Boboto: Kapampangan take on Tamales

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February 2, 2026 | 4:23pm

MANILA, Philippines — Tamales traces its humble beginnings to Spanish and Mexican roots. It is a traditional Mesoamerican dish made of rice flour and corn dough filled with meats, fruits, vegetables, cheeses, chilies, then wrapped in corn husk into square packets and steamed.

Filipinos have their own version of Tamales, adopting the same basic characteristics of the OG Tamales but using ingredients that are more readily available in the Philippines.

Filipino Tamales, which is rooted in Pampanga, is traditionally made of rice flour and peanuts, which are toasted and ground and cooked in coconut milk and chicken stock with aromatics, such as garlic and onion, plus chicken or hard-boiled eggs (or both!) into a savory mix. It is then wrapped into square packets with banana leaves, tied with thin strips of banana leaves, and steamed. The Tamales, also called Boboto in Pampanga, makes a delicious and filling breakfast, brunch, merienda and, yes, even light lunch or dinner. As a shortcut, it now makes use of peanut butter instead of toasting and grinding peanuts to simplify the process.  

The Maya Kitchen has developed this Tamales recipe to make it easier for everyone to cook it and keep the delicious tradition alive.

Tamales

Ingredients:

2 cups Maya All-Purpose Flour

3 cups coconut milk

1 cup chicken stock

3 tsps. salt

1/2 cup brown sugar

2 tsps. ground black pepper

1/2 cup creamy peanut butter

2 tbsps. atsuete oil

Banana leaves for wrapping

For the topping:

1/4 cup cooking oil

1 tbsp. minced garlic

1/2 cup sliced onions

1 cup boiled chicken breast, cut into strips

1 cup sweet ham, cut into strips

2 tsps. sweet or smoked paprika

2 tsps. ground cayenne

1/4 tsp. salt

3 eggs, hard-boiled and sliced

Procedure:

1. In a dry pan or wok, toast flour for 6 to 7 minutes or until lightly golden in color.

2. Pour in coconut milk and chicken broth and mix with the flour. Season with salt, brown sugar, and ground black pepper.

3. Stir in peanut butter and mix well. Cook over low heat and stir constantly with a whisk until smooth and thick.

4. Transfer half of the mixture to another bowl and add atsuete oil. Mix until well combined. Set both mixtures aside.

5. In a skillet, heat oil and sauté garlic and onion. Add chicken and ham. Season with paprika, cayenne, and salt. Remove from heat and let cool.

6. Singe banana leaves over an open flame to soften.

7. To assemble: Lay 2 leaves, one on top of the other, on work surface in a cross form. At the center, put a heaping tablespoon each of the red and the white paste, side by side. Pat lightly to flatten.

8. Top with meat mixture and sliced egg. Wrap securely and tie with a string or with banana leaf strips. Put 4 pcs. wrapped tamales on a sheet of aluminum foil. Wrap tightly.

9. Cook tamales in a steamer for 20 to 25 minutes. Remove from heat and allow to cool slightly before serving.

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