Mexican

Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

Veggie Stuffed Poblanos

Man, I’m really slacking on the Monday posts lately, huh?  Maybe it just reflects my “meh” attitude towards Mondays.  Or maybe its because I try not to think about Monday until it actually arrives and I’m forced to acknowledge it.  Either way, sorry about that, friends – I promise to try harder next week!!

So I was on a Mexican kick the other weekend when I decided to take a second stab at tamales AND stuffed poblanos.  I don’t know, it sounded good for some reason.  Actually, I know the reason…we have this really awesome cafeteria at work with real chefs and one of them specializes in Latin food.  Anyways, he made the most awesome vegetarian stuffed poblanos with mole and crema on top that I went nuts over. While these weren’t quite the same (I knew they wouldn’t be), I still wanted to see what recipes I could find to stuff those emerald gems with.

So quick sad story before we get to the recipe.  Notice how my peppers look a little sickly?  Yea, that color just isn’t right you know?  I know.  Its because they aren’t actually poblanos (but they should be).  I kid you not, I had been to the grocery earlier in the week and they had millions of poblanos so I figured I was safe to get them a couple days later.  Wrong-o.  They had ZERO.  So sad.  So good thing for smart phones because as I stood sighing in a very loud and highly annoyed manor, I was able to determine that cubanelle peppers were a somewhat acceptable substitution (that is compared to the other two varieties of peppers I had to chose from – Bell and jalepeno).  And I kid you not, I went back two days later to the store and guess what?  Millions of poblanos again.  What.  The.  Heck?  OH well, maybe next time…

Enjoy!

  • 8 poblano chiles
  • 1 c. finely chopped red bell pepper
  • 1 1/2 c. fresh corn kernels
  • 1/2 c. chopped green onions
  • 2 TBS pine nuts, toasted
  • 2 garlic cloves, minced
  • 3/4 c. (3 ounces) crumbled queso fresco, divided
  • 2 TBS chopped fresh cilantro
  • 1 tsp. salt, divided
  • 1/4 tsp/ ground red pepper, divided
  • 1 (15-ounce) can black beans, drained and divided
  • 2 TBS butter
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 2 TBS all-purpose flour
  • 2 c. 2% reduced-fat milk
  • 1 TBS fresh lime juice
  • 1/2 cup dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.
Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

Cooking Light

Categories: Entrees, Mexican, Recipes | Tags: , , | 2 Comments

Saffron Chicken & Sausage Tamales with Cilantro Cream

After my tamale experience a few months ago, I was pretty eager to try out some more recipes for tamales.  I had learned a couple lessons from the last time (like kitchen twine instead of corn husk ties and spreading the masa thin) and was rip-rearing to go!  Don’t get me wrong, the last recipe was really good – I just wanted to try MORE!

These were really yummy and used a different cooking technique from my first batch…jury is still out on which method I thought was most effective.  Both methods were easy for sure, I’m just not sure which one yielded the best results.  I do know that I definitely scorched a dish towel with this cooking method.  Whoops!

I really like this recipe for the masa better than the first one (MUCH more flavor) and think that I’m going to make this one my standard and just experiment with fillings and toppings going forward (Branden really thinks I need to come up with a sauce to pour over them – the way they’re served in many Mexican restaurants).

Enjoy!

Masa

  • 2 c. fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 c. fresh corn kernels (about 3 ears)
  • 3 3/4 c. masa harina
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/4 c. chilled lard

Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Tamale Filling

  • 1/2 lb. ground chorizo
  • 2 c. chopped onion
  • 4 garlic cloves, minced
  • 1/2 c. fat-free, less-sodium chicken broth
  • 1/4 tsp. saffron threads
  • 2 1/4 c. shredded roasted chicken breast

Additional Ingredients

  • 2 c. hot water
  • 24 dried corn husks

Cream

  • 3/4 c. fat-free sour cream
  • 1/2 c. finely chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 3/4 tsp. hot sauce

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Preheat oven to 450°.

