Peruvian tamales. Soaked mote and ground it in a blender. Seasoned the masa with aji amarillo and aji panca. Boiled pork shoulder until tender, and stir fried it in a garlic and aji panca sofrito. Vegetable shortening in place of animal lard, but fried a bit of pork skin to get some additional flavor.

Tearing and heating up the banana leaves over the stove is tedious. Does anyone have ideas on how to make it easier?

Still having trouble getting the tamales to firm up like the authetic Peruvian ones.