Like in most countries in the world, Peruvian people spend their Christmas dinner around a roast turkey. But Christmas would not be a Peruvian one without the traditional tamal.

Recipe for 10 tamales:

  • 10 big peruvian corns on the cob
  • 1/2 kg of chicken
  • 3 cloves of garlic
  • 50 g of toasted peanuts
  • 230 g butter
  • 12 Peruvian pitted black olives
  • 1 big onion, chopped
  • 4 dry mirasol chili paste
  • 3 hard-boiled eggs
  • 10 Banana leaves
  • Salt and pepper

Grate the corn of the cob.

In a frying pan, put 30g of butter. Sweat off, the chopped onion, the garlic, salt, pepper, the mirasol paste and the chicken, cut in pieces.

When the chicken is browned, cover with water and allow to cook on a low heat.

Heat 200g of butter in a pot. Add the corn and stir constantly. Add the chicken mixture. Allow it to cook gently until the corn masa thickens.

Wash the banana leaves. Put a spoon of dough over two leaves; add a piece of chicken, 1/4 of a hard-boiled egg, a little of toasted peanuts and an olive. Cover with more dough and wrap as a gift. Tie with a strip of the same leaf.

When all the tamales are done, cook them in a big pot with a little of water for an hour.

Gluten free, not suitable for pregnant women.