Whisk the cornmeal and salt together in a medium heat-proof bowl.

Carefully pour the boiling water over the dry ingredients, stirring continuously until a thick dough forms. Let it cool slightly.

Heat the beef tallow in a cast iron skillet over medium-high heat. Form the dough into small, flat patties.

Fry each patty for 3 to 4 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.