Tamales Criollos

Tamales Criollos This dish is typically served for Peruvian Sunday breakfasts. It is also a festive food: no event or major happenings is complete without it. The Peruvian tamal is found in all regions of the country and is also known as humita. They can be sweet or savory, and are different colors (green, purple, white, yellow).


  • 1kg. white corn soaked and peeledsalt
  • 100 g pitted black olives cobs and banana leaves
  • ½   cup. Ground roasted peanuts
  • 1 tbsp. mirasol chili cream
  • 1/2  cup. Chopped onion
  • 3 tbsp. achiote oil
  • 1 cup. Lard
  • 1/2 kg. Pork chops
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tbsp. red wine vinegar
  • 2 tablespoons. Cream of red pepper sauce
  • 8 cloves garlic crushed



8 servings Blend the corn with a little water. Reserve. Mix half the garlic, half the cream of red pepper sauce, vinegar, half the cumin and pepper and salt. Let soak pork cubes in this mixture for one hour. Melt two tablespoons of butter and brown the pork cubes; add maceration juices and cook for two minutes. Pour two cups of water, cover and cook over low heat for an hour, until the meat is tender. Reserve the broth and meat separately. Pour the oil in a pot and brown the onion. Add the garlic, cumin, pepper and red pepper sauce remaining cream with cream mirasol chili. Saute for a few minutes. Season with salt and add the liquefied corn, remaining butter, peanuts and two cups of reserved broth. Cook, stirring, for 20 minutes. Cool. Place a portion of dough on banana leaves, including an olive and a piece of meat in each; cover, wrap and tie. Put the cobs in a large pot, cover with water and then place the banana leaves. Arrange tamales upright, cover and cook with steam for an hour. Serve with Creole sauce.


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