Tamalito Verde (Green Tamales)
Here is a Peruvian recipe that I was taught 15 yrs ago in the northern part of Peru. They are very different to any other that I have had in Central or South America. They are a great entree or part of the main course at lunch or dinner.
Ingredients:
1/4 kg of pork or poultry.
10 ears of corn mature and large. (Use a Large kernel white corn that
is typical in South America. Yellow sweet corn will not work)
Pancas (corn husk) from the 10 ears of corn
2 boiled eggs
6 black olives
½ stick of butter or Margarine
1 cup diced “cilantro” ( then Liquefied)
2 cups chopped onion
3 Peruvian Yellow Aji’s (sliced thin and diced with no seeds)
1 tablespoon crushed/diced garlic
3 tablespoons yellow ground pepper
2 yellow or red peppers cut to length (thin slices)
1 Tsp Salt and 1 Tsp pepper
Preparation:
Remove the fresh kernels from the White corn. Grind the corn with a hand grinder into a large pot. Soak the Corn husk in warm water to make them softer prior to starting the cooking project.
In another pot heat the butter and add the finely chopped onion, garlic, salt and pepper until the onion is clear. Separate half of this mix to be used as filler for the Tamales.
Cook the Pork or Chicken in a skillet slowly with the sliced bell peppers and thinly sliced/diced Aji. Let cool and shred the meat finely and add the filler (onion garlic mixture) to the meat mix. Slice the olives into small slices and mix the olives in with the meat mixture. Slice the boiled eggs into 8 slices each and place on a small plate.
In the large pot heat up the corn mash slowly. Mix the other part of the onion mixture and the liquefied cilantro into the corn mash. Be sure to stir constantly while heating. Heat until the mixture starts to thicken. The mixture will have a nice Green color from the cilantro and a good aroma to it. Remove the pot from the heat and let stand.
In each panca (corn Husk) put a layer of the thickened corn mix (dough). Add a spoonful of the stuffing mixture and a piece of egg into the middle. Cover the mixture with another layer of dough. Now you can close the Panca and tie them off with string or you can try to use some husk to tie it off it you want to be traditional. (I use string)
In a Large Pot with lid place some jelly jars in the bottom and a metal vegetable steamer base to hold the tamales above the water. Add at least 1 inch of water to the pot and bring it to a boil. Place the Tamales on the base and maintain separations between them. Cover and steam at least 30-45 min. Cooking time depends on the size (Thickness) of the tamales. Check one and if it is hot and fully firm it is ready to eat.
Remove when ready to serve and place one on a plate without the husk and use the Salsa Criolla on the side for an additional flavoring.
Salsa Criolla
Ingredients:
• Two Red onions cut into thin strips.
• Cut 1 yellow Aji peppers into thin strips.
• One tablespoon of chopped parsley.
• A couple of ground garlic cloves.
• A trickle of vinegar.
• Salt and pepper to taste.
Prep: In a mixing bowl and meets the first three ingredients. Incorporate the ground garlic. Add a light dousing of vinegar. Then add to taste salt and black pepper. Put this mixture in the refrigerator for 15 min +/- to cool so the flavors can mix. This is a traditional Salsa Criolla.
Prep time: 5 min.
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Tamales - So many types what is your favorite Recipe
I used to hang around with a girl of Puerto Rican descent, she made the best tamales...I helped her a couple of times (had to slave for that great food 
) but don't have her recipie. A lot of work, but damn they were worth it.
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