Peruvian Tamales Criollos Recipe
Red tamales Peruvian style. One of the most traditional dishes of Peruvian cuisine, people enjoy them for Sunday breakfast served with salsa criolla a
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Cooking tools:
- Spice grinder
- Blender
- Grill
- Stove
- Pot
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- String
- Paper towel
- Plate
- Serving platter
Ingredients
- 2 lbs of peeled white corn
- 2 1/2 lbs pork chops (no bones)
- 6 dried red chilies
- 2 fresh yellow chilies, roasted (Aji MIrasol)
- 6 egg yolks
- 2 hard-boiled eggs, cut into eight pieces (wedges, not slices)
- 2 tablespoons vinegar
- 8 freshh garlic cloves, peeled
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground cumin
- 50 g roasted sesame seeds
- 100 g roasted peanuts (ground)
- 1/2 lb pork fat
- 2 cups water
- 100 g black olives (preferably Peruvian)
- 1 lb banana leaf (cut in 12-inch X 18-inch pieces)
- string
- 10 ears corn on the cob (without kernels)
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