Recipes > Meat > Tamales (Mexican)

Tamales (Mexican)


  • 1 pound of meat
  • 1 cup of tomato sauce or 1 cup of boiled and strained tomatoes highly seasoned
  • cornmeal
  • raisins, ripe olives, almonds, or peanuts
  • cayenne
  • pimento
  • corn husks


Take a pound of meat. Mutton, chicken, or beef may be used. It must be cut in bits. If the meat has not sufficient fat, add crisco or butter, or whatever one uses. Stew until meat is very tender. Into this soup add the tomato sauce. Then stir in enough cornmeal to thicken it as for mush. Cook for a few minutes and then turn all into a rice boiler or steamer, and cook until the cornmeal loses its raw taste. When a little cool, add a few raisins, ripe olives, almonds, or peanuts, the latter cut up fine. Make pretty hot with cayenne, and also add a little pimento. Mold into little rolls, and wrap each roll up in corn husks, tying each end, so that the mixture will not escape. Just before eating, steam up again, and serve hot. If one is in a hurry, a dish can be lined with corn husks, the mixture piled in, and corn husks placed over the top of the dish. This is called "tamale pie." If corn husks are not available, it is very good without them. The mixture can either be steamed in a bowl and turned out or it can be sliced cold and fried like mush. It is not necessary to add the raisins, olives, and nuts unless one wants to be rather luxurious.

At the table open up the rolls, remove the husks, and eat with tomato sauce. A good sauce for tamales is made by stewing tomatoes with a little onion and green pepper, straining and highly seasoning. Worcestershire sauce is always good in tamale sauce.

This tamale mixture is fine for stuffing green mango peppers. Indeed, it makes a fine forcemeat for most anything.


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The Khaki Kook Book (1917).

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