Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 2 lb. white corn
  • 2 cups cilantro leaves and some sprigs
  • 1 cup spinach
  • 1½ cups vegetable oil
  • Salt and pepper
  • Green corn husks
  • Salsa criolla
  1. Process corn, cilantro, and spinach in a food processor or a grain grinder until it looks like cooked oatmeal. You can use the blender but the texture could be too liquid, affecting the resulting tamalitos.
  2. Put processed corn in a bowl, add oil, stirring gently with a wooden spoon or a spatula, until smooth. Add salt and pepper.
  3. Clean husks with a damp kitchen towel, and proceed to make the tamales, using 1½ - 2 tablespoons of corn dough for every one.
  4. Wrap with the husks, tie with kitchen twine, and reserve. When all the dough has been used, put the remaining husks into the bottom of a wide saucepan. Put the tamalitos and 2 - 3 cups boiling water, cover with more husks and bring to a boil, covered. Cook for 25 minutes. Turn off the heat and let cool.
  5. You can eat the tamalitos at once, but they will hold their shape after a few minutes.
  6. Serve 2 tamalitos per person, with salsa criolla.
Recipe by PERU DELIGHTS at http://perudelights.com/tamalitos-verdes-a-non-guilty-pleasure/