The tamales are a well-known dish, perhaps you have seen then as a Mexican dish. The truth is that this delicious food is not only prepared in Mexico, as it has been cooked in all Latin-American countries with different preparations and flavors.
We all have been there, with an upcoming dinner and no ideas for meals, but don’t worry, this Peruvian Tamales recipe is perfect for a meal with all the family and friends, a great way to impress them with the offering not only of a delicious meal, but a dish of another culture that will surely bring a lot to talk about in the meeting.
The Peruvian tamales are usually accompaniment by a sauce, which is why we include our recommendation, the preparation of a mild spicy sauce of ají Amarillo perfect for the tamales. So hurry up and let’s get started with these Peruvian Tamales:
Ingredients (12 portions)
- 35 oz. of fresh corn grains
- 2 cups of cilantro leaves or cilantro paste
- 1 ½ cup of vegetable oil
- ½ cup of chopped onion (Into small cubes)
- ½ cup of ají Amarillo paste
- 3 Tablespoons of sugar
- Fresh corn leafs (Approximately 40)
- Salt and pepper to taste
For the special sauce
- 1 red onion chopped in Juliana
- 3 tablespoons of ají Amarillo paste
- 2 culantro sticks or 2 tablespoons of cilantro paste
- 1 lime
- Salt and pepper to taste.
Preparation of the tamales
- Blend the corn grains with the culantro, add just a little bit of water to facilitate the blending process, the mixture must end up as thick as possible. Keep it in a bowl.
- Wash the corn leafs, drain them and let them try while keeping with the dough preparation.
- On a deep pan, warm up ½ cup of oil and sauté the onion until it looks transparent, then add the garlic paste and the ají Amarillo paste and sauté for a couple of minutes more.
- Add the blended corn to the pan mixture, the sugar and salt and pepper to taste, and then stir well the preparation.
- Cook the mixture stirring it constantly and adding the remaining oil cup slowly to the mixture. Mix well until the dough is homogeneous and soft. It will be ready when the dough does not stick to the pan walls, which takes approximately 20 minutes.
- Take the preparation off the heat and let it rest for a couple of minutes.
- Warm up a big pot full of water, until it boils, while you prepare your tamales.
- For wrapping up the tamales: you need to place two corn leafs crossed at the middle, then in the center of this union, add a big tablespoon of the dough and then close the leafs grabbing them together and tying them with a candlewick or a thread. Make sure there are no leaks, since it will come out when you cook them. Repeat this for each tamal.
- When the water on the pot starts boiling, add the tamales you made and cover the water fist with corn leafs and then with the pot cover. Cook for 30 minutes and then turn off the heat and take the tamales out of the pot and let them rest for a couple of minutes before eating.
Preparation of the special sauce
- Wash the red onion on cold water to mitigate the itching taste, then dry it and add it to a bowl with the ají paste, the culantro and the lemon. Season the sauce with salt and pepper to the taste. Let it rest 5 minutes before serving.
Do you want another sauce recipe? Check this Rocoto sauce!
The best way to eat these Peruvian tamales is to peel them from the corn leafs, then place then on a plate with a big portion of special sauce, and of course place a bowl of sauce on the table in case someone wants more!