Über die Autorin bzw. den Autor

By Copeland Marks

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

The Exotic Kitchens of Peru

M. Evans and Company

Chapter One

TAMALES, APPERIZERS, AND OTHER SNACKS

This chapter could also be called Endangered Species,since the recipes that follow are labor-intensive, andeach year fewer ethnic cooks wish to make tamales,for example, as their mothers did. The excuse is always toomuch work. Yet, to allow any of the recipes in this group tobe lost to the electronic shortcuts of the Twentieth Centurywould be an insult to the dedicated cook.

    This should not serve to intimidate any who wish tomake the more complicated dishes, like the excellent Saltenade Pollo (Chicken and Vegetable Pies), but to encourage them.Appetizers and snacks fill an important and useful category inPeruvian cooking. Moreover, most of them can be prepared,then cooled and frozen, which is an enormous advantage andeliminates frequent cooking and assembly.

    I urge the reader who is interested in the ethnic cookingof Peru to make the effort and, in essence, save the old-timepreparations from extinction. Nothing ventured,nothing gained.

CLASSIC PERUVIAN TAMALES

A number of Latin American countries prepare noted tamales of differentsizes, shapes, and ingredients: Mexico, Guatemala, Nicaragua, Ecuador,and, of course, Peru. They all have one thing in common?masa harina,which is cornmeal ground purposely for use in tamales. It is the additional ingredients in any tamales that give them their character.

    THE MAZA

2 pounds masa harina (about 8 cups)
2 tablespoons chopped, seeded fresh aji amarillo)
(yellow Peruvian chili, see Glossary))
1 tablespoon salt, or more to taste)
2 teaspoons achiote granules (see Glossary),)
dissolved in 4 teaspoons hot corn oil 1/2 cup corn oil)
11 to 12 cups hot water, depending upon)
the firmness of the mix

In a large bowl mix the masa harina, aji, salt, achiote oil,corn oil, and hot water, adding it a little at a time, stirring as you go, untilcombined well; set aside.

    THE STUFFING

1/4 cup corn oil)
5 cloves garlic, ground to a paste with)
3 tablespoons water)
1 pound skinless chicken breast, cut into thumb-sized pieces)
10 scallions, trimmed and sliced)
3 teaspoons dried yellow aji chili powder (see Glossary))
1 teaspoon pepper)
1 teaspoon cumin

Heat the oil in a skillet. Stir in the garlic paste, then add the chicken andstir-fry over low heat for 2 minutes. Add the scallions, aji powder,pepper, and cumin, and stir-fry for 5 minutes; set aside to cool.

    PREPARE THE TAMALES

3 hard-boiled eggs, peeled and each cut lengthwise into 8 slices)
25 black olives, pitted (one for each tamale))
60 dried corn leaves Nylon thread or raffia (hunco)

1. On the work surface spread out 2 corn leaves, placing one halfwayover the other. Place 1/2 cup of the cornmeal mash in the center of the 2overlapping leaves. Press the mash down into a rectangle 1 inch thickand 4 to 5 inches long. Make a depression in the mash and add 2tablespoons chicken stuffing. Place 1 olive on one end and 1 slice of eggon the other. Fold one leaf over toward the center and the other leafover that.

2. Using nylon thread or raffia, tie one end of the tamale, about 2inches from the end. Turn the tamale and tie the other end. Now wrapthe tamale lengthwise with the thread.

3. Make the tamales, filling and tying them with the remaining leavesand stuffing, in the same way.

4. Place the tied tamales in a large pan and add hot water to come upto just the top of the tamales. Cover the pan, bring the water to a boilover moderate/low heat, and cook for 1 1/2 to 2 hours.

Serve warm. Makes about 25 tamales

Note: Cooked tamales can be frozen. Cool well, then store in plasticbags, and freeze. When ready to use, let them thaw for 1 or 2 hours. Place in 1to 2 inches of boiling water and cook for 10 minutes.

    Aluminum foil, light or medium weight, can be used instead of the traditionaldried corn leaves. For each tamale, cut a sheet of foil 12 inches square.Place 1/2 cup of the cornmeal mash in the center of the foil sheet. Follow thesame instructions above for filling. Fold one long side of the foil toward thecenter; fold the other tong side over it. Fold each short end into a triangleand fold into the middle. It should be tightly wrapped. The package may also betied up or not, as you wish. In any event, make a tight package, wrapping thefoil as you would giftwrap a box.

***

Humitas (Chiclayo)

STEAMED WHOLE CORN KERNEL TAMALES

    Humitas are really the classic tamales, just in a different guise. Theingredients here are different, but the technique of stuffing the dried cornleaves (available in any Mexican food market), tying them into tight bundles,and boiling them in water (for only 20 minutes) is the same.

    THE CORN

4 cups (2 pounds) fresh or thawed frozen corn niblets (kernels))
1 tablespoon corn oil)
1 teaspoon achiote granules (see Glossary), dissolved in 2 teaspoons hot corn oil)
1 teaspoon salt)
1/8 teaspoon pepper

1. In a food processor process the corn niblets into a mush with sometexture. (It should not be smooth.) Transfer to a bowl and stir in the oil,achiote, salt, and pepper; set aside for 1/2 hour to thicken.

    THE HUMITAS

    About 25 dried corn leaves

1 fresh aji amarillo (yellow Peruvian chili, see Glossary) seeded, and cut into 10 julienne slices)
10 black olives, pitted and halved)
1 small onion, sliced thin (1/3 cup))
1/4 teaspoon achiote granules, dissolved in 1 teaspoon hot corn oil)
1/4 teaspoon salt)
1 pound skinless chicken breast, cut into 10 thumb-sized pieces)
2 hard-boiled eggs, peeled and each cut lengthwise into 10 slices

1. Arrange 2 corn leaves as slices as instructed Tamales Especiales (seepreceding recipe). Take 2 generous tablespoons of the corn niblet mushand place it in the center of the corn leaves.

2. In a small skillet stir-fry the aji, black olives, onion,achiote oil, and 1/4 teaspoon salt over low heat for 2 minutes. Removeand cool.

3. Make a depression in the corn mush and add 1 piece of chicken and1 slice of egg. From the stir-fried mixture add 1 slice of aji, 2 halvesof black olives, and a few slices of onion. Cover with 2 tablespoons moreof the corn mush, pressing it down into a rectangle. Fold the cornleaves over, and tie the tamale as indicated on page 15. Form tamaleswith the remaining ingredients and corn leaves and tie them in thesame way. Boil in hot water following...