Peruvian Black Mint Chicken Tamale
A Peruvian Delicacy Wrapped in Banana Leaves
These Peruvian tamales combine succulent chicken with the aromatic essence of black mint and are wrapped in banana leaves for a distinct, rich flavor.
- 3 h 30 min
- 8
- Intermediate
Ingredients
For the Filling
For the Masa
For Wrapping
For the Garnish
Preparation
Marinating the Chicken
Combine ingredients
In a bowl, combine the chicken with aji amarillo paste, garlic, black mint, salt, and pepper.
Refrigerate
Cover and refrigerate for 1 hour to allow flavors to infuse.
Preparing the Masa
Combine dry ingredients
In a mixing bowl, combine masa harina, baking powder, and salt.
Add liquids
Gradually add chicken broth and oil, mixing until smooth and lump-free.
Rest the masa
Let the masa rest while you prepare the wrapping leaves.
Ensure banana leaves are thoroughly rinsed to remove any residue. Pro Tip: Simmer banana leaves in hot water for pliability.
Cooking Process
Cook the chicken filling
Sauté marinated chicken in a skillet over medium heat until fully cooked.
Spread masa
Spread masa evenly over each banana leaf square, using the back of a spoon.
Assemble tamales
Place a portion of chicken filling in the center of each masa-covered leaf, then fold and secure with twine.
Plating & Serving
Peruvian Black Mint Chicken Tamale
Peruvian Black Mint Chicken Tamale
Plate the tamales
Arrange tamales on a platter, tied side down, and serve warm with fresh garnishes for a vibrant presentation.