Modern Way to Prepare Corn for Tortilla and Tamales
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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 gallon of shelled corn
- one-half cup lime
- four cups dough
- three cups corn
- two tablespoons melted lard
Method
- Put one gallon of shelled corn in enough water to cover;
- dissolve one-half cup lime in a little water and add to cover;
- boil fifteen or twenty minutes;
- remove from fire, pour off first water and add fresh cold water;
- rub with hand to remove husk.
- Rinse in another water and it is ready to grind.
- Don't wash too much or it will not be pasty enough to make tortilla.
- Another way and liked best by some people: Add to the corn dough (masa) rounding tablespoon of lard to four cups dough, little salt.
- Still another way: Corn meal and coarse flour half and half wet to stiff dough, salt and lard.
- But the best to my taste is the hominy or corn ground into a smooth paste, three cups corn, one of flour, two tablespoons melted lard, teaspoon salt, cook on ungreased iron, have ready enough hot salted lard to dip tortilla in just before you add filling to make Enchiladas.
- When flour is used, dough may be rolled out on a board, a small pie tin placed on and cut round the edge to form cake;
- lift up with pancake turner.