Steamed Peruvian Chicken Tamales
A traditional Peruvian tamale made with seasoned shredded chicken, wrapped in banana leaves and steamed to tender perfection. This dish highlights seasonal produce like fresh corn and peppers, offering a comforting yet approachable weeknight meal that embraces classic Peruvian flavors.
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Overview
Steamed Peruvian Chicken Tamales are a comforting traditional dish featuring moist, seasoned shredded chicken enveloped in masa dough made from fresh corn and spices. Wrapped in fragrant banana leaves and steamed until tender, these tamales celebrate vibrant seasonal ingredients like sweet peppers and fresh herbs, offering a delicious glimpse into Peruvian home cooking. Perfect for weeknight meals that impress with authentic flavor and wholesome goodness.
Why you’ll love it
- Authentic Peruvian flavors with accessible ingredients
- Uses seasonal vegetables and fresh corn for natural sweetness
- Highlights steaming technique producing tender, moist tamales
- Great for batch cooking and meal prepping
- Simple enough for weeknight dinners yet special enough to impress
Ingredient notes
Chicken: Use boneless, skinless chicken thighs for juicier texture. Poaching the chicken yields tender shredded meat perfect for the filling.
Masa (Dough): Traditionally made with fresh corn masa harina, if unavailable, use good quality masa harina with added fresh corn kernels.
Banana Leaves: Soften in hot water before wrapping to prevent tearing and release their distinctive aroma during steaming.
Seasonal Produce: Incorporate fresh sweet peppers and herbs such as cilantro and oregano for bright, authentic flavor layers.
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Serving & storage
Serve the tamales hot with a side of fresh salad or aji verde (Peruvian green sauce) for extra zest. Leftover tamales can be tightly wrapped, refrigerated, and consumed within 2 days or frozen for up to 1 month. To reheat, steam gently until warmed through to preserve moisture and texture. Always ensure they reach a safe internal temperature of 75°C (165°F) before serving if reheated.
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Chef tips
- Soak banana leaves in hot water for at least 10 minutes before use to make them pliable and to enhance flavor.
- If fresh corn is unavailable, substitute with canned sweet corn drained well.
- Use gloves or lightly oil hands to work with masa dough to avoid stickiness.
- To test tamales for doneness, dough should firm up but remain moist and flavorful.
- Serve with traditional aji verde or a simple fresh tomato salad to complement the flavors.
Ingredients
- 500 gboneless, skinless chicken thighs
- 200 gfresh corn kernels (about 2 ears)
- 200 gmasa harina (corn flour)
- 250 mlchicken broth
- 3ripe sweet yellow or red peppers, diced
- 3 clovesgarlic, minced
- 1 mediumonion, finely chopped
- 2 tbspvegetable oil
- 1 tbspground cumin
- 1 tspsmoked paprika
- 2 tbspfresh cilantro, chopped
- 1 tspdried oregano
- 1 tspsalt, or to taste
- ½ tspblack pepper
- 6 largebanana leaves, softened in hot water
- 50 gunsalted butter, softened
- Waterfor steaming
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Equipment
- large pot or deep steamer
- mixing bowl
- skillet or frying pan
- forks
- sharp knife
- cutting board
- measuring cups and spoons
- large spoon or spatula
- tongs
Nutrition per serving
- Calories420
- Protein30 g
- Carbs45 g
- Fat12 g
Step-by-step
Step 1
In a large pot, place the chicken thighs and cover with water. Add a pinch of salt and bring to a gentle boil. Simmer for 25 minutes or until cooked through. Remove, shred the chicken using forks, and set aside.Step 2
In a skillet, heat vegetable oil over medium heat. Add minced garlic and chopped onion; sauté until translucent and fragrant, about 5 minutes.Step 3
Add diced sweet peppers, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the skillet. Cook for another 5-7 minutes until peppers soften.Step 4
Combine shredded chicken into the skillet with the sautéed vegetables and spices. Stir well to combine and cook for 3 more minutes. Remove from heat and stir in chopped fresh cilantro. Set filling aside.Step 5
In a bowl, mix masa harina with chicken broth and corn kernels. Knead to form a soft dough that holds together but is not sticky. Add salted butter and knead again until fully incorporated.Step 6
Divide the dough into 6 equal portions. Lay one softened banana leaf flat, place a dough portion in the center, and pat to an even square shape about 1.5 cm thick.Step 7
Place a generous spoonful of the chicken filling on top of the masa in the center of each banana leaf square. Fold the sides over the filling, then fold the ends under to create a neat parcel. Secure with kitchen twine if needed.Step 8
Arrange the tamales in a large steaming pot with a steamer basket and cover with remaining banana leaves or parchment paper to prevent water droplets on tamales. Steam over simmering water for 60 minutes, adding water as needed to keep steam consistent.Step 9
Carefully remove tamales from the steamer and let rest for 5 minutes before unwrapping and serving.
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