Chicken Tamales

Ingredients

• a fat chicken
• about four cups
• one tablespoon chile powder
• one tablespoon of lard
• about one-fourth cup of sliced olives
• one-fourth cup seedless raisins

Method

1. 1

   Soak corn husks in cold water, boil until soft, then dry and rub with lard.

2. 2

   Cook chicken until tender in enough water to leave about four cups.

3. 3

   Chop chicken, add cornmeal to boiling broth until thick, add salt, chile powder, and lard.

4. 4

   Mix with chicken, olives, and raisins.

5. 5

   Spread dough on husks, fill with chicken, and steam for two to three hours.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 5. The excerpt below is the record exactly as published.

one tablespoonful of lard and a little salt; fry in a pan until tender; chop again verj^ fine; return to pan; add a lit- tle warm water and pulp of two red chiles; stir and fr}^ few minutes. Add to one quart of corn- meal two tablespoonfuls of salt, two tablespoon- fuls of lard, and l)oiling water to make a thick dough. Cut off about one inch of corn husk stalk ends and soak in hot water ten minutes ; dry and rub over with hot lard. Put a layer of dough on the husk about four inches long, one and one-half inches wide and one-fourth inch thick; along the center spread two teaspoonfuls of the of the pre- pared meat; roll and fold the small end of the husk; place them folded end down in a strainer over hot water. Cover and steam several hours. Serve hot. Tamales Chicken Tamales Soak some trimmed corn husk (bought in Mexican stores) for several hours in cold water, then boil until soft, remove; dry on cloth, and rub with lard. Cut up a fat chicken, cook imtil very tender in just enough water to leave about four cups. Chop up cooked chicken, add corn meal or masa to boiling hot chicken broth until a thick dough; add salt to taste, one tablespoon chile powder, or chile sauce No. 1; add table- spoon of lard and knead all together until light and smooth. Now to all the chicken add enough chile sauce No. 1 to mix thickly together; add about one-fourth cup of sliced olives and a few whole ones and one-fourth cup seedless - raisins

Cook this with the app: pantry check, scaling, and the assistant.