inute or two.
This recipe serves 3-4 as a
Place onion, water, and salt in a 2-quart saucepan and bring to a boil.
Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.
Remove the pot from the heat and let the checken cool in the broth, if there is time.
Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.
as developed. (I love watching Rick Bayless on the Create Network cook
Preliminaries: On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
Brown other mole ingredients: Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12- ...
ne lime before serving.
TAMALE DOUGH:
Place corn husk
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
o 30 minutes). Let the tamale pie stand for 5 minutes
Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.
00\u00b0F.
For the TAMALE CAKES coarsely puree 1 cup
Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
Mix all ingredients for sauce and pour over tamale balls.
Cook over medium heat 50-60 min., covered.
Mix all ingredients except tamales in crockpot and heat until melted.
Remove corn husks from tamales and crumble into melted cheese mixture. Frozen or canned tamales are fine. Thaw if frozen.
Have a bowl of tortilla or corn chips available to scoop up dip or warm flour or corn tortillas so they can use as a filling.
To make it more figure friendly I like to also serve this with fresh veggies like shredded lettuce and chopped tomato! Makes a great and different taco (tamale) salad.
eat finely or shred.
Tamale Dough:
Mix all ingedients
qt casserole.
MAKE TAMALE TOPPING----------------.
In a large
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1. De-stem the chiles, tear them open and scrape out the seeds, collecting them. Put seeds into an ungreased skillet with the torn-up tortilla, set over medium-high heat, turn on an exhaust fan, and toast until thoroughly burned to charcoal black, about 15 minutes. Scrape them into a fine-mesh strainer and rinse for 30 seconds, then transfer to a blender.
Set an ungreased skillet over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each ...
BEANS:
Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
Add 5 cups water; remove any beans that float.
Add the cubed pork (or extra chopped bacon) and bring to a boil.
Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
FLAVORINGS:
In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
Pour off all the drippings except 2 Tablespoons.
...