Recipe
Peruvian Criollo Tamal
Firm, silky and built on a proper Creole sofrito. Corn dough is worked with ají panca, lard and broth, then filled with pork, egg and olive. A true Peruvian breakfast tamal, steamed with just the right patience.
What you need
Ingredients
- 1 unitRed Onion
- 6 unitBanana Leaves
- 3 unitChicken Egg
- 450 gCorn Flour
- 1.5 tspGround Cumin
Per serving
Nutrition
- kcal
- 772
- fat g
- 50.04
- carbs g
- 64.79
- fiber g
- 9.39
- protein g
- 26.98