THE TRADITIONAL PERUVIAN TAMAL.

Cuzco is not only known as the millennial cradle of the Inca Empire with the imposing Machu Picchu, it also gave birth to the delicious 'Tamales."
Sold for decades, "Tamales" have fed millions of Peruvians and have become a recognized staple of Peruvian gastronomy all over the world.
Ingredients :
1 kilo white loose corn
300 grams swine meat
200 grams swine fat
2 garlic cloves
2 aji mirasol (mild dried yellow pepper)
1 purple onion
1 cup of milk
2 dozen purple olives
salt and pepper
washed banana leaves.
Preparation:
Soak the corn for 24 hours, and using small amounts at a time, blend all in a blender.
In a saucepan place milk, part of (75%) swine fat, and the smashed corn, in medium heat. Do not let the mixture stand, keep moving it to avoid burning the bottom of it.
In another saucepan, place the rest of the swine fat and fry onion, garlic, and dried aji mirasol previously cleaned from all the seeds boiled and drained to loose its heat. When it is caramelized add the swine meat previously cubed and salt and pepper. Cook well and then let it rest for a while.
We continue watching the corn mixture until a strong density reach its point. Cool it for a while.
Prepare the banana leaves cutting them in squares big enough to be folded in order to form the 'Tamal."
Wash and dry them thoroughly.
Use one by one placing at least 1/2 cup of the mixture in each of them, 1/8 cup of the meat, 1 or 2 olives.
Fold in away that all the mixture get trap in the middle and form with it a square or rectangles all the same size. Then using string made of the same banana leaver tight it properly. Place all othem in a very big pan with banana leaves at the bottom of it and fill it with water until it covers the 'Tamales."
Cook for 30 minutes at medium heat. Then drain the water and let them cool in a rack.

PERUVIAN MEAT SAUCE TO SERVE WITH NOODLES.

This recipe will help you to obtain a healthy amount of proteins, vitamins, and carbohydrates. If you are controlling your weight this recipe is for lunch time only because it generates energy that has to be burned in the next 6 hours. After the meal you drink tea to help the digestion.
Avoid sugary drinks because they block the metabolism of the nutrients needed to be processed at their right time during the digestion cycle.
Recipe for 4 servings: 1 pound lean ground beef, 1 onion, 1 tomato, 1 celery stick, 1 red pepper, 1 basil leave, 1 small container of tomato sauce. Parmesan cheese.  Noodles any type. Salt, Pepper and Oregano at your will. Olive oil for dressing the cooked noodles and vegetable oil for the cooking process.
Preparation: Chop the onion, tomato, celery, red pepper, and put them aside. Heat a non-stick medium pan and add 2 tablespoon of oil, when it is hot enough, start with the onion and caramelize it together with the basil leave. Then add the ground beef with a pinch of salt, pepper, and oregano, and let it be cooked until it is very brown. Add the tomato, and pepper, and let it cook until it is dissolved. Add the tomato sauce, and let steam at medium heat for about 10 minutes. Taste if salt is needed.
Noodles: Heat a pan with one liter of water. Then let it boil. Add 2 tablespoon of oil and one teaspoon of salt. Then add the small package of noodles. Boil for about 8 minutes and stirring constantly. Then wash the noodles with cold water and then drain it. Add one spoon of olive oil and let them rest.
Serving: In a medium serving plate place 2 cups of cooked noodles and one cup of meat sauce. Accompany with lettuce or spinach and parmesan cheese.
Remember to eat this recipe at lunch time.