World Flavors Cookbook

Tamales Peruanos

Hearty corn dough cakes filled with pork or chicken, olives, and aji panca, wrapped in banana leaves and steamed.

Cuisine: Peru

Ingredients

• 1 kg ground corn (mote)
• 1/2 cup aji panca paste
• 200g pork lard
• 500g pork shoulder, cooked and shredded
• Black olives and hard-boiled eggs
• Banana leaves
• Peanuts

Instructions

1. Cook the corn dough with lard and aji panca until it pulls away from the sides of the pot.
2. Spread a portion of dough on a banana leaf.
3. Place pork, olive, egg, and a peanut in the center.
4. Wrap tightly and tie with twine.
5. Steam for 2 hours.
6. Serve hot with salsa criolla.