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

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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.

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Questions

What is Tamales Peruanos?

Authentic Peruvian tamales filled with seasoned pork, olives, and hard-boiled eggs, wrapped in banana leaves and steamed to perfection. This reference files it under Peruvian breakfast: made on the stovetop, rated hard and about 135 minutes start to finish.

What internal temperature should Tamales Peruanos reach?

For Tamales Peruanos, the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for masa harina in Tamales Peruanos?

The entry for Tamales Peruanos calls for 3 cups white corn masa flour. In its place: There is no real substitute. Cornmeal and corn flour are not nixtamalized and will not form a dough.

Is Tamales Peruanos gluten-free?

Yes. As written, nothing in the ingredient list for Tamales Peruanos is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Tamales Peruanos?

One serving (the recipe makes 6) is about 480 calories, with 22 g protein, 45 g carbohydrate and 24 g fat, plus 5 g fiber and 620 mg sodium. The figures are estimates computed from the ingredient list.

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