ancestral knowledge in my family

tamale récipe
Ingredients you need:
Portions: 16
1. 1 kg of White corn.
2. ¼ kg of onion (250 gr).
3. 250 grams of butter.
4. ¾ kg of minced chiken (750 gr).
5. 1 can of evaporated milk.
6. 4 hand boiled eggs.
7. 3 cloves of minced gartic (6 gr).
8. ½ cup of aji panca-ground.
9. Salt and pepper.
10. 1 ½ cups of wáter (375 ml).
11. Pancas de choclo by passed boiling wáter to soften the
aceitunas.
Soak the corn in water a day before, remove the tips and blend. Fry the
garlic, onion and aji in 50 g of butter. Season with salt and pepper. Add
the minced chicken and water. Cook for 15 minutes. Boil the milk and
the rest of the butter in a pot, add the ground corn and the broth in
which the chicken was parboiled. Cook stirring until the mixture
thickens. Assemble the tamales in the pancas de choclo or banana
leaves. Place a little dough, a piece of chicken, an olive and a hard-
boiled egg on each one. Tie forming the tamales. Put in the bottom of a
pan pancas or leaves and water that covers them. Place the tamales on
top and cover. Cook for about 30 minutes.