Appetizer
Peruvian Tamales
A dish that wraps ají panca-seasoned corn masa around pork, peanuts, and olives in banana leaves before steaming.
2 hr 30 min cooking time10 servings12 ingredients
What you’ll need
- fresh corn masa: 1200 g
- pork belly: 600 g
- ají panca paste: 80 g
- vegetable oil: 120 ml
- peanuts: 100 g
- olives: 100 g
- banana leaves: 10 pcs
- stock: 600 ml
- yellow onion: 160 g
- garlic: 18 g
- fine salt: 14 g
- ground cumin: 4 g
How to make it
- Wash and dry the banana leaves, then pass them briefly over a low flame or heat on a dry skillet until flexible. Cut ten rectangles plus extra strips to reinforce the seams.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
