Tamales Limeños

Ingredients

Instructions

1. 1

   Bring a pot of water to a boil for steaming later and set up a steamer. Briefly pass the banana leaves over a flame or dip them in hot water for a few seconds until glossy and flexible, then wipe dry. This prevents cracking during folding. If not already cooked, hard-boil the egg, cool it, peel it, and cut into quarters.

2. 2

   Cut the chicken thigh into 2 pieces so it cooks quickly and evenly. Heat a small pan over medium heat with the oil, then sauté the onion for 2 minutes until lightly softened but not browned. Add the garlic, aji panca paste, cumin, salt, and black pepper; cook for 30 seconds until fragrant. Add the chicken and cook 3-4 minutes, turning, until just cooked through and coated in the seasoning. Remove from the heat.

3. 3

   In a saucepan, melt the lard over low heat. Stir in the grated garlic, aji amarillo paste, cumin, salt, and black pepper for about 20 seconds to bloom the flavors without browning the garlic. Pour in the hot chicken stock, then whisk in the cornmeal gradually to avoid lumps. Cook over low heat for 4-5 minutes, stirring constantly, until you have a thick, smooth masa that holds soft peaks and pulls slightly from the sides of the pan.

4. 4

   Lay out the banana leaves. Divide half of the masa between the centers of the leaves and spread into rough rectangles. Place one piece of chicken on each, along with some of the onion mixture from the pan. Add 2 olive halves and 2 egg quarters to each tamal. Cover with the remaining masa, enclosing the filling as evenly as possible.

5. 5

   Fold each banana leaf over the filling, tucking in the sides to make compact parcels. Tie securely with kitchen twine so steam cannot open them during cooking. A tight wrap helps the tamal set into a neat shape.

6. 6

   Steam the tamales over gently simmering water for 30 minutes, covered. Check once midway that the pot has enough water. The tamales are ready when the masa feels firm to the touch and separates cleanly from the leaf.

7. 7

   Let the tamales rest for 5 minutes before untying. Serve hot in the opened banana leaves for aroma and presentation.

Nutrition per serving

Notes

• •If banana leaves are unavailable, parchment lined with foil can work, but the flavor and aroma will be less authentic.
• •Pre-cooked cornmeal keeps this recipe within the time limit; traditional soaked-and-ground corn would take much longer.
• •For a softer, richer tamal, beat the finished masa vigorously for 1 minute before assembling to incorporate a little air.
• •Serve with salsa criolla for freshness and acidity.

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