Tamal peruano de pollo

Ingredients

Check you have the quantities below.

• 3 cups corn masa harina or fine cornmeal
• 4 cups chicken broth
• 1/3 cup vegetable oil
• 2 tsp salt
• 1 tsp ground cumin
• 2 tbsp aji amarillo paste
• 2 cups cooked shredded chicken
• 2 hard-boiled eggs, sliced
• 1/2 cup black olives, sliced
• 6 large pieces banana leaves or parchment
• as needed string or kitchen twine

Let’s make it

1. Whisk the masa harina with broth, oil, salt, cumin, and aji amarillo in a pot. Cook, stirring, until very thick, 8–10 minutes.
2. Let the dough cool slightly, then stir in the shredded chicken.
3. Soften banana leaves over a flame or in hot water, or use parchment. Spoon masa onto each piece, top with egg and olives, and fold into packets.
4. Tie the packets and steam over simmering water for 45 minutes.
5. Rest 10 minutes before unwrapping and serving.