masa

Chicken in Salsa Verde Tamal Casserole recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Chicken in Salsa Verde Tamal Casserole

Vegetable oil

corn dough

salsa verde

chicken

Mexican crema (or Latin-style cream, crème fraiche

(about 10 ounces) grated Oaxaca cheese (mozzarella

Preheat oven to 400 degrees Fahrenheit.

Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.

Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty

½ head green cabbage,

white onion, sliced

carrots,

water

white vinegar

oregano

salt

vegetable oil

lb boneless pork shoulder,

tomato,

green bell pepper, diced

white onion, diced

masa harina

mozzarella cheese

refried bean, cooked

vegetable oil,

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Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.

In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.

Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.

Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.

Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.

Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.

Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.

Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.

https://vid.tasty.co/output/110702/landscape_480/1538153157

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico. 

Gorditas con Camarones

instant corn masa flour (such as Maseca)

Tbsp. lard, melted, or vegetable oil, divided

guajillo

morita chiles, stems removed, or 2 canned chipotle chiles

coriander

1½ lb. medium shrimp, peeled, deveined

garlic cloves, thinly sliced

thyme

apple cider vinegar

agave syrup or honey

Tbsp. unsalted butter,

Sliced onion, sliced avocado, cilantro leaves

Rick Martinez spent his quarantine in Mazatlán, Mexico, while researching his upcoming cookbook on regional Mexican food. The town is in the state of Sinaloa, where gorditas are thicker corn patties with a ridge around the edges to hold all the toppings. “My recipe for a gordita that is split open and filled is more common outside of the area,” says Rick, “but the filling, made with shrimp, reflects the amazing seafood that is abundant in this coastal city.”

Bon Appétit

Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.

Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.

Place rack in lowest position in oven; preheat to 500°. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.

Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).

Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.

Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.

Tamales are a holiday staple for Mexican-American families from the Rio Grande Valley up to North Texas, and not just at Christmas. “We have a big market for Thanksgiving tamales,” said Cyndi Hall of Tamale Place of Texas, in Leander, near Austin.
 
Although Ms. Hall said she’s seen more families buy tamales than ever before, many still keep the tradition of coming together to make them. You can cook up a turkey breast or extra legs for tamales to have with the Thanksgiving meal, or make the tamales with leftover turkey for the long weekend.

They aren’t difficult, but they do take time, so the more hands you have for your assembly line, the quicker it goes. Corn husks and masa mix for tamales can be found in markets that sell Mexican ingredients; make sure you get the masa for tamales (Maseca is the most widely available brand), not the finer, drier tortilla masa harina.

Turkey Tamales

(8-ounce) bag dried corn husks

masa mix

lard

baking powder

Salt

tomatillos,

jalapeño or serrano chiles, stemmed (and seeded if desired)

garlic clove, peeled

cilantro sprigs, plus chopped cilantro for garnish

grapeseed or canola oil

chicken broth

chipotle chiles

turkey

Prepare the corn husks: Place in a large saucepan, cover with water and bring to a boil. Turn off heat and use a plate to submerge husks. Soak 1 hour.

Meanwhile, prepare the masa: In a medium bowl, mix masa with 11/4 cups hot water. Let cool.

Combine lard and baking powder in a stand mixer and beat for 1 minute, until light. Add salt and masa in 3 additions, beating at medium-low speed. Gradually add 3/4 cup broth while beating on low speed; beat for another minute or two. Taste for salt. Test to see if masa is aerated enough by dropping 1/2 teaspoon into a cup of water; it should float to the top. Batter should be soft but not runny, holding together on a spoon if you tilt the spoon. Cover and refrigerate for 1 hour. Beat masa again for a couple of minutes, adding remaining broth.

Meanwhile, make the filling: Place tomatillos in a saucepan, cover with water and bring to a boil. Lower heat and simmer 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Drain and place in a blender. Add green chiles, onion, garlic and cilantro sprigs. Blend until smooth.

Heat oil in a large, heavy saucepan or skillet over medium-high heat. Add tomatillo purée and stir constantly until it thickens and begins to stick to pan, about 5 minutes. Stir in broth, add salt to taste and bring to a simmer; let simmer 10 to 15 minutes, stirring often. Stir in chipotles. Sauce should be creamy and coat the front and back of  a spoon. Taste and adjust seasoning. Remove from heat. Stir in shredded turkey.

Make the tamales: Select 16 corn husks; look for large ones that have no tears. Take a few more and tear into 16 1/4-inch-wide strips for tying tamales. Use some of the remaining husks to line a steamer that is at least 6 inches deep (or a pasta pot with an insert); reserve a few husks in case you need to double-wrap tamales. Add just enough water to the pot to miss hitting the bottom of the basket.

