Morena Cuadra

Tamalitos Verdes

banner
Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in
Peruvian Kitchen
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

These fresh corn and cilantro mini tamales are eaten as a light appetizer or a side dish. They are extremely popular in Peru, especially in the northern coast of the country.

Ingredients

  • 2 pounds white corn, fresh
  • 2 cups cilantro leaves
  • 1 cup

Method

  1. Process the corn, cilantro, and spinach in a food processor or a grain grinder until the mixture looks like cooked oatmeal. You can use the blender but the texture could become too liquid, affecting the resulting tamalitos.
  2. Put the processed corn in a bowl, add oil, and stir gently with a wooden spoon or a spatula, until smooth, about 20 minutes. Season