Tamales Peruanos

Step by stepInstructions

1. Grind the dried corn in a blender or food processor in batches to a coarse flour, or simply use masa harina.
2. Season the pork with salt and pepper, then simmer it in the stock with half of the garlic and cumin for 20 minutes until just tender; reserve the pork and broth.
3. Heat the oil in a skillet and cook the onion for 5 minutes, then add the remaining garlic, cumin, both aji pastes, and achiote and cook for 3 minutes.
4. Mix this seasoned oil into the corn flour with the reserved broth and enough warm water to make a thick, spreadable dough; season with salt.
5. Drain the soaked husks and pat them dry, then spread a scant 1/2 cup of dough in the center of each, flattening it into a rectangle.
6. Top the dough with a piece of pork, an olive, and an egg slice, then fold the husk over to enclose the filling and tie the ends with kitchen string.
7. Stand the tamales upright in a steamer, add water to just below the rack, and steam for 60 to 75 minutes, adding hot water as needed.
8. A tamal is done when the dough peels cleanly from the husk; rest for 10 minutes before serving warm.