Savory corn dough flavored with aji amarillo, filled with chicken, olives, and hard-boiled eggs.
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Prepare the 'aderezo' by sautéing the diced onions, minced garlic, and aji amarillo paste in a large pot with a bit of lard until the oil separates from the paste.
Add the chicken thighs to the pot with salt, cumin, and chicken stock; simmer until the chicken is tender, then remove the chicken, shred it slightly, and reserve the cooking liquid.
In a large heavy-bottomed pot, combine the ground corn masa with the remaining lard and the reserved cooking liquid, stirring constantly over medium heat.
Cook the masa for approximately 30-40 minutes, stirring vigorously to prevent sticking, until the dough is glossy, thick, and pulls away from the sides of the pot.
Lay out a softened banana leaf, place a generous scoop of the corn dough in the center, and create a small well for the filling.
Place a piece of chicken, one botija olive, a quarter of a hard-boiled egg, and a few peanuts into the center, then cover with a little more dough.
Fold the banana leaves tightly into rectangular parcels and tie them securely with kitchen twine to ensure no water enters during steaming.
Steam the tamales in a large pot with a steamer basket for 2 to 2.5 hours, then let them rest for at least 30 minutes to firm up before serving.
