Cusco Nut Tamales

Cusco Nut Tamales, a traditional Peruvian dish, are a delightful fusion of flavors that reflect the rich culinary heritage of the Andes. Originating from Cusco, the heart of the Incan Empire, these tamales are a celebration of local ingredients and indigenous cooking techniques that have been passed down through generations. Tamales have long been a staple in Latin American cuisine, often enjoyed during festive occasions and family gatherings. The addition of nuts in this Cusco version adds a unique twist to the classic recipe, infusing it with a rich, nutty flavor that perfectly complements the corn base. This dish is not only a testament to the region's biodiversity but also its cultural significance, with each bite offering a taste of history and tradition.

Ingredients

• Cornmeal - 2 cups
• Milk - 1 cup
• Butter - 1/2 cup
• Sugar - 2 tablespoons
• Salt - 1 teaspoon
• Baking Powder - 1 tablespoon
• Peanuts - 1/2 cup, roasted and chopped
• Walnuts - 1/2 cup, chopped
• Banana Leaves - for wrapping
• Raisins - 1/4 cup
• Cinnamon - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Water - as needed

Preparation

Start by preparing a workspace to assemble your tamales. Ensure you have all ingredients prepped and ready. Soak the banana leaves in hot water to soften them for wrapping. In a large mixing bowl, combine the cornmeal, baking powder, salt, and sugar. Separately, melt the butter and mix in the milk, cinnamon, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until a smooth dough forms. Fold in the peanuts, walnuts, and raisins to ensure they are evenly distributed throughout the dough.

Cooking Process

To assemble the tamales, lay out a banana leaf and place a generous spoonful of dough in the center. Fold the leaf securely around the dough, ensuring it is well wrapped to prevent leakage. Secure the wraps with twine if necessary. Once all tamales are prepared, arrange them in a steamer. Fill the steamer with enough water to generate steam for cooking but not so much that it touches the tamales directly. Cover and steam the tamales for about 1.5 to 2 hours. Ensure you check on the cooking time to prevent overcooking and add more water to the steamer if necessary to maintain consistent steam. The tamales are ready when the dough peels away easily from the banana leaves.

Enjoying Cusco Nut Tamales

Cusco Nut Tamales are best enjoyed fresh out of the steamer. Serve them warm, allowing the aromatic scents of cinnamon, vanilla, and roasted nuts to fill the air. These tamales pair well with a side of fresh salsa or a simple salad to complement their vibrant flavors. Each bite is a journey through the Andes, offering a taste of history with every mouthful. Whether shared during a festive meal or enjoyed as a cozy kitchen treat, Cusco Nut Tamales bring people together, creating memories around a table. Enjoy sharing the joy and tradition of Peruvian cuisine with your loved ones.