AI-generated image
Tamalitos verdes
Green fresh corn tamales
Tamalitos verdes: northern Peru's green tamales of fresh corn and coriander with a fresh cheese centre
Bright green from a whole bunch of coriander, tamalitos verdes are the morning snack of Chiclayo and Trujillo, sold warm at market stalls and bakeries and unwrapped at the table with a heap of salsa criolla on top. Fresh corn is ground with coriander, onion and ají amarillo into a soft dough, wrapped around a strip of fresh cheese in corn husks and steamed. They should be tender, moist and herby, with a slightly sweet corn flavour and a salty melting middle. Traditional ones are made with lard; this version uses vegetable oil to stay vegetarian. The classic problem is a dough that's too wet, which makes the tamales fall apart; the starchy Peruvian choclo is ideal, and if you use sweet corn, add the cornmeal to firm it up. Queso fresco is usually made with animal rennet, so look for a vegetarian fresh cheese. Chef's tip: keep the steamer water at a steady simmer and top it up with boiling water, never cold, so the steam never stops.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ¾ lb fresh corn kernelscut from about 6 cobs (keep the husks), Peruvian choclo or sweet corn
- 2 ⅛ oz coriander leaveswith tender stems
- ¼ cup vegetable oil
- 1 onionfinely chopped
- 2 cloves garliccrushed
- 2 tbsp ají amarillo paste
- 2 ⅛ oz fine yellow cornmealonly if using sweet corn or the dough is wet
- 1 ½ tsp salt
For the filling and wrapping
- 5 ½ oz queso frescocut into 12 strips; traditional queso fresco is often made with animal rennet; use a vegetarian (microbial-rennet) fresh cheese or a mild feta-style cheese
- 24 corn husksfresh from the cobs, or dried husks soaked in hot water for 30 minutes
For the salsa criolla
- 1 red onionvery thinly sliced and rinsed
- 2 tbsp lime juice
- 1 ají limo or red chilli (optional)seeded, finely chopped
- ¼ tsp salt
Shop this recipe on Amazon
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Blend 1 ¾ lb fresh corn kernels with 2 ⅛ oz coriander leaves in batches into a thick, coarse green paste, adding no water. Scrape down the sides often.
5 minStep 2: Heat ¼ cup vegetable oil in a large frying pan over a medium heat and cook 1 onion until soft, 5 minutes. Add 2 cloves garlic and 2 tbsp ají amarillo paste and fry for 2 minutes, until fragrant.
7 minStep 3: Add the green corn paste and 1 ½ tsp salt and cook, stirring all the time, until the mixture thickens and pulls away from the sides of the pan, 8–10 minutes. If it is still sloppy, stir in 2 ⅛ oz fine yellow cornmeal and cook for 2 minutes more.
10 minStep 4: Spread the mixture on a tray and let it cool until you can handle it, about 10 minutes.
10 minStep 5: Overlap 2 24 corn husks, spoon about 80 g of dough into the middle and press a strip of 5 ½ oz queso fresco into it. Fold the dough over the cheese, then fold in the sides and ends of the husks to make a parcel. Tie with a thin strip of husk. Repeat to make 12.
Step 6: Stand the tamales upright or lay them in layers in a steamer over simmering water. Cover and steam until the dough is firm and comes away cleanly from the husk, 40–45 minutes.
45 minStep 7: Meanwhile, mix 1 red onion, 2 tbsp lime juice, 1 ají limo or red chilli and ¼ tsp salt for the salsa criolla.
Step 8: Let the tamales rest for 5 minutes, then serve warm in their husks with the salsa on top.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 35 g
- Fat
- 18 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tamalitos verdes take?
- About 90 minutes in total: 35 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese