Portions / number of persons: for 8 or 10 tamales
Preparation time: 15 minutes
Cook time: 5 minutes
Category: Hot and cold entries
This is a recipe for Piura, a city in Northern Peru.
-2 Tablespoons lard
-1 Onion chopped in small squares
-1 Hot green pepper ground
-1/2 Cup of ground coriander
-Salt and pepper to taste ground.
-1/4 kilo of pork
-2 Boiled eggs
-3 Olives black
-Corn pancas, soaked in boiling water
Cook pork in water with salt and set aside .Grate the choclos or alternatively reel off them and mix them with a little water. In a saucepan heat the butter and fry the onion for 2 minutes, add the garlic, green chili and salt and pepper. Separating the third and set aside. The rest add to the culatro and el choclo, constantly moving so it will not stick in the bottom of the pot. Of is necessary, add water in her is cook the pork meat, unless the mixture this atamalada and bright. Check the salt.
Chop pork into small pieces, add the sofrito I split up, eggs and olives chopped
Remove 2 pancas water, dry them and put one under the other (should be with the opposite tips of panca) put them in the center of a tablespoon of the mixture of corn, arranging it in the panca, the Center put a little filling and above another spoonful of the mass of corn. Close one side, covering the mass, then the other side. Then bend one end at the height of the mass and then the other. A fully enclosed package, which is tied with wick or thin strips, tied the same PANCA must be made.
Put the corontas of el choclo, about three inches at the bottom of a pot of water and above the tamales to cook steamed for 20 minutes with the covered pot.
Accompanied by Creole sauce are served.