength, divination
Cumin:healing, protection, breaking hexes, love, lust
Ingredients: (8 servings)
Flour for arepas (you can use flour for Mexican tortillas or fine semolina), 500 grams.
Chopped sausages or minced pork pulp meat, 500 grams.
1000 ml of water
2 tablespoons oil
3 pounds chopped potato
1/2 jar of peanut butter or 250 grams of roasted and ground peanuts
2 eggs cooked and chopped
1 pound of minced pork pulp
2 chicken bouillon cubes
chopped white onion, 1
teaspoon thyme, 1
teaspoon minced oregano, 1
1 teaspoon of parsley
3 bay leaves
2 tablespoons of achiote or paprika.
2 tablespoons of cumin.
Banana leaves or aluminum foil.
Thread to tie.
Pipián Tamales Preparation:
Sauté in oil, onion, herbs and pork. Then add the chopped eggs, peanut butter, and mix well.
In a large pot add the water, bay leaf, potato, chicken broth, cumin and achiote or paprika. Cook for 30 minutes or until slightly thickened.
Add the cornmeal, salt, pepper, cumin and stir well. Cook over low heat until thick and mix constantly so it doesn't stick. Get off the heat and get rid of the laurel.
Aluminum foil or banana leaves can be used to make the tamales. The banana leaves are prepared, washing them and passing them through hot water in a large pot for a minute until they soften a little and can be handled.
Drain a little and choose the largest ones to be the base of each tamale.
On a plate, place 2 pieces of the leaf in a cross shape, and put in the center two tablespoons of the dough and a tablespoon of the sofrito of meat.
The tamales are assembled in the shape of a rectangular package and tied (do not use plastic rope). Put all the tamales in a large pot, where you have previously put corn sticks or aerosol at the bottom.
Boil the tamales for 45 minutes in plenty of water and add more water as it evaporates.
Recommended to serve with peanut pepper sauce.
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13 Ways to Ready Your Pantry Now for Impromptu Holiday Baking
An old teacher of mine used to say, "Failing to plan is planning to fail." As someone who keeps a paper calendar in addition to digital ones, sets out exercise clothes the night before, and arrives at the airport no less than two hours before a flight, that sentiment has clearly stuck with me over the years.
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