Authentic Tamalito Recipe
Amazonas, Peru
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We strongly advise you to read the cooking tips before jumping to the recipe though
Serve With
Cooking tips
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dried corn
Today, dried corn or mote (hominy in the US) is usually used to make Peruvian tamales. That is corn that has been shelled through the process of nixtamalization (corn that has been steeped and cooked in limewater). Before grinding, such corn should be soaked for a few days and, in some cases, also cooked (brown skin at the corn tip should also be removed!). -
fresh corn
Fresh corn and sweet corn do not need presoaking or cooking before grinding. Kernels need to be removed from the cob and then ground, ideally, in a meat grinder. Alternatively, a blender or a food processor can be used. In that case, the blending/grinding should be done in batches, and a bit of water should be added to each for easier grinding. -
corn husk wrapping
Traditional wrapping is corn husks. Fresh ones do not need to be rehydrated; just wipe them with a damp towel. Dry corn husks should be rehydrated by submerging them in water until soft and pliable. If using fresh ones, throw away any that have black spots, as that means mold has developed. However, if you spot brown ones on dry corn husks, know they are okay to use. -
banana leaf wrapping
Banana leaves are often used as a wrapping for Peruvian tamales, and besides being a wrapping, they also impart flavor. To prepare, remove the rib from the leaf, clean with a damp towel, and run over an open flame to soften them and make them pliable. -
how to tie the tamales
Use strips of corn husk or banana leaf to tie the tamales. Alternatively, you can use kitchen twine. -
alternative wrapping
If corn husks or banana leaves are unavailable, you can also use aluminum foil. -
how to make the dough for the tamales
There are two approaches to making the dough for the tamalitos. One is to mix the ground corn with the lard/oil, water or broth, and the seasonings. The other, which many connoisseurs advise, is to cook the ground corn with the lard, water/broth, and seasonings, as slight caramelization helps develop the flavor. Consequently, the tamales only need a short steam or cooking time.
Recipe variations
-
Tamal Criollo
Ready in 2h 40minDiscover the flavors of Lima with this tamal criollo recipe, adapted from Peru Travel, Peru's official tourism website. This recipe involves blending corn, chicken, eggs, olives, and the warmth of mirasol ají peppers and wrapping it in corn husks or banana leaves. Steamed to perfection and accompanied by salsa criolla sauce, these tamales offer a taste of Peru's traditional cooking in every bite.
-
Tamalitos Verdes (Green Tamalitos)
Ready in 1h 25minTamalitos verdes are a vibrant and traditional dish from the region of Piura in northern Peru, known for their rich green color and aromatic flavor. This dish transforms white corn, cilantro, and optional spinach into a luscious dough, which is then delicately wrapped in corn husks and steamed to perfection. Serve with the tangy salsa criolla.
-
Tamales Chinchanos
Ready in 2d 6hThe Tamales Chinchanos are a unique culinary feature from the city of Chincha, Peru. Unlike other tamales, they are known for their square shape and are traditionally tied with six turns, three on each side. The following is the authentic tamales chinchanos recipe. It calls for a combination of pork leg and jowl, white corn, peanuts, a blend of Peruvian ají peppers, and some pisco to make the filling. The extensive preparation includes grinding corn soaked for two days, making annatto lard, and simmering meats to perfection, then wrapping everything in banana leaves and steaming in a deep pan.
-
Tamal de Quinua
Ready in 1h 20minExplore the nutritious world of Andean cuisine with this Tamal de Quinua recipe, a delightful twist on the traditional tamale that substitutes the usual corn masa with quinoa, an ancient grain revered for its health benefits. This dish offers a light yet satisfying filling of seasoned chicken, fragrant with panca pepper and garlic, all bundled in a corn husk with a slice of boiled egg and an olive. Serve with a tangy salsa criolla.
-
Tamales Cusqueños (Sweet Tamales)
Ready in 2h 45minSavor the sweetness of the Andes with Tamales Cusqueños, a delightful treat from the heart of Cusco. This recipe features giant white corn, a staple grain of the region, enriched with sugar, vegetable shortening, and a hint of vanilla to make a dough studded with raisins and wrapped in corn husks; these tamales are steamed to a delicate tenderness, offering a comforting, sweet spin on the traditional savory tamale.
