In Peru, they are simply known as tamalitos verdes (green tamales). They are from the region of Piura, in the north of Peru; they’re made with fresh tender corn and lots of cilantro to give them their characteristic flavor and color. Many chefs combine spinach and cilantro so the flavor can be more delicate but still have an intense color. Normally, they are not filled with anything and that’s how I prefer them but you can add a few pieces of chicken and sometimes cheese. They are rolled in fresh cornhusks, still green, although it’s not always easy to find those in the United States. In that case, you can use the dried husks that are sold at Latin supermarkets. The cornhusk adds flavor to the tamale and that’s a big plus. There are a few ways to make these green tamales. Once they are cooked they can be refrigerated and can even be kept frozen for later use. Whether for breakfast, lunch or dinner, these tamalitos verdes are always a hit.