📝 About This Recipe
The Tamal Limeño is a cornerstone of Peruvian gastronomy, distinguished by its smooth, velvety corn dough infused with vibrant ají amarillo and savory pork lard. Unlike its counterparts in other regions, the Lima-style tamal is prized for its golden hue and its heart of tender pork, black olives, and spicy peppers. Wrapped in banana leaves and steamed to perfection, it offers a smoky, complex flavor profile that represents the soulful fusion of Andean and Spanish culinary traditions.
🥗 Ingredients
The Masa (Dough)
- 1 kg Mote corn flour (white corn flour) (finely ground)
- 250 grams Pork lard (melted; high quality for best flavor)
- 1 cup Ají Amarillo paste (freshly blended or jarred)
- 1.5 liters Pork or Chicken stock (warm)
- 2 tablespoons Annatto (Achiote) oil (for a vibrant orange color)
- to taste Salt
The Filling (Relleno)
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 4 cloves Garlic (minced)
- 2 tablespoons Ají Panca paste (for a deep smoky flavor)
- 12 pieces Botija olives (Peruvian black olives)
- 3 pieces Hard-boiled eggs (cut into quarters)
- 1/2 cup Roasted peanuts (whole or halved)
- 1 large pepper Ají Amarillo strips (seeded and sliced into strips)
Wrapping
- 2 packs Banana leaves (cleaned and softened over an open flame)
- 1 roll Kitchen twine (for tying)
👨🍳 Instructions
-
1
Begin by seasoning the pork cubes with salt, pepper, minced garlic, and ají panca paste. Sauté the pork in a pan with a little oil until browned on all sides, then add a splash of water and simmer for 15 minutes until tender. Set aside.
-
2
Prepare the banana leaves by wiping them with a damp cloth. Pass them quickly over a gas flame or a hot skillet until they turn bright green and become pliable. Cut them into rectangles of approximately 10x12 inches.
-
3
In a large, heavy-bottomed pot, heat the pork lard and achiote oil over medium heat. Add the ají amarillo paste and cook for 5-8 minutes until the oil separates from the paste, indicating it is well-fried.
-
4
Dissolve the corn flour into the warm stock slowly, whisking constantly to ensure there are no lumps.
-
5
Pour the corn and stock mixture into the pot with the ají amarillo and lard. Reduce heat to medium-low.
-
6
Cook the masa, stirring constantly with a long wooden spoon. This is the 'soasado' technique. Cook for about 20-30 minutes until the dough thickens, looks shiny, and pulls away from the sides of the pot.
-
7
Lay two banana leaves on a flat surface, overlapping them slightly to prevent leaks.
-
8
Place a generous scoop (about 1 cup) of the warm masa in the center of the leaves, spreading it slightly into a rectangle.
-
9
Place one piece of pork, one olive, one slice of hard-boiled egg, a few peanuts, and a strip of ají amarillo in the center of the dough.
-
10
Fold the leaves over the filling to create a tight rectangular parcel. Secure the tamal firmly with kitchen twine, tying it like a small gift.
-
11
Prepare a large steamer (tamalera) by placing extra banana leaves at the bottom. Stand the tamales upright or lay them flat in layers.
-
12
Steam the tamales over medium heat for 1.5 to 2 hours. Ensure the water level doesn't run dry; add boiling water if necessary.
-
13
Once cooked, remove the tamales and let them rest for at least 20 minutes. This allows the masa to set and firm up before serving.
💡 Chef's Tips
Always use high-quality pork lard; it is the secret to the authentic 'Limeño' flavor and the silky texture of the dough. To check if the masa is ready before wrapping, place a small dollop on a plate; if it doesn't stick to your fingers when touched, it's done. If you cannot find fresh mote corn, you can use 'Masa Harina' but reduce the stock slightly as it absorbs moisture differently. Don't skimp on the stirring; the masa needs constant movement to prevent burning and to achieve that iconic glossy finish. For a vegetarian version, substitute the pork for fresh cheese (queso fresco) and use vegetable oil instead of lard.
🍽️ Serving Suggestions
Serve hot with a generous portion of Salsa Criolla (red onion relish with lime and cilantro) on the side. Pair with a hot cup of Peruvian coffee or a glass of Chicha Morada for the ultimate traditional breakfast experience. Accompany with a piece of crusty French bread (pan francés) to soak up the juices. Serve as an appetizer for a larger Criollo feast alongside Papa a la Huancaína. In Lima, it is traditional to enjoy these on Sunday mornings with family.