Lay a corn husk in front of you and pat dry. Spread a scant 1/4 cup of the masa into a 4-inch square, leaving a 1 1/2-inch border at pointy tapered end of the husk and a roughly 3/4-inch border on the other sides. Spoon a heaped tablespoon of turkey mixture down the middle of the masa. Pull long edges of husk toward each other and join them so that batter is now wrapped around the filling. Fold the two pinched-together edges over in the same direction and wrap the tamale. If it does not seem well wrapped, wrap in a second husk. Fold pointy end up to enclose the bottom and tie with a strip of husk. The wide top end will be open. Stand tamale up, closed end down, in steamer. Repeat with remaining masa and filling. The tamales should be crowded into the steamer so they remain upright. If they don’t, fill spaces with crinkled foil. If tops stick out from top of steamer, trim with scissors.

Lay unused soaked husks over open tops of tamales. Bring water to a boil, cover pot, reduce heat to medium and steam tamales for 11/2 hours. Meanwhile, bring a kettle of water to a boil to replenish water in bottom of the pot, should it run out (check periodically). Tamales are done when husk comes away easily from the masa; when done, let them sit at least 15 minutes in the pot, uncovered, to firm up. Serve hot.

Janet&#39;S Mexican Pork Tamales

pork butt,

white onion

pork

kosher salt, divided

ground pepper

ancho chile

corn

pork lard

instant masa

Janet&#39;s Mexican Pork Tamales

Place the pork pieces in a large pot with the onion half. Add water to cover the pork along with 1 tablespoon of the kosher salt and the pepper.

Bring the water a boil and then reduce to a simmer for 3 hours. Remove pork from water and shred. Reserve 4 cups of the pork broth for making the masa. 

While pork is simmering, put the ancho chile in small pot with 1 cup of water. Bring to a boil, then simmer for 30 minutes. Remove from water, deseed, and remove stem. Blend it in a blender with 1/4 cup of new water until it is completely puréed.

In a large pot, add puréed ancho chile, remaining 2 teaspoons salt, 1/4 cup of pork broth, and shredded pork. Mix until combined. Heat for a few minutes to combine the flavors. Remove from heat and set aside.

Soak corn husks in hot water for 15 to 20 minutes while you make the masa.

For the pork filling: 

In the bowl of a stand mixer, beat the lard with baking powder until fluffy, at least 10 minutes.  

Transfer to a large bowl and add masa, 3 1/2 cups of the reserved broth, and salt. Mix by hand until a sticky dough forms. (Add the remaining 1/2 cup, little by little, if the dough is too dry.)

Turn the stand mixer back on low speed (with nothing in the bowl) and slowly add small amounts of the hand-mixed dough back in. You'll mix for two to three minutes total, until a paste-like consistency is formed.

Remove the corn husks from the water and wring them dry. Lay them on a hand towel and sort the husks: Pick out those of similar size husks for consistent tamales (you'll use the others to tie the tamales and to line the steamer basket).

Place the husk in the palm of your hand and using a spoon, spread the masa paste on the half of the husk that is laying in your hand in a very thin layer.  Add three to four tablespoons of pork filling and fold up the husk. Using small pieces of husk, make a tie around to hold the husk closed.

Add 4 cups of water to the bottom of a large steamer. Line the bottom of the steamer with small and broken pieces of the husks, then begin layering the tamales in.

Once all the tamales are in, use a plastic grocery shopping bag to cover all the tamales. Cover with a dish towel, then cover the pot with the lid.

Steam for one hour and then turn off the heat. Allow the tamales to sit in the steamer for an additional hour after the heat is turned off.  

Serve with refried beans and Janet's Salsa Verde.  https://food52.com/recipes/69594-janet-s-salsa-verde

For the masa: 

Chicken in Green Salsa Tamal recipe from Pati&#x27;s Mexican Table Season 4, Episode 5 “Tamaliza!”

Chicken in Green Salsa Tamal

(about 3 1/4 cups) instant corn masa flour

chicken broth (add more if needed)

chicken (from homemade chicken broth

corn husks (soaking in hot water)

Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the tamal dough or masa:

Combine the salsa verde with the cooked shredded chicken.

To make the filling:

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To assemble the tamales:

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To prepare the tamalera or steamer:

When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

To cook the tamales:

Did you ever think you&#39;d whip up super crunchy, oven-baked, corn tortilla chips in your own kitchen?  You must give these a try!  The topping + spice options are endless and your friends will be so impressed with your from-scratch chips!  Perfect for a nacho night or just to dip in homemade guacamole or salsa.  You won&#39;t believe how simple the process really is.  You&#39;ll be a pro in no time!

Homemade Corn Tortilla Chips

hot water, up to 2 cups if needed

corn tortillas

safflower, sunflower, oil

fine grain sea salt,

limes, juiced

Place masa harina in a large mixing bowl.


Slowly pour the water over the masa harina, stirring with a large spoon as you pour.

Continue to mix the dough with your hands and knead it in the bowl for about 2 minutes until you can form a smooth ball that is not sticky or crumbly/dry. If the dough is dry/gritty/sandy and not all holding together, add more water slowly and knead until smooth. 1 1/2 cups was the perfect amount for me, but it can vary with the freshness of your flour, the climate you're in, etc. When the dough is just right, it will have a texture similar to Play-Doh. It will feel slightly cool, smooth, and clammy to the touch and should not feel wet or sticky. If the dough is wet, incorporate more flour into the mixture. If it's too dry, add more water.  

Cover the dough in the bowl with a kitchen towel and let rest for 30 minutes to 2 hours on the counter. This is a key to the process so the flour has ample time to hydrate.

Section in half, and then in half again, until you have 16 similarly sized pieces.

Roll each piece into a ball between your hands and keep covered under a towel as you roll. (The dough should still be very smooth/clammy and not sticky or dry.  A few drips of water from your fingertips can help if the dough is slightly dry.)

Tear off two 10x10-inch pieces of parchment paper and then 16, 7x7-inch squares which will keep the dough from sticking as you roll them out.  Also take out a flat plate or dish that's larger than 6 inches wide.

Place one ball in between the 2 larger sheets of parchment, and, holding the plate, use your body weight to flatten the dough.

You want the dough about 6 inches in diameter and less than 1/8 inch thick.  If you can't flatten it enough with the plate (this is common), finish rolling out with a rolling pin.  Roll gently over the parchment paper in varying directions to keep the dough in a circular shape.

Carefully peel dough off the parchment and place on one of your smaller sheets of parchment.  Continue this process and keep stacking the tortillas with the small sheets of parchment so they do not stick together.

If you want perfect edges, trim with a bowl or other circular object about 6 inches in diameter.

Once you've finished rolling them out, heat a non-greased cast iron skillet (or non-greased frying pan) over medium heat.  Be sure to let fully preheat.

Place tortillas on the hot pan one at a time and cook for about 1 minute per side, then flip, and cook about 1 more minute.  The tortilla should slightly char and puff up as it cooks on the second side.

Place in a tortilla warmer or stack them up and keep covered with a towel if serving warm.  Adjust the cooking time and temperature as needed.  Once they have cooled, the edges will be slightly crispy but the tortillas should easily roll.

For the corn tortillas

Preheat your oven to 400° F and take out 2 large rimmed baking sheets.

Cut each cooked tortilla into 4 segments and brush each side very lightly with oil.  A pastry brush works great for this.

Place oiled chips on the baking sheets in a single layer and sprinkle salt over top.  

Bake for 8 to 11 minutes until golden brown and crispy. They will crisp even more as they cool.

For a lime-salted version, as soon as the chips come out of the oven *lightly* spritz (with your fingers) all of the chips with fresh lime juice.  Let fully cool.

Enjoy with salsa or guacamole, or use to make nachos!

Tip:  You can also make these chips the same way with store-bought corn tortillas.  However, homemade are best!

For the corn tortilla chips

Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The shells end up crisp outside and soft within, and full of robust corn flavor. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.

San Antonio-Style Puffy Tacos With Ground Beef Filling Recipe

For the Shells:

fresh masa for tortillas

Peanut or canola oil, for frying

Kosher salt

For the Filling:

white onion (about 1 medium onion)

finely chopped seeded fresh jalapeños (about 2 medium peppers)

garlic (about 3 medium cloves)

chili powder

Mexican oregano

cumin

chipotle powder

beef chuck

chicken stock

tomatoes

cilantro leaves and tender stems

lime

For Serving:

iceberg lettuce, shredded

cheese

white onion, finely diced

Roma tomatoes, seeded and finely diced

Sour cream,

For the Shells: Fill a wok or Dutch oven with 2-3 inches oil and heat to 375°F over high heat. Pull off a 2-tablespoon-sized piece of masa and form into a ball. Press dough into a thin round between two sheets of plastic in a tortilla press or roll out using a rolling pin. 

Place masa in hot oil and let cook until it floats and puffs, about 10 seconds. Using a metal spatula carefully press middle of tortilla down to create a taco-shell shape and hold until form sets, about 10 seconds longer. Using the spatula, gently submerge one side of shell into oil and cook until crisp, 10-15 seconds. Repeat with other side. Remove shell from oil and allow to drain, then transfer to a paper towel lined sheet pan, season with salt to taste, and repeat with remaining masa.

For the Filling: Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add onions and cook until softened and beginning to brown around the edges, 5-7 minutes. Add jalapeños and garlic and cook until fragrant, about 30 seconds. Add chili powder, oregano, cumin, coriander, and chipotle powder and cook until fragrant, about 30 seconds. Add ground chuck and cook, breaking apart with a wooden spoon or potato masher, until browned throughout, about 5 minutes.

Stir in chicken stock and diced tomatoes and bring to a boil. Reduce to a simmer and cook until liquid thickens, about 15 minutes. Stir in cilantro and lime juice and season with salt to taste.

Spoon meat mixture into taco shells and top with lettuce, grated cheese, onion, tomato, and/or sour cream. Serve immediately.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

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Janet'S Mexican Pork Tamales