Chicken Tamales

Ingredients

• Boil two pounds of corn
• a handful of lime
• a scanty pound of prime lard
• three pounds of chicken or beef
• one-half pound of red peppers
• five good-sized onions
• one-half pound lard or butter
• one tablespoonful of lemon juice
• one tablespoonful of ground chilis
• one-half glass of brandy

Method

1. 1

   Prepare masa and corn husks.

2. 2

   Boil chicken or beef, fry onions and garlic, add other ingredients, mix with meat.

3. 3

   Spread masa on husks, add filling, and steam for 1-2 hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 76. The excerpt below is the record exactly as published.

CHICKEN TAMALES. Massa : Boil two pounds of corn and a handful of lime in water enough to cover until the skins of the corn are loosened, then wash the lime from the corn and grind the latter very fine ; add a scanty pound of prime lard and miz well, like bread dough ; salt to taste, and if the dough is hard stir in a little of the resulting liquid of the boiled chicken or meat. CoEN Husks: First soak the corn husks in warm water, and then wash them in cold water to harden them ; spread the com mixture or massa on each separ- ate husk. Chicken Chili : Boil three pounds of chicken or beef (if beef is used get four pounds of veal and four ounces of veal suet chopped and fry with onions and but- ter until cooked in covered kettle) ; having boiled one- half pound of red peppers until soft, remove the seeds and skins; take five good-sized onions and one-half small head garlic ; fry in one-half pound lard or butter, then add a little flour to thicken ; a small quantity of sliced tomatoes, one tablespoonful of lemon juice, the pulp of the red peppers and one tablespoonful of ground chilis; also one-half glass of brandy

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