Peruvian · Breakfast & brunch

Tamal peruano breakfast

Name: Tamal peruano breakfast
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Yield: 10 tamales
Cuisine: Peruvian
Ingredients: 10 banana-leaf rectangles, about 12 inches square; 1 1/2 pounds boneless skinless chicken thighs; 1 teaspoon kosher salt, divided; 2 tablespoons neutral oil; 1 small yellow onion, finely diced; 3 garlic cloves, minced; 1/4 cup ají panca paste; 4 cups masa harina; 4 cups warm low-sodium chicken broth, plus more as needed; 3/4 cup lard or vegetable shortening, softened; 1/2 cup roasted peanuts, chopped; 3 hard-boiled eggs, quartered; 10 pitted black olives; 1 small red onion, thinly sliced; 2 tablespoons lime juice; 2 tablespoons chopped cilantro

Banana-leaf Peruvian chicken tamales with ají panca masa, peanuts, olive, egg, and lime-bright salsa criolla.

About 2 hr 40 minTotal

About 2 hr 20 minActive

$$Cost

AdvancedDifficulty

Makes 10 tamales

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 10 tamales

10 banana-leaf rectangles, about 12 inches square
1 1/2 pounds boneless skinless chicken thighs
1 teaspoon kosher salt, divided
2 tablespoons neutral oil
1 small yellow onion, finely diced
3 garlic cloves, minced
1/4 cup ají panca paste
4 cups masa harina
4 cups warm low-sodium chicken broth, plus more as needed
3/4 cup lard or vegetable shortening, softened
1/2 cup roasted peanuts, chopped
3 hard-boiled eggs, quartered
10 pitted black olives
1 small red onion, thinly sliced
2 tablespoons lime juice
2 tablespoons chopped cilantro

Instructions

Pass banana leaves briefly over a gas flame or hot dry skillet until flexible. Season chicken with half the salt, brown in oil, then add yellow onion, garlic, and ají panca; cook 2 minutes. Add 1 cup broth, cover, and simmer to 175°F and tender, 20 minutes. Shred chicken and reserve its sauce.
Beat masa harina, remaining warm broth, lard, remaining salt, and reserved chicken sauce until light, spreadable, and able to hold a groove; mix in peanuts.
Spread 1/2 cup masa on each leaf. Add chicken, an egg wedge, and an olive; cover filling with masa, fold leaf into a tight rectangular packet, and tie.
Stand tamales seam-side up in a . Cover and steam until masa pulls cleanly from the leaf and reaches 165°F, 60 to 75 minutes. Rest 15 minutes.
Rinse red onion briefly, drain, and toss with lime and cilantro. Serve warm tamales with the salsa criolla alongside.