Hot Tamal
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: One hundred & one Mexican dishes (1906).
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one pint of corn-meal
- one pound of beef
- a tablespoonful of the prepared meat
Method
- For the dough, add to one pint of corn-meal, one tablespoonful, each, of salt and lard, and enough boiling water to make a thick dough.
- Prepare the corn-husks as directed.
- For the filling boil one pound of beef and pour over it hot beef fat;
- cut into small bits and season with salt and chile sauce.
- Put a layer of the dough in the husk, over this a tablespoonful of the prepared meat;
- roll like a cigarette, with a layer of dough between each husk.
- Tie each end and steam two hours.