Des Tamales


  • A Tender Young Chicken
  • A Cupful of Boiled Irish Potatoes
  • A Large Onion
  • A Clove of Garlic
  • 2 Sprigs of Parsley
  • A Bay Leaf
  • A Sprig of Thyme
  • A Spoonful of Butter
  • A Cupful of Cracker Crumbs
  • Salt and Chili Pepper to Taste
  • A Good Dash of Cayenne


Boil a young chicken until the meat can be picked off the bones. Then chop up very fine. Mince the onion, clove of garlic, thyme, bay leaf and parsley, very fine. Put the onion and butter into a saucepan and let brown slightly, and add the minced garlic, thyme, parsley and bay leaf. Add the Chicken immediately and one cup of mashed potatoes and grated cracker crumbs. Stir well, and season to taste with salt and Chili pepper. Add a good dash of Cayenne, for this is a very hot dish. Mix all well by stirring and let all cook for five minutes. Have ready a pot of boiling water and about a dozen nice, clean corn-shuck leaves. Cut the leaves into nice oblong shapes, and divide the Chicken mixture into equal parts. Roll each of these parts into a corn leaf and tie, and immerse in boiling water for five minutes. Then drain off the water, arrange the husks nicely on a dish and send to the table hot, serving just before the meal begins as an appetizer. This is a famous Mexican Creole Hors d’Oeuvre. Tamales are also eaten hot for supper or luncheon.