• To make the dough, place the water in a large pot over medium heat, add the salt to taste.
• Heat the water without letting it boil, then slowly add the pre-cooked cornmeal stirring with a wooden spoon until a thick mixture is left. If you see it too dry, you can add some water. Remove from heat and reserve.
• Marinate the meat with the garlic.
• In a skillet, prepare the hogao, add the onions, garlic and red pepper, when the onion is transparent, add the tomato. Add salt, black pepper, saffron, and cumin.
• Meanwhile, prepare the peas, so cook them in water until they are soft. Place the carrot into diced or sliced ​​potatoes and sliced ​​potatoes.
• Prepare the plantain leaves on the table; the leaves should not be cut or cracked.
• Take the dough and add halfway through the hogao. Take a portion of dough and put it on the plantain leaves, spread it, and put the meats, vegetables, and potatoes together with another little stew. Repeat this process five more times.
• To wrap, first, use one sheet and then another. Tie with cabuya or pita.
• Fill a large pot with water, bring to a boil and add salt. When it is boiling, add the tamales and let it cook for 1h 30 minutes or 2 hours.
• If the pot runs out of the water, add boiling water so that it does not stop cooking.
• After a time, drain and serve hot.

Enjoy your meal!