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.