Tamales Verdes

Nutrition · per serving

Steps

1. 1

   Bring a kettle or small pan of water to a boil for steaming later. Meanwhile, finely mince the garlic, chop the chile, cube the pork, and trim the banana leaf into 2 squares plus thin tying strips. Briefly pass the banana leaf over a flame or dip it for 20 to 30 seconds in hot water until glossy and flexible, then pat dry so it will not crack when folded.

   3 cloves garlic, finely minced1 large (about 30 g) aji verde or jalapeno, seeded and finely chopped250 g pork shoulder, cut in 2 cm cubes2 large pieces (about 30 x 30 cm each), plus 2 strips for ties banana leaf1.5 litres water for steaming
2. 2

   Heat a small saute pan over medium-high heat and melt the lard for the filling. Add the pork and sear for 3 to 4 minutes until lightly browned at the edges; do not overcrowd the pan. Stir in the minced garlic, chopped chile, cumin, salt, and black pepper, cook for 30 seconds until fragrant, then add the water. Cover and simmer 12 to 15 minutes until the pork is just tender and the liquid has reduced to a moist coating. The filling should be juicy, not soupy. Remove from the heat.

   10 g lard250 g pork shoulder, cut in 2 cm cubes3 cloves garlic, finely minced1 large (about 30 g) aji verde or jalapeno, seeded and finely chopped1 tsp ground cumin1 tsp fine salt1/4 tsp black pepper80 ml water
3. 3

   While the pork cooks, blend the chile, cilantro, garlic, and warm chicken stock until very smooth. A smooth green puree distributes flavor evenly through the masa and keeps the tamales tender.

   1 medium (about 20 g) aji verde or jalapeno20 g fresh cilantro leaves and tender stems1 clove garlic220 ml chicken stock, warm
4. 4

   In a bowl, whisk the masa harina with the salt and cumin. Melt the lard and beat it into the masa mixture, then gradually stir in the green stock puree until a thick, spreadable dough forms. Let it stand 5 minutes so the masa hydrates fully; it should resemble soft polenta and hold a spoon mark. If too stiff, add 1 to 2 teaspoons of water; if too loose, rest another minute before adjusting.

   180 g masa harina3/4 tsp fine salt1/2 tsp ground cumin45 g lard1 medium (about 20 g) aji verde or jalapeno20 g fresh cilantro leaves and tender stems1 clove garlic220 ml chicken stock, warm
5. 5

   Lay out the softened banana leaf pieces. Divide the green masa between them, spreading each portion into a rough rectangle about 12 x 15 cm in the center, leaving borders for folding. Spoon the pork filling evenly over the middle of each. Fold the long sides of the leaf over the masa first, then fold up the ends to make secure packets. Tie each parcel with a strip of banana leaf. Keep the folds snug so steam cannot drip inside.

   2 large pieces (about 30 x 30 cm each), plus 2 strips for ties banana leaf180 g masa harina250 g pork shoulder, cut in 2 cm cubes
6. 6

   Set up a steamer or a pot with a rack and add the steaming water. Bring to a steady boil, place the tamales seam-side up, cover tightly, and steam for 22 to 25 minutes. Check once midway that the pot has enough water. The tamales are done when the masa feels firm but still moist and pulls away cleanly from the leaf in the center.

   1.5 litres water for steaming
7. 7

   Rest the tamales 5 minutes off the heat before opening; this helps the masa finish setting. Serve hot in the leaf or unwrap onto plates, spooning over any juices left inside the packets.

Origin & History

Tamales in Peru reflect a long blending of Indigenous maize cookery with colonial-era fillings, fats, and seasonings. Regional Peruvian tamales vary widely, but banana-leaf-wrapped versions are especially common in warmer areas, where the leaves perfume the masa as it steams. Green tamales highlight fresh herbs and chiles, giving a brighter profile than the more common yellow or red styles.