Tamal Peruano

Name: Tamal Peruano
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g corn masa; 200 g pork; aji panca to season; banana leaf wraps; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Tamal Peruano is a beloved breakfast staple, often found steaming in homes across Peru as the day begins. Traditionally enjoyed in the morning, it reflects the communal spirit of sharing a meal with family. This home-style version captures the essence of how Peruvian families have been crafting this dish for generations, with an intuitive touch guiding the balance of flavors.

The taste of a Tamal Peruano is a harmonious blend of savory pork and the smoky depth of aji panca, enveloped in soft corn masa. Wrapped in banana leaves, each tamal offers a tender bite with a fragrant aroma that unfolds as it steams. Generously seasoned, it embodies the warmth and comfort of a home-cooked meal, ready to be shared.

Ingredients

400 gcorn masa
200 gpork
aji pancato season
banana leafwraps
to tastefine sea salt

Method

Start by preparing all your components. Cut the 200 g of pork into small, bite-sized pieces. Season the pork generously with aji panca and a pinch of fine sea salt. Tear the banana leaves into large pieces, about 30 cm by 30 cm, and wipe them clean with a damp cloth to remove any dust or dirt.
In a large skillet, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, add the seasoned pork pieces. Cook them until they are browned on all sides and cooked through, which will take on a rich, deep brown color and a slightly crispy texture on the edges. Remove the pork from the skillet and set aside.
In the same skillet, add a bit more oil if necessary and lower the heat to medium. Add the 400 g of corn masa to the skillet, stirring constantly to prevent it from sticking. Cook the masa until it becomes fragrant and slightly toasted, which will enhance its flavor and give it a nutty aroma.
Lay out a banana leaf on a clean surface. Place a portion of the cooked masa in the center of the leaf, spreading it out slightly. Add a few pieces of the cooked pork on top of the masa. Fold the banana leaf over the filling, tucking in the sides to create a secure parcel.
Repeat the wrapping process with the remaining masa and pork until all ingredients are used. Place the wrapped tamales in a large steamer basket, making sure they are not too tightly packed to allow steam to circulate.
Fill a large pot with enough water to come just below the steamer basket and bring it to a boil. Place the steamer basket over the pot, cover, and steam the tamales for about 45 minutes. The tamales are done when the masa pulls away easily from the banana leaf and has a firm, yet tender texture.
Once cooked, carefully remove the tamales from the steamer and let them rest for a few minutes. Unwrap the banana leaves and sprinkle a little more fine sea salt over the tamales if needed. Serve the Tamal Peruano immediately, sharing them around the table for everyone to enjoy.