pastel

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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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

Receita Outro Pastel de vento, Receita Petitchef

Pastel de vento

colheres (sopa) de óleo

colher (sopa) de cachaça

colher (chá) de sal

xícaras (chá) de farinha de trigo

MASSA: Bata todos os ingredientes no liquidificador junto com 1/2 xícara (chá) de água morna. Acrescente aos poucos, 1 xícara (chá) de farinha e bata até obter uma mistura homogênea.

Coloque o restante da farinha numa tigela e faça um buraco no meio. Despeje a mistura líquida e vá misturando com as mãos e amassando até que a massa fique bem ligada.

Comece a passar a massa pela máquina de fazer macarrão, regulada na abertura máxima. Quando a massa começar a estalar, vá diminuindo a abertura até que ela fique bem fina.

PASTÉIS: Estenda a massa sobre uma superfície polvilhada com farinha. Espalhe porções do recheio escolhido sobre metade da massa e cubra com o restante, apertando bem as bordas.

Corte os pastéis com uma carretilha ou uma faca. Frite em óleo quente e escorra com uma escumadeira e uma travessa forrada com papel absorvente. Eu frito em panela Wok, a panela mais versátil que conheço.

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. The curry puffs stay crispy for hours at room temperature too.

Spiral Curry Puff / Karipap Pusing / Karipok (Baked or Fried)

all-purpose flour

butter

70 gr lard (or you can use shortening)

gr all-purpose flour

tsp salt

Tbsp sugar

water

Tbsp cooking oil

potatoes

200 gr boneless skinless chicken meat (diced)

100 gr mixed veggies (thawed if frozen)

onion

Tbsp curry powder

Tbsp chili powder

water broth

tsp sugar

Salt

Tbsp all-purpose flour

eggs

Cooking oil

tsp milk

Heat skillet/wok with oil. Saute onion until soft, about 3-4 minutes. Add chicken pieces and stir fried until they turn color. Add potatoes, curry powder, chili powder and continue to cook for about 5 minutes. Add water or chicken broth, cover with a lid and let it simmer for about 10 minutes until the potatoes are soft. Uncover the lid and continue to cook until liquid has evaporated

Sprinkle in the flour and continue to stir fry until the mixture sort of more &quot;glue&quot; together because of the flour. It is easier to wrap it later. Have a taste and adjust seasoning as needed. Remove from the heat and let it cools down completely before wrapping

Prepare the filling (can be done the day before):

For water dough: Mix flour, salt, sugar in a mixing bowl and stir to mix thoroughly. Rub the butter into the flour to form coarse crumbs. Add the water and gradually mix into a dough. Wrap it up with a plastic wrap while you prepare the oil dough

For oil dough: Mix the flour with butter and continue to knead until you can form a dough

Prepare the oil and water dough:

Get the water dough and flatten into a disc. Place the oil dough on top and wrap the water dough around it. Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out. Don&#039;t skip this resting step

Put water and oil doughs together:

Portion the filling into 20 equal portions when you are ready to wrap the curry puffs

Lightly dust your working surface with a bit of flour. Get the water dough and roll it out into about 14 x 10 inch rectangle. Then roll it up with your fingers, starting from the side near you to the other side (like a Swiss roll)

Then rotate the dough 90 degrees to the left or right (doesn&#039;t matter). Use a rolling pin to roll it out again to a rectangle. Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again. Wrap it up and rest for 15 minutes

Cut the dough into 20 equal portions. Keep them covered and work with one dough at a time

Shaping:

Lightly dust your working surface with a bit of flour. Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling and egg in the middle (if using)

Fold the dough into half to create a half circle and then seal the edge by pinching and folding up (you can watch the video). Repeat with the rest of the doughs and fillings

Wrapping:

Heat about 4-inches of oil for deep-frying over medium heat and fry in small batches until they are golden brown. Make sure there is enough oil and also to move them around a little bit as they are frying so the curry puff won&#039;t be touching the bottom of the pot as it will create a dark burn spot

Remove from the oil to an absorbent paper towel. Keep them warm in the oven at 200 F if you like. The fried curry puffs stay crispy for hours at room temperature too

Deep fry curry puffs:

Preheat air fryer at 375 F for 10 minutes. Brush the curry puffs with some egg wash. Place the curry puffs in a single layer and bake for 15-20 minutes or until golden brown

Air-fryer curry puffs:

Preheat oven at 375 F. Line a baking sheet with a parchment paper. Brush the curry puffs with some egg wash. Place the curry puffs on the baking sheet and bake for 25-30 minutes or until golden brown

Baked curry puffs in the oven:

https://content.jwplatform.com/videos/17DgaaVd.mp4

Easy potato spiral curry puff filled with aromatic potato and chicken filling. You can choose to deep fry or bake the curry puff for a healthier version. Easy step-by-step on how to create the spiral patterns. If you are looking for curry puff recipe that stays crispy for hours, this is it!

