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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