Peruvian Tamales (Tamales Limeños)
Soft corn dough wrapped in banana leaves, steamed with a savoury pork filling, perfect for a leisurely morning or a quick weekday bite.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 6
Combine masa harina, salt, oil and warm water in a bowl, kneading until a smooth, pliable dough forms; it should feel like damp sand when pressed.
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Step 2 of 6
In a skillet over medium heat, sauté onion and garlic until translucent, add pork and cook until browned, then stir in ají amarillo paste, cumin, salt and pepper; cook 5 minutes more.
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Step 3 of 6
Lay a banana leaf square on a flat surface, spoon a tablespoon of dough onto the centre and flatten it with wet hands to form a 10 cm circle.
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Step 4 of 6
Place a spoonful of pork filling in the centre, fold the leaf over to create a neat packet, and tie with a strip of leaf or kitchen twine if needed.
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Step 5 of 6
Arrange the packets in a steamer basket, cover and steam over simmering water for 35–40 minutes, until the dough is firm and no longer sticky.
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Step 6 of 6
Remove the tamales, let them rest a couple of minutes, then unwrap and serve warm, optionally with a slice of lime and a drizzle of ají sauce.
Notes from the kitchen
If banana leaves are unavailable, use parchment paper; the flavour will be milder but the texture remains intact. Store cooled tamales in an airtight container in the fridge for up to 3 days; re‑steam before serving.
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