Peruvian Egg Yolk Tamales

These tamales are from the Huánuco region of Peru and are soft and sweet. They are ideal for tea time or as part of a big breakfast. The preparation is quick compared to other tamales, and the flavor is delicious.

Serves: 18Hands-on: 30 minutesTotal: 55 minutesDifficulty: Medium

Serves: 18


  • 4 1⁄4 cups white corn flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. salt
  • 12 egg yolks
  • 1 cup sugar
  • 1 1⁄4 cups vegetable shortening, melted
  • 1⁄4 cup Port wine
  • 1 tsp. ground cinnamon
  • 1 cup golden raisins
  • 36 corn husks


  • Sift the flour, baking powder, and salt. In a mixer, beat the egg yolks with the sugar at high speed, until white and creamy.
  • Turn the speed to low and add the shortening and the flour with the baking powder by tablespoonful. Beat for 10 minutes more at medium speed. Add the Port wine, cinnamon, and raisins.
  • Place 2 tablespoons of the mixture in the middle of two overlapping corn husks. Fold one of the long sides inward first, and then the short sides. The top end remains open for the tamale to grow. Tie loosely with string.
  • Place the tamales standing vertically in a saucepan and add boiling water halfway up the tamales. Put the lid on and boil for 25 minutes over high heat.
  • Turn off the heat and let them cool in the pan without the lid. Serve warm.