Colombian Tamales

Preparing Meats and Dough

Place all the meats in a deep bowl, covering with water so you can have enough broth for cooking the rice and the dough.
Boil them for 20 minutes or until they are completely cooked.
Reserved the broth for the dough and let the meats to cool down. Then cut the beef and pork in portions for each tamale.

Prepare the rice using the broth left by the meats. As the broth already has salt, use only the half of the regular mesure to season it.
Boil the peas in water until they are soft.
Place the corn flour, the rice and the peas in a large bowl. Add cumin, red peper and the reserved marinade. Add 1 cup of broth and mix well with a wooden spoon or your hands. The dough will be ready when it is fairly moist, but still stay together when pressed. If it is too wet you can still use it. If it is too dry, add more broth or water.