Place chicken and pork meat in separate pans, cover with salted water and cook until tender. Cut meat into small pieces.
Melt shortening in a pan and fry chicken and pork pieces until golden. Remove and set aside.
Brown onions, garlic and aji / chili in same fat. Season and separate 1/3 of mixture for filling. Add meats, hardboiled eggs and olives to this mixture.
Cut kernels from cobs. Blend kernels with enough water or chicken stock to obtain a thick cream. Add cilantro.
Add corn to onion mixture in pan and cook, stirring, at medium heat until thick and shiny. Add more water or stock if necessary.
Place one or two overlapping husks in palm of one hand. Spoon 1 ˝ tablespoons of corn mixture spreading slightly. Place 2 teaspoons filling on the center and cover with corn mixture. Wrap corn husks to enclose tamal. Tie with string.
Place tamales in pan with 2 inches of water and cook for 20 minutes.
Peel back the corn husks and serve with salsa criolla - onion creole sauce.