Unique Peruvian Tamales with Tropical Fruits
Forget what you know about tamales and get ready for a trip to Peru! These Peruvian tamales are a unique twist on the classic, swapping out corn husks for stylish banana leaves and a savory filling for a vibrant, fruity one. It’s a delicious, exciting adventure for your taste buds, proving that tamales are way more versatile than you ever imagined. Get ready to experience a whole new world of flavor!
Equipment
- Large steamer with lid
- Measuring cups and spoons
- Mixing spoon
- Knife for cutting banana leaves
- Steamer basket
Ingrediënten
For the masa:
- 235 ml coconut milk
- 3 cups / 1362 g masa harina Maseca instant masa
- 705 ml canola oil
- 2 dried ancho chile pods ground into a powder
- 14 g garlic powder
- 14 g onion powder
- 18 g salt
- 1410 ml vegetable broth
For the filling:
- 425 g black beans drained and rinsed
- 425 g crushed tomatillos
- 170 g diced mango
- 170 g diced pineapple
- 284 g diced tomatoes
- 170 g diced sweet potato
Other:
- 1 package 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.
Notes / Tips / Wine Advice:
Serving Tip:
These tamales are delicious on their own, but they pair wonderfully with a tangy Argentinian chimichurri for an extra zing. You can also serve them with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness.Wine Advice:
With a tamale that's this bold and tropical, you need a wine that's not afraid to stand out. A crisp, dry white wine with high acidity is your perfect match. A Sauvignon Blanc with its zesty notes will cut through the richness of the masa and complement the vibrant flavors of the fruit and vegetables beautifully. It’s a pairing that’s as unique and exciting as the tamales themselves.Nutritional Information
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 8 g | Fiber: 6 g | Sugar: 9 g | Salt: 0.3 g
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