Tamale Loaf by Mrs. Cargile

Tamale Loaf by Mrs. Cargile

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

tamale loaf

 

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.

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