Peruvian Chicken Tamales with Aji Verde Sauce
Traditional Peruvian tamales made with moist, spiced masa wrapped in corn husks, filled with tender poached chicken and olives, served alongside a tangy and vibrant Aji Verde sauce. This weeknight-friendly dish highlights seasonal produce like fresh corn and cilantro, offering a comforting and authentic taste of Peru using gentle poaching and steaming techniques.
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Overview
These Peruvian chicken tamales are a comforting and authentic dish featuring moist, spiced masa dough wrapped in soaked corn husks and filled with tender, poached chicken and briny black olives. The tamales are steamed gently to preserve their delicate textures and infused flavors. Served with a vibrant Aji Verde sauce made from fresh cilantro, jalapeños, and lime, this recipe highlights seasonal produce like sweet fresh corn and herbs and offers a perfect option for a weeknight dinner with a spicy, tangy kick.
Why you’ll love it
- Delicate, moist masa infused with Peruvian spices.
- Tender poached chicken keeps the filling juicy and flavorful.
- Bright, herbaceous Aji Verde sauce brings freshness and heat.
- Steaming locks in moisture and texture.
- Uses accessible seasonal ingredients for an authentic taste.
Ingredient notes
- Masa harina: Use freshly ground corn masa harina for best results; this is different from regular corn flour.
- Chicken: Skinless, boneless chicken breasts or thighs both work well for moist poached meat.
- Olives: Black olives add a subtle briny contrast; pitted and sliced recommended.
- Aji Amarillo paste: A staple in Peruvian cooking, it adds mild heat and fruity color to the masa; substitute with mild yellow chili paste if unavailable.
- Corn husks: Soak dried husks in warm water for at least 1 hour until pliable before assembling tamales.
- Aji Verde sauce: Use fresh cilantro and jalapeños for vibrant flavor; lime juice balances the heat.
Serving & storage
Serve tamales hot with ample Aji Verde sauce for dipping or drizzling. Leftovers can be cooled, wrapped tightly, and refrigerated for up to 3 days. Reheat steamed tamales gently in a steaming basket or microwave covered with damp paper towel to maintain moisture. The Aji Verde sauce can be stored separately in an airtight container in the refrigerator for up to 5 days.
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Chef tips
- Soaking corn husks makes them flexible and easier to fold without tearing.
- Use residual poaching broth when mixing masa to add flavor and moisture.
- Adjust jalapeño quantity in the sauce to control the spiciness according to your preference.
- Keep tamales covered with a clean kitchen towel during steaming to maintain humidity.
- Reheat leftovers by steaming or microwaving covered with a damp cloth to preserve moisture.
Ingredients
- 500 g (1.1 lb) masa harina (corn flour for tamales)masa harina
- 250 ml (1 cup) chicken broth, warmchicken broth
- 120 g (½ cup) unsalted butter, softenedunsalted butter
- 2 tbsp Aji Amarillo paste or mild yellow chili pasteAji Amarillo paste
- 1 tsp ground cuminground cumin
- 1 tsp smoked paprikasmoked paprika
- 1 tsp saltsalt
- 4 dried corn husks, soaked in warm water for 1 hourdried corn husks
- 500 g (1.1 lb) skinless, boneless chicken breasts or thighschicken breasts or thighs
- 100 g (⅔ cup) black olives, pitted and slicedblack olives
- 1 small onion, quarteredonion
- 2 garlic cloves, crushedgarlic cloves
- 2 bay leavesbay leaves
- 1 tsp black peppercornsblack peppercorns
- 2 fresh ears of corn, kernels removed (about 1½ cups)fresh corn kernels
- For Aji Verde Sauce:aji verde sauce ingredients
- 1 bunch fresh cilantro, leaves and tender stems (about 50 g)fresh cilantro
- 2 jalapeño peppers, seeded for less heat if preferredjalapeño peppers
- 2 garlic clovesgarlic cloves
- 1 tbsp lime juice, freshlime juice
- 60 ml (¼ cup) mayonnaisemayonnaise
- ¼ tsp saltsalt
- 1 tbsp olive oilolive oil
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Equipment
- large pot
- steaming basket or tamale steamer
- mixing bowl
- blender or food processor
- large skillet or saucepan
- measuring cups and spoons
- knife
- cutting board
Nutrition per serving
- Calories450
- Protein32 g
- Carbs38 g
- Fat18 g
Step-by-step
Step 1
Soak dried corn husks in warm water for at least 1 hour until pliable.Step 2
Place the chicken breasts or thighs in a saucepan with quartered onion, crushed garlic, bay leaves, peppercorns, and enough water to cover the chicken. Bring to a gentle simmer and poach chicken for 20-25 minutes until cooked through and tender. Remove chicken and reserve 250 ml (1 cup) of the poaching broth.Step 3
When cool enough to handle, shred the poached chicken into bite-sized pieces using forks or your hands. Set aside.Step 4
In a large mixing bowl, combine masa harina, softened butter, Aji Amarillo paste, ground cumin, smoked paprika, and salt. Gradually add the warm reserved chicken broth while mixing until a soft dough forms. Add fresh corn kernels and mix to incorporate evenly.Step 5
Divide soaked corn husks and pat dry. Spread a thin layer (about 3 tablespoons) of masa dough onto the center of each husk, leaving a border. Place a spoonful of shredded chicken and some sliced black olives in the center of the masa.Step 6
Fold the sides of the husks over the filling to enclose completely, then fold or tie the ends to secure tamales.Step 7
Prepare your steaming setup and steam the tamales upright for 50-60 minutes, checking every 20 minutes to add water as needed. Masa should be firm and pull away easily from the husks when done.Step 8
While tamales steam, prepare the Aji Verde sauce. In a blender or food processor, combine cilantro, jalapeño peppers, garlic cloves, lime juice, mayonnaise, salt, and olive oil. Blend until smooth and adjust seasoning to taste.Step 9
Serve tamales hot with generous spoonfuls of Aji Verde sauce on the side.
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