Tamale Recipe Ingredients:
The first page of the (much-used) recipe,
as I copied it down over 30 years ago
Place both meats in a large mixing bowl. Fry the bacon in a large skillet till done, and remove to paper towels to drain. Add the chopped onion and minced garlic to the bacon fat in the pan and saute until golden. Add to the meats, along with the bacon. Add all the rest of the ingredients, except the hard boiled eggs, and mix well; set aside. (This part can be done a day ahead of time. Store the mixed meat in a container or zip-top bag in the refrigerator.)
On a large flat surface, place a large piece of cheesecloth, folded double. On a cutting board or other surface, place the meat and create a sort of cradle. Take the hard-boiled eggs and cut the ends off to expose the yolk at either end, then set the eggs end-to-end down the center of the cradle in the meat. Begin forming the meat up and around, enclosing the eggs completely, until you have a nice cylinder formed from the meat. Place the cylinder onto one edge of the cheesecloth and roll it, making a nice tight enclosure. Taking kitchen twine, lay out strips, sliding them underneath the roll, using about 3 for the body of the roll, and one at each end. Tie them snugly; trim ends.
Have a large pot or Dutch oven ready with boiling water with about 2 tablespons salt. Gently lower the meat roll into the water and reduce heat to maintain a simmer for 1 hour. Pour off water, cut twine, and unroll the packet. Slice in about ½-inch slices. Makes about 10 slices, plus the ends. Serve with a Tomato Sauce.
1. Take prepared meat and make a “cradle.”
2. Place the trimmed eggs end-to-end down the center of the cradle.
3. Form the meat up to completely surround the eggs, making a neat cylinder.
4. Lay out cheesecloth or old kitchen towel or flour sacking, and onto this, place the cylinder.
5. Roll up the towel around the meat tightly, to keep its shape.
6. Cut kitchen twine long enough to tie. Three pieces around the center part of the cylinder, and one at each end work well.
7. Snip the ends of twine, leaving only a small end.
8. Into the boiling pot of water, add 2 tablespoons salt.
9. Gently lower the wrapped meat into the pot of water, sufficient to cover the entire cylinder.
10. Lower the heat until it maintains a simmer; cover and set a timer for 1 hour.