Tamal Tolimense

If using dried yellow peas, soak them in plenty of water for 8 hours, then rinse and boil until tender; hard-boil the eggs, cool, and cut into quarters.

Put the pork ribs, pork belly, and chicken thighs into a pot with 1.5 L of water, add half of the scallions, garlic, salt, black pepper, and cumin; bring to a boil and simmer over low heat for 35–40 minutes. Remove the meat, strain the broth, and set it aside.

For the seasoning base, heat the rendered pork belly fat with the remaining scallions and annatto seeds for 2–3 minutes; don't let the annatto darken too much.

Stir the rice into the hot meat broth and cook for 12–15 minutes until al dente. Add the cooked peas, corn flour, the annatto seasoning base, salt, and black pepper; mix until you get a thick, moist masa and let it rest for 10 minutes to firm up.

Quickly pass the banana leaves over an open flame or warm them in a dry skillet until pliable. For each tamale, cross 2 leaves, spoon on a portion of masa, add a piece of chicken, pork, potato, carrot, and a quarter of an egg; top with another spoonful of masa.

Fold the leaves into a tight parcel with a pointed top and tuck in the edges; repeat for all five tamales.

Stand the tamales upright in a large pot, pour in hot water to reach halfway up the parcels, cover with a lid, and cook over low heat for 3–4 hours. Top up with hot water as needed so the pot doesn't run dry.

Let the tamales rest for 10 minutes, unwrap the leaves, and serve hot; they are traditionally eaten for breakfast or during holidays.