Peruvian Black Mint Chicken Tamale

Name: Peruvian Black Mint Chicken Tamale
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Main Course
Ingredients: Chicken breast; Chicken broth; Aji amarillo paste; Garlic; Peruvian black mint (huacatay); Salt and black pepper; Masa harina; Chicken broth; Vegetable oil; Baking powder; Salt; Banana leaves; Kitchen twine; Fresh cilantro; Lime wedges

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

Chicken breast

2 lbs, cubed

Chicken broth

1 cup

Aji amarillo paste

3 tablespoons

Garlic

2 cloves, minced

Peruvian black mint (huacatay)

1 tablespoon, chopped

Salt and black pepper

To taste

For the Masa

Masa harina

3 cups

Chicken broth

1 cup

Vegetable oil

1/2 cup

Baking powder

1/4 teaspoon

Salt

To taste

For Wrapping

Banana leaves

16 large

Kitchen twine

For the Garnish

Fresh cilantro

Chopped

Lime wedges

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.

Timing: 30 min. Heat: Medium.

Spread masa

Spread masa evenly over each banana leaf square, using the back of a spoon.

Timing: 45 min.

Assemble tamales

Place a portion of chicken filling in the center of each masa-covered leaf, then fold and secure with twine.

Plating & Serving