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 2 heaping tablespoona chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.

Adapted slightly from Cooking Light

 

Categories: Appetizers, Mexican, Recipes, Snacks | Tags: , , , | 1 Comment

Pork Chile Verde

Oh my goodness – a huge thank you to Branden for finding AND making this recipe this week as it was FABULOUS!  The favors and textures were just incredible!  The meat was tender and the broth was thick – I mean like thick enough that you could probably repurpose the leftovers into enchiladas.  I kid you not, this is probably one of the better soup recipes we have tried this winter!

Branden poured his soup over white rice.  We also tried eating it with tortillas and that was just plain messy!  Personally, I liked it Plain Jane – nothing else needed!

Enjoy!

  • 1 1/2 lbs. tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 lbs. pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 TBS of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 c. chicken stock
  • Pinch of ground cloves

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until softened, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper.

– Courtesy of SimplyRecipes.com

 

Categories: Entrees, Latin, Mexican, Recipes, Soup | Tags: , , , , | 2 Comments

White Chile con Queso Fondue with Chorizo

Game Day is COMING!  I can’t believe its here already!  Sadly, couldn’t tell you who’s playing but I know I’m excited for the social opportunities that come with the “big game.”  Its all about the parties.

Part of the reason why I can’t believe its here already is because it marks the one year anniversary of correcting my feet – surgery numero uno was the day after the Super Bowl last year. Its been an interesting year with the feets but I’m happy to say that they’re at about 90% and I even wore heels TWICE last week.  That’s a huge deal for a vertically-challenged, shoe-lovin’ woman!

But you probably don’t care so much about my feet and my love for shoes as you do about food.  So onwards…

To me, the Super Bowl is a big giant excuse to eat really unhealthy for a day.  Anyone share that sentiment or am I just looking for excuses?  Regardless, I’ve got an awesome dip for you!

Looking to “theme” your game day food (it drive me BONKERS if foods don’t at least kind of go together, even finger foods.  I’m OCD you could say), then check out these posts from my Mexican-themed New Years that could/should be prepared for game day!

Tamales

Avocado, Orange, and Pomegranate Salsa

Mexican Fruit Salad

You might as well throw in some pico de gallo, guacamole, and of course some quality tortilla chips.  These are my FAVORITE (heck, I even eat them without dips!).

Enjoy!

  • 12 oz. spicy Mexican chorizo sausage, crumbled
  • 12 oz. queso fresco, crumbled
  • 1 8 oz. package cream cheese, cubed
  • 1 c. Mexican crema or sour cream
  • 1 c. pico de gallo
  • 3 TBS tequila
  • 1 TBS cornstarch
  • 2 TBS water
  • Mexican hot sauce to taste (optional)

Place the chorizo in a large fondue pot over medium heat.  As the sausage begins to cooks, stir frequently to keep it from sticking to the bottom of the pot.  When the sausage is almost cooked, add the cheeses, crema, pico de gallo, and tequila.  Keep whisking until the cheese melts.  The mixture should become smooth after about 5 minutes.

In a small bowl, dissolve the cornstarch in the water and add the mixture to the fondue.  Stir until slightly thickened.  Taste and add hot sauce if desired.

Serve immediately over low heat.

Adapted slightly from Hallie Harron’s Not Your Mother’s Fondue

Categories: Appetizers, Mexican, Recipes, Sides, Snacks | Tags: , , , , | 1 Comment

Pico de Gallo

I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips).  Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.

Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.

*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.

Pico de Gallo

  • 4 tomatoes
  • 4 scallions, green parts only, minced
  • 3 jalepenos, seeded and minced
  • 2 serrano chile peppers, seeded and minced
  • 1 red onion, finely chopped
  • 1/4 c. fresh cilantro, minced
  • Juice of 2 limes
  • Coarse sea salt

In a large bowl, combine all ingredients (except salt) and mix well.  Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours.  Add salt to taste just before serving.

