Peruvian Tamales

Spicy corn dough stuffed with chicken and steamed in corn husks.

Ingredients

• 2 cups masarepa
• 500 g chicken
• 1 tsp achiote (optional)
• 8 pieces corn husks
• 1 red bell pepper (optional)
• 1 lime (optional)
• 1 medium onion
• 3 cloves garlic
• 1 cup chicken broth

Method

1. Soak corn husks in water for about 20 minutes.
2. Cook chicken with onion, garlic, and achiote until tender.
3. Mix masarepa with broth to form a smooth dough.
4. Fill husks with dough and chicken, fold, and tie ends.
5. Steam tamales for 60 minutes until firm.

Chef's tips

• Ensure the steamer has enough water for steaming.
• Serve with salsa for extra flavor.