Tamal Criollo
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Take white hulled corn
- Warm a pound of lard or butter
- with salt
- morsels of fresh pork (or chicken)
- plenty of ground chile
- a little anise
- clean corn husks
Method
Mash the corn and put in a dish.
Boil pork or chicken with salt.
Use the broth to wet the corn-dough.
Mix lard or butter with ground chile and anise.
Prepare wrappers with corn husks, fill with dough and meat, and boil in salted water for three hours.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 5. The excerpt below is the record exactly as published.
Tamal criollo (peru). (Creole Tamales) : Take white hulled corn and mash thor- oughly. Put in a clean covered dish. Put in a pot to boil, a little water with morsels of fresh pork (or chicken), with salt. When it comes to a boil, take out the meat and wet up the corn-dough with this broth. Warm a pound of lard or but- ter, add ground chile and a little anise, and mix this thoroughly with the dough. Fry the pieces of meat well with a little lard and plenty of ground chile. Make a wrapper of clean corn husks
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