Hot Tomales

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut small about lbs. beef or small chicken; cook until tender in just enough water to cover; add salt and one tablespoon paprika. Add 1 or 2 tablespoons corn meal to chicken. Stir gradually 1 quart corn meal in 2 quarts boiling water and 1 tablespoon salt. Add 1 cup lard, and stir 10 minutes. Wash 4½ dozen corn husks. Use three husks to each tomale. Spread thin layer of corn meal in center of each. On one husk place spoonful of meat and add 3 or 4 olives and 2 or 3 raisins. Cover the meat with two other husks and tie at ends. When all are made, place in kettle with husks in the bottom and boil for one hour. Will make 1½ dozen.