🫔⭐ Premium

Tamales criollos

Name: Tamales criollos
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: PE
Ingredients: 600 g pork shoulder, cut into 10 pieces; 2 tsp salt, divided; 1.5 litres water; 500 g masa harina (instant corn masa flour); 150 g lard or vegetable shortening; 1 red onion, finely chopped; 4 garlic cloves, crushed; 4 tbsp ají panca paste; 1 tbsp ají amarillo paste; 1 tsp ground cumin; 3 hard-boiled eggs, each cut into 4 pieces; 10 black botija olives; 30 roasted peanuts; 10 pieces (30 × 30 cm) banana leaves, wiped and softened over a flame; to serve salsa criolla (sliced red onion, lime juice and chilli); about 2 litres, as needed water, for steaming

60m

Prépa

90m

Cuisson

Portions

Difficile

Difficulté

Tamales péruviens à la pâte de maïs et au piment ají panca, farcis de porc, œuf et olive, cuits en feuilles de bananier.

#peruvian#tamales#corn#pork#aji-panca#banana-leaf#weekend-breakfast

Portions

10portions

Ingrédients

Nutrition

calories430

protein17g

carbs38g

fat24g

fiber5g

Par portion

Étapes

Cook the pork

Put the pork in a pot with the water and 1 teaspoon of salt. Bring to a boil, then simmer gently for about 40 minutes until the pork is tender. Keep both the pork and the broth, you will need both later.

600 g pork shoulder
1 tsp salt
1.5 litres water

✅ C'est prêt quand : pork is fork-tender

⏱40:00

Make the aderezo (sauce base)

Melt 2 tablespoons (about 30 g) of the lard in a large pan over medium heat. Add the onion and cook for about 5 minutes, stirring now and then, until soft. Stir in the garlic, ají panca paste, ají amarillo paste and cumin, and fry for 5 minutes over medium heat.

2 tbsp (about 30 g) lard
1 red onion
4 cloves garlic
4 tbsp ají panca paste
1 tbsp ají amarillo paste
1 tsp ground cumin

✅ C'est prêt quand : mixture turns deep red and smells fragrant

⏱10:00

Make the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fill and wrap

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook the pork

600 g pork shoulder
1 tsp salt
1.5 litres water

✅ C'est prêt quand : pork is fork-tender

⏱40:00

Make the aderezo (sauce base)

2 tbsp (about 30 g) lard
1 red onion
4 cloves garlic
4 tbsp ají panca paste
1 tbsp ají amarillo paste
1 tsp ground cumin

✅ C'est prêt quand : mixture turns deep red and smells fragrant

⏱10:00

Make the dough

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fill and wrap

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Steam

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Lima📅 Colonial era🫔 PE

Tamales have been eaten in the Andes since before the Incas, but the Lima version, with pork, egg and olive wrapped in banana leaves, is a criollo dish of the colonial era.

On weekend mornings, Lima families queue at bakeries and street stands for tamales, often eaten with French bread and salsa criolla.