Serves 10
These fresh corn and cilantro mini tamales are eaten as a light appetizer or a side dish. They are extremely popular in Peru, especially in the northern coast of the country.
2 pounds white corn, fresh
2 cups cilantro leaves
1 cup spinach (optional)
1½ cups vegetable oil
Salt and pepper
Green corn husks
Salsa criolla (p. 79)
1. Process the corn, cilantro, and spinach in a food processor or a grain grinder until the mixture looks like cooked oatmeal. You can use the blender but the texture could become too liquid, affecting the resulting tamalitos.
2. Put the processed corn in a bowl, add oil, and stir gently with a wooden spoon or a spatula, until smooth, about 20 minutes. Season with salt and pepper.
3. Clean the husks with a damp kitchen towel and proceed to make the tamales, by placing 1½–2 tablespoons of corn dough in the center of 2 overlapping husks.
4. Fold the husks around the dough to form a rectangle, fold the tips (ends) and tie with kitchen twine, and reserve. When all the dough has been used, put the remaining husks at the bottom of a wide saucepan.
5. Put the tamalitos in a pan with 2–3 cups boiling water, make a layer of husks on top to cover, and cook for 25 minutes. Turn off the heat and let them cool.
6. You can eat the tamalitos at once, but they will hold their shape better after a few minutes.
7. Serve 2 tamalitos per person, with salsa criolla on the side.
If you want to make humitas (a different kind of fresh corn tamales), skip the cilantro and spinach and add 1 tablespoon of ají amarillo paste to the corn. Fill with a slice of queso fresco.