Preparation quantity:
The corn flour is mixed with the hot lard and the hot light butter. Add milk, aniseed schnapps, eggs and salt. Cool down.
Preparation of filling:
Fry the onions and the meat together. The rind is cooked, the olives are chopped as well as the eggs are quartered, the rocoto is toasted or dried and torn into pieces, the spicy rocoto is chopped.
Preparation of tamales:
On a corn leaf, spread a large spoonful of the quantity evenly in the center and on top of it spread a small bit of onion-meat mixture, a piece of rind, 1/4 of the egg, two olive halves and the rocoto form (be careful with the spiciness). On top of this, spread another spoonful of quantity so that the filling is no longer visible. Now the sheet is folded so that the quantity is completely packed. The tamales are steamed in water (classic Peruvian…or classic family Talavera :- ): at the bottom water with four shot glasses, on top a large plate, and above it the tamales packets. On top you put an apple of earth. When the apple is cooked, the tamales are ready).
The tamales can be varied according to your taste, i.e. you can be creative with the filling. The above recipe is only the arequipenic original according to the Talavera family.
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