Home & Family - Christina Cooks Taste of Home Magazine's Easy Chicken Tamale Pie
Taste of Home editor in chief Catherine Cassidy dials in help Cristina Ferrare demonstrate how to create a simple chicken tamale pie. Made in the slow cooker, this is the perfect set it and forget it recipe and can be customized to your tastes. And for an extra-added twist, Cristina shows you how to create a refreshing margarita for your Tamale Pie.
Mexican Moms Rank Tamales
We asked our Mexican Moms to rank different types of tamales! ????????????
Have you ever tried tamales?
We asked our Mexican Moms to rank different types and flavors of tamales! Tamales are a traditional Mexican food often eaten during celebrations and holidays! The moms tried all sorts of tamales like
green chicken tamales, red pork tamales, cheese and jalapeno tamales (tamales de rajas), pork rind tamales, vegan tamales, corn tamales! raditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate!
Filmed and Produced by The Crazy Gorilla
Black Bean & Pork Enchiladas - Make It March
Welcome to Make It March! This awesome collaboration was organized by Leisa at @SuttonsDaze! Leisa will be giving away a Presto 23 qt canner on March 31, plus ForJars will be giving away two gift baskets! Make sure to watch and comment on every day's video!
Today I am making Black Bean and Pork Enchiladas! This is a simple and quick dinner even on a workday! Here is the link to the video for making the Black Bean Soup.
I also made Salsa Rice and all I do is replace half the liquid the rice calls for with my home canned salsa and follow the instructions for the type of rice you use. I used Instant Rice but I use regular rice the same way. Here is a printable link for the enchilada recipe
The recipe for the enchiladas is also below.
WIN A PRESTO 23Quart (not 32 like I accidentally said in the video) Pressure Canner!! courtesy of SuttonsDaze
Forjars is sponsoring this collaboration with two generous prizes. A gift basket with a $100 gift card and a gift basket with a $50 gift card.
How do you enter to win? Watch and comment on all of the Make It March videos for an opportunity to win a 23qt Presto Pressure Canner. If you're outside of the United States, we'll send you a $100 Amazon gift card to put towards the canner!
March 31 at 7:30pm est Leisa will hold a live drawing for all of the prizes.
The schedule of participating channels is below.
Playlist:
1. SuttonsDaze
2. Linda's Pantry
3. 2Leelou Creates
4. Pike Creek Farm
5. Pratt Family Homestead
6. Prepper Potpourri
7. The Fermented Homestead
8. SuttonsDaze
9. Linda's Pantry
10. 2Leelou Creates
11. Pike Creek Farm
12. Pratt Family Homestead
13. Prepper Potpourri
14. Hamakua Homestead
15. SuttonsDaze
16. Linda's Pantry
17. 2Leelou Creates
18. Pike Creek Farm
19. Pratt Family Homestead
20. Prepper Potpourri
21. The Fermented Homestead
22. SuttonsDaze
23. Linda's Pantry
24. 2Leelou Creates
25. Pike Creek Farm
26. Pratt Family Homestead
27. Prepper Potpourri
28. Hamakua Homestead
29. SuttonsDaze
30. Linda's Pantry
31. Giveaway Live at SuttonsDaze-
Here is the recipe for the enchiladas
Black Bean and Pork Enchiladas
1 pint of Black Bean soup (or canned black beans)
1 pint of canned pork or 1 lb of cooked pork
1 package of flour tortillas 6-8” – you can use corn tortillas
1 sm can of enchilada sauce-I use mild
2 cups of shredded cheddar or Monterey Jack cheese
½ tsp smoked paprika
1 tsp garlic powder
1 tsp salt if desired
You can also add cumin, chili powder and onion powder-My canned soup had the seasonings.
Toppings-shredded lettuce, olives, jalapenos or cowboy candy, tomatoes, sour cream or any other toppings your family likes.
#makeitmarch
#enchiladas
#canning
#homemade
#homecanning
Preheat oven to 350
Drain the broth from the canned pork and soup. Save the broth from the soup for the sauce.
Mix the solids from soup and pork together in a bowl and add the seasonings.
Mix the broth from soup and the enchilada sauce together and add some to the bottom of a 9x13 pan
Soften your tortillas in the microwave if not pliable and corn tortillas are best heated in a pan first.
Put two spoons of the meat mixture in the center or a tortilla and top with cheese. Roll up and place seam side down in the 9x13 pan. Continue until pan is full and meat mixture is gone.
Pour sauce on top of the enchiladas and let go down the sides, you might not use all the sauce unless you like very saucy enchiladas.
Top with shredded cheese, save some for the end. Cover with foil and put in oven for 20-25 minutes until bubbly. Remove foil and add more cheese and return to oven so edges of enchiladas crisp and cheese is melted and starting to brown.
Let rest for ten minutes at least. Serve with toppings your family desires.
If you need canning lids or supplies try Forjars lids. I have a 10% discount code below
ForJar lids are my favorite lids to use for canning. Use the link below and the code RENEE10 to receive a 10% discount
I can be contacted at pikecreekfarm@gmail.com
Sohla Cooks 3000-Year-Old Tamales for the Holidays | Ancient Recipes With Sohla
It's holiday season in the Ancient Recipes kitchen, so Sohla creates a holiday staple with truly ancient origins - tamales!
