 In Colombia there are different varieties of tamales, depending on the region. For example, in Cauca have peanuts, tamales have hallaca llaneros turtle meat, tamales are made in coastal December to celebrate the New Year (as in Venezuela, etc.). Tamales are the most famous Colombians of Tolima department located in the central region of the country basically consists of a tamale corn flour, rice and peas, accompanied by boiled egg and a slice of carrot, a piece of bacon, a pork and a piece of chicken, seasoned lightly with salt and pepper, all this is cooked wrapped in a banana leaf, usually served with corn bread or bread and chocolate.  In other regions such as Antioquia corn is ground and baked stuffed pork rib, bacon, potatoes, peas, onion and garlic, wrapped in banana leaf or canna. In Cordoba are the same ingredients but with eggplant, perhaps under the influence in Lebanon. In Nariño mass changes as this is made with cooked white rice and ground more grated cheese, beaten eggs, baking powder, butter, salt and pepper and fill it with chicken or pork. In Cauca is known Pipián tamale, made of native potato. In Cundinamarca pumpkin is added in Tolima combine rice with corn, dry white people add chicken, pork, eggs and do not miss cumin. The tamale is corn Santander bacon, pork ribs, chicken and chickpeas, seasoned with vinegar, cilantro and capers, all sealed in a banana leaf. There are tamales in the Atlantic Coast and the Amazon.  Tamales wrapped in Colombia is only fresh banana leaves (even green) and has a way of packaging different from other tamales on the continent, as it does not square, but slightly spherical or oval, being bound only by the top, which gives an appearance of stock, except the so-called Tamal Santander, which is small, rectangular and is tied in the same way in other countries, or from the cord or rope by the four corners and a knot in the center. Note that in the Colombian Atlantic Coast tamales wrapped in banana leaves, which in form and color resemble a banana, but add another dimension to the taste of tamales

1 kg. cacahuazintle cornmeal or MOH. 1 tablespoon baking powder. 1 1 / 2 cups butter. 1 / 2 cup chicken broth. (Or infusion of cinnamon for sweet tamales) 10 tomato skins. 2 tablespoons anise. Washed corn husks. Salt (or sugar to taste for sweet tamales).

 Boil in 2 cups water, tomato skins with anise. Drain and separate the water.  In a bowl put the corn flour, add salt and baking powder.  Semiderrita butter and pour in mixture. Begin to knead slowly adding the chicken broth so as the water where the tomato skins boiled until a uniform texture and got a ball of dough floating in water without falling apart.  Wash thoroughly with water, corn husks, then put them to soak for about an hour and drain well.  Take one sheet on the concave side, and place a piece of dough on each corn husk and add green mole, red, chopped or sliced ​​ cheese, cover with more dough, fold the leaf and wrap.  As the make, place them upright in a tamale pot, steamer or pot ready. Steam cook for an hour until it comes off easily from the sheet.