Tamales cusqueños

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor while pickles are budget-friendly.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a protein alternative while egg substitutes can be more economical.

Soak 6 kilos of white corn in approximately 15 liters of water to soften it.

After soaking, remove the corn kernels from the cob one by one.

Use a rustic mill to grind the corn until it reaches a fine consistency.

Add warm melted lard to the ground corn and mix well.

In a separate bowl, add yeast and pisco to the mixture; if pisco is unavailable, use another liquor.

Add water infused with anise to the mixture and stir well.

After mixing for about half an hour, separate the mixture into two bowls for sweet and savory tamales.

For the savory filling, season chopped onion with salt, pepper, and aji amarillo, then sauté until fragrant.

Cook pork with water, salt, cumin, pepper, and garlic until the water evaporates and the pork is cooked through.

For the sweet filling, add sugar and optional cinnamon to taste.

Assemble the tamales by placing a spoonful of filling on a piece of banana leaf, folding it securely.

Steam the tamales for about 20 to 30 minutes, checking occasionally to ensure they are cooking properly.

Cover the steamer with plastic to retain steam and heat during cooking.

Serve the tamales once cooked, with a preference for savory over sweet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens