Ingredients to make peanut tamales:
- 10 large corn (corn, elote)
- ½ k (1 lb.) chicken
- 3 garlic cloves
- 1/8 lb. (50 g) roasted peanuts
- 1/2 lb. (200 g) shortening
- 12 black olives without seeds
- 1 large onion
- 4 dried mirasol peppers
- 3 boiled eggs
- Salt
- Pepper
- Chili to taste
- Pancas de choclo or banana leaves
- Creole sauce
How to make peanut tamales:
Grate the corn. Open the dried mirasol peppers, seed and devein. Wash well and boil with water for 5 minutes.
Remove water and blend with a little vegetable oil. Form a paste. Place 2 tablespoons of butter in a pan and when it is hot, fry the finely chopped onion, garlic, salt, pepper, ground chili paste and the chicken meat cut into regular pieces.
Once the chicken is browned, add water or broth (to cover) and let the chicken simmer. Apart, in a pot put the 200 g of butter.
Once it has melted, add the grated corn and stir constantly. Then the previous preparation is incorporated (the chicken, the condiments and the broth). Let cook until the corn dough is cooked and has thickened.
Finally, to assemble the tamale, put a little of the corn mixture inside the banana leaves or the corn pans (joining 2) previously washed.
Place a piece of chicken, a quarter of a boiled egg, roasted peanuts and olives. Cover with a little more of the corn mixture. Wrap with banana leaves and tie with strips of the same leaf.
Once all the tamales are assembled, cook them in a large pot with little water for an hour. Serve with Creole sauce.
Difficulty level: 1. Preparation time: 15 min. cooking time: 30. Vegetarian.
