Tamale Pie

Ingredients

• two cups of hot water
• one-half cup lard
• one teaspoon salt
• two cups of meat
• two tablespoons of cornmeal
• one-half cup of chile pulp
• one-half cup meat stock or water

Method

1. 1

   Make a crust with hot water, lard, salt, and cornmeal.

2. 2

   Spread in pie tin.

3. 3

   Mix meat with suet, cornmeal, chile pulp, and stock.

4. 4

   Cook briefly, fill pie crust, cover with more dough, and bake for about thirty minutes.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 6. The excerpt below is the record exactly as published.

Tamale Pie Make a crust of two cups of hot water, one-half cup lard, one teaspoon salt, and eornmeal to make thick dough. Spread on bottom and sides of pie tin. Mix beef, pork, ^eal or chicken Avith plenty of suet for shortening — any two of above meats will do — measure two cups of meat, add two tablespoons of eornmeal, one-half cup of chile pulp, one teaspoon salt, one-half cup meat stock or water

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