Te explicamos paso a paso, de manera sencilla, cómo hacer la receta de pastel vasco. Tiempo de elaboración, ingredientes,

Receta de pastel vasco, el delicioso postre vasco-francés con el que querrás terminar todas tus comidas

Leche entera

Azúcar

Harina de maíz refinada

2count Huevo

1count Canela en rama

Mantequilla

Harina de trigo

Almendra molida

1count Huevo

A deliciously moist cake made with three types of milk: sweetened condensed, cream, and evaporated milk. Perfect for any occasion.

Traditional Tres Leches Cake Recipe

flour (all purpose, sifted)

eggs (separated)

sugar

vanilla

tsp baking powder

Kosher salt

oz evaporated Milk

oz sweetened condensed milk

milk

whipping cream

Preheat oven to 350°F.

Butter a 9"x11" glass pan, then lightly flour.

Separate the eggs from the yolks and place them in different bowls.

In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.

Sift together the flour, baking powder and salt into a bowl. 

In another bowl beat the whites until they form soft peaks.

Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully.  Try not to deflate the air whipped into the eggs.

Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.

Prepare the cake:

In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk. 

Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.

Prepare the soaking milks:

Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.

*I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook. 

Prepare the frosting:

Red Velvet Cake Pops

(15.25 cake mix

vegetable oil

prepared cream cheese frosting

(6 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Mini Morsels

Colored sprinkles

Prepare cake mix using watereggs and oil according to package directions.

Bake cake according to package directions using a 13 x 9-inch baking pan.

Crumble cake into a large bowl. Add frosting and 1 cup morsels; stir until texture is similar to cookie dough. Scoop mixture by slightly rounded tablespoon; roll into 1 ½-inch balls. Place on parchment paper-lined tray.

Freeze for 15 to 30 minutes or until firm (not frozen) or cover and refrigerate for a few hours or until firm.

Melt candy coating according to package directions. If balls were in freezertransfer to refrigerator.

Remove a few balls at a time from refrigerator. Dip tip of 1 (4-inch) lollipop stick into melted coating and then insert halfway into a cake ball. Repeat with additional lollipop sticks and cake ballstransferring to refrigerator to set up for 5 minutes.

Once setremove a few balls at a time from refrigerator. Dip each cake ball into melted coatinggently tapping off excess. Place on parchment paper-lined tray or in plastic foam block or cake pop stand. Dust with sprinkles or sprinkle with mini morsels.

Praline Upside Down Chocolate Cake

pecans

brown sugar

buttermelted

salt

(1 ½ sticks) buttersoftened

vanilla extract

NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsmelted and cooled slightly

NESTLÉ® LA LECHERA® Dulce de Leche

Combine pecansbrown sugar and 3 tablespoons melted butter in a small bowl. Spread evenly on bottom of greased 13 x 9-inch baking pan.

Combine flourbaking soda and ½ teaspoon salt in a small bowl; set aside.

Beat granulated sugar¾ cup softened butter and vanilla extract in a large mixer bowl for 2 minutes or until fluffy. Add eggs one at a timebeating well after each addition. Beat in melted chocolate. Beat in flour mixture alternately with milk just until combined. Drop mixture in spoonfuls over pecan layer; carefully spread to edges of pan.

Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.

Invert cake onto a serving platter so pecan layer is now on the top. Place dulce de leche in a smallresealable plastic bag; microwave for a few seconds. Knead bag to soften. Cut small corner from bag; squeeze to drizzle over cake. Sprinkle with coarse salt.

Warm and steamy mocha pudding cake topped off with fluffy whipped cream and seasonal berries speaks the language of elegance and taste.

Warm Mocha Pudding Cake

brown sugardivided

NESTLÉ® TOLL HOUSE® Baking Cocoadivided

NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granulesdivided

Whipped cream (optional)

Fresh assorted berries (optional)

Preheat oven to 350° F. Grease 8-inch-round cake pan.

Combine flour1/2 cup sugar2 tablespoons cocoatablespoon coffee granulesbaking powder and salt in small bowl. Beat milkbutteregg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.

Combine remaining 1/2 cup sugarremaining 2 tablespoons cocoa and remaining 1 tablespoon coffee granules in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.

