Steamed Peruvian Tamales With Seasonal Vegetables
A traditional Peruvian-inspired dish featuring steamed tamales filled with seasonal vegetables and a hint of mild spices, showcasing a wholesome vegetarian option perfect for a weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 30:00Soak the corn husks in warm water for at least 30 minutes until pliable, then rinse and drain them.
- 03:00Prepare the filling: heat vegetable oil in a skillet over medium heat. Add onion and garlic, sauté until soft and translucent, about 3 minutes.
- 07:00Add diced carrot, zucchini, red bell pepper, and corn kernels to the skillet. Stir in ají amarillo paste, ground cumin, salt, and pepper. Cook, stirring frequently, until vegetables are tender but still firm, about 7 minutes.
- No timer neededRemove the skillet from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly.
- 05:00In a large bowl, mix the corn masa dough with baking powder, sugar, and warmed vegetable broth. Knead until the dough is smooth and pliable but not sticky (about 5 minutes).
- No timer neededTo assemble each tamal, pat a soaked corn husk flat and spread about 80 g (a golf ball size) of masa dough evenly in the center, leaving a small border around the edges.
- No timer neededPlace 2 tablespoons of the vegetable filling in the center of the masa. Fold the sides of the husk inwards and then fold the bottom up to enclose the filling securely. Tie with thin strips of husk if needed.
- No timer neededArrange the assembled tamales upright in a steamer basket with the open ends up. Cover the top with a clean kitchen towel or extra husks to prevent condensation from dripping onto tamales.
- 60:00Steam the tamales over boiling water for 50-60 minutes, checking water level occasionally to keep it from running dry. Test doneness by unwrapping one tamal; the masa should be firm and fully cooked.
- 05:00Remove tamales from the steamer and let them rest covered for 5 minutes before serving warm with your favorite sides.
Chef tips
- Soaking the corn husks properly prevents tearing and makes wrapping easier.
- Use a fork to test the dough on a tamal for doneness—it should be firm and not sticky when cooked.
- If aji amarillo paste is unavailable, substitute with mild yellow pepper paste or a mix of smoked paprika and mild chili powder.
- Keep water simmering steadily during steaming but avoid vigorous boiling to prevent tamales from becoming soggy or collapsing.
Equipment check
- steamer pot or large pot with steaming rack
- mixing bowls
- skillet or frying pan
- clean kitchen towel or cheesecloth
- measuring spoons and cups
Nutrition per serving
- Calories280
- Protein7 g
- Carbs45 g
- Fat6 g
Tags
Behind the dish.
Overview
This recipe presents traditional Peruvian tamales steamed to perfection, filled with a medley of fresh seasonal vegetables infused with mild Peruvian spices. The dish highlights the wholesome flavor of the ingredients wrapped in soft corn masa, making it an ideal vegetarian option for a nutritious weeknight meal.
Why you’ll love it
Steaming the tamales keeps them moist and tender while preserving the vibrant flavors of the vegetables inside. This recipe uses readily available seasonal produce to bring authentic Peruvian taste with a healthy, meat-free twist. It's both comforting and light, perfect for springtime dining.
Ingredient notes
The corn masa provides the unique texture and subtle sweetness characteristic of tamales—use fresh or good-quality pre-made masa harina dough. Adjust vegetable choices to what is freshest in your local market during spring. Mild spices such as cumin, aji amarillo paste, and fresh herbs like cilantro add bright, exotic notes without overpowering the filling.
Serving & storage
Serve the tamales warm with a side of fresh salsa criolla or a simple green salad. Leftover tamales can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month. Reheat by steaming again to maintain moisture and tenderness. Always ensure tamales are heated to at least 74°C (165°F) before serving for safety.
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