The Peruvian north is always a generous place if we talk about food. We would make an endless list of dishes that carry the seal of northern households and that, of course, have managed to conquer palates worldwide. At the beginning of this list, we would have to start by naming one of the most popular entries and accompaniments: the green tamalitos. They are made from corn, one of the star products of Peruvian gastronomy, in addition to Culantro; Both contributing the flavor and aroma that make it unique. Some families from northern Peru, especially in Piura, maintain the tradition of preparing these tamales with the help of a mill. These are wrapped in the same panca of corn (corn) and then lead to cook in large pots. These tamalitos are usually protagonists within meals that are usually tasted in family gatherings or place festivities. Do you dare to prepare and try them? In recipes, we leave you everything you should have to cook this recipe for northern green tamalites and bring a piece of northern Peru to your home.
| 🚻 10 Diners | 🕘 1H 30m | 🍵 Acompaspo | 🤯 Medium |
| Ingredients to make green tamalitos: |
| 2 kilograms of fresh corn broken down (corn) 4 cups of coriander leaf 400 grams of pork Pabilo (to tie) |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make green tamalitos:
1. To start preparing the green tamalitoz, cut in small parts the pig and season with salt and pepper to taste. Heat the oil in a small pot and fry the entire pig, getting it as a pork rind. This oil where the chicharrón freis, reserve it.
2. On the other hand, the choclo broken down. Remember that the fresher, the result will be much better.
3. It also separates the coriander leaves. Like choclo, try to get the freshest cornest, this will cause green tamalitos to achieve the color and aroma that characterizes it.
4. Clean well and rinse yellow peppers to prevent the result from being very spicy.
5. It is time to start processing all ingredients. With the help of a mill or a food processor, sees gradually placing the corn, the corner, the yellow pepper and the pig until a pasty mixture is obtained.
6. At the end of processing all the ingredients, add salt and pepper to taste and slightly move the mixture.
7. Enter the pork frying oil that you reserved in step 1. Mix gently and finally test the salt level.
8. In a large pot, sees water heating halfway. This is where you will then cook the tamales. Now its time to build green tamalites. It carefully opens the pancas, unites two of them on the widest side and begins to put on them a good portion of the mixture, as you can see in the image.
Trick: Before starting with the assembly of the green tamalitos, I recommend you pass through water all the pancas, this will help to make it easier to wrap the tamales.
9. Once stuffed, carefully wrap each side of the tamal and then join the tips of both pancas to achieve the following form.
10. with the help of wick strips or some thin rope with which you can tie, ensure each tamal, so that at the time of cooking it is not disarmed.
11. fillings, wrapped and tied all the tamales, take them to cook inside boiling water, the one you previously left heating. Place each other on the other inside the pot.
12. If pancas have been left over, you can place them above all the tamales, making the roof times so that the cooking is more uniform inside the pot. Leave the green tamalitos for about an hour.
13. After cooking time, our Peruvian green tamalitos will be ready. They must remain of a compact texture, but soft when trying it. Remove all the tamales of the pot and let cool for a few minutes before opening and serving. You can accompany them with a Creole bush. It is also highly recommended to serve it as an accompaniment of many Peruvian Creole dishes, such as this: Chinchana dry soup.
