Tamal Recipe
Traditional Peruvian tamal with chicken or pork wrapped with banana or corn leaves. Served with salsa criolla.
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Ingredients
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Tamal Ingredients
Method
Preparation Instructions
- 1
Prepare the Filling
In a skillet, heat a tablespoon of oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the shredded chicken or pork, cumin, salt, and pepper. Mix thoroughly and cook for about 5 minutes. Set aside.
- 2
Prepare the Masa
In a large bowl, combine the corn masa with the chicken or pork broth. Mix until smooth and well combined. If the mixture is too thick, add more broth until you reach a spreadable consistency.
- 3
Assemble the Tamales
Soak the banana leaves or corn husks in warm water for about 30 minutes to soften. Lay a leaf or husk flat, spread about 1/4 cup of masa in the center, add a couple of tablespoons of the filling, and fold the sides over to enclose the filling. Tie with kitchen twine or fold the ends.
- 4
Cook the Tamales
Place the tamales upright in a large steamer pot. Steam over boiling water for about 1 to 1.5 hours, or until the masa easily separates from the leaves.
- 5
Serve
Let the tamales cool slightly before serving. They can be served with salsa criolla on the side.
