HOT TAMAL
For the dough, add to one pint of corn-meal, one tablespoonful, each, of salt and lard, and enough boiling water to make a thick dough. Prepare the corn-husks as directed. For the filling boil one pound of beef and pour over it hot beef fat; cut into small bits and season with salt and chile sauce. Put a layer of the dough in the husk, over this a tablespoonful of the prepared meat; roll like a cigarette, with a layer of dough between each husk. Tie each end and steam two hours.
LAREDO’S CELÉBERRIMO
Boil a pound of pork until two-thirds cooked; then grind it rather fine. Add a small amount of garlic, also a small quantity of seeded raisins and prepared almonds. Soak two and a half ounces of chiles in hot water; take out the seeds and veins, wash them well and grind fine, adding enough of the stock in which the meat was boiled to make a sauce, and strain. For the dough use the ground corn prepared with lime-water; add six ounces of fresh lard to the pound, salt to taste and moisten with the meat stock. Have the husks prepared, spread each with a thin layer of dough, and for the center one, a tablespoonful of the pork and a tablespoonful of the chile sauce. Roll carefully, tie the ends and steam over the liquid in which the meat was boiled.