How to Make Tamales

Step 1 : The corn cobs are grated, and the dried Mirasol peppers are opened, seeded, and deveined.

Step 2 : They are washed thoroughly and boiled in water for 5 minutes.

Step 3 : Drain the water and blend with a little vegetable oil until a paste forms.

Step 4 : In a skillet, place 2 tablespoons of lard. When hot, sauté finely chopped onion, garlic, salt, pepper, ground Aji, and the chicken cut into even pieces.

Step 5 : Once the chicken is golden, add water or broth to cover it and cook on low heat.

Step 6 : Meanwhile, in a pot, melt the remaining lard.

Step 7 : Once melted, add the grated corn and stir constantly.

Step 8 : Then add the previous preparation (chicken, seasonings, and broth) and cook until the corn dough is cooked and thickened.

Step 9 : To assemble the tamales, place a little of the corn mixture inside of cleaned banana leaves or corn husks (joining two),

Step 10 : Add a piece of chicken, a quarter of a boiled egg, toasted corn, and an olive.

Step 11 : Cover with a little more corn mixture and wrap with the banana leaves, tying it with strips of the same leaf.

Step 12 : Once all the tamales are assembled, cook them in a large pot with a little water for about an hour.

Step 13 : Serve with Creole sauce.