- 10 corn ears
- 1.1 lb (½ k) chicken, cut in 1 ½ inches (3 cm) pieces
- 1 ¾ oz (50 g) toasted peanuts
- 8 oz (200 g - 2 cups) shortening
- 12 black olives seeded, cut in four
- 1 big onion, finely chopped
- 4 ají mirasol / Sundried yellow aji (chili)
- 3 hard boiled eggs, cut in pieces
- Aji to taste
- Banana leaves or corn husks
- Salsa Criolla - Onion Creole Sauce
Remove kernels from cob and process them.
Seed and devein aji mirasol. Boil in water for 5 minutes. Discard water and blend with olive oil, until paste consistency.
Melt 2 tablespoons shortening in a medium skillet and when hot, fry onion, garlic, aji mirasol paste and chicken pieces. Season with salt and pepper.
Once chicken is golden, cover with water or chicken broth.
Bring to a boil, and cook until chicken is tender.
In a medium size skillet melt rest of shortening stirring constantly while adding the processed corn. Add chicken preparation and cook stirring until mixture is cooked and thickened.
To make the tamale, place banana leaf or two overlapping corn husks in palm of one hand. Spoon 1 ½ tablespoon of corn mixture spreading slightly, Top with a piece of chicken, egg, peanut and olive. Cover with corn mixture. Wrap banana leaves or corn husks to enclose filling. Tie with string.
Place tamales in a large pan and cook with little water for 1 hour.
To serve: Unwrap tamale, place on dish with salsa criolla - onion creole sauce.