Discover the Peruvian recipe to prepare the best pork tamales

Recipe to prepare the best pork tamales. Photo:

The new recipe of the day. This time it’s about tamales, that orange-colored food that you look for at breakfast or when you have an emergency and need to consume energy. Now we present a way to prepare it for yourself so that you can practice or seek to start your tamale business. brings a new recipe, simple for beginners and at a slow pace so you can practice your culinary skills or with your friends who are looking to join the world of gastronomy. Remember that it is important to wash your hands and have everything ready before the preparation, in order to avoid mishaps.

The Sunday tamale, this recipe is enough for 10 to 12 tamales. Remember that it has a preparation time of 45 minutes, 2 hours of cooking and a performance for the whole family who wants a delicious breakfast in the morning, watching the news of the day or reading the newspaper. Take advantage of the ingredients mentioned and follow the preparation in order to avoid complications. Let’s cook.


– Dry corn for rehydrated tamale – 500 (grams)

– Water – 1.5 (liters)

– Pork Belly – 500 (grams)

– Garlic – 3 (cloves)

– Vegetable Oil – 4 (tablespoons)

– Annatto Grains – 2 (tablespoons)

– Pork Skin – 500 (grams)

– Red Onion – 2 (units)

– Salt to taste

– Garlic finely chopped – 2 (tablespoons)

РAjí Panca Paste Р4 (tablespoons)

– Yellow Chili Paste – 8 (tablespoons)

– Banana Leaves – Quantity Needed


– Put the dried corn for rehydrated tamale (500 grams) in the grinder. Now the corn must be finely ground. Reserve it.

– Have 1.5 liters of water ready to put 500 grams of pork belly. Add 3 cloves of garlic to the pot. Boil for 30 minutes over low heat and then reserve the bacon and broth.

– In a pan, serve 4 tablespoons of vegetable oil and put 2 tablespoons of achiote grains. Fry over low heat for 2 minutes and let cool.

– In another pot with water, put 500 grams of pork skin. Cook over low heat for 45 minutes and strain the pork fat in a pan and then add 2 tablespoons of achiote oil.

– Then you must add 2 medium units of red onion and salt (to taste) to fry for 15 minutes.

– Add 2 tablespoons of finely chopped chili to fry for 8 minutes. Then add 4 tablespoons of panca pepper and 8 tablespoons of yellow pepper to fry for 10 minutes.

– In the pan, add ground corn and 1 liter of pork belly broth. Mix it so that the color is achieved little by little. Remember that this step must be done while cooking it over medium heat for 30 minutes.

– Add salt (to the taste of each one) and continue with the mixture without turning on the kitchen to obtain the atamalada texture. When it stops sticking to the spatula or pot/pan it means it’s ready. Reserve it and let it cool.

– Place a good portion of dough on a banana leaf to give the tamale dough a rectangular shape. Add a slice of cooked bacon and olives and a strip of yellow pepper. If you also want a hard-boiled egg, it is optional.

– Secure the tamale and repeat it with another banana leaf. Tie with kitchen string and steam for 2 hours. This is how you will do with the tamales and then remove and leave fresh for 10 minutes. This way you will have the pork tamales. Remember to accompany it with sarza criolla.


How to Prepare Pork Tamales | Video:


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