Tamales

Ingredients

• one pound of beef, pork or chicken
• one tablespoonful of lard
• a little salt
• two tablespoonfuls of salt
• one quart of cornmeal
• a little warm water
• pulp of two red chiles

Method

1. 1

   Chop meat, add lard and salt, fry until tender, then chop finely.

2. 2

   Return to pan, add warm water and chile pulp, stir and fry for a few minutes.

3. 3

   For dough, mix cornmeal, salt, lard, and boiling water to make a thick dough.

4. 4

   Prepare corn husks, fill with dough and meat, roll, and steam for several hours.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 5. The excerpt below is the record exactly as published.

Tamales Chop one pound of beef, pork or chicken, add a little chopped tallow or one tablespoonful of lard and a little salt; fry in a pan until tender; chop again verj^ fine; return to pan; add a lit- tle warm water and pulp of two red chiles; stir and fr}^ few minutes. Add to one quart of corn- meal two tablespoonfuls of salt

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