Mom’s Colombian Tamales (Tamales Colombianos de mi Mamá)

Place all the marinade ingredients in the blender and blend until smooth. Reserve cup of the marinade to prepare the masa.In a large plastic bowl place all the meat, add 1 cups of the marinade.

Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and reserved marinade.

Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

Spread cup of masa in the center of the banana leaves, at the point where they connect and form a cross.

Place 1 piece of pork, 1 piece pork belly and 1 piece of rib on top of the masa and place about 1 tablespoon of peas, 1 tablespoon of carrots and 2 tablespoons of potatoes on top of the meat.Fold the banana leaves up, one of the four sides at the time, so that the leaves enclose all of the filling, like youre making a package. Tie with butchers string. Continue the process until all the tamales are wrapped and tied.Bring a large pot with salted water to a boil.

Add the tamales and then reduce the heat to low. Cover and cook for 1 hour and 45 minutes.

Remove the tamales from the pot and let them sit for about 5 minutes before serving.

Cut the stirring and serve in the leaves.

Serve hogao on the side if desired.