THE RECIPE
Masa Dough Recipe:
- 1 pound fresh masa
- ½ teaspoon kosher salt
- Dried corn husks
1. Beat together fresh masa and kosher salt with 1 tablespoon of water at a time until spreadable.
Mayan Iguana Filling Recipe:
- 4 dried guajillo chilies
- 2 dried chipotle chilies
- ½ pound tomatillos
- 1 medium onion, peeled and cut into quarters
- 1 pound boneless iguana meat
- 1 tablespoon dried epazote
- 1 ½ teaspoons kosher salt
1. Use scissors to trim the stems off the guajillo and chipotles chilies and cut open. Remove the seeds.
2. In a dry skillet or comal, toast the chiles until fragrant and darkened.
3. Cover with warm water and soak at least 1 hour and up to overnight.
4. In a dry skillet or comal over medium-high heat, char the tomatillos and onion until blackened all around.
5. Add the tomatillos and onion to a molcajete or blender. Drain the chiles and add them in as well. Crush them all together in the molcajete adding water as you go to bring them together. Or if using a blender, add just enough water to cover and blend until smooth.
6. In a medium saucepan or dutch oven, add the iguana meat, chili puree, epazote, salt, and enough water to almost cover the meat (add water if needed, the puree might be enough liquid). Cover and bring to a simmer.
7. Reduce heat to maintain a gentle simmer, and cook uncovered until the iguana is tender.
8. Using two forks, shred the iguana meat into small pieces.
Aztec Guava Filling Recipe:
- 1 pound guavas, roughly chopped
- 2 dried chipotle chilies
- 1 teaspoon coriander seeds
- One 3-inch cinnamon stick
- ½ teaspoon kosher salt
1. Combine the guavas, chipotles, coriander, cinnamon, and salt in medium saucepan and add enough water to come halfway up the fruit.
2. Bring to a boil, then reduce heat to a simmer. Cook gently, breaking up the fruit with a wooden spoon, until the fruit is totally tender and jammy, about 1 hour.
3. Pass the mixture through a colander or food mill to remove the seeds and spices.
Assembling & cooking the tamales:
- Corn husks
1. Soak the corn husks overnight.
2. Spread the masa evenly on the husk creating a thin layer.
3. Add in a spoonful or two of either filling.
4. Roll the tamale onto itself either in the traditional tamale shape or in the historical ball shape. Tie it together to keep its shape
5. Place a layer of medium sized rocks at the bottom of a large stock pot. Add enough water to come up about halfway on the rocks.
6. Place soaked corn husks on top of the rocks.
7. Add the tamales on top of that, being careful not to have any filling spill out.
8. Steam the tamales until the masa is tender and done
Stay up to date on all of your favorite The HISTORY Channel shows at
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
#AncientRecipes
Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows:
Learn more about The HISTORY Channel and watch full episodes on our site:
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HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writers
Jon Erwin
Diana Davis
Historian - Scripts
Ken Albala
Guest
Delia Lubin
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Aaron Mackof
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
Cowboy Candied Tamale Pie/Make It March /With Linda’s Pantry
Make It March!
I've canned it, now what?
Need inspiration for all of that great food that you've put in jars? Join us for Make It March! 30 Days of recipes using home canned foods!
WIN A PRESTO 23Quart Pressure Canner!! courtesy of SuttonsDaze
Forjars is sponsoring this collaboration with two generous prizes. A gift basket with a $100 gift card and a gift basket with a $50 gift card.
How do you enter to win? Watch and comment on all of the Make It March videos for an opportunity to win a 23qt Presto Pressure Canner. If you're outside of the United States, we'll send you a $100 Amazon gift card to put towards the canner!
March 31 at 7:30pm est we will hold a live drawing for all of the prizes.
The schedule of participating channels is below.
Playlist:
1. SuttonsDaze
2. Linda's Pantry
3. 2Leelou Creates
4. Pike Creek Farm
5. Pratt Family Homestead
6. Prepper Potpourri
7. The Fermented Homestead
8. SuttonsDaze
9. Linda's Pantry
10. 2Leelou Creates
11. Pike Creek Farm
12. Pratt Family Homestead
13. Prepper Potpourri
14. Hamakua Homestead
15. SuttonsDaze
16. Linda's Pantry
17. 2Leelou Creates
18. Pike Creek Farm
19. Pratt Family Homestead
20. Prepper Potpourri
21. The Fermented Homestead
22. SuttonsDaze
23. Linda's Pantry
24. 2Leelou Creates
25. Pike Creek Farm
26. Pratt Family Homestead
27. Prepper Potpourri
28. Hamakua Homestead
29. SuttonsDaze
30. Linda's Pantry
31. Giveaway Live at SuttonsDaze
Below is a link to where you can get 10% off you purchases with Forjars.
Coupon Code LINDASPANTRY
Here is a link to my Thrive Life website
Here is a link to my Amazon Store where you can shop for all the things I use.
Here is a link to my Rada Cutlery
Here is a link to my Tupperware website
LindasPantry.My.Tupperware.com
Here is my email address
255sage@gmail.com a slow fermentation sourdough bread.
Here is link to the target pellet storage bin I showed you.
And here is link to the taco grill rack I showed you.
Below is a link to where you can get 10% off you purchases with Forjars.
Coupon Code LINDASPANTRY
Here is a link to my Thrive Life website
Here is a link to my Amazon Store where you can shop for all the things I use.
Here is a link to my Rada Cutlery
Here is a link to my Tupperware website
LindasPantry.My.Tupperware.com
Here is my email address
255sage@gmail.com