Mrs. Cargile’s Tamale Loaf

This tamale loaf recipe is a prize winning one found in the San Francisco Chronicle.  This recipe calls for a five-pound pail to steam the loaf in.  It also requires three hours to cook.

Tamale Loaf Recipe

One pound round steak, cut in small squares; cook us for stew. To this add: 1 can tomatoes, 1 onion, 1 teaspoon chili powder, salt to taste, 1 tablespoon butter, olives w desired, 2 cups cornmeal, stir into the stew; dash cayenne pepper; steam three hours in five-pound pail. This quantity is enough to fill the pail. Chicken or other meat may be used as desired. A favorite dish among many.

Mrs. Frank Cargile, Caspar, Mendocino County – San Francisco Chronicle – 23 Mar 1919

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Tamale Loaf by Mrs. Cargile

A Tamale Loaf recipe from 1919

Course Beef

Cuisine American

Prep Time 15 minutes

Cook Time 3 hours

Servings 6 people

Ingredients

• 1 lb round steak cut in small squares
• 1 can tomatoes
• 1 onion
• 1 tsp chili powder
• 1 tbsp butter
• 2 cup cornmeal
• 1 dash cayenne
• olives as desired
• salt and pepper to taste

Instructions

1. One pound round steak,cut in small squares; cook us for stew. To this add: 1 can tomatoes, 1 onion, 1 teaspoon chili powder, salt to taste, 1 tablespoon butter, olives as desired.

2. 2 cups cornmeal, stir into the stew; dash cayenne pepper; steam three hours in five-pound pail. This quantity is enough to fill the pail.

Recipe Notes

Chicken or other meat may be used as desired. A favorite dish among many.