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Tamalitos Verdes
Preparation info
- Serves
10
- Difficulty
Easy
Appears in
By Morena Cuadra and Morena Escardó
Published 2014
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 2 cups 1 cup
Method
- 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.
- 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
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