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Authentic Tamalito Recipe
Amazonas, Peru
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Tamalitos are Peruvian tamales that come in many variants, as every region, city, and community boasts its unique kind of tamalito. The main ingredient is corn, but many sorts are used: yellow corn, white corn, sweet corn (choclo), and dry corn flour. Apart from corn, quinoa and cassava are also used for making tamalitos. Tamalitos vary in size, from very small ones up to giant ones weighing more than 2 kilos (4.5 lbs), and can be savory and sweet. The usual wrapping is corn husks, but banana and bijao leaves are also often used. And finally, tamalitos usually don’t have a filling but often have one. Those that are not filled are usually seasoned with things like cilantro, achiote, ají panca peppers, and ají amarillo peppers. The typical fillings include chicken, pork, eggs, peanuts, strips of ají peppers, and cheese. Tamalitos are usually enjoyed for breakfast with a side of salsa criolla or are a side dish themselves.
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
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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.
-
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.
-
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 de Quinua
PREP 20min
COOK 1h
READY IN 1h 20min
Explore 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.
Ingredients
FOR THE DOUGH
3 cups (540g) quinoa
2 tbsp vegetable oil
1 tbsp ground panca chili (paste)
salt, to taste
corn husks
FOR THE FILLING
250g (8.8 oz) chicken breast, cut into 4 pieces
1 onion, diced
1 tbsp panca pepper, roasted, and blended to a paste
1 tbsp vegetable oil
1 tbps finely mashed garlic
1 hard-boiled egg, cut into pieces
4 olives
salt, to taste
FOR SALSA CRIOLLA
1 onion, cut into julienne strips
1 lime, juice of
salt, to taste
Preparation
Step 1/6
Start by cooking quinoa until tender, then strain and set aside.
Step 2/6
Heat oil, sauté panca pepper and salt, then blend into the quinoa.
Step 3/6
For the filling, cook onions, garlic, panca pepper, and chicken in oil until fragrant.
Step 4/6
Assemble by layering spiced quinoa, filling, egg, and olive on corn leaves, topping with more quinoa, then wrapping and tying securely with straw.
Step 5/6
Steam over a bed of corn husks in a pot for 40 minutes.
Step 6/6
Serve these delectable tamales with a simple salsa criolla sauce of onions marinated in lime juice and salt.
Other 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.
-
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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