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

1. 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.
2. 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.
3. Cut and wash corn shucks, put in a large bowl or pot and pour boiling water over them. Let stand until shucks are pliable.
4. 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.
5. Steam 3 hours.

6. Note: In 1927, this probably would have meant lard. If you prefer, the amount could be reduced, or perhaps vegetable oil could be substituted.

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