Ingredients :

Chinchano tamale
 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.

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.