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Rice Tamale (Pastel de Arroz)

@arecipe.bsky.social

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.

Total 01:00
Yield 6

Ingredients

  • 1½ cups rice
  • ½ cup white vinegar
  • 6 tbsp cumin
  • 1 tbsp salt
  • 2 tbsp onoto seeds
  • ½ cup corn oil or sunflower oil
  • 1 tbsp garlic powder
  • 6 chunks of tender pork
  • 6 pieces of chicken (drumsticks or cutlets recommended)
  • 6 small Vienna sausages
  • 6 small chorizos
  • 6 slices of bacon
  • Assorted pickles (carrot, green beans, cauliflower, red pepper, celery)
  • 1 can (16 oz) Goya chickpeas
  • 3 medium potatoes
  • 3 red tomatoes
  • 12 large cabbage leaves
  • 24 large "lobster claw" leaves (can be replaced with banana plant leaves)
  • Capers, olives, and pickled onions

Instructions

  1. 1
    Mix all the ingredients well in a large Pyrex baking dish.
  2. 2
    Let stand one day under the sun (this is called orear).
  3. 3
    Place 1 leaf of cabbage on top of a clean working area.
  4. 4
    Spread ⅛ cup of the rice mixture over the cabbage leaf.
  5. 5
    Place one unit of each meat evenly through the pastel.
  6. 6
    Place pickles, chickpeas, capers, pickled onions on top of the meats.
  7. 7
    Place 2 slices of potato and 2 slices of tomato on top. Cover with another ⅛ cup of rice mixture.
  8. 8
    Cover with one leaf of cabbage.
  9. 9
    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.
  10. 10
    Cook in a large pan, covered with water, vinegar and salt, for 2 hours.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rice_Tamale_(Pastel_de_Arroz)