Take a young pig's head and boil it until the flesh drops from the
bones, in water to which has been added two good-sized onions,
quartered, five bruised cloves of garlic, one bay leaf, sweet marjoram,
thyme, rosemary, a little sage, salt, and pepper. Separate the meat from
the bones and chop fine. Strain off the liquor and boil with corn meal,
adding the chopped meat. Put in the corn meal gradually, until it makes
a stiff mush, then cook for half an hour with the meat. Put in shallow
pans and let cool. To serve slice about half an inch thick and fry in
olive oil or butter to a light brown.
As originally prepared the tamale was made for conveyance, hence the
wrappings of corn husk. This is a Spanish dish, having been brought to
this country by the early Spanish explorers, and adopted by the Indian
tribes with whom they came in contact. In the genuine tamale the
interior is the sauce and meat that goes with the corn meal which is
alternately laid with the husks, and when made the ends are tied with
fine husk. For meat, chicken, pork, and veal are considered the best.
There is also a sweet tamale, made with raisins or preserves.
The following recipe for tamales was given us by Luna: