Mexican Tamales

Ingredients

• Place some ripe corn
• a little piece of lime
• enough of water to well cover it
• nine pounds of the prepared corn
• a pint of warm water
• an ounce of salt
• 2 lbs. of melted lard
• dried corn husks

Method

1. 1

   Boil corn with lime and water until it begins to peel.

2. 2

   Cool, rub off the skin, and soak overnight.

3. 3

   Grind the corn, mix with warm water and salt, then add melted lard until it floats in water.

4. 4

   Place dough on corn husks, add stuffing, tie up, and steam for about four hours.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 6. The excerpt below is the record exactly as published.

MEXICAN TAMALES. A good Mexican recipe for tamales is as follows : Place some ripe corn with a little piece of lime, and enough of water to well cover it, on the fire and let boil until the corn LANDMARKS CLUB COOK BOOK. begins to peel. When it is cool, rub between the hands until the skin and the kernel separate. Rinse in several waters, and with a knife pick the little black points out of each grain, and leave it soaking in water out in the air over night — the Mexi- cans believe the dews possess special virtue for blanching the corn, and a good cook prides herself on the whiteness of her tamales. The next day the corn is ground on the metate (in a mortar will do). Then for nine pounds of the prepared corn take a pint of warm water and an ounce of salt ; mix and heat with the hands, adding gradually 2 lbs. of melted lard. Continue heating until when you place a little ball of the dough on water it will float. Have some dried corn husks

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