Mexican Tamales
Ingredients
- 2 pound veal
- salt
- cayenne pepper
- garlic
- 1 cup corn meal
- 2 Mexican pepper
Directions
- Boil 2 pounds of veal until tender; salt while boiling.
- Chop very fine, and season with plenty of cayenne pepper and a little garlic.
- Have ready a thick paste made of 1 cup corn meal mixed with a little boiling water.
- Shape the veal into rolls the size of the little finger, and encase each in the corn meal paste.
- Take the inner husks of indian corn, cut off the ends, leaving the husks about 6 inches long, and wash them in boiling water.
- Wrap each tamal in corn husk, throw 2 or 3 mexican peppers into the liquor in which the veal was boiled, and cook the tamales in it for 15 minutes.
- Chicken, with a little fresh pork, can be used instead of veal.
Other Information
Author: Elizabeth W Dickson
Contributor: Girls' High and Normal School
Source: Alumnae Cookbook (1891-01-01)
Ingredients: veal, salt, cayenne pepper, garlic, corn meal, pepper
Equipment: pot
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