Tamales Peruanos
The Quirky Foodster Team
Ingredients
- Fresh or frozen corn kernels — 600 g (1.3 lb)
- Lard or oil — 120 g (4 oz)
- Baking powder — 1 tsp
- Chicken thighs, cooked and shredded — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Aji amarillo paste — 1 tbsp (or substitute a mild chilli paste)
- Hard-boiled eggs, sliced — 2
- Olives — 35 g (1.25 oz)
- Banana leaves, softened, for wrapping
- Salt — to taste
Method
- Blend the corn kernels with the lard until you have a thick, smooth paste.
- Stir in the baking powder and season with salt.
- Heat a little oil in a frying pan and sauté the onion and garlic until softened.
- Add the aji amarillo paste and shredded chicken, cooking for 5 minutes; season with salt.
- Lay out a piece of softened banana leaf and spread a portion of the corn paste in the centre.
- Top with a spoonful of the chicken filling, a slice of egg and an olive.
- Fold the banana leaf over the filling, then fold in the ends to fully enclose, tying securely.
- Steam the wrapped tamales for 1–1.5 hours until firm and cooked through.
Introduction: Corn dough filled with seasoned chicken or pork, wrapped in banana leaves and steamed, a hearty and beloved Peruvian breakfast especially popular on weekends.
Cultural Background: Tamales are a cherished Peruvian breakfast tradition, particularly on Sunday mornings, their corn-based dough and rich savoury filling reflecting the country's deep pre-Columbian culinary roots.
Tips: Soften the banana leaves briefly over a flame or in hot water to make them pliable for wrapping. Steam until the corn dough is firm and set — this can be checked by unwrapping one carefully partway through cooking.
Variations: Use pork in place of chicken for a traditional variation. Adjust the aji amarillo quantity for a milder or spicier filling.
Storage: Refrigerate cooked, wrapped tamales for up to 4 days, or freeze for longer storage.
Reheating: Reheat by steaming for 20–25 minutes until warmed through, or in a microwave, unwrapped, for a few minutes.
FAQs:
Q: What is aji amarillo?
A: A bright yellow-orange Peruvian chilli pepper, central to much of the country's cuisine, with a fruity, moderately spicy flavour.
Q: When are tamales traditionally eaten?
A: Especially on Sunday mornings, a cherished weekend breakfast tradition across Peru.
- Fresh or frozen corn kernels — 600 g (1.3 lb)
- Lard or oil — 120 g (4 oz)
- Baking powder — 1 tsp
- Chicken thighs, cooked and shredded — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Aji amarillo paste — 1 tbsp (or substitute a mild chilli paste)
- Hard-boiled eggs, sliced — 2
- Olives — 35 g (1.25 oz)
- Banana leaves, softened, for wrapping
- Salt — to taste
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