CHIPOTLE TAMALE PIE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Grease an 8-inch baking dish with the butter and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
CHIPOTLE BEEF TAMALES
Make and share this Chipotle Beef Tamales recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 2h15m
Yield 24 tamales
Number Of Ingredients 15
Steps:
- Prepare Basic Masa Dough up to three days ahead, and refrigerate in an airtight container.
- Basic Masa Dough: Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
- Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
- Tamales: Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
- Preheat oven to 450°F.
- Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
- Steam tamales at 450F for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.
- Can be frozen for up to 3 months. Reheat in microwave for 2 minutes.
CHIPOTLE BEEF CHILI
I love spicy food, so I think this chili really hits the spot. If you are sensitive to chili peppers, start out with one or two chipotles and go up from there. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 230 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHIPOTLE TAMALE PIE
I watched Ingrid Hoffman make this on her debut on the Food Channel. I love chipotles and plan to make this very soon!
Provided by cookiedog
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Grease an 8-inch baking dish with the butter and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Combine the cornbread mix with milk and egg and spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Nutrition Facts : Calories 406.7, Fat 17.4, SaturatedFat 6.7, Cholesterol 83, Sodium 386.6, Carbohydrate 40, Fiber 7.8, Sugar 8.7, Protein 23.6
TAMALES DE POLLO (CHIPOTLE CHICKEN TAMALES)
Guadalupe Moreno's tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia's Tamales Los Mayas in Hayward, Calif. Ms. Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Her tamales are made with corn masa flour that's softened and flavored at the same time with both fat and broth. The recipe is a project, but once you've done the work of preparing the husks, filling and masa, the process of filling and wrapping the tamales goes quickly.
Provided by Tejal Rao
Categories project
Time 4h15m
Yield 12 to 16 tamales
Number Of Ingredients 7
Steps:
- Place the corn husks in a large bowl and add enough warm water to cover. Weigh down with a plate if needed and soak until softened, at least 1 hour and up to 3 hours.
- Meanwhile, whisk the harina de maíz nixtamalizado, salt and baking powder in a large bowl. Add the lard and rub into the dry ingredients with your fingers until thoroughly incorporated and the mixture is sandy. Add 2 1/2 cups broth, 1/2 cup at a time, and mix and knead in each addition with your hands until fully incorporated before adding the next. The dough should be soft and tacky but not sticky. If needed, continue adding broth 1/4 cup at a time, kneading well after each addition.
- To assemble a tamal, remove a husk from the water and pat dry. Use your fingers or a palette knife to spread a handful of masa (about 1/4 cup) in the center of the husk, covering about two-thirds of the husk with masa about 1/4-inch thick. Leave at least 3 inches clear at the pointed end and at least an inch on the other sides. Put 1 heaping spoonful of the chicken tinga filling lengthwise down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Continue rolling tightly to the long end of the husk, then fold the pointed bottom end over the tamal towards the open top. Set aside folded ends down. Repeat with the remaining ingredients.
- Prepare a large steamer by setting a steamer insert or rack above gently boiling water. Stack the tamales flat seam side down on the insert, leaving an empty space in the center. Cover with remaining husks, then the lid. Steam, replenishing the water as needed, until the tamales are firm and the masa comes away easily from the husk, about 45 to 55 minutes. Remove from the heat and keep warm in the steamer until ready to serve. Steamed and cooled tamales can be wrapped individually and frozen for up to 3 months. Thaw overnight in the refrigerator and steam until heated through to serve.
More about "chipotle beef tamales recipes"
CHIPOTLE BEEF TAMALES - THE DAILY MEAL
From thedailymeal.com
4.5/5 Estimated Reading Time 2 minsAuthor Shannon Darnall
HOW TO MAKE TAMALES -- BEEF CHIPOTLE TAMALE RECIPE
From youtube.com
CHIPOTLE TAMALE PIE - I WASH YOU DRY
From iwashyoudry.com
TAMALE SAUCE RECIPE (TEX-MEX STYLE) - THE ANTHONY KITCHEN
From theanthonykitchen.com
BARBACOA RECIPE (CHIPOTLE COPYCAT) - WHOLESOME YUM
From wholesomeyum.com
15+ BEST TAMALE RECIPES | MYRECIPES
From myrecipes.com
HOW TO MAKE MEXICAN TAMALES WITH ZERO LARD (VIDEO!)
From carlsbadcravings.com
Reviews 2Total Time 2 hrs 15 minsCategory Main Course, Main Dish
CHIPOTLE BEEF TAMALES | MCCORMICK
From mccormick.com
Cuisine MexicanCategory AppetizersServings 66
CHIPOTLE BEEF TAMALES | MCCORMICK
From susute.skomo.net-freaks.com
CHIPOTLE BARBACOA BEEF COPYCAT | 24BITE® RECIPES
From 24bite.com
AUTHENTIC BEEF TAMALES - BEEF LOVING TEXANS | BEEF …
From beeflovingtexans.com
TAMALE RECIPE - THE FRUGAL CHEF
From thefrugalchef.com
TAMALES | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
TAMALE PIE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CHIPOTLE BRAISED BEEF TAMALES - NESTLé PROFESSIONAL
From nestleprofessional.us
CHIPOTLE PORK TAMALES WITH CILANTRO-LIME CREMA RECIPE
From myrecipes.com
FOREVER BARBACOA - MEXICAN SHREDDED BEEF | THE FRAYED APRON
From thefrayedapron.com
You'll also love