In the Kitchen with: CHEF LINDITA TORRES-WINTERS
October 14, 2014 // 6:00 to 8:30 p.m.
Roth Living Showroom // 17801 E. 40th Ave. Aurora, CO 80011
The host of Lindita’s Kitchen Cooking Show and founder of Lindita’s Inc. Salsa Mixes will take over the culinary center at Roth Living for a family-influenced live demonstration. She will show you how to master authentic Tamales, Green Chile, Spanish Rice, and Sopapillas.
RSVP TODAY RSVPDEN@ROTHLIVING.COM // 303-214-1463
Recipe of the Month
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.
1st Prepare cornhusks. Dust and soak in hot water for 30 minutes
Masa For Tamales:
- 4 cups Maseca for Tamales
- 4 cups chicken broth
- 1-1/3 cup of oil
- 1-tablespoon salt
- 1-tablespoon garlic powder
- 1-tablespoon chile powder
- 1-tablespoon baking powder
- 1-2 bags of cornhusks
- olive oil
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.
- 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 – 1 oz. package of Linditas’ Hot or Mild Instant Salsa Mix (I prefer the Hot)
- 1 tablespoons of salt
- 1-1/2 cup chicken broth
- 1- 6 oz. can, large black pitted olives (optional)
- poblano peppers with liquid, sliced tomatoes
Place chicken in large skillet.
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, mix and heat at a medium heat for 10 minutes.
Filling & Cooking:
Place 1 tablespoon of filling length wise, add olive, fold edges towards center. Place water into steamer and place tamales in a pyramid. Cover with remaining cornhusks and steam for 2½ to 3 hours. Let tamales cool for 30 minutes. Recipe makes 4-5 dozens.
Place tamales in a microwave steamer, cook on high for 15 minutes. Microwave cooking time may vary.
Lindita’s Spanish Rice
- 1 cup long grain rice
- 1/4 cup chopped onion
- 1 clove garlic, minced or use Molcajete
- 1 cup chopped tomato
- 2 cubes chicken bouillon
- 3-4 cups of hot water
- 1 cup of Linditas’ Mild Salsa (optional)
- 1 table spoon fresh cilantro
Lindita’s Green Chile
- 2 -3 lbs. cubed pork (or chicken)
- 1/8 cup olive oil
- 1/2 tsp. ground cumin
- 2 garlic cloves, minced
- 1 small yellow onion, finely diced
- 4 Tbsp. flour
- 1 Tbsp. garlic salt
- 1 28oz can fire roasted whole tomatoes with juice
- Crush or mash tomatoes by hand
- 4 cups water
- 4 cups ~ roasted peeled (remove seeds) chopped green chile peppers, I prefer medium heat chiles
In a medium to large stock pot, heat oil and add pork until browned. Add flour to coat meat until carmel brown. Add I cup water, onions, garlic and spices….stir well. Add 3 cups water, tomatoes, and chilies. Stir and simmer for 20 minutes. I like to slowly cook for a couple of hours if I’m not in a rush.
Serve with warm tortillas, quesadillas or corn bread.