Tamalito

Tamalito 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. 1 Soak the dried corn husks in a bowl of hot water for 30 minutes until soft and pliable. Drain and pat dry.
2. 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. 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. 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. 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. 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. 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. 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. 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. 10 Reheat to an internal temperature of 74 °C / 165 °F before serving if previously refrigerated or frozen.