Tamales

Ingredients

• a piece of garlic
• two cups of lard
• a tablespoon of flour
• a little salt
• two pints of boiling water
• some dry corn husks

Method

1. 1

   Grind the corn and cut up chicken, boil until tender, and season with salt.

2. 2

   Remove seeds from chiles, cook until tender, cool, drain, and grind to a pulp.

3. 3

   In a stew pan, heat lard, add flour and salt, stir, then add chile and chicken.

4. 4

   Prepare dough with lard, corn, and broth until soft.

5. 5

   Soak corn husks, apply dough, add stew, cover with leaves, tie, and steam for 2-3 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 14. The excerpt below is the record exactly as published.

a piece of garlic in chile if desired. To prepare the chile after it is ground place in a stew pan a large spoonful of lard; when hot drop in a tablespoon of flour and a little salt, stirring so it will not burn, put in chile, cook five minutes,; then put in cut chicken and stoned olives. Let all come to a boil, take away from fire and cool. To prepare dough take a large pan or basin, put in two cups of lard and beat it with hands. When real light put in corn, beat a few minutes, drop in some of the broth in which the chicken has been boiled, little at a time, beating constantly until dough is soft and smooth; season with salt. Into a glass of water drop a bit of the dough; if it rises to the top it is done, if not, beat it a little longer. Have some dry corn husks well soaked for several hours in cold water, shake them well, apply a thin layer of the dough on the half of each leaf; then put a spoonful of the prepared stew on a prepared leaf and cover with more prepared leaves. Tie the ends with strings made of the same leaves. Then place in a large pot with two pints of boiling water, steam gently for two or three hours. Soak in warm water a clean dishtowel, spread on the top of the tamales just before putting on the cover. To prevent burning place a few hard ends of corn husks on bottom of pot before putting in the tamales. Flank of beef or other meat may be substituted for chicken. NO. 63. MEXICAN HOT DISH. Mrs. A. N. Bradshaw, 1920 Front street, San Diego.— Fry three or four slices of bacon, then add one or two sliced onions, three or four tomatoes, same of green chiles, and three small summer squashes; salt and stew about one hour, re- moving bacon when ready to serve. NO. 64. SOPA DE ALBONDIGAS, OR MEAT BALLS. Mrs. C. Y. Yglesias, 1037 Al- bany street, Los Angeles. — One pound ham- burg steak, or half pork and half beef, fresh, chopped fine. Mix with this half a cup of cold boiled rice. Rub on a chopping bowl one large spoonful of lard, if beef meat is used; if beef and pork, less lard. Now put in meat and rice, and break in two eggs. Rub this with your hand, season with salt, pepper, chile powder, one teaspoon of each; cut fine one onion, one clove of garlic, two or three toma- toes, a little chopped parsley, two or three pep- permint leaves, chipped fine; half teaspoon wild majoram (oregano,) one tablespoonful of the dry seeds of china parsley or culantro; the last two ingredients mashed fine. The last two can be obtained in Mexican stores. Now mix all spices with prepared meat, roll into balls the size of walnuts and drop one by one in a deep stew pan containing one quart of hot boiling water, with a little salt

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