- 1 kg. sliced cooked corn
- 2 kg. chopped cilantro sprigs
- 1 yellow pepper without veins or seeds
- 1 Chinese onion stem, green part, chopped
- 200 g vegetable oil
- 16 pancas of corn
- 200 g chicken fillet
- 2 feathered onions
- 1 ají limo without veins or seeds, chopped
- juice of 2 lemons
- salt and pepper
In a container, grind the corn with a sprig of cilantro, the chili pepper and the Chinese onion until integrated. Pour in the oil, and season with salt and pepper. Superpose two corn pancas and place two tablespoons of the dough in the center. Add a piece of chicken and place two more tablespoons of batter. Wrap the pancas and secure with a wick. Repeat the same procedure with the rest of the dough, pancas and chicken.
In a pot, boil two liters of water. Add the tamales, cover the pot and let them cook over medium heat for one hour. Remove from heat and reserve. In a bowl, mix the onion with the remaining cilantro and the ají limo. Season with the lemon juice and salt. Serve the tamales with the criolla sauce.
I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.