Peruvian Tamalitos Verdes with Cilantro-Lime Rice
A traditional Peruvian dish featuring steamed green corn tamalitos wrapped in banana leaves, served alongside fragrant cilantro-lime rice. This dish highlights seasonal green corn and fresh herbs, offering a vibrant vegetarian option that showcases authentic Peruvian flavors and steaming as the primary cooking technique.
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Overview
Peruvian Tamalitos Verdes are tender, steamed tamales made from fresh green corn masa, wrapped traditionally in banana leaves to infuse a subtle aroma during steaming. Paired with cilantro-lime rice, this meal brings a vibrant and fresh balance to your table, perfect for a wholesome vegetarian entrée.
Why you’ll love it
This dish celebrates the freshness of seasonal green corn and aromatic herbs, offering a light yet satisfying vegetarian option. The steaming technique keeps the tamalitos moist and delicate, while the cilantro-lime rice adds a bright, citrusy contrast. It's a wonderful way to experience authentic Peruvian flavors in a healthy, plant-based format.
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Ingredient notes
Green Corn: Fresh or frozen young green corn kernels provide a sweet, tender base for the tamalitos. Avoid mature dry corn for this recipe.
Banana Leaves: Used for wrapping the tamalitos, these impart a unique flavor and keep the masa moist. If unavailable, parchment paper can be substituted.
Cilantro: Fresh cilantro leaves are essential for the rice, lending bright herbal notes.
Lime Juice: Freshly squeezed lime juice enhances the rice with zesty acidity.
Serving & storage
Serve the tamalitos warm with cilantro-lime rice alongside a fresh salad or steamed greens. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently by steaming or microwaving with a cover to retain moisture. For longer storage, wrap tamalitos tightly and freeze for up to 1 month; thaw fully before reheating.
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Chef tips
- Ensure banana leaves are pliable to prevent cracking when folding tamalitos.
- If fresh green corn is unavailable, substitute with frozen young corn kernels but adjust water as frozen may release more moisture.
- Do not open the steamer during the first 30 minutes of cooking to maintain steam and proper cooking temperature.
- Leftover tamalitos reheat best when steamed or microwaved covered with a damp paper towel to retain moisture.
Ingredients
- 500 gfresh green corn kernels (about 4 ears)
- 150 gcorn masa harina (corn flour for masa)
- 100 mlwarm water
- 50 gunsalted butter, melted
- 1 tspsalt
- 4 largebanana leaves, cleaned and softened
- 1 tbspvegetable oil (for greasing leaves)
- 200 glong-grain white rice
- 480 mlwater (for cooking rice)
- 1 bunchfresh cilantro leaves, chopped (about 20 g)
- 2limes, juiced (about 40 ml)
- 1 tspsalt (for rice)
- 1 tbspvegetable oil (for rice)
- to tasteground black pepper
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Equipment
- steamer or large pot with steaming rack
- large mixing bowl
- blender or food processor
- large saucepan
- measuring cups and spoons
- knife
- cutting board
- spatula
Nutrition per serving
- Calories380
- Protein9 g
- Carbs70 g
- Fat7 g
Step-by-step
Step 1
Prepare the banana leaves by passing them over an open flame or dipping in hot water briefly to make them pliable. Wipe dry and lightly grease with vegetable oil. Set aside.Step 2
In a blender or food processor, combine the fresh green corn kernels and warm water, and blend to a coarse smooth masa. Transfer to a large mixing bowl.Step 3
Add the corn masa harina, melted butter, and salt to the corn masa. Mix thoroughly to form a soft, pliable dough. Adjust water or masa harina if needed.Step 4
Cut the banana leaves into approximately 25x25 cm (10x10 inch) squares. Place about 2-3 tablespoons of masa in the center of each leaf square and flatten slightly into an oval shape, about 1 cm thick.Step 5
Fold the leaves over the masa to form a parcel, folding edges tightly to enclose the masa completely. Secure by folding or using kitchen twine if needed. Repeat for remaining tamalitos.Step 6
Arrange tamalitos in a steamer basket in a single layer, ensuring they don’t touch each other to allow steam circulation. Cover the steamer and steam over boiling water for 35 minutes.Step 7
While tamalitos steam, rinse the rice under cold water until water runs clear, then drain.Step 8
In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add drained rice and toast gently for 2 minutes, stirring frequently to avoid burning.Step 9
Add 480 ml water, 1 teaspoon salt, and bring to a boil. Lower heat to a simmer, cover, and cook for 15 minutes until rice is tender and water is absorbed.Step 10
Remove rice from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Season to taste with black pepper.Step 11
Check the tamalitos for doneness by ensuring the masa is firm and cooked through. Serve warm alongside the cilantro-lime rice.
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