NO. 62. GENUINE SPANISH CHICKEN
TAMALES. Mrs. C. Y. Yglesias, 1037 Albany
street, Los Angeles. — For one dozen good-sized
tamales; One chicken, one pound lard, one-
half pound red chiles, one dozen corn husks,
two quarts white, dry corn, one pint olives.
Prepare the corn the night before by putting
to boil in enough water to cover, with half
cup of lime dissolved in a little water. Don't
put in the hard pieces of lime that settle in
cup. Boil ten to fifteen minutes, take from the
fire and let stand that way until next morning,
when put in clean cold water and rub the
corn with your hands to clean well. Wash
two or three times more in cold water and
it is ready to be ground. Grind_ the corn on
a flat stone called a metate, but any other
grinder is preferable. Now cut up chicken,
boil till quite tender and season with salt.
In the meantime remove seeds from chiles and
. put them in deep stewing pan with hot water,
cook till tender, cool, drain off water and grind
to a pulp. Put a piece of garlic in chile if
desired. To prepare the chile after it is
ground place in a stew pan a large spoonful
of lard; when hot drop in a tablespoon of
flour and a little salt, stirring so it will not
burn, put in chile, cook five minutes,; then
put in cut chicken and stoned olives. Let
all come to a boil, take away from fire and
cool. To prepare dough take a large pan or
basin, put in two cups of lard and beat it
with hands. When real light put in corn,
beat a few minutes, drop in some of the broth
in which the chicken has been boiled, little at
a time, beating constantly until dough is soft
and smooth; season with salt. Into a glass
of water drop a bit of the dough; if it rises
to the top it is done, if not, beat it a little
longer. Have some dry corn husks well soaked
for several hours in cold water, shake them
well, apply a thin layer of the dough on
the half of each leaf; then put a spoonful of
the prepared stew on a prepared leaf and
cover with more prepared leaves. Tie the ends
with strings made of the same leaves. Then
place in a large pot with two pints of boiling
water, steam gently for two or three hours.
Soak in warm water a clean dishtowel, spread
on the top of the tamales just before putting
on the cover. To prevent burning place a few
hard ends of corn husks on bottom of pot
before putting in the tamales. Flank of beef
or other meat may be substituted for chicken.
NO. 63. MEXICAN HOT DISH. Mrs. A. N.
Bradshaw, 1920 Front street, San Diego.— Fry
three or four slices of bacon, then add one or
two sliced onions, three or four tomatoes, same
of green chiles, and three small summer
squashes; salt and stew about one hour, re-
moving bacon when ready to serve. ✪ Tamales
Page 14 · 2 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NO. 62. GENUINE SPANISH CHICKEN TAMALES. Mrs. C. Y. Yglesias, 1037 Albany street, Los Angeles. — For one dozen good-sized tamales; One chicken, one pound lard, onehalf pound red chiles, one dozen corn husks, two quarts white, dry corn, one pint olives. Prepare the corn the night before by putting to boil in enough water to cover, with half cup of lime dissolved in a little water. Don't put in the hard pieces of lime that settle in cup. Boil ten to fifteen minutes, take from the fire and let stand that way until next morning, when put in clean cold water and rub the corn with your hands to clean well. Wash two or three times more in cold water and it is ready to be ground. Grind the corn on a flat stone called a metate, but any other grinder is preferable. Now cut up chicken, boil till quite tender and season with salt. In the meantime remove seeds from chiles and . put them in deep stewing pan with hot water, cook till tender, cool, drain off water and grind to a pulp. Put a piece of garlic in chile if desired. To prepare the chile after it is
ground place in a stew pan a large spoonful of lard; when hot drop in a tablespoon of flour and a little salt, stirring so it will not burn, put in chile, cook five minutes,; then put in cut chicken and stoned olives. Let all come to a boil, take away from fire and cool. To prepare dough take a large pan or basin, put in two cups of lard and beat it with hands. When real light put in corn, beat a few minutes, drop in some of the broth in which the chicken has been boiled, little at a time, beating constantly until dough is soft and smooth; season with salt. Into a glass of water drop a bit of the dough; if it rises to the top it is done, if not, beat it a little longer. Have some dry corn husks well soaked for several hours in cold water, shake them well, apply a thin layer of the dough on the half of each leaf; then put a spoonful of the prepared stew on a prepared leaf and cover with more prepared leaves. Tie the ends with strings made of the same leaves. Then place in a large pot with two pints of boiling water, steam gently for two or three hours. Soak in warm water a clean dishtowel, spread on the top of the tamales just before putting on the cover. To prevent burning place a few hard ends of corn husks on bottom of pot before putting in the tamales. Flank of beef or other meat may be substituted for chicken.
NO. 63. MEXICAN HOT DISH. Mrs. A. N. Bradshaw, 1920 Front street, San Diego.— Fry three or four slices of bacon, then add one or two sliced onions, three or four tomatoes, same of green chiles, and three small summer squashes; salt and stew about one hour, removing bacon when ready to serve.
Records on this page
TamalesMexican Hot Dish