Making Peruvian tamales with my granny (Vlog 17)

corn masa

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and adds a nutty flavor.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers offer a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can be used for a plant-based option.

Soak banana leaves in hot water until pliable, about 30 minutes.

Prepare the filling by cooking chicken and pork with spices until tender, then shred.

Sauté red onion and garlic in vegetable oil until fragrant, about 3-4 minutes.

Mix shredded meat with sautéed onion, olives, and chopped hard-boiled eggs.

In a large bowl, combine corn masa with salt, cumin, and paprika until well mixed.

Add water gradually to the masa mixture until a dough forms, soft but not sticky.

Take a piece of banana leaf and spread a portion of masa in the center.

Place a spoonful of the filling on top of the masa.

Fold the banana leaf over the masa and filling, securing tightly.

Steam tamales in a large pot for about 1 hour, adding water as needed.

Check for doneness; masa should be firm and separate easily from the leaf.

Let tamales rest for 10 minutes before serving.

Cooking Techniques

Spice Level: