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peruvian

Peruvian Pork and Corn Tamal with Creole Onion Relish

This simmered dish pairs cooked pork shoulder, shredded with corn husk, dried, red onion, thinly sliced and masa harina. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
58 g Carbohydrates
34 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g masa harina 237 kcal
  • 109g low sodium chicken broth 7 kcal
  • 14g vegetable oil 124 kcal
  • 100g cooked pork shoulder, shredded 236 kcal
  • 11g aji panca paste 20 kcal
  • 1g ground cumin 3 kcal
  • 1g corn husk, dried 1 kcal
  • 55g red onion, thinly sliced 22 kcal
  • 14g lime juice 4 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. corn husk
    Soak the corn husk in hot water until flexible, 10 minutes, then pat dry.
  2. masa harinalow sodium chicken brothvegetable oilground cuminsalt
    In a bowl, mix masa harina, salt, and ground cumin. Stir in the chicken broth and vegetable oil to make a thick, spreadable dough.
  3. cooked pork shoulderaji panca pastesalt
    Season the cooked pork with aji panca paste and a pinch of salt. If the pork is cold, warm it briefly in a skillet with 1 tablespoon water so it is juicy.
  4. cooked pork shouldercorn husk
    Lay the husk flat. Spread the dough in a rectangle (about 1/4 inch thick) over the center. Add the pork down the middle.
  5. corn husk
    Fold the sides over the filling, then fold the top and bottom to enclose. Tie with a strip of husk if needed.
  6. Steam the tamal over simmering water, covered, for 25-30 minutes until set and hot throughout.
  7. red onionlime juicesalt
    Meanwhile, toss the red onion with lime juice and salt; let sit 10 minutes to mellow.
  8. red onion
    Serve the tamal hot with the onion relish on the side.

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