Tamales Limeños

Nutrition · per serving

Steps

1. 1

   Bring a pot of water to a boil for steaming later and set up a steamer. Briefly pass the banana leaves over a flame or dip them in hot water for a few seconds until glossy and flexible, then wipe dry. This prevents cracking during folding. If not already cooked, hard-boil the egg, cool it, peel it, and cut into quarters.

   2 large pieces banana leaves, cut into 2 rectangles about 30 x 30 cm1 egg hard-boiled egg, peeled and quartered1 litre water for steaming
2. 2

   Cut the chicken thigh into 2 pieces so it cooks quickly and evenly. Heat a small pan over medium heat with the oil, then sauté the onion for 2 minutes until lightly softened but not browned. Add the garlic, aji panca paste, cumin, salt, and black pepper; cook for 30 seconds until fragrant. Add the chicken and cook 3-4 minutes, turning, until just cooked through and coated in the seasoning. Remove from the heat.

   180 g boneless skinless chicken thigh70 g red onion, finely diced6 g garlic, finely minced18 g aji panca paste10 ml vegetable oil1 g ground cumin3 g fine salt1 g black pepper
3. 3

   In a saucepan, melt the lard over low heat. Stir in the grated garlic, aji amarillo paste, cumin, salt, and black pepper for about 20 seconds to bloom the flavors without browning the garlic. Pour in the hot chicken stock, then whisk in the cornmeal gradually to avoid lumps. Cook over low heat for 4-5 minutes, stirring constantly, until you have a thick, smooth masa that holds soft peaks and pulls slightly from the sides of the pan.

   180 g pre-cooked fine cornmeal (for tamal or polenta-style masa)260 ml chicken stock, hot45 g lard20 g aji amarillo paste5 g garlic, finely grated1 g ground cumin4 g fine salt1 g black pepper
4. 4

   Lay out the banana leaves. Divide half of the masa between the centers of the leaves and spread into rough rectangles. Place one piece of chicken on each, along with some of the onion mixture from the pan. Add 2 olive halves and 2 egg quarters to each tamal. Cover with the remaining masa, enclosing the filling as evenly as possible.

   2 large pieces banana leaves, cut into 2 rectangles about 30 x 30 cm1 egg hard-boiled egg, peeled and quartered4 olives black olives, pitted
5. 5

   Fold each banana leaf over the filling, tucking in the sides to make compact parcels. Tie securely with kitchen twine so steam cannot open them during cooking. A tight wrap helps the tamal set into a neat shape.

   2 large pieces banana leaves, cut into 2 rectangles about 30 x 30 cmas needed kitchen twine
6. 6

   Steam the tamales over gently simmering water for 30 minutes, covered. Check once midway that the pot has enough water. The tamales are ready when the masa feels firm to the touch and separates cleanly from the leaf.

   1 litre water for steaming
7. 7

   Let the tamales rest for 5 minutes before untying. Serve hot in the opened banana leaves for aroma and presentation.

Origin & History

Tamales in Peru reflect a blend of pre-Columbian corn cookery and later colonial influences in fillings and seasonings. Limeño-style tamales are often seasoned with ajíes and filled with chicken or pork, olive, and egg, then wrapped in banana leaves or corn husks depending on region. They are especially popular for breakfast, family gatherings, and festive occasions.