1 qt. beef consomme
2 tbsp. paprika
1/2 c. butter
3 c. cornmeal

1. Combine consomme and paprika and boil.

2. Add butter and then stir in cornmeal. Cook, stirring until the mixture is smooth and thick, 10-15 minutes. Remove from heat and set aside.

THE FILLING:

3 tbsp. olive oil
2 cloves garlic, chopped fine
1 onion, chopped
1 lb. ground round
1 (3 lb.) chicken or 3 c. cooked
6 scallions, sliced
2 tbsp. capers
2 tsp. sugar
1 tsp. salt
1 chili pepper or 1/4 tsp. crushed dried pepper
1/4 c. vinegar
4 ripe tomatoes, peeled & chopped
1/3 c. soft bread crumbs
1/4 c. minced parsley
1/2 c. Spanish sherry

1. Heat the oil in a large skillet. Add garlic, onion and round steak and brown.

2. Add the chicken, which is cut up, the scallions, capers, sugar, salt, chili pepper and vinegar.

3. Simmer 10 minutes, stir in the remaining ingredients and cook 5 minutes longer. Remove from heat.

GARNISHES:

2 hard cooked eggs, sliced & slices cut in half
Pitted ripe olives, sliced
Stuffed green olives, sliced
Seedless raisins

1. Tear off strip of aluminum foil 8 inches wide and place on a flat surface. Pinch off a small amount of hallaca paste and flatten it down on the foil to make it 5 inches long and 2 inches wide. Top dough off with 2 tablespoons of filling, top with a little of each garnish.

2. Pinch off enough of paste to top and flatten and seal edges.

3. Seal foil around tamale and make watertight seal.

4. Drop in boiling water to cover and cook 1 hour. Unwrap and serve.