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.
Source and licence
"Rice Tamale (Pastel de Arroz)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_Tamale_(Pastel_de_Arroz), revision 4525535), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Tamale_(Pastel_de_Arroz)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525535
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Colombia. Associated with Colombia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
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
Method
- 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.