Tamales are a real favorite in Colombia. They are unlike “hot tamales” that are found in Tex-Mex cooking although they may have similar ingredients. Colombian tamales are wrapped in banana leaves and steamed. They are also filled with a combination of pork and chicken, although sometimes only chicken is used. Traditionally, they are served on special holidays, such as Christmas. Normally, they are a great deal of work, but here I have simplified the process. I also cut down the cooking time from 3 hours to only 1 1/2. Usually they are made with chicken thighs, cut in half, and pork spare ribs, both uncooked. I roast the meat first, then fill the tamales. You could also use leftover meat to save even more time.