Steamed corn dough wrapped in banana leaves or corn husks, filled with seasoned chicken or pork, a hearty Peruvian breakfast staple.
Peruvian tamales differ from their Mexican counterparts by relying on fresh corn ground into a moist, slightly sweet masa rather than the drier, lard-enriched dough more common further north, giving them a distinctly tender, custardy texture. The dough is seasoned with aji panca paste and studded with olives and a piece of hard-boiled egg alongside the chicken or pork filling, wrapped in banana leaves and steamed for a long stretch until fully set. Traditionally sold from breakfast carts and eaten with a side of salsa criolla, these tamales are a filling, portable start to the day across Peru, their preparation often a communal, multi-hour affair for special occasions.
Serves 8
Blend the corn kernels with a bit of water until it forms a thick, smooth paste.
Heat oil in a pot, add the corn paste, aji panca paste, salt and sugar, and cook, stirring constantly, for 15-20 minutes until thickened.
Stir the corn dough constantly as it cooks — it can scorch on the bottom of the pot quickly once it thickens.
Let the dough cool until it's comfortable to handle.
Place a portion of the corn dough on a banana leaf, top with shredded chicken, a couple of olives and a piece of egg, then fold the leaf over to enclose the filling completely.
Tie each tamale securely with kitchen string or strips of the banana leaf.
Steam the tamales in a large pot with a steamer insert for 60-75 minutes until firm and set.
Let cool slightly before unwrapping, and serve warm with salsa criolla.
Stir the corn dough constantly while it cooks on the stove, since it thickens and can scorch quickly once it starts to set.
Wrap each tamale tightly and tie securely, or the filling can shift and leak out during the long steaming process.
Steam with plenty of water in the pot, checking periodically to make sure it doesn't run dry during the long cooking time.
Pork can replace chicken for a richer, more traditional filling in some regions.
A vegetarian version fills the tamales with cheese and aji sauce instead of meat.
Corn husks can substitute for banana leaves if they're not available, though the flavor will be slightly different.
Refrigerate wrapped tamales up to 4 days; they also freeze well for up to 2 months. Reheat by re-steaming for 15-20 minutes, still wrapped.
Tamales have ancient roots across Latin America, and the Peruvian version's use of fresh corn rather than dried masa reflects the country's deep agricultural connection to corn, a staple crop cultivated in the Andes for thousands of years.
Yes, though banana leaves are more traditional in Peru and impart a subtle, distinct flavor that corn husks don't provide.
A mix of smoked paprika and a small amount of ancho chile powder approximates its smoky, mild flavor.
It needs a longer cooking time on the stove — continue stirring and cooking until it thickens to a paste-like consistency before wrapping.
Per serving (220g / 7.8 oz) · 8 servings total
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