Three Recipes You Can Make at Home
This post covers peruvian tamales, a creamy braums sauce recipe, and a tangy waffle house sauce.
All three use simple ingredients and clear steps. The sauces take 5 minutes, and the tamales make a good weekend project.
Peruvian Tamales Recipe
What Makes Peruvian Tamales Different
Peruvian tamales are bigger and softer than Mexican ones. They are wrapped in banana leaves, not corn husks, so the masa stays moist and picks up a light, earthy aroma.
The filling is usually pork or chicken with roasted peanuts, a slice of boiled egg, and one black olive.
Ingredients
- 3 cups masa harina
- 1 lb pork shoulder, cubed
- 3 tbsp aji amarillo paste
- 1/2 cup lard or vegetable oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 cup roasted peanuts
- 2 boiled eggs, sliced
- 8 black olives
- Banana leaves, salt, and kitchen twine
Method
Simmer the pork with the aji amarillo paste, garlic, cumin, and salt for about 45 minutes. Save two cups of the broth.
Mix the masa harina with the lard, the saved broth, and a pinch of salt. The dough should be soft and spreadable.
Pass the banana leaves briefly over a flame so they turn flexible and don’t tear.
Spread masa on each leaf, then add pork, peanuts, egg, and an olive. Fold into tight packets and tie with twine.
Steam for 60 to 75 minutes, until the masa is firm and pulls away from the leaf.
Serving and Storage
Serve peruvian tamales hot with salsa criolla (thin red onion, lime juice, and chili) and fresh bread. In Peru they are a classic weekend breakfast.
Leftover peruvian tamales keep for 3 days in the fridge. Re-steam them for 10 minutes to bring back the soft texture.
Braums Sauce Recipe
About This Copycat Sauce
This braums sauce recipe is a homemade take on a creamy, burger-style sauce. Braum’s has not shared an official recipe, so this version matches the flavor from common ingredients.
Ingredients
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- Black pepper to taste
Method
Add everything to a bowl and whisk until smooth.
Taste it, then adjust the sugar for sweetness or the vinegar for tang.
Cover and chill for at least 30 minutes so the flavors blend.
Serving and Storage
Spread it on burgers, dip fries in it, or use it on chicken sandwiches.
Keep it in a sealed jar. This braums sauce recipe stays fresh for up to 5 days in the fridge.
Waffle House Sauce Recipe
About This Copycat Sauce
This waffle house sauce is a home-style copycat. Waffle House has not published an official sauce recipe, so this version uses diner-style flavors: creamy, tangy, and lightly spicy.
Ingredients
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tsp yellow mustard
- 1 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- A pinch of black pepper
Method
Mix all the ingredients in a small bowl until the color is even.
Rest it in the fridge for 20 minutes, then add more hot sauce if you want extra heat.
Best Ways to Serve It
Waffle house sauce goes well with hash browns, egg sandwiches, grilled chicken, and crispy fries.
Tips for Better Results
Use full-fat mayonnaise for a smooth, rich texture. Low-fat versions turn watery.
Let waffle house sauce rest before serving. The flavor gets better as it sits.
For parties, double the braums sauce recipe and serve it in small bowls for dipping.
Stir both sauces before each use, since the ingredients can separate slightly.
Final Thoughts
Peruvian tamales take the most time but give you a truly authentic dish. The braums sauce recipe and waffle house sauce are quick and work with almost any meal.
Start with the sauces if you are short on time, and save the tamales for a relaxed weekend.