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11/17/2020


Crisp apples, pineapple, coconut, raisins, chopped pecans mixed with a sweet Mexican crema mixture, topped with Maraschino cherries.Yum! 

Mexican Christmas Fruit Salad

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11/11/2020


The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

 This is not your traditional green chile corn tamale recipe,  but an easy shortcut to a delicious tamal.  I love the traditional recipe but these tamales are filled with roasted green chile, roasted corn, cheese blended right into the masa.
Store-bought prepared tamale masa, if available, makes this recipe quick and easy.  


Green Chile Corn Tamales with Cheese

How to Make Green Chile Corn Tamales with Cheese

Tamale Corn Husks: Husk needs to soak for an hour in hot water to rehydrate to be pliable. 

Tamale Masa (dough):  In a large bowl mix dry ingredients, add broth or water, and mix thoroughly. Set aside.  Whip lard or shortening in stand up mixer.  Add the moisten cornflour mixture to the whipped lard/or shortening mixture. Mix until a pea-size piece of masa floats in a cup of cold water. 
Shortcut:  If you have access to buying ready-made masa from a tortilleria, or store, you can go straight to adding fillings.*


Mixing Tamale Masa

*Add corn, green chiles, cheese to masa, stir thoroughly.  Refrigerate until ready to assemble tamales.

Rinse soften corn husks of silk and debris, pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.


Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag. 

Instant pot instructions: 
Pour 1 cup water into the Instant Pot and insert the steam rack. 

Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cooking time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


Storing Green Chile Corn Tamales

Once the tamales are cooled completely, get a large, airtight plastic container or several heavy-duty resealable plastic bags. Place the tamales inside the container, setting them flat so they retain their shape once they’ve been thawed. Do not pack too many tamales in one container. Seal the container, write the storage date with a marker then stick in the freezer.

Cooked tamales can be placed in the fridge for up to one week or freezer for a couple of months. 

How to Serve Green Chile Corn Tamales
  • Serve Green Chile Corn Tamales topped with a Tomatillo Salsa, or red chile sauce. 
  • Drizzle with Mexican Crema, or sour cream. 
  • Add a side of rice and beans
Green Chile Corn Tamales with cheese, topped with green salsa

Green Chile Corn Tamales

The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

Ingredients:
  • 6 cups Maseca Tamal or Masa Harina corn flour or ready-made masa (skip to fillings)*
  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth or water/ combination
  • 1  12 oz package roasted corn, slightly warmed and drained*
  • 4 -7 oz. can fire-roasted diced green chiles, drained
  • 4 cups Mexican blend shredded cheese
  • 1 4 oz. can diced jalapeno (optional)
  • 1 8 oz. package Tamale Corn Husks
Instructions:
  1. Soak corn husks for 1 hour in very hot water
  2. In a large bowl combine dry ingredients together.
  3. Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough
  4. In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
  5. Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready
  6. Add corn, 4 cans green chiles, cheese, and jalapenos (optional)to masa, blend thoroughly.
  7. Rinse soften corn husks and pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
  8. Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of corn husk, fold over each side, then fold top and tie.
  9. Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.
  10. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  11. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.
Instant Pot cooking
  1. Pour 1 cup water into the Instant Pot and insert the steam rack. Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing. Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


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11/10/2020


Roasted corn with a tangy, creamy sauce, sprinkled with cheese, and a chile seasoning all in a cup or small bowl. Quick and easy to make, perfect for game day, holiday parties,  summer barbecues, and more!!
Mexican Street Corn in a bowl

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11/07/2020




Tamale making can be overwhelming for some who have never made tamales, I’m going to take you through the thoroughly enjoyable time-consuming process, and make it easier. I plan out tamale-making day by day because I make several dozens for different occasions. I freeze most for future meals, holidays, and festive occasions. 


 



Buying ingredients: 

Tip: Buy some of the items when on sale a few weeks prior to making tamales. Meat sales are the number one thing I look for in tamale planning. I freeze meat until I'm ready to make my tamales.

  • Tamale dough - Maseca or Masa Harina (Mexican corn flours), lard or shortening, and chicken broth
  • Tamale Meat- Boneless Pork shoulder, or Boneless Beef chuck roast. (Chicken, Elk, Moose, or turkey can be used)
  • Red Chile Sauce - New Mexico Dried Chile Peppers, or Guajillo Dried Peppers. 
  • Seasonings & misc. - Onion powder, garlic powder, ground cumin, garlic clove, beef bouillon cube, chicken broth, and baking powder.
  •  Tamale - Corn Husks




Putting it all Together

Hint:  I take one day out of the week to cook meat and make the red chile sauce, freeze and defrost the day before making tamales.  I have never made red chile meat tamales all in one day...I learned from my Mom, Abuelitas (grandmothers), and Tias (aunts) it takes steps. 

Step 1

Preparing Tamale Meat: Cook meat in the slow cooker, Instant Pot, or dutch oven with spices. Shred meat into bite-size pieces, usually 1-2 inches, and refrigerate if making tamales in a few days, or freeze in an air-tight container until needed. (thaw day before making tamales). 

Recipe hereRed Chile Tamale Meat Recipe

 



Step 2

 For Red Chile TamalesMake Red chile sauce, refrigerate in an air-tight container if making in the next few days, or freeze until needed (thaw day before making tamales)

Recipe hereRed Chile Sauce Recipe



Step 3 

Tamale Masa (dough): I usually make tamale masa the day before tamale-making.

Refrigerate in a sealed container or storage bag, good for a few days. 
Take out of refrigerator 30 minutes prior to using and whip in a mixer to make the dough smoother (you can add a little water or chicken broth if you need to). Tamale masa can be frozen, take out the day before tamale making.  The dough should be able to spread on tamale corn husk with the texture of peanut butter.

Recipe here Tamale Dough Recipe







Step 4 

Day of tamale making...Corn Husks: Soak corn husk at least for 1 hour in very hot water. Place a heavy plate on top of corn husk to keep them underwater soaking.

Warm tamale meat & red chile sauce together in a slow cooker for 2 hours on low before using. Add just enough red chile sauce to meat without it being soupy.

Tamale Masa: Whip up tamale masa if needed to be pliable and peanut butter consistency. Spoon 2 tablespoon of masa on the smooth side of corn husk about 4 inches wide (or wider if you like bigger tamales) start from 2 to 3 inches from the top of corn husk. (picture below)

Fill with a tablespoon of tamale filling (or more for larger tamales), and pull over each long side over, and fold over top.


Corn husk strips (optional): Take some corn husk and starting from the top make long strips for tying tamales. 

Step 5

Cooking: 
  • Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket.
  • Arrange the tamales vertically (opening up) in the basket.
  • Bring the water in the pot to a boil then reduce the heat. Cover with lid.
  • Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  • Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.




Have a tamale-making party

If you are making dozens of tamales...grab helpers....some will spread masa on husks, some helpers on placing meat on masa, another person on wrapping tamales. 




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