Tamales de Pollo o Chancho

  1. Peruvian Chicken or Pork Tamales Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Chicken or Pork Tamales Recipe

In Peru the delicious Tamales are synonymous with family, party and Sunday breakfast. There are varieties of these in numerous regions of Peru, usually in Lima they come stuffed with pork or chicken , the favorites of the people and wrapped in banana leaves and corn husks in the province.

🔪 Prep Time30 minutes
🍲 Cook Time2 hours
⏲️ Total Time2 hours 30 minutes
🍽️ Servings8 servings
🔥 Calories250 calories


  • 8 green banana leaves
  • 1 kilo of corn flour
  • 8 pitted black olives
  • 50 grams of roasted peanuts
  • 4 boiled eggs cut into halves
  • 2 tablespoons red chili ground panca
  • 1 tablespoon of yellow chili
  • 3 cloves of minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch of cumin
  • 1/2 teaspoon ajino-moto
  • 500 grams of boneless chicken in pieces or pork meat cut into pieces
  • 200 grams of butter
  • 1/2 cup of oil
  • 1 medium onion


  1. To start making the delicious Peruvian tamales, we first have to make the dressing in a saucepan. Heat the saucepan for two minutes and then pour in the butter until it is completely dissolved.
  2. Having the butter dissolved, add the diced onion, the red pepper (panca), the yellow pepper, the ground garlic, Ajino-Moto, salt, pepper and a pinch of cumin.
  3. Once you have the dressing ready, cut the chicken into pieces or the pig meat (pork) so that it browns for 15 minutes. Pork meat may need more time. It is necessary to be checking and calculating the time, since sometimes it depends on the power of the fire.
  4. Remove the pieces of chicken or pork from the dressing, then add the cornmeal, the oil and move in an enveloping way so that it does not stick. The color of the tamale will depend on the amount of red pepper and yellow pepper you use. If you want, add a little more of both peppers so that it has more color and flavor. It is to everyone's taste.
  5. To know that the flour is ready, put two tablespoons on the table, wait for it to cool down and if this dough does not stick to your hands, it is ready.
  6. Now we are going to assemble the tamales. Take a little dough and place it on the banana leaf that you have previously cut to the size you want (below I leave you an unmissable tip). For this, the panca must be with a little oil so that it does not stick. Divide that dough into eight portions respectively.
  7. Give each portion on the banana leaf a rectangular shape. Make an opening or hole in the center, place a piece of chicken or pork, a piece of egg, an olive and a peanut.
  8. Finish giving the panca a rectangular shape and wrap. Be very careful with the way you wrap. Below I leave you another secret to cook the tamales?
  9. Place all the tamales in a large pot with water (to cover them) and cook them for two hours. Remove the tamales and let them cool.
Related:  Papa Rellena

Wait, it's not over yet. I leave you here 3tips very important for your Peruvian Tamales.

Tips and tricks

  • Banana leaves can come frozen or very hard and not very flexible. To make them more manageable I recommend passing them through direct fire. If you have a large pan, heat and remove when you see a bright color.
  • When cooking the tamales, you can use a kettle or steamer to cook instead of a pot with water. With this you risk less water getting into your tamales and leaving them soggy.
  • A chicken or pork tamale is always accompanied by a bramble of chopped onion that gives this dough a fresh and acid touch.

Additional information

the tamales are prepared in various Latin American countries and it is difficult to say with certainty where it began . What we do know is that even in Peru each region has its own adaptation.

It is said that this derived from the Andean humitas that existed since before the arrival of Europeans to our lands. It is also commented that the african slaves they brought the tamales, whose theory could be the closest to reality.

In the first years of the Spanish conquest, the slaves coming from the Atlantic coast of the African continent would have brought their cultural and gastronomic customs. Then the Spanish incorporated the stuffing of pork or chicken, since these animals did not exist in Latin America at the time.

Although it is thought about this African origin, pre-Hispanic findings have been found in which the adaptation of the tamales to various human groups is observed. Whether in African or pre-Hispanic times, the truth is that tamales they have been the product of constant change without losing their essence and form.

Related:  Escribano Arequipeño

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