dominican

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Tasty

Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

Air Fryer Dominican Chicken is truly something special to behold and try. First things first, this dish is filled with the same&hellip;

Air Fryer Dominican Chicken | Chef Zee Cooks 

lbs Free-Range Boneless Chicken Thighs

White Vinegar

tsp Ground Coriander

tbsp Garlic Powder

½ Salt

½ tbsp DR Orégano

tbsp Onion Powder

Lime

Water

Albóndigas Guisadas (Stewed Meatballs)

For the sauce

Tablespoons extra-virgin olive oil

onion

green bell pepper (diced)

red sweet pepper

tomatoes (chopped or 1 can whole tomatoes, drained)

tomato paste

tomato sauce

dry oregano

salt

black pepper

water

cilantro

capers (optional)

green olives (optional)

For the meatballs

turkey

egg (lightly beaten)

breadcrumbs (I used panko)

garlic (grated

In a large lidded sauce pan, heat olive oil over medium heat. Add onion and peppers and sauté until soft, about 5-7 minutes. Add garlic and sauté 1 more minute. Add tomatoes, tomato paste, tomato sauce, oregano, salt, and pepper. If using canned tomatoes, crush with a wooden spoon, add the water and cilantro sprigs and lat come to a gentle boil. Reduce heat to low, cover and let simmer for 5-10 minutes.

Meanwhile, in a large bowl, combine ground turkey, egg, breadcrumbs, onion, garlic, salt and pepper. Using wet hands, mix all the ingredients well until everything is combined. Form meatballs, wetting hands as needed, to about the size of a golfball.

Carefully add the meatballs to the sauce and cook, covered, about 15 minutes. Uncover and add the capers and olives if using. Cook uncovered another 10 minutes. Taste and adjust seasoning. Serve with white rice and beans, if desired.

Easy and refreshing banana smoothie! Give it a try!

Dominican Banana Smoothie

Banana

Evaporated Milk

Sugar

Milk

Vanilla Extract

Nutmeg

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Blender

Grain-Free

Beginner

Low Salt

Quick

Egg-Free

Nut-Free

Soy-Free

Tomato-Free

Pescatarian

Gluten-Free

Shellfish-Free

Drinks

Vegetarian

Quick & Easy

Summer

Smoothie

Into a blender, add and mix the Banana (3), Evaporated Milk (12 fluid ounce), Milk (1/4 cup), Granulated Sugar (1/4 cup), Vanilla Extract (1 teaspoon), Ground Nutmeg (1/8 teaspoon), and Ice (to taste).

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The most viewed dominican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine