Peruvian Tamales Criollos Recipe

Name: Peruvian Tamales Criollos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs of peeled white corn; 2 1/2 lbs pork chops (no bones); 6 dried red chilies; 2 fresh yellow chilies, roasted (Aji MIrasol); 6 egg yolks; 2 hard-boiled eggs, cut into eight pieces (wedges, not slices); 2 tablespoons vinegar; 8 freshh garlic cloves, peeled; 1/2 teaspoon ground pepper; 1/2 teaspoon ground cumin; 50 g roasted sesame seeds; 100 g roasted peanuts (ground); 1/2 lb pork fat; 2 cups water; 100 g black olives (preferably Peruvian); 1 lb banana leaf (cut in 12-inch X 18-inch pieces); string; 10 ears corn on the cob (without kernels)

Servings: persons

2 lbs of peeled white corn
2 1/2 lbs pork chops (no bones)
6 dried red chilies
2 fresh yellow chilies, roasted (Aji MIrasol)
6 egg yolks
2 hard-boiled eggs, cut into eight pieces (wedges, not slices)
2 tablespoons vinegar
8 freshh garlic cloves, peeled
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
50 g roasted sesame seeds
100 g roasted peanuts (ground)
1/2 lb pork fat
2 cups water
100 g black olives (preferably Peruvian)
1 lb banana leaf (cut in 12-inch X 18-inch pieces)
string
10 ears corn on the cob (without kernels)

1
["The original recipe is done with Peruvian white corn, it has the biggest grain in the world and it can be cut off the cob and peeled to prepare for the recipe, but I substituted it for just the frozen bags that we can find in any grocery store. Preferably, grind the corn using a grinding machine , not blender (as last resource you can blend the corn in a good blender using very little liquid). Set aside.", "Blend the salt, pepper, cumin, vinegar and red dried chile (previously roasted and deveined).", "Cut the meat into medium sized pieces and marinade for about an hour in the previous mix.", "Brown the meat in a teaspoon of lard, add the left over marinade and the two cups of water, and bring it to a boil, simmer to cook for two hours. Remove the pieces of meat and set aside.", "Add the broth to the corn, the rest of the lard, peanuts, sesame seeds, 6 yolks and the glass of Pisco ( if you can't find Peruvian Pisco leave it like that, don't substitute).", "Work the dough until it makes ""eyes"

2114

kcal

Calories

Fat

187

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 lbs of peeled white corn, 2 1/2 lbs pork chops (no bones), 6 dried red chilies, 2 fresh yellow chilies, roasted (Aji MIrasol), and more.

Yes, Peruvian Tamales Criollos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Tamales Criollos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions