SPICED CHICKEN STUFFED BUNS RECIPE BY TASTY
Here's what you need: milk, sugar, active dry yeast, all purpose flour, whole wheat flour, butter, eggs, salt, oil, onion, garlic, fresh ginger, ground chicken, smoked paprika, coriander, turmeric, cumin, tomato paste, salt, pepper, chili powder, frozen peas, black/white sesame seed
Provided by Shashi Charles
Categories Dinner
Yield 12 servingss
Number Of Ingredients 23
Steps:
- For the buns: First, warm milk by placing it in the microwave for 20 seconds or so. Add sugar to milk and mix well.
- Then, add in the active dry yeast and set aside for 10 minutes. The yeast should have "ballooned" by this time and be frothy.
- Add 1 cup (125 G) all purpose flour and 1 cup (125 G) whole wheat flour to a bowl and then add the milk/yeast mixture to it. Mix with a wooden spoon.
- Then, add in 1 (one) egg, salt and melted butter.
- Add in the other 2 cups (250 G) of wheat flour and mix well. At this point you can set the spoon aside and use your hands to knead the dough.
- When the dough is slightly tacky, place it in a large greased bowl. Wrap bowl with plastic wrap. Place a warmed towel over it and place in a dark dry place for 1 hour to proof.
- While the dough is proving, you can make the filling as follows:
- For the filling, first chop the onion and add it to a pan over a medium flame with the oil. Let saute for about 10 minutes, mixing as needed with a spatula.
- Chop the garlic and grate the ginger and then add these to the sauteing onion. Saute another 2 minutes or so. Then, push the onion mix to the side of the pan and add in the chicken.
- Sprinkle in the smoked paprika, coriander, cumin and turmeric and saute until all the liquid from the chicken has evaporated.
- Then, add in the tomato paste and salt and stir well. Add in the salt and pepper and chili powder if using. Season further to taste.
- Then add in the peas, saute another 2 minutes and set aside to cool a bit.
- To assemble the buns: When the dough has proofed and has doubled in size, remove the plastic wrap and towel and punch dough down. Then, split dough in 2. Wrap one part with plastic to keep moist and spread the other one out using a rolling pin.
- Use a bowl to cut circles into dough. Into each dough circle, spoon 2 or so tablespoons of filling.
- Seal the buns by flipping the sides over the filling and pinching them together. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Repeat until all the dough and filling are used up.
- Preheat the oven to 175 degrees°F, place a damp towel over the stuffed buns and place them in the oven to proof for another 30 minutes. When they are done, they should be slightly bigger. At this point, remoove them from the oven and preheat the oven to 375 degrees °F.
- Beat the remaining egg and brush it over the buns.
- Sprinkle buns with sesame seeds and place in oven for 20-22 minutes.
- Finally, enjoy warm or at room temperature.
- *Note:* Buns can be reheated by placing in a 350 degree oven for 10-15 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, Sugar 5 grams
SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
CARNITAS
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with the seasoned salt.
- Preheat the oven to 350 degrees F.
- Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
- Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
- When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
- Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
- Serve with tortillas and suggested toppings to make tacos.
CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
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