Tamale Loaf

Ingredients

• Cut a flank steak into cubes
• Chop an onion
• a chile pepper
• a tomato
• in a large spoon of lard
• enough boiling water to make a pint of gravy
• a teaspoon of chile powder

Method

1. 1

   Chop an onion, a chile pepper and a tomato fine, and fry slowly in a large spoon of lard with the meat, adding a little water, from time to time, to keep from burning.

2. 2

   When brown add enough boiling water to make a pint of gravy and simmer until the beef is tender; then season with salt and a teaspoon of chile powder.

3. 3

   Skim out the meat and pass through a fine chopper, return to the gravy and thicken with white cornmeal — enough to make it like thick mush.

4. 4

   Press it into a greased bread tin with a weight on it and when cold cut in thick slices and fry.

5. 5

   Serve with chile sauce (No.

6. 6

   117).

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 LOAF Cut a flank steak into cubes. Chop an onion, a chile pepper and a tomato fine, and fry slowly in a large spoon of lard with the meat, adding a little water, from time to time, to keep from burning. When brown add enough boil- ing water to make a pint of gravy and simmer until the beef is tender ; then season with salt and a teaspoon of chile powder

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