Chili Con Carne
- 2 pounds round steak
- 2 tablespoons fat
- 4 tablespoons flour
- 1 clove of garlic
- 4 chili peppers
- Salt
Cut the steak in small squares and cook in hot fat till well browned. Add the flour, garlic sliced, and the chili pulp prepared as below (or use green or red peppers and season with cayenne). Let simmer about two hours, adding more water if necessary. Season to taste with salt.
Tamales
- 15 dried corn husks
- 1 onion and garlic
- 1 pound pork meat
- 2 cups hominy
- 4 teaspoons cornstarch
- 2 teaspoons salt
- 25 almonds
- 1 cup raisins
- 4 teaspoons lard
- 3½ cups hot water
- 2 teaspoons baking powder
- 3 teaspoons red pepper
- 2 tablespns. peanut butter
Take the hominy and corn starch and mix with salt, baking powder, and hot lard. Add the hot water and beat it with a spoon until it makes a soft, light dough, and let it stand for fifteen minutes.
Put your pork in hot water and salt and cook it until it is quite done. Add the peanut butter, onion and garlic, raisins and almonds, and let it cook until it is thick. Take the large corn husk and spread the dough with a spoon. Then put on a spoonful of the sauce and cover it with some more of the dough. Then fold it in the husk, and when you have fixed in that way all your dough and sauce, steam it for twenty-five minutes.
