The Lojano Tamal is a delicious tradition from Loja, prepared with special care. The corn is soaked, ground, and formed into a dough with lard. The chicken is cooked with spices, mixed with the dough, and wrapped in banana leaves for steaming. A unique delicacy.
In making the Lojano Tamal, the corn is soaked in cold water for several days, changing the water daily.
Once ground, it is mixed with lard and kneaded with dedication.
The chicken is cooked with essential seasonings, shredded, and combined with hot broth, eggs, and additional flavors.
Finally, the filling is combined with a sofrito and skillfully wrapped in banana leaves for steaming.
Lojano Tamal
Ingredients
1 kilogram of Yellow dry, hulled corn
½ pound of Pork lard
½ pound of Chicken breast
2 White onion stalks
2 Crushed garlic cloves
1 teaspoon of Colored oil
4 Raw eggs
3 Boiled eggs, sliced
3 Chopped jalapeños
½ cup of Green peas
12 Achira or banana leaves
Salt, pepper, and cumin
Raisins
Preparation
Step 1 : The corn is soaked in cold water for 3 days, changing the water daily.
Step 2 : Then drained and finely ground, placed in a bowl where lard is added and kneaded.
Step 3 : In a pot, cook the chicken with 1 liter of water, a chopped onion stalk, garlic, seasoning with salt, pepper, and cumin to taste.
Step 4 : Cook until the meat is tender, strain the broth, and set aside.
Step 5 : Cut the chicken into pieces and gradually add 1 1/2 cups of hot broth, kneading again.
Step 6 : Incorporate previously beaten eggs and continue kneading.
Step 7 : Prepare a sofrito with the remaining finely chopped onion and colored oil, adding the chicken and peas.
Step 8 : Steam for one hour in a tamalera with boiling water.
Video
Preparation (simple version)
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