Ingredients

• 10 large ears of corn
• 1/2 kg (1 pound) chicken
• 3 garlic cloves
• 50 g (1/8 pound) roasted peanuts
• 200 g (1/2 pound) shortening
• 12 pitted black olives
• 1 large onion

• 4 dried mirasol ají peppers
• 3 boiled eggs
• Salt
• Pepper
• Ají pepper to taste
• Corn husks or banana leaves
• Peruvian creole sauce

Method

Grate the corn. Cut open the dried mirasol aji peppers and remove the seeds. Wash them well and boil them in water for five minutes. Drain off the water and blend them up with some vegetable oil. Make a paste. Add 2 tablespoons of shortening to a frying pan. Once it heats up, fry the finely chopped onion, along with the garlic, salt, pepper, ají pepper paste and chicken cut into normal sized pieces. Once the chicken is golden brown, add enough water or broth to cover it and let it simmer. Add the 200 g of shortening to a separate pot. Once it has melted, add the grated corn and stir it constantly.

Then add the previous mixture (the chicken, spices and broth). Let it cook until the corn dough is cooked and has thickened. Then, to make the tamale, place some of the corn mixture inside the banana leaves or corn husks (joining 2) after washing them. Add a piece of chicken, a quarter of a hard-boiled egg, roasted peanuts and an olive. Cover with a little more of the corn mixture. Wrap it up with the banana leaves and tie it with strips from the same leaf. Once all of the tamales have been assembled, cook them in a large pot with a small amount of water for an hour. Serve with creole sauce.