The tamalito is a typical dish of the Amazonas Region in Peru. It is also a common dish in Central America. Its appearance is similar to the tamale from the coast, but they are drier and smaller. It scarcely reaches 7 cm.
Tamalitos are prepared in a similar manner to tamales. Stone-ground maize is mixed with lard. Green maize is sometimes used. This mixture is then filled with ground beef, and wrapped in achirra leaves. The tamalitos are then tied, and steamed in a pot.
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