Tamale Pie
Make a crust of two cups of hot water, one-half cup lard, one teaspoon salt, and cornmeal to make thick dough. Spread on bottom and sides of pie tin. Mix beef, pork, veal or chicken with plenty of suet for shortening—any two of above meats will do—measure two cups of meat, add two tablespoons of cornmeal, one-half cup of chile pulp, one teaspoon salt, one-half cup meat stock or water. Cook for a few minutes, fill pie crust, spread more dough over top. Make little balls the size of marbles set around edge. Pour a little melted lard over the top, sprinkle with chile powder; bake about thirty minutes.
Beef Tamales
Ground beef fried in lard and suet, add chile sauce No. 2 and cook until thick. Prepare cornmeal or masa by pouring on boiling hot water, salt to taste, add one cup of lard to four cups meal or masa, add few olives and raisins if desired. Prepare as for chicken tamale recipe. Steam. Texas tamales made as above with olives and raisins left out and spoonful put in one long shuck, fold ends over and press flat.
Corn Husk and Red Chile
There are firms in California putting up a specially prepared corn meal for tortillas. There are chile powders and canned red and green hot chile peppers; also the red sweet pepper, called pimiento, which makes it possible to cook Spanish dishes anywhere.