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1
Cook the Ají Masa
20 Mins
Medium heat, about 160°C (320°F)
Put the cornmeal, warm stock, lard, 60 g of ají amarillo paste, 8 g of salt and the baking powder in a large pot. Cook over medium heat, stirring constantly with a wooden spoon, for about 20 minutes until the masa thickens, pulls away from the sides and holds its shape on the spoon. Taste and adjust the salt.
Stir without stopping — cornmeal scorches on the bottom of the pot in seconds.
Done when: Masa is thick, smooth and holds a ridge when you drag the spoon through it.
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2
Cook the Chicken Filling
20 Mins
Medium heat, about 160°C (320°F); chicken to 74°C (165°F)
Heat the olive oil in a pan over medium heat. Fry the diced onion for 5 minutes until soft, add the garlic and cook 1 minute more, then add the shredded chicken, the remaining 30 g of ají paste and 2 g of salt. Stir for 5 minutes until everything is coated and fragrant.
The chicken is already cooked — this step is about flavour, not cooking it through.
Done when: Filling is hot, fragrant and evenly yellow from the ají.
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3
Soften the Leaves and Fill
10 Mins
No heat — assemble at room temperature, about 20°C (68°F)
Lay a softened banana leaf square on the work surface, shiny side down. Spoon about 3 tablespoons of masa into the centre and spread it into a rectangle about 12 cm long. Place a spoonful of chicken filling down the middle, then add a halved olive, a wedge of egg and one peanut.
Keep the masa warm while you work — cold masa cracks when you fold it.
Done when: Each leaf holds a neat rectangle of masa with the filling in a line down the centre.
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4
Wrap and Tie the Tamales
20 Mins
No heat — assemble at room temperature, about 20°C (68°F)
Fold the two long sides of the leaf over the filling, then fold in the ends to make a parcel. Wrap a second leaf around it in the opposite direction and tie firmly with string. Repeat for all 12 tamales.
Tie snugly but not so tight that the masa squeezes out of the ends.
Done when: Parcels are tight, rectangular and tied so they cannot open in the steamer.
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5
Steam the Tamales
90 Mins
Boiling water, about 100°C (212°F); chicken to 74°C (165°F)
Stand the tamales upright in a steamer basket over boiling water, cover with the remaining banana leaves, and steam for 90 minutes. Check the water level halfway through and top up with boiling water if needed.
Stand the tamales upright so the steam travels freely between them.
Done when: Masa is set, soft and pulls cleanly away from the leaf; the chicken inside is steaming hot.
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6
Rest, Unwrap and Serve
5 Mins
Serve warm, about 60°C (140°F)
While the tamales steam, toss the sliced red onion with lime juice and a pinch of salt for the salsa criolla. Rest the steamed tamales for 5 minutes, unwrap at the table and serve with the salsa and crusty bread.
Make the salsa while the tamales steam so the onion has time to soften in the lime.
Done when: Tamales are hot, fragrant and hold their shape once unwrapped.
auto_awesome Finishing Touches & Plating
Rest the tamales for 5 minutes after steaming, then unwrap at the table and serve with salsa criolla and crusty bread — the leaf comes off, the tamal stays on the plate.
Peru
35m
