GENUINO
Boil three quarts of whole corn in ash lye until the hulls come off; soak in clear water until the lye is all out, then grind. Remove the seeds and veins from six chile peppers, boil soft and then put through a colander to separate from the skin. Boil a chicken tender and set aside half of the well-seasoned broth; the rest, with the chicken, thicken with part of the ground corn and add the pepper-pulp and three tablespoonfuls of fine marjoram. For the batter, take the remainder of the broth and ground corn and mix into it a tablespoonful of olive-oil; season with salt and make the dough just thick enough to spread. These proportions will make fifteen tamales.