Little Cambray Tamales

A recipe by Claribel Alegria
Translated by Darwin J. Hakoll

(makes 5,000,000 tiny tamales)
Two pounds of mestizo cornmeal
half a pound of loin of gachupin
cooked and finely chopped
a box of pious raisins
two tablespoons of Malinche milk
one cup of enraged water
a fry of conquistador helmets
three Jesuit onions
a small bag of multinational gold
two dragon’s teeth
one presidential carrot
two tablespoons of pimps
lard of Panchimalco Indians
two ministerial tomatoes
a half cup of television sugar
two drops of volcanic lava
seven leaves of pito
(don’t be dirty-minded
it’s a soporific)
put everything to boil
over a slow fire
for five hundred years
and you’ll see what a flavor it has.

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