Andean Tamal Recipe
Large white corn & peanut masa tamale steamed in a banana leaf topped with sautéed peppers, onions, tomatoes & pico de gallo
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Ingredients
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Tamal Ingredients
Method
Preparation Steps
- 1
Prepare the Masa
In a large mixing bowl, combine the white corn masa, peanut butter, vegetable broth, and salt. Mix until the masa is smooth and well combined. Set aside.
- 2
- 3
Assemble the Tamales
Lay out the banana leaves on a flat surface. Cut them to the appropriate size if necessary. Take a portion of masa and flatten it in the center of each leaf. Spoon some of the sautéed vegetable mixture on top of the masa. Fold the banana leaf over the masa to create a sealed package.
- 4
Steam the Tamales
Place the tamales upright in a steamer pot. Steam for about 1 hour or until the masa is firm and cooked through. Add water to the steamer as needed.
- 5
Serve
Once cooked, remove the tamales from the steamer. Serve hot topped with pico de gallo.
