Archive for the ‘Chicken’ Category

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

serves 10

3 T. vegetable oil
3 lbs. boneless chicken thighs, small diced
2 large onions, medium diced
1 bunch scallions, thinly sliced
1 large green bell pepper, medium diced
5 cloves garlic, finely minced
4 C. chicken stock
1/4 C. tomato puree
7 Each poblano chiles, roasted, seeded, peeled and small diced
1 T. ground cumin
2 t. ground Mexican oregano
2 T. chili powder
2 Each jalapeno chilies, seeded and finely minced
2 T. green Tabasco sauce
2 t. kosher salt
1/4 C. masa harina, thinned to slurry consistency with hot chicken stock
1/4 bunch fresh cilantro, finely mince
juice of two limes

Heat 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the chicken and saute until firm. Remove from the pan and place in a heavy sauce pan. Saute the onions and garlic in the same pan, with the extra vegetable oil. Add the cooked onions and garlic, stock, bell pepper, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, tabasco and salt. Bring the chili to a boil and lightly thicken it with the masa, and cook out for 15 minutes. Add last 2 ingredients and serve, in bowls with the tortillas and cheese.

Tamales are always in season for my family. I can now make tamales in a couple of hours. I’ll always remember spending the day preparing to make tamales with my mom and sisters. It would take us the whole day and into the evening to make our holiday tamales. Sure, it was fun spending the day with them, but it was a lot of work! Tamales are now for every occasion! This tamale recipe is lighter and healthier. No lard needed. Try this easy recipe, go ahead and share it with your family and friends. I guarantee you’ll have more fun and time to visit. Just make sure to send some tamales home with them.

Chicken Salsa Tamales
1st Prepare cornhusks. Dust and soak for 1-½ hours.

Masa For Tamales:
4 cups Maseca for Tamales
4 cups chicken broth
1-1/3 cup of oil
1-tablespoon salt
1-tablespoon garlic
1-tablespoon chile powder
1-tablespoon baking powder
1-2 bags of cornhusks

Using a Mixer:
Mix masa and broth, set aside.
To oil, add salt, garlic, and chile powder and mix. Add to masa.
Add baking powder, whip for 5 minutes.
Let masa rest for 5 minutes.
Spread masa on silky side of husk.
Use your masa spreader to spread masa on husk.

Filling:
4 cups shredded chicken (shredded beef, pork, green chile, bean, or veggie’s) feel free to create your own filling.
4 dry poblano peppers (ancho)
2 medium sliced tomatoes
1 – 1oz. package of Linditas’ Hot or Mild Instant Salsa Mix (I prefer the Hot)
2 tablespoons of salt
1-1/2 cup chicken broth

Place chicken in large bowl.
Using a blender grind salsa mix.
Rinse poblano peppers in a small pot with 1 cup of water. Cook until peppers turn red.
Add poblano peppers, sliced tomatoes and 1-1/2 cup of broth to blender and grind to form a sauce.
Add sauce to chicken and mix.

Filling & Cooking:
Place 1 tablespoon of filling length wise, fold edges towards center. Place water into steamer and place tamales in a pyramid. Cover with remaining cornhusks and steam for1½ hours. Let tamales cool for 30 minutes. Recipe makes 4-5 dozens.

Microwave:
Place tamales in a microwave steamer, cook on high for 15 minutes. Microwave cooking time may vary.

(Linda Torres-Winters