Main Course · Latin American · Dinner ·

Peruvian Black Mint Chicken Tamale

Name: Peruvian Black Mint Chicken Tamale
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 8 servings
Cuisine: Main Course
Ingredients: 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; Masa harina, 3 cups; Chicken broth, 1 cup; Vegetable oil, 1/2 cup; Baking powder, 1/4 teaspoon; Salt, To taste; Banana leaves, 16 large; Kitchen twine; Fresh cilantro, Chopped; Lime wedges

These Peruvian tamales combine succulent chicken with the aromatic essence of black mint and are wrapped in banana leaves for a distinct, rich flavor.

4.1(821 reviews)

·By Ethan Brooks·January 8, 2026

Peruvian Black Mint Chicken Tamale — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Filling

For the Masa

For Wrapping

For the Garnish

Nutrition

Per serving

Calories: 439 kcal
Protein: 27.5 g
Carbs: 33.2 g
Fat: 19.8 g
Fiber: 2.4 g

Whole recipe

Total

Calories: 3512 kcal
Protein: 219.7 g
Carbs: 265.2 g
Fat: 158.1 g
Fiber: 18.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken breast 2 lbs, cubed	992	182	0	22	0
Chicken broth 1 cup	15	1.5	1	0.5	0
Aji amarillo paste 3 tablespoons	60	1	10	3	2
Garlic 2 cloves, minced	8	0.4	2	0	0.1
Peruvian black mint (huacatay) 1 tablespoon, chopped	5	0.2	1	0.1	0.2
Salt and black pepper To taste	0	0	0	0	0
Masa harina 3 cups	1440	33	246	24	15
Chicken broth 1 cup	15	1.5	1	0.5	0
Vegetable oil 1/2 cup	960	0	0	108	0
Baking powder 1/4 teaspoon	1	0	0.4	0	0
Salt To taste	0	0	0	0	0
Banana leaves 16 large	10	0	2	0	1
Kitchen twine	0	0	0	0	0
Fresh cilantro Chopped	1	0.1	0.2	0	0.1
Lime wedges	5	0.1	1.6	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
In a bowl, combine the chicken with aji amarillo paste, garlic, black mint, salt, and pepper.
2
Refrigerate
Cover and refrigerate for 1 hour to allow flavors to infuse.

Preparing the Masa

1
Combine dry ingredients
In a mixing bowl, combine masa harina, baking powder, and salt.
2
Add liquids
Gradually add chicken broth and oil, mixing until smooth and lump-free.
3
Rest the masa
Let the masa rest while you prepare the wrapping leaves.
Tip: Ensure banana leaves are thoroughly rinsed to remove any residue. Pro Tip: Simmer banana leaves in hot water for pliability.

How to Make Peruvian Black Mint Chicken Tamale

Total time: 4 h 40 min · Yields 8 servings

1
Cook the chicken filling
Sauté marinated chicken in a skillet over medium heat until fully cooked.
2
Spread masa
Spread masa evenly over each banana leaf square, using the back of a spoon.
3
Assemble tamales
Place a portion of chicken filling in the center of each masa-covered leaf, then fold and secure with twine.