A mellow texture and coastal soul defined by the aroma of white corn and the deep flavor of pork. A classic from Peru's Norte Chico, this vibrant and powerful tamale celebrates the heritage of Supe in every bite. Golden, silky, and absolutely comforting.
Turn what you find into an experience you can actually bring to your kitchen.
Cut the banana leaves into large rectangles and pass them through hot water for 1 minute, until flexible and not brittle. Cook the eggs for 10 minutes, cool, peel, and halve them. Cut the yellow chili into strips and keep the kitchen twine ready.
Place the pork in a pot with part of the water and part of the salt. Cook for 25 minutes, until the pork is tender but still firm. Remove the meat, cut it into filling pieces, and reserve the broth; that liquid will give the masa real character.
Melt part of the pork lard and cook the onion for 6 minutes, until soft and sweet-smelling. Add the ground garlic, part of the ají panca paste, part of the ají mirasol paste, cumin, pepper, part of the salt, and the pisco; cook for 4 more minutes. Return the pork and stir until well coated with the sofrito.
Process the cooked hominy corn with the peanuts and reserved broth little by little, until you get a thick paste with a fine grain. Do not blend it into a cream: the tamale needs body, not a runny puree.
In a pot, melt the remaining pork lard with the remaining ají panca paste, ají mirasol paste, and salt. Add the corn masa and cook while stirring for 12 to 15 minutes, until glossy, thick, and pulling slightly from the bottom. If it gets too stiff, loosen it with a small splash of broth.
Place a portion of masa on each banana leaf, spread it without making it too thin, and set pork, half an egg, one black olive, and strips of yellow chili in the center. Fold into a rectangle, pressing just enough so the masa does not leak, and tie with kitchen twine.
Place the tamales in the steamer with the remaining water below, without letting the water touch the parcels. Steam for 45 minutes, until the masa is firm and pulls away more easily from the leaf. Turn off the heat, rest for 10 minutes, and serve hot or warm.
