Tamale Pie

Ingredients

• one pound round of beef, with a little fat
• one pound pork, fat and lean
• one-half teacup of pulp
• one and one-half dozen olives
• one dozen raisins
• three cloves garlic
• salt to taste
• two-thirds cup fresh lard
• one pint water
• one teaspoon salt
• one large teacup corn meal
• one tablespoon corn meal

Method

1. 1

   Boil beef and pork covered with water.

2. 2

   Prepare chile pulp by boiling and scraping.

3. 3

   After an hour, add pulp, olives, raisins, garlic, and salt.

4. 4

   For crust, boil lard and water, add salt and corn meal.

5. 5

   Spread in a basin, fill with meat, cover with crust dough, and bake for 30-45 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 18. The excerpt below is the record exactly as published.

TAMALE PIE. Mrs. S. B. Bagnall, Oxnard, Cal.— One pound round of beef, with a little fat; one pound pork, fat and lean, cut in small bits or chopped coarsely in meat chop- per. Put together to boil, keeping well cov- ered with water. Prepare from dried chiles one-half teacup of pulp. This is done by re- moving seeds and veins, boiling in water until soft, and then scraping with a knife. When meat has boiled one hour add the pulp, one and one-half dozen olives, one dozen raisins, .three cloves garlic, salt to taste. To make crust, put in saucepan two-thirds cup fresh lard (home made if possible,) one pint water. When boiling add one teaspoon salt, one large teacup corn meal, stirring in slowly. When cool enough to handle spread this on bottom and sides of shallow two-quart granite basin; thicken meat with one tablespoon corn meal

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