Archive for the ‘Ethnic’ Category

Tamales de Rajas con Elote (Tamales with Corn and Poblano Chiles)

30 to 35 dried corn husks 2 tablespoon oil or shortening 1 medium onion, finely chopped (about 1 cup) 2 garlic cloves, minced 2 poblano chiles, roasted, peeled, tops removed, seeded and diced 2 cups fresh or drained canned corn kernels 1 1/2 tablespoons chopped fresh cilantro Salt to taste 1/2 recipe Basic Tamale Dough […]

Tamale Balls

1 pound ground beef 1 pound pork sausage 1 (8 ounce) can tomato sauce 1/2 onion, minced 4 cloves garlic, minced 1 3/4 cups yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons chili powder Salt and pepper to taste Sauce 2 (29 ounce) cans tomatoes with juice, mashed 2 tablespoons chili powder Pinch of granulated […]

Green Corn Tamales

From the kitchen of Judy Wilson, Arizona Yields 24 servings. 12 ears fresh white or yellow corn 1 pound Monterey jack cheese, grated 1 pound pure lard 1/2 pound butter 1/2 cup (scant) sugar 1/4 cup light cream, or more 2 green chiles, parched and peeled 1 pound Cheddar or Longhorn cheese Salt Chop stalk […]

Traditional Tamales

1 (6 pound) beef rump roast 1 (6 pound) pork roast 12 pounds masa* 1 pound whole red chiles, mild or hot Lard or Crisco? Garlic Cumin Flour Salt and pepper Baking powder 1 pound dried corn husks NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in […]


Basic Recipe for Masa Harina? Dough 50 dried corn husks 1/2 cup vegetable shortening 4 cups Masa Harina? 1 teaspoon baking powder 1 teaspoon salt 2 cups chicken or beef stock Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the […]

Tamales Dulce (Sweet Tamales)

Dried corn husks 4 cups Masa Harina? 1/2 tablespoon salt 1 teaspoon baking powder 1/2 cup granulated sugar 1 1/2 cup water 1 1/2 cup lard or shortening 1 1/2 cup strawberry preserves These can be made with any combination of fruits or jams that you like; and some add nuts. Place the corn husks […]

Chicken Tamales

60 to 70 dried corn husks Hot water 2 tablespoons lard or vegetable shortening 1 cup finely chopped white onion 1/4 cup sesame seeds 1/2 teaspoon ground cinnamon 1 clove garlic, minced 1 (1 pound) can whole peeled tomatoes,     undrained, and coarsely chopped 1 (7 ounce) can chipotle chiles in adobo sauce 1/2 cup […]

Caldo de Res

5 pounds beef short ribs Water 1 teaspoon salt 1/2 teaspoon dried Mexican oregano leaves 1/2 teaspoon coriander seed 1/2 teaspoon whole black peppercorns 2 pinches cumin seed 1 pound potatoes, peeled and diced large 4 carrots, peeled and cut large 1 onion, cut into wedges 1 celery stalk, cut into small pieces 2 ears […]

Oaxaca Soup

Source: The Junior League of Mexico City, Mexico 10 chile poblanos*, fresh or canned 6 medium potatoes 6 medium tomatoes, peeled 1/2 large onion, chopped 2 cloves garlic, minced 1 tablespoon cooking oil 4 to 6 cups water, as necessary Salt to taste 3 tablespoons granulated chicken broth 1 teaspoon parsley 1/2 teaspoon baking soda […]

Chile Poblano Cream Soup

3 ounces butter 1 onion, sliced 1 can poblano peppers 2 cups chicken stock 1 tablespoon cilantro 1 cup cream 8 ounces jack cheese, cut into cubes 3 corn tortillas, cut into squares and fried Melt the butter and fry the onion; add the poblano peppers and fry a little. Let cool, then blend with […]