food

Win the Holidays with These Savory Dishes

Paired with refreshing Coca-Cola, this spread of chicken tamales, pot pie and hearty pozole rojo will win the holidays. #ad

food

Win the Holidays with These Savory Dishes

Paired with refreshing Coca-Cola, this spread of chicken tamales, pot pie and hearty pozole rojo will win the holidays. #ad

Ingredients

  • 3 ½ cups of corn flour, masa
  • 2 ½ water
  • 1 tablespoon salt
  • ½ Teaspoon baking powder
  • 6 tablespoons vegetable oil
  • 2 teaspoons chicken bouillon
  • ½ cup green enchilada sauce
  • 2 cups shredded leftover rotisserie chicken
  • 24 corn husks.

Steps

  1. Soak corn husks in warm water for at least 2 hours or overnight.
  2. In a large mixing bowl, add corn flour, water, salt, baking powder, vegetable oil, chicken bouillon until mixture is well incorporated, soft and fluffy.
  3. Remove a corn husk from the water and pat dry.
  4. Take around ¼ cup of prepared masa and press it down in the center of the corn husk leaving about two inches off each edge clear.
  5. Place one tablespoon of chicken lengthwise and pour one tablespoon of green enchilada sauce down the center of the masa. Wrap by bringing the right side of the dough over the filling and folding in half. Secure the open end by folding it up toward the top.
  6. Repeat with the remaining ingredients and corn husks.
  7. Prepare a steamer rack about 2 inches above gently boiling water. Place the tamales standing up on the rack. Cover and steam them for 30 minutes and or until the tamal seems firm. Serve warm with salsa.

Ingredients

  • 1 stick of butter
  • ¼ cup white onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup carrots, diced
  • ½ cup celery, thinly sliced
  • ½ cup All-Purpose flour
  • 2 cups chicken stock
  • 2 cups milk
  • 2 tsp salt
  • ½ tsp black pepper
  • 2 cups white potatoes, diced
  • ½ frozen peas
  • 2 cups leftover turkey, diced
  • 1 pack of frozen pie dough
  • 2 tablespoon All-purpose flour
  • 1 egg

Steps

  1. Preheat the oven to 450 degrees.
  2. Heat the pan over medium heat. In a medium-sized cast-iron skillet. Melt butter, stir in onion and garlic for 2 minutes. Stir in carrots and celery and cook for 2 minutes. Whisk in flour, gradually whisk in chicken stock a few tablespoons at a time until smooth. Whisk in milk salt and pepper, cook until mixture comes to a boil. Pour in potatoes, peas and turkey and let simmer for 3 minutes.
  3. Dust a clear counter with flour and roll out pie dough on the floured surface. Using the bottle cap of a coca-cola bottle, use it to cut a design on the rolled out pie pastry. To cut out a design, cover the cap with flour so that the cut out dough comes out from the cap with ease. Use the cut out pieces of dough as embellishments to decorate the top of the pie. Using a rolling pin, roll up a portion of the pie dough off the counter to lift it up and place it on top of the cast-iron filled with the filling.
  4. Brush the surface of the pie dough with an egg wash.
  5. Bake on the middle rack for 25-30 minutes or until golden brown.
  6. Cook’s Tips:
  7. Cover the edges with aluminum foil if the edges start to bake and deepen in color faster than the middle of the pie surface.
  8. Any vegetable or protein works that you have leftover for the pie.
  9. Using a store bought pie dough is a definite time saver.

Ingredients

  • 4 guajillo chiles, deseeded and destemmed
  • 4 ancho chiles, deseeded and destemmed
  • ½ onion, peeled
  • 4 garlic, peeled
  • 1 cup water
  • 2 lbs. Hominy, drained and rinsed
  • ½ teaspoon dried oregano
  • 1 ½ cumin powder
  • 2 bay leaves
  • 6 cups chicken stock
  • 2 teaspoons salt
  • 2 cups leftover shredded pork shoulder
  • ¼ green cabbage, thinly shredded
  • 8 radishes, thinly sliced
  • 3 or 4 limes, cut into wedges
  • Tortilla chips (or 12 tostadas)

Steps

  1. In a pot add chiles, onion, garlic, water and bring to a boil. Add ingredients to a blender and puree, strain and set aside.
  2. In a large stock pot, add chicken stock, chile puree, hominy, dried oregano, cumin powder, bay leaves and salt, bring to a boil and simmer for 30 minutes or until the hominy is softened. Then add shredded pork shoulder to the pozole and simmer for another 10 minutes.
  3. Ladle the pozole into big bowls, leaving enough room to add shredded cabbage, sliced radishes, limes and tortilla chips.
  4. Cook’s Tips:
  5. Pozole can be stored in the refrigerator for up to 3 to 4 days.
  6. Red sauce can be made in advance.