Peruvian Tamale

Ingredients

• Hard (boiled eggs - 6, sliced)
• Olives (12)
• Pork (2 cups, cooked and shredded)
• Salt (1 teaspoon)
• Sugar (1 cup)
• Butter (1 cup)
• Corn (6 cups, ground)
• Corn husks (12)

Instructions

1. Soak the corn husks in warm water for 30 minutes.
2. In a large bowl, combine the ground corn, butter, sugar, and salt. Mix until well combined.
3. Drain the corn husks and pat dry. Spread about 1/2 cup of the corn mixture onto each husk.
4. Top the corn mixture with some of the shredded pork, an olive, and a slice of hard-boiled egg.
5. Fold the sides of the husk over the filling, then fold the bottom of the husk up.
6. Place the tamales in a steamer and steam for about 2 hours, or until the dough is firm.
7. Let the tamales cool for a few minutes before unwrapping and serving.