Teresa's Recipes
Peruvian Tamale
Transport your taste buds to the vibrant streets of Peru with these traditional tamales. Each tamale is a delightful pocket of soft, rich corn dough, lovingly filled with succulent shredded pork, briny black olives, and creamy slices of hard-boiled egg. Wrapped in tender, soaked corn husks and steamed to perfection, these tamales are not just a meal; they're a culinary celebration often enjoyed during festive occasions. With every bite, you’ll experience a fusion of textures and flavors that reflect the heart of Peruvian culture, where history and gastronomy intertwine beautifully.
Ingredients
- 20-25, soaked in warm water Corn husks
- 2 cups (if using corn kernels, about 4 ears of corn) Fresh corn kernels or masa harina
- 1/2 cup, softened Unsalted butter
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 cups Cooked pork, shredded
- 1/2 cup Black olives, sliced
- 2 Hard-boiled eggs, sliced
- 2 cups (for steaming) Chicken broth
- for serving Optional: Salsa or dipping sauce
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 20g
- Carbs: 45g
- Protein: 25g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Soak the corn husks in warm water for about 30 minutes to soften and make them pliable.
- In a large mixing bowl, combine the fresh corn kernels (or masa harina), softened butter, sugar, and salt. If using fresh corn, blend the mixture until it reaches a dough-like consistency.
- After soaking, drain the corn husks and pat them dry with a clean towel. Take about 1/2 cup of the corn mixture and spread it evenly onto the center of each husk, leaving enough space at the edges to fold the husk over.
- In the center of the corn mixture, place a generous portion of shredded pork, add a few slices of black olives, and top with a slice of hard-boiled egg.
- Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to secure the tamale. Repeat with the remaining husks and filling.
- Arrange the tamales upright in a steamer basket. For added moisture during cooking, pour chicken broth into the bottom of the steamer.
- Cover the tamales with a damp cloth to retain moisture and steam for about 2 hours, or until the dough is firm and cooked through.
- Once cooked, carefully remove the tamales from the steamer and let them cool for a few minutes before unwrapping. Serve warm with your favorite salsa or dipping sauce.
Tips
- For a vegetarian version, replace the pork with sautéed mushrooms or a mix of vegetables.
- Experiment with different fillings such as cheese, chicken, or other vegetables to create your own unique tamale variations.