Last minute company and you need an easy dessert to make? Look no further -- Try this tasty Easy Peanut Butter Chocolate Cheesecake Pie. In a matter of minutes, you will have a delicious cheesecake pie topped with peanuts and drizzled with caramel topping. Sit back and wait for the compliments...

Easy Peanut Butter Chocolate Cheesecake Pie

chocolate crumb crust

unsalted peanutschoppeddivided

caramel toppingdivided

(8 ounces) cream cheeseat room temperature

whipped toppingthawed

Sprinkle 1/4 cup peanuts onto bottom of pie crust.Drizzle with 1 tablespoon caramel topping.

Combine morsels and milk in mediumuncovered microwave-safe bowl.Microwave on MEDIUM-HIGH (70%) power for 45 seconds; STIR.The morsels may retain some of their shape.If necessarymicrowave at additional 10- to 15-second intervalsstirring until smooth.

Beat cream cheese and sugar in large mixer bowl until creamy.Beat in chocolate mixture.Add whipped topping and stir vigorously until smooth.Spoon into prepared pie crust and swirl top.Sprinkle with remaining peanuts and drizzle with remaining caramel topping.Cover; refrigerate for at least 1 hour.

A classic cheesecake dessert with a twist!These Easy Mini Cheesecake Cups feature delicious varieties of Nestle Toll House morsels.Add flavors like butterscotch and milk chocolate to this tasty party treat.

Easy Mini Cheesecake Cups

vanilla wafers

cream

Preheat oven to 350° F.Place 36 (2-inch) foil baking cups on baking sheet(s) with sides.Place one vanilla waferflat-side downon bottom of each cup.Place 5 to 6 morsels on top of each wafer.

Beat cream cheesesugar and flour in large mixer bowl until creamy.Add eggs and vanilla extract; beat well.Spoon heaping tablespoon of cream cheese mixture into each bake cup.

Bake for 15 to 17 minutes or until just set and not browned.Remove from oven to wire rack.While still warmtop cheesecakes with remaining morsels.Morsels will soften but will retain shape.Cool completely.Cover and refrigerate.

This recipe makes a deliciously satisfying chocolate cake in only a few easy steps.

Delicious Chocolate Cake with Rich & Creamy Chocolate Frosting

(3 sticks) butter

vanilla extractdivided

sugardivided

Preheat oven to 350º F. Grease two 9-inch-round baking pans.Line bottoms with wax paper circle.Grease wax paper.

Combine flourbaking soda and salt in medium bowl.Beat sugar3/4 cup butter and 1 teaspoon vanilla extract in large mixer bowl until creamy.Add eggs; beat on medium speed for 1 minute.Beat in melted chocolate.Beat flour mixture into creamed mixture alternately with milkscraping occasionally.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.Cool in pans on wire racks for 20 minutes.Invert onto wire racks; remove wax paper.Cool completely.

Beat remaining 3/4 cup butter and remaining 1/2 teaspoon vanilla extract in medium mixer bowl until light and fluffy.Beat in melted chocolate until blendedscraping occasionally.Gradually beat in powdered sugar until light and fluffy.If icing is too thickadd milk 1 teaspoon at a timeto desired consistency.Frost completely cooled cake. Makes 2 1/2 cups.

A moist and rich chocolate masterpiece!This is the perfect birthday cake for a chocolate lover.The chocolate filling combines chopped apricots in a fruit filling that is topped with a decadent chocolate ganache garnished with apricot fans.This 1st Prize winning recipe was designed and created by Julie Nealey of Edmonds, WA.

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Top 23 pastel recipes from across the web

The most viewed pastel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Red Pork Tamales As Made By...

Pastel de vento

Spiral Curry Puff / Karipap Pusing ...

Receta de pastel vasco, el delicios...

Traditional Tres Leches Cake Recipe

Red Velvet Cake Pops

Praline Upside Down Chocolate Cake

Warm Mocha Pudding Cake

Easy Peanut Butter Chocolate Cheese...

Easy Mini Cheesecake Cups

Delicious Chocolate Cake with Rich ...

Decadent Fudge Cake with Bourbon-Ap...

Chocolate Lava Cake

Chocolate Fudge-Mint Cheesecake

Cheesecake Cookie Cups

Apple-Scotch Snack Cake

Brownies & More Truffle Pops

Chewy Chocolate Raspberry Cake

Choca-Chino Cakes with Ganache

Chocolate Chip Chocolate Clouds

Chocolate Chip Cookie Layer Cake

Chocolate Lava Cakes

Chocolate Cherry Studded Streusel C...

The most viewed pastel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine