Peruvian Tamales with Aji Sauce

About This Recipe

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.

Ingredients

Serves 8

• 4 cupsfresh or frozen corn kernels
• 1/2 cupvegetable oil
• 2 tbspaji panca paste
• 1 tspsalt
• 1 tspsugar
• 500 gchicken thighs(cooked and shredded)
• 1/2 cupblack olives
• 2hard-boiled eggs(quartered)
• 10banana leaves or dried corn husks(softened)

Instructions

1. 1

   Blend the corn

   Blend the corn kernels with a bit of water until it forms a thick, smooth paste.

2. 2

   Cook the dough

   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.

3. 3

   Let cool

   Let the dough cool until it's comfortable to handle.

4. 4

   Assemble

   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.

5. 5

   Tie

   Tie each tamale securely with kitchen string or strips of the banana leaf.

6. 6

   Steam

   Steam the tamales in a large pot with a steamer insert for 60-75 minutes until firm and set.

7. 7

   Serve

   Let cool slightly before unwrapping, and serve warm with salsa criolla.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions