Categories: Tex-Mex Recipes
Ingredients
- Tamale filling:
- 3 lb. lean beef or chicken
- 1 1/2 lb. pork
- 2 Tbsp. salt
- 1 tsp. black pepper
- 1/2 lb. beef fat
- 12 garlic cloves
- 6 Tbsp. chili powder
- 1/2 tsp. ground red pepper (cayenne)
- 1 tsp. cumin seed
- Mush:
- 6 cups cornmeal
- Water
- 2 Tbsp. salt
- 1 tsp. chili powder
- 1 cup meat grease (see note)
- Corn shucks
Directions
- To make the tamale filling: Cook beef or chicken, pork, salt, black pepper, and beef fat until meat is tender. Process through a meat grinder with garlic, chili powder, ground red pepper and cumin seed. Mix well, moistening to desired consistency with stock from meat. Season to taste. Set aside.
- To make the mush: Put juices from cooking meat in a large pot and add enough boiling water to cook the 6 cups cornmeal. (No specific amount was given, but it could be as much as 12 cups.) Add salt, chili powder and meat grease.
- Cut and wash corn shucks, put in a large bowl or pot and pour boiling water over them. Let stand until shucks are pliable.
- To Assemble: Place a spoonful of mush in each shuck, spread evenly; add a spoonful of meat filling on top and spread evenly. Roll shuck around mixture and tie with a string.
- Steam 3 hours.
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Note: In 1927, this probably would have meant lard. If you prefer, the amount could be reduced, or perhaps vegetable oil could be substituted.