A classic Peruvian breakfast wrapped in banana leaf. Soft, richly seasoned corn dough surrounds a savory pork filling. Hearty and aromatic, with the unmistakable character of a traditional criollo tamal; unwrapping it is already part of the anticipation.
Turn what you find into an experience you can actually bring to your kitchen.
Place the eggs in a pot with part of the water and cook them for 10 minutes once boiling, until fully hard-boiled; cool, peel, and cut each into three portions. Meanwhile, cut the banana leaves into six large rectangles and briefly pass them over low heat with tongs for 15 to 20 seconds per side, until flexible and glossy without scorching.
Melt the pork lard in a large pot and cook the red onion for 5 minutes, until soft. Add the ground garlic, ají panca and ají mirasol pastes, cumin, black pepper, and most of the salt; cook for 3 minutes, until the mixture is dark, glossy, and no longer smells of raw chili. Add the diced pork, brown it for 4 minutes, then add another portion of the water. Simmer gently for 15 minutes, until the pork is cooked through and tender. Remove the meat with tongs and reserve the broth in the pot.
Crush about three-quarters of the toasted peanuts and add them to the broth with the corn flour. Cook over medium-low heat for 10 to 12 minutes, stirring continuously and scraping the bottom so it does not stick. When the dough is thick, glossy, and pulls away from the pot as the spoon passes through, taste and adjust with the remaining salt; it should be soft and workable, neither dry nor runny.
Place a portion of dough in the center of each banana leaf and flatten it into a thick oval. Top with a portion of pork, a piece of egg, one black olive, and a few toasted peanuts, then cover with a little more dough. Fold in the sides of the leaf followed by the ends to form a firm package, without tightening it so much that the dough cannot expand. Tie each tamal with kitchen twine.
Pour the remaining water into the pot and set the steamer above it so the liquid does not touch the tamales. Arrange them snugly without crushing them, cover tightly, and steam steadily for 60 to 70 minutes. Check the water level during cooking. They are ready when the dough feels firm through the package and, when one is carefully opened, releases cleanly from the leaf with no pasty center.
Remove the tamales from the steamer and bring them to the table once the leaves can be handled safely. Keep them wrapped until eating to preserve their aroma and moisture. And that is it! If the dough is soft yet firm and releases cleanly from the leaf around the juicy filling, your tamal came out exactly as it should. 😌
