Peruvian Tamales with Tropical Filling
Infuse traditional tamales with tropical Peruvian flavors, using banana leaves, vibrant fruits, and hearty masa. Perfect with chimichurri sauce!
Equipment
- Large mixing bowl
- Banana leaves
- Steamer or pasta pot with a removable strainer
- Damp kitchen towel
- Measuring cups
Ingredients
For the banana leaves:
For the masa:
- 3 pounds 1362 g masa harina flour
- 2 dried ancho chile pods ground into a powder
- 2 tablespoons 14 g garlic powder
- 2 tablespoons 14 g onion powder
- 1 tablespoon 18 g salt
- 6 cups 1410 ml vegetable broth
- 3 cups 705 ml canola oil
- 1 cup 235 ml coconut milk
For the filling:
- 10 ounces 284 g diced tomatoes
- 6 ounces 170 g diced mango
- 6 ounces 170 g diced pineapple
- 6 ounces 170 g diced sweet potato
- 1 can 15 ounces/425 g black beans, drained and rinsed
- 1 can 15 ounces/425 g crushed tomatillos
Instructions
Prepare the banana leaves:
- Unfold the banana leaves and cut them into 10-inch (25-cm) squares.
- Rinse under cool water and set aside.
Make the masa:
- In a large mixing bowl, combine all the masa ingredients.
- Mix until a thick, cohesive paste forms.
Prepare the filling:
- In a separate bowl, mix all the filling ingredients until evenly combined.
Assemble the tamales:
- Place a banana leaf square on a flat surface.
- Spread about 6 ounces (170 g) of masa on the center edge of the leaf closest to you, leaving a few inches on either side.
- Add ¼ cup (45 g) of filling on top of the masa near the edge closest to you.
- Roll the tamale like a burrito, folding the edges as you roll.
- Secure with a strip of banana leaf if desired.
- Repeat with the remaining leaves, masa, and filling.
Steam the tamales:
- Lay the steamer basket on its side and stack the tamales tightly.
- Place the basket upright in the larger pot.
- Add enough water to the pot without touching the tamales.
- Cover with a lid.
- Bring the water to a boil, reduce heat to medium-low, and steam for 2–3 hours, checking the water level periodically.
Check doneness:
- After 2 hours, remove one tamale, cool for 5 minutes, and unwrap.
- It should be firm and not mushy.
- If not done, steam for another 15–30 minutes and retest.
Cool and serve:
- Remove the tamales from the steamer, cool on a tray, and enjoy with Argentinian Tomatillo and Roasted Green Chile Chimichurri for added flavor!
Notes & Wine Advice
Wine advice:
Pair these tamales with a light, crisp white wine like Sauvignon Blanc or a fruity rosé to complement the tropical flavors.
Nutrition values
Calories: 290 kcal | koolhydraten: 35 g | Eiwitten: 6 g | Vet: 14 g | Suiker: 7 g