Tamalitos Verdes are Peruvian green tamales. They are very popular in northern Peru.
They can be enjoyed as an appetizer or a light starter dish.
Tamalitos Verdes recipe is easy to make and usually served alongside with some Peruvian stew.
- 2 Cups Cilantro Leaves and a few Sprigs
- 1 Cup Spinach
- 2 lbs White Corn
- 1 1/2 Vegetable Oil
- Salt & Pepper
- Green corn Husks
- 2 Cloves Garlic, Chopped
- 1/2 Cup Onion, Chopped
- Salsa Criolla
Put corn, cilantro, and spinach in a food processor and grind. You can use a blender but the texture could be too liquid and affect the texture of the tamales.
Heat the oil in a frying pan on medium heat. Add the onion, sauté it while stirring so it becomes soft but not too brown. Add the garlic and sauté it for a few more minutes. Add to processed corn and mix to combine everything.
Season with salt & pepper and stir with a wooden spoon for about 15 minutes.
Wash the cornhusks. To assemble the tamales, overlap two cornhusks, add 2 tablespoons of the dough right in the center. Fold the cornhusks to make the tamales and tie in the center with a piece of string or a strip made from the cornhusk.
When all the dough has been used, put the remaining husks into the bottom of a wide saucepan. Put the tamales and 3 cups boiling water, cover with more husks and bring to a boil, covered. Cook for 25 minutes. Turn off the heat and let cool.
You should let the tamales cool for a little bit so they don’t fall apart when you open them.
Serve 2 tamales per person with a side of salsa criolla.