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- ...
f a steamer basket. Stand tamales upright in basket (don't
double batch of the recipe, make sure to cook the
drain the water and let tamales rest for atleast 2 hours
e going to roll the tamales on to keep things tidy
ouble this portion of the recipe and freeze half, it holds
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
he masa flour (Maseca for Tamales), corn oil, salt, baking powder
ool and use to make tamales now or freeze for use
Simmer for 1 1/2 to 2 hours in covered pot. Tamales and sauce may be frozen after cooking for future use.
o 350 degrees.
Drain tamales, reserving 1/2 of sauce
seal edges well.
Place tamales, in batches, in steamer and
Use this sauce for traditional tamales, recipe #15286.
Note: When working
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Combine the peanut butter
ntil ready to use.
Tamales: Place corn husks in a
Layer tamales in a 9-inch by 13-inch casserole dish (no smaler). You will have two rows of twelve tamales.
Mix green chilies and olives; sprinkle over tamales.
Mix Chicken ala King and evaporated milk. Spread over the tamales.
Top with cheese.
Bake at 325\u00b0F for 45-60 minutes or until it bubbles.
After baking, allow dish to sit for 10-15 minutes before serving.
ntil ready to use.
Tamales: Place corn husks in a