Tamal Verde
Peruvian Green Tamale
A vibrant and flavorful Peruvian green tamale, featuring a tender corn masa infused with fresh cilantro and a savory chicken filling. The bright green hue comes from the generous use of herbs, making it a visually appealing and delicious dish, often reserved for special occasions.
🧂 Ingredients
- 500 g Corn masa(Freshly prepared masa is ideal. If using pre-packaged masa harina, follow package instructions to rehydrate before proceeding.)
- 2 cups Fresh cilantro(Packed tightly, stems included for maximum flavor and color.)
- 400 g Chicken breast or thighs(Cooked and shredded or finely diced.)
- 12-15 pieces Banana leaves(For wrapping. Ensure they are softened by passing them over a low flame or soaking in hot water, then wiped clean.)
- 1 medium Yellow onion(Finely chopped.)
- 3-4 cloves Garlic cloves(Minced.)
- 1 tsp Ground cumin
- 1-2 tbsp Aji amarillo paste (optional)(For a touch of Peruvian chili flavor and color. Adjust to taste.)
- 2 tbsp Vegetable oil or lard(For sautéing the filling.)
- to taste Salt
- to taste Black pepper
- 1/4 cup Chicken broth or water(As needed to achieve desired masa consistency.)
👨🍳 Instructions
- 1
Prepare the Green Masa: In a food processor or blender, combine the corn masa and fresh cilantro. Process until the cilantro is finely chopped and well incorporated into the masa, creating a vibrant green paste. You may need to scrape down the sides of the processor a few times. If the masa is too stiff, add a tablespoon or two of chicken broth or water until it reaches a spreadable, but not watery, consistency.
⏱️ 15 minutes - 2
Make the Chicken Filling: Heat the vegetable oil or lard in a skillet over medium heat (approx. 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the cooked, shredded chicken, ground cumin, aji amarillo paste (if using), salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.
⏱️ 20 minutes - 3
Assemble the Tamales: Lay out a softened banana leaf, shiny side up, with the wider end towards you. Place about 2-3 tablespoons of the green masa onto the center of the leaf, spreading it into a rough rectangle. Place about 1-2 tablespoons of the chicken filling in the center of the masa. Fold the banana leaf to enclose the masa and filling, creating a neat packet. Fold the sides in, then fold the bottom up and the top down, securing the tamale. Repeat with the remaining masa, filling, and banana leaves.
⏱️ 30 minutes - 4
Steam the Tamales: Arrange the tamales upright in a large steamer basket or pot, ensuring they are not packed too tightly. Add enough water to the pot to reach just below the steamer basket. Cover the tamales with a layer of extra banana leaves or a clean kitchen towel to prevent condensation from dripping onto them. Cover the pot tightly with a lid. Bring the water to a rolling boil over high heat (100°C / 212°F), then reduce heat to medium-low to maintain a steady steam. Steam for approximately 2 hours, or until the masa is firm and pulls away cleanly from the banana leaf when unwrapped. Check water levels periodically and add more hot water if needed.
⏱️ 2 hours
💡 Pro Tips
- ✓The vibrant green color of the tamales comes from the fresh cilantro; don't be shy with it!
- ✓Softening the banana leaves is crucial for easy wrapping and to prevent them from tearing. A quick pass over a low flame or a soak in hot water works well.
- ✓Tamales are often prepared for and enjoyed during important Peruvian celebrations and holidays.
- ✓Ensure the tamales are steamed until fully cooked; an undercooked tamale will have a gummy texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, use shredded pork shoulder instead of chicken.
- Add other herbs like parsley or huacatay (Peruvian black mint) to the masa for a more complex herbal profile.
- Include a small piece of cooked potato or a slice of hard-boiled egg in the filling for added substance.