Tamales Peruanos Faciles!!! SIN GLUTEN I Lorentix

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.

Cut pork into small pieces, leaving some fat on.

Season pork with salt, black pepper, cumin, and yellow chili paste; mix well.

Let the pork marinate for 1 to 2 hours in the refrigerator.

Prepare banana leaves by cutting them into rectangles and keeping them moist with water.

In a skillet, heat vegetable oil and sauté garlic and chopped onion until translucent.

Add marinated pork to the skillet and cook on low heat, stirring occasionally until tender.

Reserve the cooking juice from the pork and set the pork aside.

Melt lard in a separate pot over low heat.

Gradually add corn flour for tamales to the melted lard and mix until it thickens.

Add reserved pork juice and water to the corn mixture until the desired consistency is reached.

To assemble, place a portion of the corn mixture on a banana leaf, add a piece of pork, some peanuts, olives, and chopped hard-boiled egg.

Fold the banana leaf over the filling and tie with string.

Place tamales in a pot with some aluminum balls and a layer of banana leaves at the bottom.

Cover the tamales with more banana leaves and aluminum foil, then steam for 1 to 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary