Tamal Negro

Name: Tamal Negro
Cuisine: Peruvian
Ingredients: 8½ oz (250 g) lard; 1 tsp minced garlic; 2 ears of fresh corn; 1 tbsp paprika; 1¾ oz (50 g) white onion, finely chopped; 1 oz (2 tbsp) vegetable oil; Corn husks; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 tsp squid ink; 3 oz (80 g) finely chopped red onion; 1½ cups crayfish coral sauce; 12 fresh crayfish tails; 3½ oz (100 g) cooked fresh crayfish tails

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is Alfredo Aramburú’s delicious seafood tamale. The traditional corn mash masa is colored with squid ink and then stuffed with a moist and subtly flavored filling of freshly cooked crayfish tails.

Ingredients

2 ears of fresh corn
8½ oz (250 g) lard

Americas
Peru
Starter
Gluten-free

Method

Shell the kernels from the cobs and process kernels in a grinder or food processor to make a coarse paste. (Do not over purée.) Discard cobs.

Heat lard and sauté garlic and onion over medium heat until soft, about 5 minutes.

Add the squid ink, processed corn, and salt and pepper and cook over low heat for about 15 minutes, until the paste comes together to form a light black dou