Tamal Criollo
PREP 1h
COOK 1h 40min
READY IN 2h 40min
Discover the flavors of Lima with this tamal criollo recipe, adapted from Peru Travel, Peru's official tourism website. This recipe involves blending corn, chicken, eggs, olives, and the warmth of mirasol ají peppers and wrapping it in corn husks or banana leaves. Steamed to perfection and accompanied by salsa criolla sauce, these tamales offer a taste of Peru's traditional cooking in every bite.
Ingredients
10 large ears of corn
1/2 kg (1 lb) chicken
3 garlic cloves
50g (1/8 lb) roasted peanuts
200g (1/2 lb) shortening
12 pitted black olives
1 large onion, finely diced
4 dried mirasol ají peppers
3 boiled eggs
salt
pepper
ají pepper to taste
corn husks or banana leaves
Peruvian salsa criolla sauce
Preparation
Begin by grating the kernels off the cob to get the freshest corn paste.
Then, take dried mirasol ají peppers, deseed them, and boil them briefly to soften. Blend these with a dash of vegetable oil to achieve a smooth paste.
In a deep skillet, heat 2 tbsp of shortening and sauté the finely diced onion. Add minced garlic, seasonings, ají paste, and chicken pieces to brown in this aromatic mix. Once the chicken is seared to perfection, submerge it in water or broth and let it braise until tender.
In a large pot, melt 200g (1/2 lb) shortening and fold in the grated corn, stirring it ardently. Combine it with the chicken and spices, letting everything meld together into a hearty, thick corn dough mixture.
Now, the assembly begins. Wash the corn husks or banana leaves well. To make one casing, join two husks together by placing a portion of the wider part of the first husk on the wide portion of the second husk.
Spread a portion of the corn dough mixture onto corn husks, then press a piece of the chicken, a wedge of boiled egg, a sprinkling of roasted peanuts, and an olive into the center. Top with another layer of the corn mixture, swaddle the bundle in leaves and secure it with a corn husk tie.
Steam these parcels in a vast pot with a bit of water at the bottom for an hour, allowing the flavors to infuse.
Present the tamales with a side of zesty salsa criolla sauce to complement the rich, complex flavors of this traditional dish.
Other Variations
-
Tamalitos Verdes (Green Tamalitos)
Ready in 1h 25minTamalitos verdes are a vibrant and traditional dish from the region of Piura in northern Peru, known for their rich green color and aromatic flavor. This dish transforms white corn, cilantro, and optional spinach into a luscious dough, which is then delicately wrapped in corn husks and steamed to perfection. Serve with the tangy salsa criolla.
-
Tamales Chinchanos
Ready in 2d 6hThe Tamales Chinchanos are a unique culinary feature from the city of Chincha, Peru. Unlike other tamales, they are known for their square shape and are traditionally tied with six turns, three on each side. The following is the authentic tamales chinchanos recipe. It calls for a combination of pork leg and jowl, white corn, peanuts, a blend of Peruvian ají peppers, and some pisco to make the filling. The extensive preparation includes grinding corn soaked for two days, making annatto lard, and simmering meats to perfection, then wrapping everything in banana leaves and steaming in a deep pan.
-
Tamal de Quinua
Ready in 1h 20minExplore the nutritious world of Andean cuisine with this Tamal de Quinua recipe, a delightful twist on the traditional tamale that substitutes the usual corn masa with quinoa, an ancient grain revered for its health benefits. This dish offers a light yet satisfying filling of seasoned chicken, fragrant with panca pepper and garlic, all bundled in a corn husk with a slice of boiled egg and an olive. Serve with a tangy salsa criolla.
-
Tamales Cusqueños (Sweet Tamales)
Ready in 2h 45minSavor the sweetness of the Andes with Tamales Cusqueños, a delightful treat from the heart of Cusco. This recipe features giant white corn, a staple grain of the region, enriched with sugar, vegetable shortening, and a hint of vanilla to make a dough studded with raisins and wrapped in corn husks; these tamales are steamed to a delicate tenderness, offering a comforting, sweet spin on the traditional savory tamale.
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