This is the ultimate mexican tamale recipe. The masa and the filling are full of flavor. You can make it with beef, pork, chicken, or even shrimp.
Ingredients:
Tomatillo Sauce:
1 ½ pound tomatillos, husked
2 white onions, peeled and quartered
6 garlic cloves
4 Anaheim green chilies, stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
Filling:
2 pounds chicken breasts
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
3 tablespoons vegetable oil
2 cups prepared masa
1 bag dried cornhusks, cleaned
Preparation:
Place tomatillos, onion, garlic, and green chilies in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve one cup of the sauce to serve with the tamales.
Heat vegetable oil in a deep pot and brown the chicken breasts, about 4 minutes per side. Cover the chicken with water. Let it simmer for an hour. Lift chicken from broth and shred with a fork.
Season the chicken with cumin, chili powder, cayenne, coriander, salt, and pepper and fold in one cup of the tomatillo sauce.
In a deep bowl, combine the masa and the remainder of the tomatillo sauce. Beat until fully incorporated and the dough turns green.
Immerse the cornhusks in a pot filled with boiling water until softened, then remove and place on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water.
Spread two tablespoons of the chicken filling in the middle of the masa, leaving some room around the edges for the tamale to seal.
Fold tamales like a burrito and tie with a kitchen twine, or a long strip of corn husk, sealing the chicken filling inside the masa.
Stand the tamales up in a large steamer. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 30 minutes.
To serve, unfold the tamales, and spoon the reserved tomatillo sauce over the top.
Makes two dozen.
Showing posts with label Main Courses. Show all posts
Showing posts with label Main Courses. Show all posts
Tuesday, January 1, 2008
Saturday, November 17, 2007
Chicken Pot Pie
This is the ultimate American comfort food. This recipe makes two large pies. I usually cook one and freeze one for a later time.
Ingredients:
3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Salt
Black pepper
5 cups homemade chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup whole milk
2 cups medium-diced carrots
1 1/2 cups peas
1 1/2 cups small whole onions
2 cups firmly boiled red potato cubes
1 cup chopped celery
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Sea salt and cracked black pepper
Preparation:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and drizzle them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, bring the chicken stock to a boil. Blanch the carrots and celery for 5 minutes. Remove with a slotted spoon and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, peas, firm boiled red potatoes, celery, small onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 2 large ovenproof bowls. Divide the dough in half and roll each piece into a circle that can generously cover the top of each bowl. Brush the outside edges of the bowls with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Ingredients:
3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Salt
Black pepper
5 cups homemade chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup whole milk
2 cups medium-diced carrots
1 1/2 cups peas
1 1/2 cups small whole onions
2 cups firmly boiled red potato cubes
1 cup chopped celery
1/2 cup minced fresh parsley leaves
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Sea salt and cracked black pepper
Preparation:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and drizzle them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, bring the chicken stock to a boil. Blanch the carrots and celery for 5 minutes. Remove with a slotted spoon and dissolve the bouillon cubes in the stock.
In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, peas, firm boiled red potatoes, celery, small onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 2 large ovenproof bowls. Divide the dough in half and roll each piece into a circle that can generously cover the top of each bowl. Brush the outside edges of the bowls with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Friday, November 16, 2007
Hummus
Hummus is one of the basic appetizers on the Lebanese table. Its mainly enjoyed alongside a platter of grilled meats and plenty of pita bread.
Ingredients:
1 16-oz can of Chickpeas, rinsed and drained
2 garlic cloves, minced
3 tbsp Tahini Sauce
Juice of one lemon
Salt, to taste
Preparation:
Place all ingredients in a bowl of a food processor and process until it forms a spread-like consistency. You can add a little water or lemon juice if its too thick. Salt to taste.
Makes 2 cups
Ingredients:
1 16-oz can of Chickpeas, rinsed and drained
2 garlic cloves, minced
3 tbsp Tahini Sauce
Juice of one lemon
Salt, to taste
Preparation:
Place all ingredients in a bowl of a food processor and process until it forms a spread-like consistency. You can add a little water or lemon juice if its too thick. Salt to taste.
Makes 2 cups
Portobello Mushroom Burgers
When you're in the mood for a vegetarian meal that's both hearty and satisfying, those burgers should be on your menu. Portobello are the grown variety of the Cremini mushrooms, their meaty texture makes them perfect for this recipe.
Ingredients:
4 Hamburger buns
4 large Portobello Mushrooms
1/2 cup of crumbled feta cheese
Hummus Spread, recipe follows
4 tomato slices
Olive Oil
Salt, Black pepper, and Cayenne powder
Preparation:
Drizzle mushrooms with a dab of olive oil and sprinkle with salt, pepper, and cayenne.
Place on the grill and cook for 3-4 minutes on each side until cooked through. Lightly toast the buns on the grill and assemble the burgers.
Spread two tablespoons of Hummus on the bottom piece of the bun, top with a mushroom, a slice of tomato and a sprinkle of feta cheese. Finish with the top of the bun and enjoy!
Ingredients:
4 Hamburger buns
4 large Portobello Mushrooms
1/2 cup of crumbled feta cheese
Hummus Spread, recipe follows
4 tomato slices
Olive Oil
Salt, Black pepper, and Cayenne powder
Preparation:
Drizzle mushrooms with a dab of olive oil and sprinkle with salt, pepper, and cayenne.
Place on the grill and cook for 3-4 minutes on each side until cooked through. Lightly toast the buns on the grill and assemble the burgers.
Spread two tablespoons of Hummus on the bottom piece of the bun, top with a mushroom, a slice of tomato and a sprinkle of feta cheese. Finish with the top of the bun and enjoy!
Subscribe to:
Posts (Atom)