HACIENDA
Grind two quarts of hulled corn through a meat-chopper and mix to a paste with two tablespoonfuls of melted butter, salt and cayenne. Divide a large, fat chicken and stew until tender, in water containing a clove of garlic and a pinch, each, of salt, comino seed and marjoram. Scald two dozen dry chiles, remove the seeds and veins, scrape the pulp from the skin, add this to the chicken-stew and thicken slightly with flour. Shape the corn-husks with scissors and soak in warm water for an hour. Remove, dry and rub each one with hot fat. Fill one with the chicken-stew, spread four others with the corn-paste; fold over the one containing the chicken and roll the others around. Tie the ends with a strip of the husk and steam for two hours.