Peruvian Pork Tamales with Banana Leaves

Peruvian tamales de chancho made featuring Tio Jorge® Banana leaves, masa, pork belly, boiled egg, and garlic stuffed olives

by Chef Mikel Anthony

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.

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Peruvian Tamales de Chancho 

INGREDIENTS

• 500 grams Dried choclo seco (Peruvian dried corn for tamales, rehydrated)
• 1.5 liters Water
• 500 grams Pork belly (panceta de cerdo)
• 3 cloves Garlic
• 4 tablespoons Vegetable oil
• 2 tablespoons Achiote seeds (for coloring)
• 500 grams Pork skin (pellejo de cerdo)
• 2  Red onions, finely chopped
• to taste Salt
• 2 tablespoons Finely chopped garlic
• 4 tablespoons Ají panca paste (a mild Peruvian chili paste)
• 8 tablespoons Ají amarillo paste (a Peruvian yellow chili paste)
• Tio Jorge banana leaves (for wrapping the tamales, as needed)

METHOD

1. Prepare the corn (choclo seco):
   1. Soak the dried choclo seco (corn) overnight in water to rehydrate it.
2. Cook the pork belly:
   1. In a large pot, cook the pork belly (panceta de cerdo) with water, boiling until tender, for about 40 minutes.
   2. Remove from the pot, and once cooled, cut into small pieces.
3. Prepare the pork skin:
   1. Boil the pork skin (pellejo de cerdo) in water until soft, then chop it into small pieces.
4. Prepare the sauce:
   1. In a pan, heat the vegetable oil over medium heat. Add the achiote seeds and cook for 2 minutes until the oil turns red.
   2. Add the onions and cook until soft, about 5 minutes.
   3. Stir in the garlic, ají panca paste, and ají amarillo paste. Cook for 5-7 minutes, stirring occasionally. Add salt to taste.
5. Mix the masa:
   1. In a large bowl, mix the rehydrated choclo seco with the pork belly and pork skin. Add the prepared sauce and combine well.
6. Assemble the tamales:
   1. Tio Jorge banana leaves: Cut the banana leaves into pieces large enough to wrap each tamal. Lightly heat the banana leaves to make them more pliable (you can do this by passing them over an open flame or dipping them in hot water).
   2. Place a portion of the masa mixture onto the center of the banana leaf.
   3. Add a slice of boiled egg and garlic-stuffed olive on top of the masa mixture.
   4. Fold the banana leaf around the masa, ensuring it’s tightly wrapped to hold the filling inside.
7. Steam the tamales:
   1. Arrange the wrapped tamales in a steamer or large pot. Steam for about 1 to 1.5 hours, or until the masa is cooked through and the tamales are firm.
8. Serve:
   1. Once the tamales are ready, unwrap the banana leaves and serve the tamales on individual plates. Enjoy the rich flavors and the authentic presentation enhanced by the Tio Jorge banana leaves.

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