Peruvian Tamales
Peruvian Tamales are a ubiquitous street food in Peru. My version is vegetarian, and highlights choclo corn (Peruvian giant corn), herbs (either cilantro or culantro), and cheese. In Peru, your tamales are likely to contain queso Andino – a fresh, farm-style cheese similar to Mexican queso fresco. Whether you choose to wrap your tamales in banana leaves or corn husks, you’re sure to fall in love with these little bites. They’re perfect as an appetizer, a snack, or a main dish with a couple of sides!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- Corn husks – I have also used banana leaves, and we like the flavor, but they are tedious to work with as they tear. Keep in mind, dried corn husks will need to soak about 10 minutes.
- corn – Peruvians use choclo corn
- fresh culantro or cilantro – Culantro (not to be confused with cilantro) has a flavor that is similar to cilantro but more intense, robust, and earthy. Like cilantro, culantro has a hint of citrusy brightness, though it’s less pronounced and more complex. Some describe it as having a faint peppery or spicy flavor. Because of its intense flavor, culantro is often used in smaller quantities compared to cilantro. Cilantro is more widely available, and delicious in these Peruvian tamales. If you’re adventurous, and can get it, try the culantro! NOTE: I have used both herbs, and while they’re both delicious, I use culantro when I can get it!
- fat – Traditionally, tamales are made with lard, and I am always reluctant to use it due to health concerns. I use either refined coconut oil or canola oil. Use your preferred neutral fat.
- ají amarillo paste – There is no substitute for ají amarillo paste, but many Peruvian tamale recipes do not specify it. Alternatively, you could add thin strips of ají amarillo pepper or other fresh pepper. I keep ají amarillo peppers and rocoto peppers in my freezer.
- ground cumin
- garlic
- onion – Red onion is the Peruvian standard, but you can substitute other onions. The onion will be processed with water, and pressed to remove moisture. This is referred to by Gaston Acurio (world-renowned chef) as “onion condiment.”
- cheese – In Cuzco, Peru, the cheese is likely to be queso Andino which is a farm-style cheese similar to queso fresco.
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🔪 Step-By-Step Instructions
- Prepare the wrappers – If you’re using corn husks, you will need to soak them for 10 minutes or more. If you’re using banana leaves, you will need to soften the leaves by one of the methods in the next section.
- Make the “onion condiment” – Process the onion chunks with 1/2 cup of water until completely puréed.
- Remove the moisture – Add the onion to a fine mesh sieve. Press with a flexible spatula to remove as much liquid as possible.
- Process the corn – Add the corn kernels to the bowl of the food processor with either the cilantro or culantro. Pulse until homogenous.
- Sauté the aromatics – To a heavy skillet over medium heat, add the oil/fat, onion condiment, ground cumin, salt, and ají amarillo paste.
- Sauté, stirring constantly. The aromatics need 3-4 minutes to maximize their flavor. DO NOT BURN!
- Finish the tamale dough – Add the prepared corn/herb mixture. You will need to work this mixture a bit to incorporate the aromatics fully into the corn. Cook until any moisture is gone, and mixture thickens slightly.
- Assemble the tamales – Whether you choose corn husks or banana leaves, allow the corn to cool enough to add the cheese and wrap the tamales.
- Set out the wrappers, overlapping if necessary. Press a portion of the dough in a rectangular shape in the center. Add a piece of cheese. Carefully fold up the edges to wrap up the filling snugly and tie with string to secure. Repeat the process with remaining corn mixture. See photos below.
🫔Wrap the Tamales
- Corn husks are easier to wrap IMHO. Start with corn husks that are soaked for at least 10 minutes. Wrap them like a burrito, folding the corn mixture over the cheese.
- Banana leaves do impart a nice flavor to the tamales. See the section below for more information on softening them. NOTE: The corn dough on the banana leaf had culantro, and less is used because it’s more strong-flavored. Therefore, it is less green.
🍌How to Soften Banana Leaves
Softening banana leaves for tamales is essential to make them pliable and easier to fold. Here’s how to do it:
with these Peruvian herb and cheese tamales.
