Tamal Criollo

Name: Tamal Criollo
Cuisine: Peruvian
Ingredients: 4 lb (2 kg) maíz mote (large kernels of dried corn); 4 lb (2 kg) maíz mote (large kernels of dried corn); 4 tbsp lard; 6 tbsp vegetable oil; Salt and pepper; 6½ lb (3 kg) leg or loin of pork; 6–8 banana leaves; Salt and pepper; 3 tbsp crushed garlic; 1 tbsp cumin seed; 3 tbsp ají mirasol paste; 1 tbsp ají panca paste; ¼ cup peanuts, lightly roasted; 8 olives; 2 hard boiled eggs; 6½ lb (3 kg) leg or loin of pork; 1 ají amarillo, seeded, deveined and cut into 3 x ½ in (8 x 1½ cm) pieces

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

When travelling in the Andes you are very likely to see people snacking on maiz mote or hominy. The dried corn kernels must be soaked and then cooked and hulled before eating. Here the corn kernels are ground into a masa or dough for this traditional creole tamal recipe.

Ingredients

4 lb (2 kg) maíz mote (large kernels of dried corn)
6 tbsp

Americas
Peru
Snack
Gluten-free

Method

Soak the corn overnight. Bring to the boil in plenty of water, remove from the heat, strain and add more cold water. Repeat procedure. Rinse well and set aside to cool.

When cool enough to handle, slip off hulls and grind in a food processor, adding enough water to form a dough or masa. Mix in 4 tablespoons of the oil and the lard. Let the mixture cool thoroughly.

In a sm