Peruvian Pork Tamales

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Peruvian Pork Tamales

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Adjust Servings:
8 Banana Leaves
1 kg Cornmeal
8 Black Olives
50 g of Roasted Peanuts
4 cut in half Di webu
2 tablespoon of ground Peruvian Red Chilis
1 tablespoon of ground Peruvian Yellow Chili
3 minced gloves of Garlic
1/2 teaspoon Salt
1/4 teaspoon of ground Black Pepper
1 pinch Cumin Powder
1/2 teaspoon Monosodium Glutamate
500 gr Di karni di porko
200 gr Butter
1 cup Sunflower Oil
1 medium Onion

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  • Gluten Free
  • Spicy
  • 150
  • Serves 8
  • Easy




In Peru, the rich Tamales is synonymous with family, party and Sunday breakfast. There are varieties of these in numerous regions of Peru, usually in Lima they are stuffed with pig or chicken, people’s favorites and wrapped in banana leaf and in the province wrapped in corn leaf.

Currently each region of Peru has different ways in how they have been adequate. Cajamarquinos Tamales, Chinchanos Tamales, Creole Tamales, Supe Tamales, Serrano Tamales, Green Tamale, Quinoa Tamale, etc. Each different and at the same time the same.

The chicken tamale, is the favorite entry or the companion of the most requested Sunday breakfast. Its delicious aroma and how soft it is, craves at any time, accompanied by a juice or a cup of coffee. The banana leaf makes it retain its aroma and enhances it even more.

It is made with cornmeal, yellow pepper, among other ingredients that compose it.



To start making the delicious Peruvian tamales, we must first make the dressing in a saucepan. Heat the pan for two minutes and then pour the butter until it is completely dissolved.
Having the butter dissolved, add the diced onion, the red chilis , the yellow chilis, the ground garlic, Monosodium Glutamate, salt, pepper and a pinch of cumin.


Once you have the dressing ready, make the pork in pieces (or the chicken) so that it browns for 20 minutes. It is necessary to be reviewing and calculating the time since sometimes it depends on the power of the fire.


Remove the pieces of chicken or pork from the dressing, then add the cornmeal, the oil and move in an enveloping way so that it does not stick. The color of the tamale will depend on the amount of red pepper and yellow pepper you use. If you wish, add a little more of both peppers so that it has more color and flavor. It is to everyone's taste ?
To know that the flour is ready, take two tablespoons on the table, wait for it to cool and if this dough does not stick in your hands it is ready ?.


Now let's put the tamales together. Take some dough and place it on the banana leaf that you have previously cut the size you want. For this the red chili must be with a little oil so that it does not stick. Divide that dough into eight portions respectively.


Give each portion on the banana leaf a rectangular shape. Make an opening or hole in the center, place a piece of pork or chicken, a piece of egg, an olive and a peanut.
Finish giving the panca a rectangular shape and wrap. Be very careful with the way you wrap.


Place all tamales in a large pot with water (until covered) and cook for two hours.


Remove the tamales and let them cool. Enjoy your meal!

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