Tamales are different as you travel around the country. Variations include tamales vallunos, from Valle del Cauca, like these ones with corn masa and chicken; rice tamales like the tamales tolimenses from the Tolima department and the Pacific Coast varieties; tamales bogotanos are found in Bogotá, the country’s capital, and contain pork, chicken and longaniza*; antioqueños, from the Valle de Aburrá, are made with tocino* and tomatoes; and nariñenses, from the South, with hard-boiled egg and pork or chicken. This is a long recipe, but one I believe is worthwhile preparing, so I made it for twelve servings so you could invite people to share and enjoy your gastronomic expertise. Tamales can be frozen after they are wrapped and cooked the first time. Then they are set frozen into boiling salted water until heated through, about 20 minutes.
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