Tag Archives: easy recipes

food, Recipes

HOMEMADE TAMALES, STEP BY STEP


RED CHILI PORK TAMALES

Red Chili Pork Tamales

Easy Step By Step Instructions

  • Prep Time: 190 minutes
  • Cook Time: 1 Hour 45 to 55 minutes
  • Total Time: 4 hours 35 minutes +
  • Yield: 24 servings +
  • Skill Level: Beginner +
  • Kitchen Appliance: Stove, Multi-Cooker, Food Processor, Blender,
Another mouth watering recipe for your Latin Food file.

My recipe is a combination of of 5 different meat filling recipes. I made them until I found one that I really liked. Now I have my wonderful creation. The masa recipe is off the back of the Tamal Mesca bag. Simple easy. The only difference is I tan and use my Lard, Manteca or Tallow warm to enhance the flavor of the masa. Instructions down below.

A tamale is a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, chocolate or any thing your heart desires, and both the filling and the cooking liquid may be seasoned with what ever your main ingredient is in your tamale..

If you are trying to decide what to make for a special occasion, holiday or Christmas we think you might enjoy a little spice and sweetness instead.

The secret to a good tamale is moisture. Lard and broth are key ingredients to achieve a smooth creamy flavorful masa.

There are several variations of the tamale. From breakfast, lunch, dinner or dessert. The tamale base masa is like a white bread recipe that you make your own by adding your favorite ingredients. Use your imagination and be creative.

Today we will be making:

Red Chili Pork Tamales

There are a few ways to Cook the Tamales. You can use a Pot with a wire rack to hold tamales out of water, Multi Cooker or Rice Cooker with a wire rack (45 min to 60 min) or a Crock Pot/ Slow Cooker function with wire rack (takes about 2 hours +or-). I use the “Steam” function on my Multi-Cooker by Crock-Pot for no less then 45 minutes to 80 minutes.

Prepare the Corn Husks by soaking them in a large pot with warm water. Make sure to separate each husk and clean thoroughly before you place them in the pot of warm water.

Preparing your filling is just as important as the masa. You need to pre cook your ingredients. Make sure you add enough moisture to your red chili sauce. This can be made ahead of time. I have made it when I had leftover pork and I just freeze it until I have time to make tamales.

RED CHILI PORK INGREDIENTS
  • Pork better if mixed parts like the butt, chops or loin ( fat and lean meats mixed)
  • 1/2 cup water
  • 1 can 10 oz. Enchilada sauce
  • 10 dried red chili’s chopped in blender
  • 1 Teaspoon cumin
  • 1 Tablespoon salt
  • 1 whole clove of garlic
  • 1 onion
  • 1 small bunch fresh cilantro (leaves only)
  • Rub pork with cumin and salt. Place all the ingredients in the multi cooker and stir. Select meat on the pressure cooker function. Cook until the pork is tender, approximately 90 minutes. Using slow cooker or pot on the stove method to cook your meat, at least 2- 3 hours until tender.
  • Open the multi cooker or pot and mix all ingredients together, break the meat down. Pork is broken down and shredded.
  • Place lid back on and slow cook for 2 hours.
  • After 1 hour check to make sure you have plenty of moisture if not add another cup of water and mix together.

Preparing Your Masa Its important to remember your liquid to dry ingredient ratio. It will be better if the masa is a little moist than dry.

VIDEO BELOW

Lard, Manteca or Tallow oil must be tanned to bring out the flavor. By heating the Lard, Manteca or Tallow over medium heat for approximately 15 to 20 minutes. Make sure you watch the lard closely so it does not burn or start on fire. Be very careful handling the hot oil.

As you slowly heat the melted lard up to it will start to turn colors. From a clear liquid to a golden brown. Burn point is 420 degrees so watch it closely. The scent will become more appealing, It will actually smell like a tasty piece of meat. Just remember this aroma is the flavor to your masa. So if the aroma makes your mouth water for a juicy steak, it’s ready. Let it completely cool down to luke warm before using.

Speaking of your liquids. You can use the juices from your boiled meats after removing the fat content, which can be achieved by placing the cooled broth into the refrigerator for a few hours. You can also make your own vegetable or fruit broth to be used for your other tamales.

MASA INGREDEINTS
  • 2 cups Tamal masa mix
  • 2/3 cup Lard, Manteca or Tallow
  • 1 1/3 cup Broth (beef, pork, chicken vegetable) your choice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
DIRECTIONS

Mix your dry ingredients together (maseca flour, salt and banking powder) in a separate bowl and set to the side.

Add your lukewarm Lard, Manteca or Tallow to a separate large bowl for mixing. Slowly add 1/3 of maseca to the warm oil while gently stirring so the oil doesn’t splash. Continue adding 1/3 of the dry mix until it is mixed well and it is fluffy and light in texture. Cover with damp cloth or saran wrap for 15 minutes. It’s always better to use a larger bowl

After 15 to 20 minutes your masa should be fully hydrated and ready to spread on your corn husks that have been soaking for an hour or longer in warm water.

Gather all your ingredients husks, pork, masa and (extra sauce if needed). Make sure to pre-make your ties from smaller husks that wont be used to make the tamales. No waste here.

