Note 58 — Chapter IV · PALACES AND HOUSEHOLDS OF THE NAHUA KINGS.

The tamale is another very favorite modern Mexican dish. The natives generally make them with pork; the bones are crushed almost to powder; the meat is cut up in small pieces, and the whole washed; a small quantity of maize paste, seasoned with cinnamon, saffron, cloves, pimento, tomatoes, coarse pepper, salt, red coloring matter, and some lard added to it, is placed on the fire in a pan; as soon as it has acquired the consistency of a thick gruel it is removed, mixed with the meat, some more lard and salt added, and the mass kneaded for a few moments; it is then divided into small portions, which are enveloped in a thin paste of maize. The tamales thus prepared are covered with a banana-leaf or a corn-husk, and placed in a pot or pan over which large leaves are laid. They are allowed to boil from one hour and a half to two hours. Game, poultry, vegetables, or sweetmeats are often used instead of pork.