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Tamalitos Verdes

A Peruvian tamale made with fresh corn kernels, cilantro and spinach.
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Course Appetizer, Dinner
Cuisine Peru
Servings 10

Ingredients
  

Tamale Dough

  • 16 Fresh Corn kernels. (3-4 ears of corn or 2 cups of kernals)
  • 1 Cup Fresh cilantro leaves roughly chopped
  • ½ Cup Fresh spinach roughly chpped
  • ¼ White onion finely diced
  • 1-3 TBPS aji Amarillo chili paste
  • 1 Garlic clove minced
  • 4-5 tsp Honey (to taste)
  • 1 tsp Sea Salt
  • 1 tsp Freshly ground black pepper
  • 2 tsp Cornstarch

Tamale Assembly

  • Corn husks
  • Cotton Twine

Instructions
 

Tamale Dough

  • In a food processor bowl add the corn, cilantro and spinach. Add water 1 TBPS at a time and blend. The mixture should be thick, but well blended and smooth.
  • In a saute pan add the EVOO over medium to medium low heat. Add the onions and cook until transparent and fragrant.
  • Add the aji Amarillo chili paste and garlic. Saute until fragrant. Stir continuously.
  • Add the corn nixture and honey. Add the honey by the TBPS and taste. Sweeten to your taste.
  • Saute the mixture until the corn cooks about 20-30 minutes. Stir continuously. This will thicken and can burn, so watch and stir frequently.
  • Once thickened, add the salt and pepper. You can add by ½ teaspoons and taste until it meets your taste. I have found 1 tsp works well for my taste.
  • When cooled add the corn starch and mix well. Set aside.

Tamale Assembly

  • Dip the corn husks in hot water, which helps make them more pliable. Dip for 30-60 seconds.
  • Place 2-3 corn husks overlapping on a flat clean counter. Add 1-2 TBPS of the dough.
  • Roll the husks into a tube and tie the ends with cotton twine (see picture).
  • Place in the steamer for 45-60 minutes. Check them after 30 minutes. They should be firmer to the touch.
  • Serve with salsa criolla.

Notes

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Keyword Cilantro, Corn husks, Peruvian tamales, Spinach
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