Fall is here and firing up our taste buds and getting up our inner soul and spirits ready for the winter months.
Just in time for the chile, menudo & the tamale season that’s just around the corner. It’s also that time of the year to start planning your tamale gatherings with your family and friends. But wait….before you start racing out the door to buy all your ingredients. I’d like you to try this recipe that will get you in the mood for tamales and only takes 30 minutes or less to prepare. This is one of my husband Michael’s favorite dish that he’ll never say no to.
Lindita’s Tamale Pie
1 POUND OF GROUND BEEF OR (COOKED CHICKEN)
2 CLOVES GARLIC, MINCED
1 CUP CHOPPED ONION
1 CUP MILK
2 8OZ. CANNED TOMATO SAUCE
1 12 OZ. CAN WHOLE KERNEL CORN, DRAINED
1/2 CUP CUP SLICED PITTED RIPE OLIVES
1/4 CUP YELLOW CORN MEAL (JIFFY MIX, FOR A SWEETER TASTE)
2 1/2 TEASPOONS CHILI POWDER
2 TEASPOONS SALT
3-4 CUPS OF COLBY Cheese
Preheat oven at 350.
In a large skillet, cook ground beef, onion, and garlic till meat is browned and onion is tender. Stir in remaining ingredients. Turn into 12x9x2-inch baking dish. Cover with cheese and bake for 45 minutes or till knife inserted comes out clean. Cut in squares. Makes 8 servings. Top with lettuce, tomatoes, salsa or sour cream.
Well, let me tell you about this dish that can be prepared any time, season any occasion and will always impress the hungry. (My boys).
This is a favorite recipe that’s been passed around the family and has been slightly modified throughout the years. This is my special concoction. A taste of Mexico that will definitely spice up your taste buds and have you singing La Cucaracha! Hope you’ll enjoy this recipe as much as my family and friends. You’ll be a hit a your gathering.
Pollo de Mexico (Chicken of Mexico) – Linditas’ Style
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
2 tablespoon cooking oil (Canola preferred)
1 medium onion
1 clove garlic, minced
3 medium tomatoes, chopped and seeded
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried crushed oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons cornstarch
1 tablespoon Linditas’ Salsa (I prefer the hot) optional
In a 12 inch skillet, sprinkle chicken with salt and pepper. Brown chicken in oil about 15 to 20 minutes. Add garlic and onion; cook 5 minutes more. Add lemon juice, tomatoes, salt, sugar oregano, cinnamon, cloves, and 1/2 cup of water. Cover; simmer 35-40 minutes or until chicken is tender. Remove chicken to a platter, and keep warm. In the remaining pan juices, add water to make 2 -2/3 cups and Linditas’ Salsa. Return to skillet. Combine cornstarch and 2 tablespoons of cold water, add to skillet. Stir and cook till thickened and bubbly. Spoon sauce over chicken; and pass remainder. Garnish platter with shredded lettuce and jalapeno peppers. Traditionally served with fried potatoes, peppers and chorizo. A cold margarita is a must!
Makes 4 servings