Edith Lyle
MEXICAN TAMALES
Boil three pounds chicken slowly until tender, in sufficient water to cover. Season with salt when partly done.
Open six large red chilis, wash and remove seeds.
Cover with boiling water until soft, and press through sieve.
Put two tablespoons olive oil in frying pan, add two onions (chopped fine), stir until onions are slightly browned, add chili pulp and one-half cup chicken broth; cover the pan closely and cook slowly fifteen minutes. One quart of yellow corn meal (in bowl), add enough chicken broth to make a dryish paste, work it with the hand until it becomes soft but not wet. Have ready corn husks, which must be soaked and pliable.
The husks must be wide. Place layer of corn meal on husk, then layer of chicken mixture; roll and tie at both ends. Place chicken bones back into broth, place tamales over top of bones, taking care that they do not touch the water. Sprinkle with teaspoon salt, cover the boiler, and cook continuously for one hour. See that water does not boil over the tamales during this time. Serve hot.
Mother is French and a gifted cook. I am studying the art with her when our cook allows us in the kitchen.
Edith Lyle