Colombia / Main
Rice Tamale (Pastel de Arroz)
El Pastel de Arroz (rice tamale) is typical dish from Cartagena, Colombia. It is very common to find it on Sundays at the beach or as a Christmas Eve favourite.
Ingredients
- rice1 1/2 cup
- white vinegar1/2 cup
- cumin6 tbsp
- salt1 tbsp
- onoto seeds2 tbsp
- corn oil or sunflower oil, or sunflower oil1/2 cup
- garlic powder1 tbsp
- pork, tender chunks6 piece
- chicken, drumsticks or cutlets recommended6 piece
- Vienna sausages6
- chorizo6
- bacon6 slice
- assorted pickles, carrot, green beans, cauliflower, red pepper, celery
- chickpeas, Goya brand1 can
- potatoes3
- tomato, red3
- cabbage leaves12
- lobster claw leaves, may substitute banana leaves24
- capers, olives, and pickled onions
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Mix all the ingredients well in a large Pyrex baking dish.
Let stand one day under the sun (this is called orear).
Place 1 leaf of cabbage on top of a clean working area.
Spread ⅛ cup of the rice mixture over the cabbage leaf.
Place one unit of each meat evenly through the pastel.
Place pickles, chickpeas, capers, pickled onions on top of the meats.
Place 2 slices of potato and 2 slices of tomato on top. Cover with another ⅛ cup of rice mixture.
Cover with one leaf of cabbage.
Place one washed lobster claw / banana leaf in a plain working area. Carefully put the pastel over the leaf and roll firmly. Cover with a second leaf and roll firmly. Tie with thread.
Cook in a large pan, covered with water, vinegar and salt, for 2 hours.
