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Peruvian Green Tamales

Yields: 80 tamales


  • 16 oz. cornhusks
  • 9 lbs. cooked white hominy (canned)
  • 8 oz. spinach
  • 1 green bell pepper, quartered
  • 2 garlic heads, peeled
  • 3 celery stalks, chopped
  • 1 onion, quartered
  • 2 cups cilantro
  • 1 tbsp. cumin
  • 2 tbsp. sea salt
  • 6 tbsp. aji amarillo paste
  • 1 red onion, julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 cup cilantro, finely chopped
  • 2 tbsp. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tsp. aji amarillo paste
  • Salt and pepper, to taste

Serve With

  • 1 bunch cilantro, chopped



  1. Ingredients pre-prep: Soak cornhusks in hot water for 1 to 2 hours (or until softened)
  2. To make the masa: Divide hominy, spinach, pepper, garlic, celery, onion, and cilantro into batches that will fit in Blender. Add ingredients in batches and grind until a semi-smooth texture is achieved. Drain any excess water.
    Place dough into Mixing Bowl of Stand Mixer. Add cumin, salt, and aji amarillo paste. Connect Flat Beater attachment, mix well, cover, and let rest 30 minutes.
  3. To assemble tamales: Carefully drain and separate the cornhusks. Place on a towel to soak up extra water.
    Add ¼ cup of masa to the center of the wide side of each cornhusk. Use the Masa Spreader to spread evenly, leaving a 1-inch border.
    Fold the cornhusk so masa wraps around filling, then fold other side to cover completely. With the seam side up, tuck tapered end of husk under tamale (one end will be exposed and the other will be folded over). Repeat to fill the rest of the tamales.
  4. To steam: In the Tamalera, add enough water to reach bottom of Divider. Place tamales upright (open side up) and side-by-side on Divider and cover with layer of cornhusks. Cover with lid and cook on low heat (PL2 on Induction Burner) 4 hours or until tamale is firm and easily rolls off cornhusk.
  5. To make the Peruvian criolla sauce: While the tamales cook, add onion, peppers, cilantro, apple cider vinegar, olive oil, and aji amarillo paste to a bowl. Mix well, add salt and pepper to taste, and refrigerate.
  6. Remove tamales with Tongs and serve topped with sauce and garnish with cilantro.
Peruvian Green Tamales

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