You need to line your pan in this order, #1 water, #2 wire rack and #3 moistened corn husks or banana leaf are last. The water should be right under the rack and not cover the rack or touch the tamales. Less is best and refill when needed. You can put a quarter or spoon in the bottom of the pan so when the water gets low it will sound the alarm so you can add more water. If you need to add water during cooking make sure to pour down the side of the pan so you don’t pour any water on your tamales. Make sure you put the husks or leaf back on top of the tamales. Close the lid and reset your time to finish them.

Making the Tamale. Place a corn husk on the plate. Place1 1/2 tablespoon of masa and place baggie or saranwrap over and gently even the dough out. Remove the plastic. Place 1 1/2 tablespoon of meat filling in the center and even it out on the masa. Place one side of the husk over the edge of meat and gently pull the husk away and place the other side of the masa on the edge of other and fold the other husk across and fold the bottom up and tie off. Place it in your pot and your on the way to a delicious meal you have created.

Place the tamales in the pan until full, place moist corn husks or banana leaf over the top. Place in Multi-Cooker or Rice Cooker and set to steam for 45 to 60 minutes or until masa has cooked all the way through. Test by taking one out and see if the masa is firm and easily pulls away from the corn husk. If not put the lid back on and cook for another 15 minutes and check again. Always add only 15 minutes each time you add time. If you are using a pan on the stove you just have to add more water at different intervals and watch it.

Disfruta de tu comida… Man`gia… Enjoy… Bon Appetit
food, Recipes

DROP BISCUITS made with water

Gallery

drop biscuits made with water

Prep Time: 15 minutes
Cook Time: 10 – 15 minutes
Total Time: 25 – 30 minutes
Yield: 12 to 24 servings
Skill Level: Easy
Kitchen Appliance: Oven

INGREDIENTS

  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 stick butter (8 tablespoons, 4 oz or 1/2 cup)
  • 1 tablespoon Sugar
  • 1 1/4 cup Water

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Confection Oven lower temp by 20 degrees.
In a large bowl, combine flour, baking powder, sugar and salt.

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Cut the butter into cubes and start cutting the butter into the flour mixture with a fork. Smash the butter and flour until small pieces start to make a crumble.
Stir in water, just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 10 to 15 minutes. Serve warm

You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.

Bon Appetit… ENJOY

 

bacon
SCRATCH AND SNIFF BACON PATCH. DIET OR CRAVING TO BE A VEGAN….

 

food, Recipes

Butter and Shortening Pie Crust


Prep Time: 60 minutes
Yield: 1 pie crust 9″ or 10″ inch
Skill Level: Easy beginner
Kitchen Appliance: Food Processor

Best Pie Crust buttery flakey

This pie crust can be used for sweet or savory pies. Its light and flakey.

Butter and Shortening Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water

Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.

Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready.

If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Form disks: Remove dough from machine and place in a mound on a clean surface.

Divide the dough into 2 balls and flatten each into 4 inch wide disks.

Do not over-knead the dough!

Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out.

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.

Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.

You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.

Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.

  • 1 Tbsp heavy cream, half and half, or milk
  • 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

food, Nutrition, Recipes

Torta De Cielo (Mexican Almond Cake)


BY: Hungry Couple

Description

A traditional Mexican cake. Tasty almond flavor. Great for any occasion.

  • Experience Level: Easy to Moderate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Serves: 8

Ingredients

  • 1-¼ cup Almonds
  • 13 Tablespoons Unsalted Butter
  • 1 cup Sugar
  • 3 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ½ cups All-purpose Flour
  • ¼ cups Confectioners Sugar, For Dusting

Preparation

Line the bottom of a 9″ cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.

Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.

Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs and extracts. Set aside.

In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.

Bake in a preheated 350 F oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners’ sugar and serve.

Try serving a scoop of Mocha or Chocolate Fudge ice cream along side a slice of Torta De Cielo.

Enjoy!!! Bon Appetit

food, Home & Garden, Recipes

BREAKFAST IN BED: French Toast… Simple and Easy…


BY: Orgnat Life

SKILL: Beginner

Time: 15 minutes

FRENCH TOAST

Ingredients:

  • 1 egg per 3 slices of bread (Day old bread is great to use, make sure nice healthy slice.)
  • 3 tablespoons of water
  • Vegetable oil
  • Griddle or Skillet

Heat your Griddle or Skillet to a medium heat.

Beat the eggs and water until combined.

Place each slice of bread gently into the egg bath making sure both sides are coated well.

Place on to hot greased griddle or pan and repeat.

Cook for 2 minutes and flip. Total time is about 4 minutes. Slowly cook until lightly brown on both sides. Don’t rush or you will have mushy French Toast and that’s gross.

Lightly butter each slice and serve with warm syrup or fruit.

Use you imagination for the toppings. You can also make Savory and Zesty French Toast for lunch or dinner.

I don’t put sugar or cinnmon in my egg mix. There is enough in the syrup. I’d rather add some cinnamon to the syrup and slightly warm it and serve on the side. This way you are not serving a plate of sugar. Make it so diabetics can enjoy. Make it fun and add some choices of fruit, whip cream or what ever. Simple and less sugar.

I made a loaf of bread wth the buttery dinner roll left over dough a few weeks before. I took the loaf from the freezer… This was a wise move to use this bread. This recipe just melts in your mouth.

BUTTERY DINNER ROLL DOUGH