Pork and egg tamales - Peruvian Style

Pork and egg tamales - Peruvian Style


  • Tamale dough:
  • 4 cups of MASECA® Tamale corn masa flour
  • 4 cups of pork stock
  • 4 tablespoons of lard
  • 6 tablespoons of canola oil
  • ½ teaspoon of baking powder
  • 5 tablespoons of mirasol chili paste
  • 5 tablespoons of panca chili paste
  • 3 teaspoons of garlic powder
  • 1 teaspoon of ground cumin
  • ½ teaspoon of baking powder
  • Filling
  • 3 pounds of pork loin
  • 1 yellow chili, seeded and deveined, cut in strips
  • 10 black olives
  • 3 hard-boiled eggs, sliced
  • ½ cup of toasted peanuts
  • Tamales:
  • Banana leaves
  • Kitchen twine


Tamale dough

  1. In a mixing bowl combine MASECA® Tamale corn masa flour, baking powder, canola oil, lard, and pork stock and mix until smooth.
  2. In a pan, fry the garlic, panca chili paste, cumin, salt, and pepper.
  3. Incorporate this mixture into the batter, plus the mirasol chili paste. Mix thoroughly until you form a uniform dough.


Tamale Assembly

  1. On a banana leaf place a large spoonful of batter, a piece of pork loin, two strips of yellow chili, an olive, a slice of hard-boiled egg and a bit of toasted peanut.
  2. Wrap the tamale by folding in the four sides to form a rectangle; then tie with kitchen twine.
  3. Place tamales in a pot of boiling water and cook for an hour and a half over medium heat.

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