Boil a chicken until very tender, remove bones and chop meat fine. To each lb meat add 1 medium sized tomato and onion chopped fine, salt and red pepper to taste, and moisten to the consistency of mush with the chicken broth. Heat the remainder of the liquor to boiling, stir in cornmeal to make a little stiffer than ordinary mush, and cook thoroughly. Take nice, fresh corn husks and soak in warm water until soft. Then spread a half-inch layer of mush on each husk, and put a good spoonful of the meat mixture on that, and roll up so that the meat is covered by the mush and the whole is nicely wrapped in the husks. Turn in the ends and tie tightly with twine, and steam 1/2 hour. Serve in the husks. Nice tamales can be made in the same way with either fresh beef or fresh pork. The neck of beef is best, as it has the right proportion of fat and lean, and the shoulder of pork is good, adding a little more fat to it.