Peruvian Tamales
Experience the unique flavors of Peru with these tamales made with banana leaves, masa, and a vibrant filling of tropical fruits and vegetables.
Equipment
- Large steamer with lid
- Measuring cups and spoons
- Mixing spoon
- Knife for cutting banana leaves
- Steamer basket
Ingrediënten
For the masa:
- 1 cup 235 ml coconut milk
- 2 tablespoons 14 g garlic powder
- 2 tablespoons 14 g onion powder
- 2 dried ancho chile pods ground into a powder
- 3 cups 705 ml canola oil
- 6 cups 1410 ml vegetable broth
- 1 tablespoon 18 g salt
- 3 pounds 1362 g masa harina (Maseca instant masa)
For the filling:
- 10 ounces 284 g diced tomatoes
- 1 can 15 ounces, or 425 g black beans, drained and rinsed
- 1 can 15 ounces, or 425 g crushed tomatillos
- 6 ounces 170 g diced mango
- 6 ounces 170 g diced pineapple
- 6 ounces 170 g diced sweet potato
Other:
- 1 package 1 pound, or 455 g banana leaves
Instructies
- Unfold the banana leaves, cut them into twenty 10-inch (25-cm) squares, rinse with cool water, and set aside.
- Mix all the masa ingredients in a large bowl until a thick paste forms.
- In another bowl, mix all the filling ingredients together.
- Place 1 square of banana leaf on a flat surface.
- Spread 6 ounces (170 g) of masa in the center, leaving a few inches on either side.
- Add ¼ cup (45 g) of filling on top of the masa near the edge closest to you.
- Roll up the tamale like a burrito, folding in the edges as you go.
- Optionally, tie it closed with a strip of banana leaf.
- Repeat with the remaining tamales.
- Place the steamer basket on its side and stack the tamales tightly.
- Set the basket upright in a large pot.
- Add enough water to the pot so it does not touch the tamales.
- Cover and bring to a boil.
- Reduce the heat to medium-low and steam for 2 to 3 hours, checking the water level occasionally.
- After 2 hours, remove one tamale, let it cool for 5 minutes, unwrap, and check for doneness.
- If not ready, steam for another 15 to 30 minutes.
- Remove tamales from the pot, place them on a tray to cool, and enjoy.
- Serve with chimichurri for added flavor.
Notes / Tips / Wine Advice:
Serving Tip:
These tamales pair wonderfully with a tangy Argentinian chimichurri for extra zing.
Wine Advice:
A crisp, dry white wine like a Sauvignon Blanc complements the bold flavors of the tamales perfectly.
Nutritional Information
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 8 g | Fiber: 6 g | Sugar: 9 g | Salt: 0.3 g
