Tamale— A National Dish of Mexico

Ingredients

• a pound of fresh pork, or veal, or a small fowl
• a cup and a half of white corn meal
• a tablespoon of lard
• a dozen ripe olives
• a sliced hard boiled egg
• five dozen or more selected dried corn leaves

Method

1. 1

   Boil a pound of fresh pork, or veal, or a small fowl until tender; then remove skin and bones and shred coarsely.

2. 2

   Scald a cup and a half of white corn meal in enough of the broth, well salted, to make a stiff mush to which add a tablespoon of lard.

3. 3

   Fry the meat slightly in a large spoon of color (No.

4. 4

   119), then skim out and stir in a little ground chile, a tablespoon of flour and enough broth to make a very thick sauce, which add to the meat, also a dozen ripe olives and a sliced hard boiled egg.

5. 5

   Have ready five dozen or more selected dried corn leaves, which have been soaked in tepid water until pliable.

6. 6

   Dry them and cut in uniform lengths; then gather into bunches of ten and tie at one end.

7. 7

   Form the meat mixture into two-inch oblong rolls, place each on a leaf in a tamale, and fold in another leaf; then spread layers of the cornmeal mush on the inside of the other leaves.

8. 8

   When all are tried, roll to look like a large bon-bon, tie the ends and cook in boiling water for about two hours.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 50. The excerpt below is the record exactly as published.

TAMALE— A NATIONAL DISH OF MEXICO Boil a pound of fresh pork, or veal, or a small fowl until tender ; then remove skin and bones and shred coarsely. Scald a cup and a half of white corn meal in enough of the broth, Avell salted, to make a stiff mush to which add a ta- blespoon of lard. Fry the meat slightly in a large spoon of color (No. 119), then skim out and stir in a little ground EXTREES AND LUNCH DISHES 93 chile, a tablespoon of flour and enough broth to make a very thick sauce, which add to the meat, also a dozen ripe olives and a sliced hard boiled egg. Have ready five dozen or more selected dried corn leaves

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