Peruvian Tamale or Tamal Criollo Patricia Olmedo, Lima, Peru
Preparation time: Cooking time:
40 minutes
2 hour
INGREDIENTS:
Filling
2 kg. white corn or ground corn for tamales
peanuts
1/2 kg. vegetable shortening
black olives chicken or pork Irish lace
1/2 tsp. of pepper
salt
4 tsp. panca hot peppers
Wrapping
100 g. annatto, whole and fried
thread
chicken and pork broth
The Peruvian tamale is a dish made from corn and has been known to exist since pre-Columbian times. It has a vast Afro-Peruvian and Peruvian highland legacy. Memories around the family kitchen as nighttime began, grinding the corn, preparing the dough and forming a production chain to wrap the tamales made this recipe become a family tradition.
boiled eggs
1/2 tsp. of cumin
50 g. of Irish lace
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banana leaves INSTRUCTIONS: • For the dressing, heat the butter, add the panca hot pepper and pepper, annatto, cumin, Irish lace and salt to taste. Remove the Irish lace. • Pre-cook the ground corn with the chicken and pork broth while stirring constantly and mix with the dressing. • To assemble the tamale, place the banana leaf on the table, place the dough in the center, add the filling and close with the string. • Place the prepared tamales in a pot, placing more leaves at the bottom to avoid burning the tamales. Pour hot water until it covers the tamales and let it boil until the water is consumed (approximately 2 hours of boiling). • Serve with zarza onions (made of red onion, lemon, oil, ground chili pepper, parsley, and salt to taste). Global Community Cookbook
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