Creole Tamales Recipe

With this recipe you will learn how to prepare the famous Peruvian tamales. The tamale is the generic name given to a dough stew, which can be made of different meats or vegetables or leaves, with various sauces or moles; sweet or salty. The traditional tamale is wrapped in banana, corn, or aluminum leaves and steamed.

On this occasion, at RecetasGratis.net we will explain how to make creole tamales, which are a typical dish of Peru.

Ingredients to make Creole Tamales:

 2 kilograms of Corn mote

 2 liters of olive oil

 1 jar of garlic paste

 1 jar of Panca chili paste

 1 jar of yellow chili paste

 4 units of Banana leaf

 1 bar of Achiote

For the filling

 1 kilogram of pork pulp

 1 jar of black olives

 8 pieces of Aji colorado

 4 units of Eggs

 1 teaspoon of Cumin

 1 teaspoon of Pepper

 1 cup of peanuts

How to make Creole Tamales:

We prepare all the ingredients and we are going to prepare these delicious Peruvian tamales. If we do not have the garlic paste, we peel a good amount of garlic cloves and grind them with little olive oil so that the paste remains.

The same with the ají panca or mulato chili paste, to make it we devein and soak 10 chilies in hot water, preferably the night before, then we grind them with little water. Then we strain and then we will have the ají panca paste. In the same way we proceed with the yellow chili, devein yellow creole chiles, devein, soak and grind.

To start we cook the pork meat until it softens. The hominy corn is precooked corn, which we are going to proceed to grind in the blender. We do this in small portions with a little water.

Apart we cook the eggs until they are hard. We dissolve the achiote in a little water and fry it to release its flavor.

Tip: We can use precooked corn.

We put a casserole on the fire and when it is hot, add 1 cup of oil and then add two tablespoons of garlic paste to which it is sautéed.

Then we add 4 tablespoons of the yellow chili paste. We stir to integrate the garlic and golden.

The next thing is to add the ají panca or mulato paste to our previous preparation. At this time we add salt, we stir to integrate it.

We let the pasta season very well and then we proceed to add the nickname. We are incorporating it little by little.

Finally, we add the achiote paste. We continue cooking the dough until, taking a portion with our fingers, it does not stick to us. If we see that it is very dry, we add a little broth where the meat was cooked. With this step we have ready the dough for the Peruvian tamales.

Tip: If our dough is very watery, add a little flour for tamales.

Now we will prepare the filling. We chop the pork into thin strips, we put it aside.

In another casserole we put a large jet of oil and add garlic paste, when it has already browned add enough chili paste and let it continue to sauté with the garlic.

Add the ground cumin and pepper. Mix and finally add the chopped pork meat and a little broth. We let it cook, add salt and reserve.

To prepare the leaves to make the tamales, we clean them from both sides, we cut them to the size of a letter sheet. Then we put them on a griddle for a few minutes until they change color and we turn them, so on.

We proceed to the assembly of the tamales. To do this, we place a tablespoon of dough on the less green side of the banana leaf, then we place a portion of the pork meat, a piece of hard-boiled egg, olives and peanuts.

We fold the banana leaf until their edges meet and we roll them up, the side edges we fold and tie with a string of cord.

We prepare the steamer, add water and alternately place the tamales so that the steam circulates between them. Once we have finished assembling the tamales, we cover the top with the remnants of the banana leaves, we also put a clean cloth and a plastic bag, so that the steam does not escape.

They are sewn for approximately 2 hours.

Tip: It is important that the water does not touch the tamales.

We serve the Peruvian Creole tamales and accompany them with the typical Creole sauce. If you want to try another type of tamales, there are also the typical Mexican tamales that have a somewhat different preparation. Enjoy your meal!

If you liked the Creole Tamales recipe, we suggest you enter our Tamale Recipes category. You can also visit a selection of the best Peruvian recipes.

Creole tamales

The origin of the tamale is not well known, although it is known that in Mesoamerican cultures it was customary to prepare this dish. The word tamal comes from Nahuatl, which means wrapped.

In each country and each region, tamales are prepared in different ways and with different ingredients, which gives them the particular, peculiar and unique seasoning of Venezuelan, Peruvian or Mexican tamales, among others.

In RecetasGratis.net we share the recipe for Creole tamales so that you can try a different flavor, but there are also many types of Mexican tamales and other dishes such as Venezuelan Hallas that could also be considered tamales due to their preparation process. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe.