CHICKEN TAMALES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 20 minutes
Prep Time 02 hours 30 minutes
Cook Time 50 minutes
Yield 20 tamales.
Number Of Ingredients 18
Steps:
- Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts : Calories 564 calories, FatContent 35g fat (7g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 835mg sodium, CarbohydrateContent 43g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 20g protein.
PRESSURE COOKER PULLED PORK (PORK BUTT) RECIPE - FOOD.COM
Very easy, quick, juicy pulled pork. Great for bbq. *Note that "prep time" includes 20 minutes to come to pressure.
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 8 pounds, 12 serving(s)
Number Of Ingredients 6
Steps:
- If necessary, cut pork butt into pieces so it will fit into pressure cooker.
- Rub with spices.
- Place in pressure cooker; add water until just covered.
- Don't over-fill pressure cooker; check owner's manual if you're unsure.
- Bring to pressure; reduce heat and cook 1 hour.
- Allow 15 minutes natural pressure release: DO NOT rush this.
- Take meat out of cooking liquid. Reserve cooking liquid.
- Shred meat with two forks. Add barbecue sauce; add extra seasonings as desired. Add a little cooking liquid back in if you feel it's too dry.
Nutrition Facts : Calories 678.1, FatContent 47.5, SaturatedFatContent 16.5, CholesterolContent 199.6, SodiumContent 379.4, CarbohydrateContent 1.5, FiberContent 0.3, SugarContent 0.1, ProteinContent 57
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EGG BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 25 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 376 calories per serving
- In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
EGG BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 376 calories per serving
- In a large cast-iron or other heavy skillet, cook bacon until crisp; drain on paper towels. Remove all but 1-2 tablespoons drippings from pan., Whisk together eggs, salt and pepper. Heat skillet over medium heat; pour in egg mixture. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spoon about 1/4 cup egg mixture onto center of each tortilla; sprinkle with cheese, bacon and green onions. Roll into burritos. , Freeze option: Cool eggs before making burritos. Individually wrap burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.
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