Adapted from Kelley Cleary Coffeen

Categories: Appetizers, Condiments, Mexican, Recipes | Tags: , , , , | 4 Comments

Chicken Tortilla Soup

Winter finally came to Ohio.  I guess we were past due?  I really just wish we’d skip it all together with and go straight to summer…I want flip flops and dinner outside and late night walks and sundresses and swimming and…I really could go on.  I yearn for that first day that I walk outside and the sun is actually warm on my skin.  Oh my gosh I can’t wait!  But until then, I shall remain bundled up on the couch in my 63° house and eat soup.

Mmmm, noodle soup (No Joey, there’s no noodles here!  I’m a not-so-closet Friends addict – if you’ve seen this episode with the soup commercial audition, then I hope you chuckled, if not then just ignore me)!  This is a pretty hearty one that filled even Branden up and packs lots of Tex-Mex flavors.  The original recipe came from Adrianna over at A Cozy Kitchen, but I amended it to make it a little more filling for the hubby.

Enjoy!

  • 1 large fresh poblano pepper
  • 1 15-ounce can fire roasted diced tomatoes (in juice)
  • 1 TBS olive oil
  • 1/2 medium white onion, diced
  • 2 cloves garlic, peeled and roughly chopped
  • 4 c. chicken broth (or vegetable broth)
  • 2-3 corn tortillas, sliced into strips and halved
  • Salt to taste
  • 1/2 c. frozen corn
  • 1 c. black beans, rinsed and drained
  • 1 lb. chicken breasts, cooked and shredded
  • 1 avocado, diced
  • Handful of Monterey Jack Cheese, shredded
  • 1 lime, cut into 6 wedges

Quickly toast the pepper by turning it an inch or two above an open flame for a few seconds until its aroma fill the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

Break the pepper into pieces and put in a blender jar along with the tomatoes with their juice.

Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).

While soup is simmering, pour three tablespoons of vegetable oil in a skillet. When oil is hot, add tortilla strips and fry until crispy. Transfer to a paper towel to drain and set aside.

Just before serving, add the shredded chicken and corn to the simmering broth. Ladle the soup into the bowls and top with cubed avocado, shredded cheese and tortilla strips.

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , , , | 6 Comments

Barbacoa Pork

Oh.  My.  Goodness.  Seriously, I am in love with my slow cooker.  I’m finally learning why people have been obsessed with them for generations.  Don’t get me wrong, I still really enjoy cooking dinner, but its sometimes nice to know that when I get home from a long day at work, dinner is waiting for me.  How awesome is that?

This particular recipe actually woke Branden up after I had gone to work because it was making the house smell so incredible.  And I’m happy to tell you, the flavor 100% stood up to the smell.  Barbacoa pork.  Yup, you can have Chipotle at home, folks (and for a LOT less calories).

The first night we ate this, we turned it into burrito bowls (in the picture above).  The next day, we turned it into Nachos (see below).  The possibilities are endless.  This really was fabulous though and super easy.

Enjoy!

For the Marinade:

  • 2.5 lbs pork loin roast, all fat trimmed
  • salt and pepper
  • garlic powder
  • 6 oz Coke zero
  • 1/4 c. brown sugar (unpacked)
  • 1/4 c. water

For the pork:

  • 8 oz Coke zero
  • 6 oz can sliced green chilies
  • 8 oz tomato sauce
  • 1 chipotle chile in adobo sauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. cumin
  • 1/8 tsp. chipotle chili powder (to taste)
  • salt and pepper to taste
  • 1/3 c. brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  You can also cook on low for 8 hours.  Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Like the idea of the burrito bowl?  How about some Cilantro-Lime Rice to make it a little happier?

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 c. water
  • 1 tsp. salt
  • 3 TBS fresh chopped cilantro
  • 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Both Recipes Courtesy of Gina at SkinnyTaste

Categories: Entrees, Mexican, Recipes, Snacks | Tags: , , , | 3 Comments

Mexican Fruit Salad

This is another one of those recipes learned from my Mexican uncle (two things should be clear at this point in the game: 1. He makes really yummy, authentic food that I very much and enjoy and 2. I can’t resist Mexican food.  Ever.).  This is a super easy fruit salad with sweet fruit and a spicy kick.  Perfect!

