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Embrace the rich flavors of Peruvian cuisine with these delectable chicken and olive tamales. Each bite offers a savory blend of tender chicken, rich olives, and the perfect hint of spice, all wrapped in aromatic banana leaves. Whether you're gathering for breakfast or a festive meal, these tamales bring a touch of exotic mystery and comfort to your table. Simple to make yet utterly delicious, they're perfect for any occasion.
In a large bowl, combine corn flour with chicken broth until a smooth dough forms. The dough should be soft and pliable.
Heat the vegetable oil in a pan over medium heat. Add minced garlic, cumin, and achiote paste, stirring until aromatic.
Add shredded chicken, red bell pepper, and chopped olives to the pan. Season with salt and pepper. Stir well until the mixture is heated through and remove from heat.
To assemble the tamales, place a square of banana leaf on a clean surface. Place a scoop of dough on the center, flatten slightly, and add a spoonful of the chicken mixture on top.
Fold the banana leaf over the filling, ensuring it is fully enclosed, and tie the tamale with a strip of banana leaf or kitchen twine to secure it.
Place the assembled tamales in a steamer, cover, and steam for about 60 minutes until the dough is firm and cooked through.
Serve the tamales warm, unwrapping them just before eating to release the wonderful aroma of banana leaves.
