Peruvian Quinoa Tamales with Chili and Cheese
A delicious blend of Andean quinoa with spicy chili and cheesy goodness wrapped in cornhusks.
These quinoa tamales are a Peruvian twist loaded with fresh flavors, spices, and a touch of cheese, which make a unique and flavorful dish that's perfect for any meal.
- 3 h
- 8 tamales
- Intermediate
Ingredients
For the Quinoa Filling
For the Chili-Cheese Mixture
For the Masa
For the Tamales
Preparation
Preparing the Quinoa Filling
Cook Quinoa
In a medium saucepan, combine quinoa and vegetable broth.
Boil and Simmer
Bring to a boil, then reduce heat to low and cover.
Finish Quinoa
Simmer for 15-20 minutes until the quinoa is fluffy and liquid is absorbed. Stir in fresh corn.
Making the Chili-Cheese Mixture
Sauté Aromatics
Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent.
Add Jalapeños and Cheese
Mix in jalapeños and remove from heat. Stir in shredded cheese.
Cooking Process
Mix the Masa
Combine masa harina, baking powder, and salt. Mix in vegetable shortening until crumbly. Gradually add water until dough is smooth.
Assemble the Tamales
Spread 1/4 cup masa mixture in center of each cornhusk, top with 2 tablespoons quinoa mixture, and 1 tablespoon chili-cheese. Fold sides and ends to enclose.
Steam the Tamales
Arrange tamales standing upright in a steamer basket. Steam over simmering water for about 1.5 hours, until masa is firm.
Plating & Serving
Peruvian Quinoa Tamales with Chili and Cheese
Peruvian Quinoa Tamales with Chili and Cheese
Serving
Serve tamales hot, on a flat platter, unwrapped, with side sauces drizzling delicately around them.
Soak Cornhusks
Soak the cornhusks in warm water to make them pliable and easy to wrap.