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Peruvian Tamales

Updated: Nov 21, 2019

Yield: 30 servings


5 lb. Masa para Tamales (prepared)

3 ½ lbs Queso para Freir

15 each Aceituna de Botija (Olive)

3, 2 ounce bags Achiote Molido

½ cup Aji Amarillo paste (hot yellow pepper paste)

5 each red onion, small dice

Canola oil

Corn husks


In a medium sized pot, add oil. Over medium heat, fry the yellow pepper paste, onion, and achiote. When the onions are translucent, incorporate the masa para tamales, and stir constantly with a wooden spoon. If needed, add a cup of water until the masa loosens a little bit.

To assemble:

Place two corn husks together lengthwise with the wider ends overlapping. Place a little of the masa in the center of the leaves and then add the filling in the middle. The filling for this recipe is queso para freir, and a few slivers of olives. Top with more masa. Fold the leaves over to make a neat parcel and tie securely with a torn piece of corn husk.

Use a steamer to finish cooking the tamales for another 30 minutes. Be sure to flip the tamales over halfway through to ensure even cooking.

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