Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Mexicandinnergluten-freedairy-freenut-free

Chicken Tamales

Name: Chicken Tamales
Yield: 12 servings
Cuisine: Mexican
Ingredients: two quarts yellow dried corn; half cup lime; two medium-sized chickens; about two cups lard; season with a little salt; three red chilis; one onion; a cupful seeded raisins; a cupful stoned olives

From The Times cook book, no. 2, 1905

Serves 12

Any other meat may be used if desired.

A modern interpretation · AI-generated from the original record

Ingredients

two quarts yellow dried corn
half cup lime
two medium-sized chickens
about two cups lard
season with a little salt
three red chilis
one onion
a cupful seeded raisins
a cupful stoned olives

Method

Boil corn in water mixed with lime, wash, and grind.
Boil chickens until tender, cool, and cut into pieces.
Mix with corn, add water from boiled chickens and lard, knead.
Roast chilis, grind with garlic.
In a pan, heat lard, fry onion and flour, add chili, chicken, raisins, olives, and season.
Prepare soaked corn leaves, layer corn dough and stew, tie ends.
Boil gently for one hour.

Nutrition per serving

954Calories

23 gProtein

94 gCarbs

54 gFat

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.

CHICKEN TAMALES. EMILIA LUNDBERG, 2400 South Flower street, Los Angeles'. — Take two quarts yellow dried corn, boil in water mixed with half cup lime. When well cooked, wash thoroughly, then grind the corn on a "metata," three times, till it be- comes very fine. (The metata can be pur- chased at any Spanish store.) Have two me- dium-sized chickens boiled till quite tender; cool, then cut in small pieces. Mix with the corn, enough of the water in which the chick- ens were boiled to make it soft and add about two cups lard. Season with a little salt, and knead thoroughly. After this take three red chilis, remove seeds, then roast in a moderate oven for a few seconds. Take out and place in tepid water, then grind on a metata several times, together with almost a head of garlic. In a stewing pan place some lard (about a tablespoonful;) when hot drop in one onion. COOKING AND OTHER RECIPES. 5 cut fine, a tablespoon of flour; let cook a mo- ment, then drip in the chili, then the cut chicken, a cupful seeded raisins, a cupful stoned olives

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