Hot Tamales Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
3/4 lb chicken
3/4 lb veal, or beef
1 sm onion
3 cloves garlic
Bay leaves
3 tbs fat
3 oz chili powder
2 tsp salt
1 1/2 c hot water
Envelope
4 c yellow corn meal
1 tsp salt
2 1/2 c stock
1/2 lb fat
1 lb corn husks
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Directions: |
Directions:Redi-cut cornhusks may be bought. Field cornhusks must have both ends removed; immerse in cold water while filling is prepared.
Boil both meats in water which have been added one small onion, a clove of garlic, and 2 bay leaves. When meat is tender remove and drain stock, setting it aside to use in making envelope. Cut meat into small cubes. Heat 3 tbs of fat, add meat and brown. Mash 2 cloves of garlic and add to meat. Stir the chili powder and salt with hot water and mix well with meat. Cook mixture 10 minutes.
To make the envelope: Mix 4 c corn meal, salt, half the stock,and all of fat. Beat well with a wooden spoon and then add remainder of the stock. It is very important that the mixture be well beaten to make it light. Dry cornhusks on the inside, spread thinly with mixture; add one teaspoon of chili meat filing and roll up like a cigarette. Fold both ends down. Stack in a steamer and cook until well done. If a steamer is not available, place an ordinary kitchen pot lid on bottom of a deep kettle. Cover with husks and stack tamales over this in pyramid style. Pour four cups of boiling water over tamales, cover tightly and cook over low flame for 45 min or one hour. Always serve tamales hot. |
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Number Of
Servings:Varies |
Preparation
Time: |
Preparation
Time:2 hrs |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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