APACHE TOMALE CHO
Make and share this Apache Tomale Cho recipe from Food.com.
Provided by Chef Otaktay
Categories Native American
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- The jerky should be pounded out on a metate into flakes and fried with the onions in an iron frying pan, using about 2 tablespoons of lard to fry.
- Pour the flour into a 1/2 quart pan, add the salt and then the water.
- Knead these ingredients together until able to handle without sticking to hands. You might need to add water or more flour to form round dough tortillas about 6 inches in diameter.
- Put 3 or 4 tablespoons of fried jerky and onions in the center of the tortilla.
- Pinch tortilla (dough) together forming a round dumpling.
- Put dumpling in a deep pan of bowling water for about 2 minutes, then take out.
- Its ready to eat while still warm.
Nutrition Facts : Calories 244.3, Fat 0.6, SaturatedFat 0.1, Sodium 42.4, Carbohydrate 51.7, Fiber 2.2, Sugar 1.9, Protein 6.8
CHICKEN TAMALES
Provided by Food Network Kitchen
Time 2h
Yield 24 tamales
Number Of Ingredients 12
Steps:
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
- Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
- Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
- in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
- Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.
TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE
This is a recipe that can use any cooked beans. I do not use tomatoes but tomato sauce and I use fresh corn off the cob mixed with butter and evaporated milk. You can use canned whole kernel corn, drained and do the same with it. I have refined this over the years. This version is what I use. You can add 1/2 pound of cooked ground meat if desired. I serve meatless with fresh tomatoes and fresh orange slices. I like this because it tastes like a filled tamale without the work of filling, binding and steaming all of the filled husks. Note: I increased milk to 1/3 to 1/2 cup based on reviewer comments. You could double the batter base and topping and cook about 10 minutes longer.
Provided by Montana Heart Song
Categories One Dish Meal
Time 50m
Yield 1 large tamale pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In medium saucepan,add the first four ingredients, saute onions, garlic.
- Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
- Preheat oven 350°F.
- Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
- Mix batter base and topping.
- Pour 3/4's of batter in the bottom of pan.
- Batter should be runny.
- Add 1 cup shredded cheese over the batter.
- Add contents of saucepan by spoonful.
- Sprinkler the chili powder.
- Add whole kernel corn by spoonful.
- Drizzle the balance of cornmeal batter across lengthwise in thin lines.
- Sprinkle 1 cup Monterey Jack cheese on the top.
- Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
- To serve this with the serving in tact, cool for at least 15 minutes.
- Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
- This dish keeps well in the freezer.
- You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.
Nutrition Facts : Calories 336.6, Fat 13.2, SaturatedFat 6.6, Cholesterol 52.1, Sodium 1007.6, Carbohydrate 40.5, Fiber 8.9, Sugar 3.6, Protein 16.9
GRILLED CHICKEN AND FRUIT SALAD
Make and share this Grilled Chicken and Fruit Salad recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breasts lightly with salt and pepper. Place on preheated, lightly greased grill and cook on medium heat until juices run clear and internal temperature reaches 170°F Peel mango and cut flesh into strips. Peel orange, and slice horizontally. Set aside.
- To make vinaigrette: Process ingredients in food processor or blender until well blended. Season to taste with salt and pepper.
- To assemble salad: Line plates with lettuce leaves and arrange half the fruit on each plate. Top with a sliced chicken breast. Drizzle with raspberry vinaigrette and serve at once.
Nutrition Facts : Calories 492, Fat 21.4, SaturatedFat 4.9, Cholesterol 92.8, Sodium 99.2, Carbohydrate 44.8, Fiber 9, Sugar 32.6, Protein 33.5
APACHE STEW
Make and share this Apache Stew recipe from Food.com.
Provided by Chef Otaktay
Categories Native American
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Roast the peppers, then peel, seed, and cut into long strips. Roast the chiles, then peel, seed, devein and dice.
- Heat the oil in a large stew pot over medium-high heat. When the oil is almost smoking, add the venison and cook until the meat is lightly browned, 3 to 5 minutes.
- Add the onion and garlic and saute 2 minutes more. Stir in the carrots, peppers, and chiles and cook 1 minute more.
- Add the hominy, water, salt, and pepper and bring the mixture ot a boil.
- Reduce the heat to low and let the stew simmer 1 1/2 hours, stirring occasionally to prevent burning, until the meat is very tender.
- Just before serving, add the tumbleweed greens, stir 1 minute and spoon into bowls.
Nutrition Facts : Calories 328.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 76.2, Sodium 971.8, Carbohydrate 26.7, Fiber 5.3, Sugar 8.2, Protein 24
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