1931 Cuban Cookery by Blanche Z de Baralt

65

TAMALES

The same ingredients are used. A chicken, fricasseed, can be substitued for the pork or added to it, very little water should be used, so the grated corn may have more consistency. Prepare the mojo (seasoning) as above; cook thorough– ly and mix with the grated corn which has been passed through a sieve, but which is uncooked. Have ready on the table as many of these leaves as you need tamales. The quantity indicated will make about a dozen. Place on each shuck a large spoonful of the seasoned corn mixture and in each one a piece of chicken or meat; then fold carefully the ends of the corn shuck b~er this filling. If necessary add an extra leaf and tie firmly with a thin string or a stout thread. These should be immedia– tely thrown into a kettle of boiling water and allowed to boil half an hour. Do not let then soak. To reheat put the tamales for a few minutes again in boiling water. They are also good cold. Olives, raisins, almonds, hard boiled eggs, dices of ham can be added to the tam~les according to each person's f aricy. They may be seasoned just with