This frequents our table when making a Mexican feast, or when we can find jicama…a challenge in rural NE Ohio.

Enjoy!

  • 1 pineapple, peeled, cored and julienned
  • 1 jicama, peeled and julienned
  • 2 large mangoes, peeled, cored, and julienned
  • Juice of 1 lime
  • Chili Powder to taste
  • Sea Salt to taste

We’re about to get complicated here folks…toss everything in a bowl.  Garnish with a little lime zest if you’re feeling fancy.

Categories: Mexican, Recipes, Salads, Snacks | 2 Comments

Hot Tamales!

The “main dish” at our little Mexican-themed New Year’s party were beef tamales.  I’ve never made them before but have always wanted to try…and I have to say, they turned out pretty darn good.  My only change would be next time I will make the masa just a little bit thinner…or just fill with a bit more meat.

Don’t be intimidated by tamales, I was actually shocked at how easy they were to make!  Best part?  Not only were they delicious fresh, but they can be frozen and steamed later.  Hello snacks on demand!

Little tip: traditional tamales are tied with pieces of corn husk.  None of that nonsense – kitchen twine is so much easier (and it won’t leave you frustrated because it won’t tear)!  Also, I don’t own a fancy veggie steamer, so I simply put a colander in my stock pot, making sure that the water in the bottom didn’t make contact with the tamales.  Easy enough.

Enjoy!

Filling:

  • 1 1/2 c. chopped onion
  • 2 garlic cloves, thinly sliced
  • 1 lb. beef stew meat
  • 1 c. water
  • 1/2 tsp. salt
  • 1 TBS all-purpose flour
  • 1 1/2 tsp. ground dried red New Mexico chile
  • 16 large dried cornhusks

Dough:

  • 3 c. masa harina
  • 1 tsp. salt
  • 1 TBS butter, melted
  • 2 tsp. canola oil
  • 1 c. fat-free, less-sodium beef broth
  • 1 c. water

Additional “Ingredient”:

  • 16 pieces of kitchen twine

Preheat oven to 350°.

To prepare filling, heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 4 minutes or until onion is tender. Add beef; sauté 5 minutes, turning to brown on all sides. Stir in 1 cup water and 1/2 teaspoon salt; bring mixture to a boil. Cover and bake 1 1/2 hours or until beef is tender.

Transfer beef to a bowl with a slotted spoon. Pour drippings into a glass measure. Add enough water to drippings to equal 1 cup. Wipe pan with paper towels.

Shred beef into bite-sized pieces. Heat pan over medium-high heat. Coat pan with cooking spray. Return beef to pan; sprinkle with flour. Cook 1 minute, stirring constantly. Stir in ground chile; stir in drippings mixture. Reduce heat, and cook 7 minutes or until liquid almost evaporates, stirring often. Remove from heat; cool to room temperature.

Place whole cornhusks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare dough, combine masa and 1 teaspoon salt in a large bowl. Add butter and oil; stir well. Add broth and 1 cup water; stir until a soft dough forms.

Working with one husk at a time, place about 1/4 cup masa dough in the center of the husk; press dough into a 4 x 3-inch rectangle. Spoon about 2 tablespoons beef mixture down one side of the dough. Using the corn husk as your guide, roll tamale up, jelly-roll style; fold bottom ends of the husk under. Tie 1 piece of twine around tamale to secure; stand upright in a vegetable steamer. Repeat procedure with the remaining whole corn husks, masa dough, beef mixture, and twine. Steam tamales, covered, 50 minutes, or until the dough is firm. Remove tamales from vegetable steamer; let stand 5 minutes. Serve with Red Chile Sauce, if desired.

 

Categories: Appetizers, Entrees, Mexican, Recipes, Snacks | Tags: , , , | 6 Comments

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