❓FAQ
I consider ají amarilos to be medium, and similar to a serrano pepper. However, the paste can vary greatly. I suggest tasting the paste before adding. I’ve done the tamales with 1 tablespoon, but we like them more with 2 tablespoons. See About Peruvian Ají Peppers for more information.
The best way to reheat tamales is to steam them, but it isn’t the quickest. If you start with refrigerated tamales, you will need about 20 minutes. If frozen, it will likely take 30 minutes. To microwave tamales, wrap in a damp paper towel. Microwave 2 minutes for cold tamales, and 4-5 for frozen. Lastly, if you’re reheating for a large group, the oven is most efficient. Wrap each tamale in foil, and heat in a 350℉ oven. You’ll need 20-25 minutes for cold tamales, and 25-30 minutes for frozen.
Store them in the refrigerator for up to 5 days. Cool to room temperature before wrapping them individually in either foil or plastic wrap. Store up to 6 months in the freezer. Wrap individually in foil or plastic wrap, and add to a freezer bag or air-tight container.
💭 Tips
Corn husks are typically sold dried. They need to be soaked for about 10 minutes in hot water to make them pliable. This helps prevent tears or breaks and makes them more flexible for folding around the masa. I soak them as I start my tamales, and they are ready by the time I am ready to assemble them. Longer than 10 minutes is fine as well. The husks are also used to line the tamale steamer pot to keep the water away and steady the tamales. For more on using corn husks see Corn Husks.
If you can’t find frozen choclo corn kernels, you may be able to find dried choclo (mote pelado). I have used it successfully in this aguadito de pollo. Canned choclo is another option, but I have not tried it.
These simple Peruvian tamales really take me back to Cuzco, Peru more than any other locale. They are such a popular street food! Don’t be intimidated by the process. When we lived in New Mexico, I often made New Mexico-style tamales, and even with helpers and an assembly line, it was a lot of work. These are really simple.
Peruvian Tamales Recipe
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Equipment
Ingredients
- banana leaves or corn husks - softened
- 16 ounces choclo (giant) corn kernels
- .5 ounce culantro - or 1 ounce cilantro leaves
- 1-2 tablespoon ají amarillo paste
- 1 teaspoon ground cumin
- 1 tablespoon red onion condiment +/- - about half of an onion cut in chunks*
- ½ teaspoon sea salt and fresh ground pepper
- 4 ounces queso fresco or similar - you may need more or less
Instructions
- Prepare corn husks or banana leaves. (See post for more information).
- Process half of a red onion cut in chunks with ½ cup of water until completely puréed. Add to a fine mesh sieve. Press with a flexible spatula to remove as much liquid as possible. This is the "onion condiment." You'll want 1-2 tablespoons.
- Add the corn kernels to the bowl of the food processor with either the cilantro or culantro. Pulse until homogenous.
- To a heavy skillet over medium heat, add the oil, onion condiment, ground cumin, salt, and ají amarillo paste. Sauté until aromatic (about 3-4 minutes).
- Stir in the corn/herb mixture, and stir to combine. Cook 5-10 minutes until thickened slightly. Cool to where it can be handled.
- Place a serving of the mixture in the center of corn husks or banana leaves. Place a slice of cheese on top. Carefully fold up the edges to wrap up the filling snugly and tie with string to secure. Repeat the process with the remaining corn mixture.
- Prepare steamer. Arrange tamales (they should not contact the water). Simmer 30-45 minutes. Time depends on size.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Whether you make them with cilantro or culantro (and, no, they’re not the same), these are really good. Along with anticuchos, choclo con queso, and picarones (like a cross between a doughnut and a churro, but made with sweet potato), these are the essential Peruvian street food. They’re actually easier to make than Mexican tamales, too, which is a nice plus.
Whether you make them with cilantro or culantro (and, yes, they’re not the same), these are really good. Along with anticuchos, choclo con queso, and picarones (like a cross between a doughnut and a churro, but made with sweet potato), these are the essential Peruvian street food. They’re actually easier to make than Mexican tamales, too, which is a nice plus.