COOKING IS FUNI

Chichano Tamale
INTEGRANTES:
 PACHAS CASTRO, Maria Alejandra
 GOITIA CORDOVA, Jhosep Ademir
The origin of the tamal
Other theories refer that the tamale could have its origin 100
a. C due to pictorial evidence found in the Mural of San
Bartolo, Guatemala. It is because of this that there is no real
evidence of product migration.
There are no clues as to where the migration went from. For
the sixteenth century, Fray Bernardino de Sahagú n writes in
"General history of things in New Spain" about tamales and
about the many forms of these that exist. In pre-Hispanic
times, the tamale was a food for daily consumption, as well
as being used in ceremonies, rituals, offerings and tombs.
The word tamale, like some others. It came from Mexico and
was brought by the Spanish. The Nahuatl word tamalli was
used in the Aztec empire to designate various ways of using
and reprocessing corn dough or corn (choclo, in Peruvian)
that was wrapped in leaves.
 Ingredientes
 400 grams of pork leg,
 250 grams of pork jowl,
 1/2 kilo of peeled white corn,
 150 grams of peanuts,
 200 grams of lard,
 1/2 tablespoon ground pepper,
 Salt,
 1 tablespoon ground cumin,
 8 panca peppers,
 2 yellow peppers,
 8 black olives,
 2 eggs,
 1 glass of pisco,
 1 pack of banana leaves,
 1 ball of totora or wick.
 Preparation
 Soak the corn for two days. Then remove the tip of each grain and grind in a grain grinder
or fulling machine.

 Cut the jowl into small pieces and the leg into eight portions. Season them with salt, pepper
and cumin, and rub them with a little panca pepper previously seared, soaked and ground.

 Heat a little butter and seal the meat making it brown a little. Add the rest of the panca
pepper, pepper and cumin and fry. Then cover with water and cook until soft; add more
water while cooking. There should be two cups of broth left.

 Place the ground corn on a table forming a volcano; add the broth in which the meat was
cooked, the salt and the butter.

 Knead strongly rubbing until eyes or balloons form; add the pisco and the roasted and
ground peanuts. Reserve a few whole gra

 ins for the filling and knead some more.

 Preparation
 Place a little dough on a roasted banana leaf and without the central rib. Fill with the meat, the hard-
boiled egg, the whole peanut, the roasted and cut yellow pepper and the parboiled olive.
 Cover the filling and wrap the tamale with another crossed sheet, so that it is perfectly closed and
square in shape; tie with cattail
 Arrange some corn cobs at the bottom of a pot. Cover with banana leaves and place the tamales
side by side. Put hot water only up to the edge of the crowns. Cook for four hours and add the water
that is needed.
Thanks