YELLOW CHILE RECIPES

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PORK & GREEN CHILE TAMALES – INSTANT POT RECIPES



Pork & Green Chile Tamales – Instant Pot Recipes image

Making classic Mexican tamales can be an all-day project. The Instant Pot cuts the timing in half—streamlining the process by cooking the meat quickly and in the same pot that steams the finished tamales.

Provided by Williams Sonoma Test Kitchen

Prep Time 20 minutes

Cook Time 100 minutes

Yield 12-16 tamales

Number Of Ingredients 16

3/4 pound pork shoulder (boneless, cut into 4-inch cubes)
kosher salt
pepper (freshly ground)
2 tablespoons canola oil
1 yellow onion (diced)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 cup chicken broth
4 ounces green chiles (diced)
1/4 cup fresh cilantro leaves (finely chopped)
4 cups corn masa mix (masa harina for tamales)
2 teaspoons salt
1 1/2 teaspoons baking powder
4 cups Water
2/3 cup solid vegetable shortening (melted)
16 in large corn husks (soakedwater to cover for 1 hour)

Steps:

  • Season the pork generously with salt and pepper. Select Sauté on the Instant Pot and warm the oil. In batches, sear the pork until browned on all sides, about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a plate.
  • Add the onions to the pot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Stir in the cumin and garlic powder, return the pork to the pot, add the broth and chiles, and give everything a good stir. 
  • Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 1 hour 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, using a slotted spoon, transfer the pork mixture to a bowl. Using 2 forks, shred the pork.
  • Add the cilantro, season with salt and pepper, stir well and let cool to room temperature. Using pot holders, lift out the inner pot, rinse well, and return the inner pot to the Instant Pot housing.
  • In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in 3 cups of the water until blended.
  • Stir in the vegetable shortening, then knead the masa against the side of the bowl until incorporated. 
  • Remove the husks from the water and pat dry. Place the husks on a work surface with the narrow ends facing you.
  • One at a time, spread about 3 tablespoons of the masa mixture onto the widest part of a husk and top the masa with about 1 tablespoon of the pork mixture. Fold in the sides of the husk to enclose the filling, then fold up the bottom narrow flap of husk over the center and secure with a narrow strip of the husk. Repeat until all the filling is used.  
  • Pour the remaining 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.

TOOR DAL (SPLIT YELLOW PIGEON PEAS) RECIPE - NYT COOKING



Toor Dal (Split Yellow Pigeon Peas) Recipe - NYT Cooking image

Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you’re not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot. 

Provided by Tejal Rao

Total Time 4 hours

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 12

1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Steps:

  • Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
  • Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
  • Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
  • Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

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