What to do with Leftover Tamales | SAM THE COOKING GUY
Apart from just reheating a leftover tamale, this might be the best way way to eat it.
00:00 Intro
00:27 Cooking onions
1:17 Removing husk & cutting tamale
2:18 Adding tamale to onions
3:05 Adding green chiles & salsa
4:46 Cutting cheese
5:07 Building
7:15 Baking instructions
7:38 The reveal
8:37 First Bite
10:04 Outro
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???? INGREDIENTS:
➔ Leftover Tamales
➔ Yellow Onion
➔ Oil
➔ Butter
➔ Diced Green Chilies
➔ Green Salsa
➔ Cotija Cheese
➔ Shredded Mozzarella
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A 100-Year-Old Tamale Recipe From The Oldest Mexican Restaurant In L.A. • Tasty
El Cholo shows us how they make their 100-year-old tamales! For more of El Cholo's history check them out on Instagram @elcholo1923 or their website
We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends.
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How to Make Tamales - Recipe in Description
Recipe Below! Enjoy this video on how to make tamales! Our family wants to carry on the Christmas tradition so we created this helpful video. Here is the recipe that we have used for years!
Meat Filling:
3 pounds of boneless pork shoulder trimmed and shredded (boil meat with plenty of water and salt)
1/2 cup of Canola oil
1 to 2 medium onion
6 garlic cloves, peeled
3 tsp of salt or to taste
(place all spices in a blender and puree them)
2 tsp of ground cumin
1 tsp of black pepper
1 cup of Chile Guajillo
( the chiles need to be cleaned from seeds and stem then boiled till soft. Once soft pure in the blender)
*All spices and Chiles need to be fried in hot oil then add shredded pork meat. Once the meat is boiling add a hand full of Oregano.
Dough ( Masa):
12 cups of masa harina
8 cups of Pork Broth ( from the boiled pork meat)
2 cups of Canola oil
4 tsp of salt or to taste
1/2 cup of puree Chile Guajillo
(place all spices in a blender and puree them. Then fry the spices in the oil)
2 tsp of cumin
2 tsp of black pepper
4 garlic cloves
1/2 medium onion
* place all the spices to the Kitchen Aid and add the Masa Harina
* 3 bags of Corn Husk cleaned and soaked in hot water
Green Salsa:
One Cilantro bushel (cut off most of the stem and discard it)
2 1/2 lbs of tomatillos, remove the husk and rinse clean
3 garlic cloves, peeled
2 to 3 Jalapeno peppers
* Boil all ingredients together. Place all ingredients in a blender with about 1/2 cup of the water and puree them).
Again place about 1/4 cup of oil in a pan and fry the Salsa.
PASTEL AZTECA | How To Make the best Tortilla Casserole ❤
(Link to all my videos) Rachel cooks with love
This delicious Pastel azteca is absolutely delicious to say the least, it's layers and layers of total goodness. This traditional dish is the casserole of choice when entertaining or just wanting something hearty and delicious. I alternate layers of gently fried corn tortillas with layers of salsa Verde, poblanos strips, corn grains ,onion strips, Mexican crema and Oaxaca cheese, it is best when made with a meat ingredient, I usually choose chicken but also love it with ground beef, I bake my Pastel Azteca casserole in the oven till bubbly, then serve it with a side salad. This dish is easy and absolutely fit for a king.
INGREDIENTS-----------------------
3 Lb boneless skinless chicken thighs
6 tomatillos
5 poblanos peppers (seeds and veins removed)
2 jalapenos (seeds removed)
1/2 medium onion (julienned for sauce)
6 garlic cloves (divided)
Cilantro (medium bunch)
1 Tbsp butter
1 Tbsp olive oil
1 tsp Better than bouillon
13 corn tortillas
18 oz Oaxaca cheese (grated)
Crema (Cacique Mexican table cream)
2 C. corn
1/2 tsp oregano
1/4 tsp ground cumin
oul for frying tortillas
1 &1/2 C. Chicken broth
Salt as needed
BLENDER INGREDIENTS-------------------
Tomatillos
1 poblano pepper
cilantro
2 jalapenos
1 C. chicken broth
INGREDIENTS TO BOIL CHICKEN---------
2 Celery ribs (cut in half)
1/4 tsp peppercorns
2 garlic cloves
1-2 tsp Better than bouillon (I used 1)
water to cover chicken by 1 &1/2 inches
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
■ Always use caution when working with raw meat.
■ Caution when working with a hot stove.
■ keep children away from hot stove.
#pastelazteca
#tortillacasserole
#casserole
Pork Tamale & Vegetable Bake
Weeknight dinner is calling, and we must make this easy Pork Tamale & Vegetable Bake featuring layers or authentic, hand-wrapped Del Real Pork in Red Sauce Tamales, seasoned Arroz con Vegetales, fire-roasted Salsa de Molcajete, and plenty of savory, sauteed veggies.
Ingredients:
1 package Del Real Foods Pork Tamales
1 package Del Real Foods Arroz con Vegetales
Del Real Salsa de Molcajete Verde
2 red bell peppers
2 green bell peppers
1/2 red onion
2 tsp vegetable oil
1 can corn, drained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
2 cups shredded Mexican cheese blend
Cilantro, guacamole, and/or sour cream for topping
Directions:
Preheat oven to 375-degrees. While oven preheats, remove husks from 6 Pork Tamales. Roughly chop all 6 and spread them over the bottom of a 9x13 casserole dish. Cover with 1.5 cups Arroz, corn, and 1 cup of shredded cheese. Set aside. Dice the peppers and mince the onion before tossing in oil. Add cumin and chili powder, then further toss to evenly coat. Next, add veggies to a large nonstick skillet and cook on medium-high, stirring and resting until onions and peppers start browning on the outside. Remove from heat and add veggies to the casserole dish, spreading evenly over tamale, rice, and cheese. Top with remaining cheese and place on upper middle rack of oven. Bake for 30 minutes, until cheese begins to bubble. Remove, allow to cool, then plate and garnish with Salsa de Molcajete Verde, avocado, cilantro and sour cream
Shop authentic, preservative-free mains, sides, and more from Del Real Foods: delrealfoods.com
FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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