Ingredients: |
Ingredients: 10 Ears of Corn
1 lb of Chicken Breast, cut into 1½ pieces
2 oz toasted peanuts, optional
8 oz shortening
12 Black Olives, deseeded and cut into fourths
1 large Onion, finely chopped
3 hard boiled eggs, cut into fifths
Salt and Pepper
2 to 3 tsp Aji Mirasol Paste
Banana leaves
Water or Chicken Broth
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Directions: |
Directions:Serves: 10
1- Remove all the kernels from the ears of corn and process them.
2- Take 2 tbsp of shortening and place it in the pan. When the shortening is hot, fry the chopped onion, garlic, aji mirasol paste along with the pieces of chicken that have already been cut. Season with salt and pepper.
3- Once the chicken is golden brown, cover all the ingredients with either water or chicken broth. Bring to a boil, cook until chicken is tender.
4- Use a medium sized skillet, melt the rest of the shortening. Stir it regularly and slowly, add in the processed corn. Add the chicken and onion/garlic/aji and continue to stir until all the ingredients thicken.
5- Scoop 1½ tbsp of corn mixture onto the banana leaf, top with a piece of chicken, a hard boiled egg, peanut and olive. Cover it with the corn mixture.
6- Wrap with the banana leaf to close the filling, tie with a string.
7- Put tamales in a large pot and steam for approximately one hour.
8- Remove and let cool.
"An idiot with a plan can beat a genius without a plan."
-- Warren Buffet |
This recipe for TAMALES is from