Breakfast · 90 min · peruvian

Tamales Peruanos

A Peruvian breakfast built around masa harina and chicken stock — on the table in 90 minutes. It is weeknight cooking that still hits your targets — 28 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Masa harina
• 3 cups Chicken stock
• 3/4 cup Lard
• 3 Ají amarillo
• 3 cups Shredded chicken
• 3 Hard-boiled eggs
• 12 Black olives
• 1/2 cup Peanuts
• 6 Banana leaves
• 1 tbsp Baking powder
• 1 tbsp Salt

Steps

1. Beat the lard until fluffy, then beat in the masa, baking powder, salt, ají amarillo paste, and warm stock until the dough is soft and spreadable.
2. Wilt the banana leaves over a flame or in hot water until pliable; cut into 10-inch squares.
3. Spread 1/2 cup of dough in the center of each leaf. Top with chicken, egg quarters, olives, and peanuts; fold the leaf into a tight packet and tie.
4. Steam the packets 60 minutes, until the dough pulls cleanly from the leaf and feels firm.
5. Rest 10 minutes before unwrapping. Serve with salsa criolla and strong coffee.

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