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Tamalito
A tamalito is a small Peruvian steamed parcel of seasoned corn dough, wrapped in corn husk or banana leaf and sold as a breakfast snack.
About Tamalito
A tamalito is a small tamale, a snack-sized parcel of seasoned corn dough wrapped in corn husk or banana leaf and steamed. In Peru the dough is made from fresh ground corn or corn flour, mixed with lard or oil and seasoned, and filled with a little meat, chicken, cheese or olives before the parcel is tied and cooked. The portions are deliberately small, two or three bites, so they are sold at breakfast or as a bite between meals rather than as a main dish.
Tamales are an old, pan-American idea, and the diminutive form is particularly common in Peru and neighbouring Andean countries. Regional differences are pronounced: coastal and northern versions tend towards banana leaves and a wetter dough, while highland versions often use dried corn and husks, sometimes with a boiled egg or chilli tucked inside. The wrapped parcels are steamed until firm and served warm.
Tamalitos turn up on breakfast tables, at market stalls in the early morning and on holiday tables. They are usually eaten with a spoonful of salsa, aji or a little lime, or simply with coffee. Look for small parcels sold from large steamers, unwrapped by the vendor as you order.
History & Culture
Tamalito is a diminutive form of the tamal, a dish with deep pre-Columbian roots across the Americas, though its exact place of origin is debated. In Peru, tamales vary significantly by region - coastal versions often use banana leaves, while highland versions may rely on corn husks - and the tamalito is a smaller, snack-sized adaptation of this classic. It typically features seasoned corn masa wrapped around a simple filling of pork, chicken, or vegetables.
As a beloved appetizer, the tamalito is frequently enjoyed for breakfast or as an on-the-go snack, commonly sold by street vendors in Peruvian cities. It holds a modest but significant place in Peruvian culinary culture, representing the country's adaptation of a shared Latin American heritage. Its small size makes it a social food, often shared at gatherings or accompanied by a hot drink like Peruvian coffee or anise tea.
How to make Tamalito
AI-assisted, not kitchen-testedTamalito Peruano
A beloved Peruvian appetizer of fresh corn and lard steamed in corn husks, served with salsa criolla and a touch of lime.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Serves
- 8
- Difficulty
- Medium
Recipe ingredients
- 500 g (1.1 lb) fresh choclo (Peruvian purple or white corn), kernels only; substitute with frozen or canned hominy, drained, if fresh is unavailable
- 120 g (½ cup) pork lard (manteca), or unsalted butter if pork lard is hard to source
- 20 g (¼ cup) achiote (annatto) paste, bloomed in 2 tbsp hot water; gives the signature orange-red hue
- 8 g (1½ tsp) fine sea salt
- 2 g (½ tsp) baking powder
- 30 g (2 tbsp) sugar, the dough should taste subtly sweet
- 8 pieces dried corn husks (panca leaves), soaked in hot water 30 minutes until pliable
- 1 piece string or kitchen twine, for tying
Steps
- 1 Soak the dried corn husks in a bowl of hot water for 30 minutes until soft and pliable. Drain and pat dry.
- 2 Process the drained corn kernels in a blender or food mill with the salt, sugar, and baking powder until you get a coarse, wet paste. Do not over-blend; you want some texture.
- 3 Melt the lard in a small saucepan over low heat, stir in the bloomed achiote paste, and cook for 1 minute until fragrant and deeply colored.
- 4 Pour the warm achiote-lard mixture into the corn paste and pulse to combine. The dough should be soft, orange-red, and hold its shape when pressed but remain moist.
- 5 Lay a soaked husk flat, vein side up. Place about 2 heaping tablespoons of dough in the center, slightly off-center toward one long edge. Press into a small elongated mound about 8 cm / 3 in long.
- 6 Fold the long sides over the dough so they overlap, then fold up the tapered end. Tie securely with kitchen twine. Repeat with all husks and dough.
- 7 Arrange the tamalitos upright in a steamer basket (open end up) over simmering water. Cover and steam over medium-low heat for 55-60 minutes. To test doneness, unwrap one: the dough should feel firm to the touch and pull cleanly away from the husk.
- 8 Rest the tamalitos 10 minutes before unwrapping; they firm up as they cool. Serve warm with salsa criolla (sliced red onion, chili, lime juice, cilantro) and a wedge of lime.
- 9 Storage: Refrigerate up to 3 days or freeze up to 2 months. Re-steam from cold for 10-15 minutes, or microwave wrapped in a damp towel.
- 10 Reheat to an internal temperature of 74 °C / 165 °F before serving if previously refrigerated or frozen.
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Where to eat it
Morning market stalls and breakfast cafes in Peruvian cities and towns sell tamalitos from steamers; family breakfasts in the northern coast and the Andes are the most traditional setting.
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Tamalito - frequently asked questions
What is Tamalito?
A tamalito is a small tamale, a snack-sized parcel of seasoned corn dough wrapped in corn husk or banana leaf and steamed. In Peru the dough is made from fresh ground corn or corn flour, mixed with lard or oil and seasoned, and filled with a little meat, chicken, cheese or olives before the parcel is tied and cooked.
What is Tamalito made of?
Tamalito is made with corn dough, lard or oil, chicken or pork, cheese, olives and onion. Recipes vary by region and by cook, but those are the core ingredients.
Where does Tamalito come from?
Tamalito comes from Peru, and is especially associated with Northern Peru. Tamalito is a diminutive form of the tamal, a dish with deep pre-Columbian roots across the Americas, though its exact place of origin is debated.
Where can I eat Tamalito?
Morning market stalls and breakfast cafes in Peruvian cities and towns sell tamalitos from steamers; family breakfasts in the northern coast and the Andes are the most traditional setting.
How do you make Tamalito?
Making Tamalito at home takes about 25 minutes of prep and 60 minutes of cooking. The recipe on this page serves 8 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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