Peruvian Tamale

Ingredients

Corn husks

20-25, soaked in warm water

Fresh corn kernels or masa harina

2 cups (if using corn kernels, about 4 ears of corn)

Unsalted butter

1/2 cup, softened

Sugar

1 tablespoon

Salt

1 teaspoon

Cooked pork, shredded

2 cups

Black olives, sliced

1/2 cup

Hard-boiled eggs, sliced

2

Chicken broth

2 cups (for steaming)

Optional: Salsa or dipping sauce

for serving

Instructions

1. Soak the corn husks in warm water for about 30 minutes to soften and make them pliable.
2. In a large mixing bowl, combine the fresh corn kernels (or masa harina), softened butter, sugar, and salt. If using fresh corn, blend the mixture until it reaches a dough-like consistency.
3. After soaking, drain the corn husks and pat them dry with a clean towel. Take about 1/2 cup of the corn mixture and spread it evenly onto the center of each husk, leaving enough space at the edges to fold the husk over.
4. In the center of the corn mixture, place a generous portion of shredded pork, add a few slices of black olives, and top with a slice of hard-boiled egg.
5. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up to secure the tamale. Repeat with the remaining husks and filling.
6. Arrange the tamales upright in a steamer basket. For added moisture during cooking, pour chicken broth into the bottom of the steamer.
7. Cover the tamales with a damp cloth to retain moisture and steam for about 2 hours, or until the dough is firm and cooked through.
8. Once cooked, carefully remove the tamales from the steamer and let them cool for a few minutes before unwrapping. Serve warm with your favorite salsa or dipping sauce.