Tamalito Verde

Tamalitos verdes are Peru's vibrant green tamales, coloured and flavoured with a paste of fresh herbs — spinach, coriander, and aji amarillo — worked through fresh corn masa. They are a beloved breakfast and snack food along the Peruvian coast, sold by street vendors in the early morning, often accompanied by a salsa criolla of onion and lime. Unlike their Mexican cousins, Peruvian tamales use a moist, oil-enriched dough that steams to a silky, tender texture.

Serves: 4 (makes 8 tamalitos)

Ingredients

• 8 large fresh corn husks (or dried, soaked 30 minutes in warm water)
• 500g (4 cups) fresh or frozen corn kernels
• 100g (3½ oz) fresh baby spinach leaves
• 30g (1 oz) fresh coriander (cilantro) leaves and stems
• 1 aji amarillo (fresh or jarred), seeded
• 80ml (⅓ cup) vegetable oil
• 1 tsp salt
• 1 tsp baking powder

For the filling:

• 100g (3½ oz) queso fresco or mild feta, cut into 8 small cubes
• 8 black olives
• 8 slices jarred aji amarillo

Instructions

1. Blend the corn kernels with the spinach, coriander, and aji amarillo until a smooth, brilliantly green paste forms. Transfer to a bowl.
2. Stir in the vegetable oil, salt, and baking powder. The dough should be soft and spreadable; if too thick, add 1–2 tablespoons of water.
3. Lay a corn husk flat. Spread 3–4 tablespoons of the green dough in the centre, leaving a 3cm (1 inch) border on each side. Place a cube of queso fresco, an olive, and a strip of aji amarillo in the centre.
4. Fold the long sides of the husk over the filling, then fold up the bottom. Tie loosely with a strip of husk or kitchen twine. Repeat with remaining husks.
5. Stand the tamalitos upright in a steamer basket set over boiling water. Steam for 45–50 minutes until the dough is firm and pulls cleanly from the husk.
6. Let rest 5 minutes before serving. Serve with salsa criolla (thinly sliced red onion, lime juice, and fresh coriander).

Cook's Notes: The dough should be a vivid green when raw; it will darken slightly on steaming. Use the freshest corn available for the sweetest flavour. Tamalitos reheat beautifully — steam for 10 minutes from room temperature.