¿NO ESTAS en PERÚ? Te Enseño Como Preparar TAMALES Peruanos de POLLO ¡Sin HOJAS de PLATANO!

chicken

🥗Healthier: turkey

💰Cheaper: shredded beef

Turkey is leaner, while shredded beef can be more economical.

corn masa

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour offers more protein, while all-purpose flour is often less expensive.

Soak 600 g of dried corn overnight and drain.

Mole the soaked corn using a traditional molino or a blender, removing the heads for uniform grinding.

Heat a splash of oil in a skillet and add pimentón; fry for less than a minute, then reserve.

In a pot, melt homemade manteca de cerdo over medium heat.

Add finely chopped onion to the pot and cook for 2 minutes.

Add garlic and continue cooking for another 2-3 minutes until both are translucent.

Add aji mirasol and aji panca to the pot; cook for 4 more minutes.

Season with a pinch of pepper and cumin, and adjust salt to taste, adding more if necessary due to the corn's absorption.

Pour in the cold chicken broth and mix well.

Gradually add the ground corn while stirring to avoid lumps; keep the heat low.

Cook the mixture for about 15 minutes, stirring constantly until it thickens and pulls away from the pot.

Once thickened, turn off the heat and let it cool slightly before assembling the tamales.

Prepare the filling with hard-boiled eggs, shredded chicken, and black olives.

Cut the paper manteca into rectangles (32x22 cm).

Spread a tablespoon of masa on the paper, add the filling, and fold the paper to secure the tamal.

Repeat with remaining masa and filling.

Steam the tamales for about 1 hour, checking water levels occasionally.

Cooking Techniques

Equipment Needed

Spice Level: