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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Servings
Originally developed for 6 servings.
Ingredient checklist
Method
- 60:00Soak dried corn husks in warm water for at least 1 hour until pliable.
- 25:00Place 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.
- No timer neededWhen cool enough to handle, shred the poached chicken into bite-sized pieces using forks or your hands. Set aside.
- No timer neededIn 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.
- No timer neededDivide 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.
- No timer neededFold the sides of the husks over the filling to enclose completely, then fold or tie the ends to secure tamales.
- 60:00Prepare 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.
- No timer neededWhile 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.
- No timer neededServe tamales hot with generous spoonfuls of Aji Verde sauce on the side.
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.
Equipment check
- 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
Tags
Behind the dish.
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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