Tamales Peruanos

Name: Tamales Peruanos
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs pork shoulder, cubed; 1/2 cup lard; 1 cup red onion, diced; 4 garlic cloves, minced; 2 tbsp aji panca paste; 1/4 cup aji amarillo paste; 3 cups chicken broth; 3 cups white corn masa flour; 2 hard-boiled eggs, quartered; 6 botija olives, halved; 6 sheets banana leaves, softened

Authentic Peruvian tamales filled with seasoned pork, olives, and hard-boiled eggs, wrapped in banana leaves and steamed to perfection.

135 minHardServes 6480 cal/serving

PeruvianBreakfastStovetopStandardHigh FiberGluten-FreeDairy-FreeSoy-FreeNut-FreeAlcohol-FreeNightshade-Free

Ingredients

1.5 lbs pork shoulder, cubed
1/2 cup lard
1 cup red onion, diced
4 garlic cloves, minced
2 tbsp aji panca paste
1/4 cup aji amarillo paste
3 cups chicken broth
3 cups white corn masa flour
2 hard-boiled eggs, quartered
6 botija olives, halved
6 sheets banana leaves, softened

Instructions

1

In a pot over medium heat, melt half the 1/2 cup lard. Add 1 cup diced red onion, 4 minced garlic cloves, 2 tbsp aji panca paste, and 1/4 cup aji amarillo paste, cooking for 5 minutes until soft.
2

Add 1.5 lbs cubed pork shoulder and cook for 10 minutes until browned. Add part of the 3 cups chicken broth, cover, and simmer for 25 minutes until pork reaches an internal temperature of 145F.
3

In a separate pot, melt remaining 1/2 cup lard and stir in 3 cups white corn masa flour. Gradually pour in remaining 3 cups chicken broth over medium heat, stirring continuously until a thick dough forms.
4

Place a piece of 6 sheets softened banana leaves flat. Spread a portion of dough in the center, top with 1.5 lbs cubed pork shoulder, a slice of 2 quartered hard-boiled eggs, and 6 halved botija olives.
5

Fold the 6 sheets softened banana leaves tightly over the filling to create a packet, and tie securely with kitchen twine.
6

Arrange tamales in a steamer basket over boiling water, cover, and steam on stovetop for 45 minutes until firm.

Questions

How long does Tamales Peruanos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tamales Peruanos?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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