Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts boiling water well salted
- one tablespoon butter
- three pounds round steak boiled tender
- one quart canned tomatoes
- two medium sized onions
- three medium sized green chili peppers
- eight fresh tomatoes
- salt
Directions
Two quarts boiling water well salted, one tablespoon butter or lard thickened with yellow corn meal to the consistency of mush, three pounds round steak boiled tender, two medium sized onions, three medium sized green chili peppers. Put all through meat chopper and cook in butter; while cooking add seven or eight fresh tomatoes or one quart canned tomatoes and salt to taste. Line bottom of large granite baking pan with mush then with layers of tamale well clotten with olives and so on. Last layer should be of mush. Moisten well with the broth meat is cooked in and bake in slow oven one hour.— Mrs. Robt. W. Bryden, Los Angeles, Calif.