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Comment by Paulette Le Pore Motzko on November 4, 2011 at 5:45am

Friday, November 04, 2011

Tamale Pie with Masa Harina Crust II

Recipe Adapted greatly from original “Tamale Pie” from the book “Hot and Spicy”

Consultant Editor: Lindley Boegehold from SmithMark Books

 ************************

 

Preheat oven to 375 degrees.

Grease two 9 x 9 baking pans with non stick cooking spray-preferably canola oil or olive oil spray

I used my Chili Con Carne recipe that I will cut and paste over here. The recipe is on the site though.

Dollop about 2 inches worth of the chili con carne in the bottom of the pans.

Make the Masa Olive Topping:

1-1/4 cups chicken stock or water

1-1/2 cups Masa Harina-a good brand

6 tablespoons of Land O Lakes Butter/Canola Spread

½ teaspoon baking powder

¼ cup milk

One 2.25 oz. can of sliced black olives that have been drained

You can also add about ½ cup of cheddar to the crust if you like

Top the topping on top of the chili con carne and then bake in a 375 degree oven for 25 minutes and then check and then bake another 10 minutes, or until nicely done and not over-browned.

Enjoy!

Polly Motzko

Come and join Cooking Up A Storm All Over The World!

http://CookingUpaStorminCa.ning.com

Comment by patty tyler on October 25, 2011 at 4:05pm

Linda this sounds like my kinda homemade salsa yum, will add it to my collection thanks for sharing. patty/momo

Comment by Linda Rowan on October 24, 2011 at 9:04am

My Easy Semi-Home Made Salsa

 

1 large or 2 14.5 oz cans Diced Tomatoes

1 or 2 very ripe fresh Tomatoes

1 or 2 cans chopped Green Chiles

Medium yellow Onion, diced (to taste)

Minced Garlic (fresh if you have it, but a teaspoon from a jar of minced if you don't)

Jalapeno sauce (to taste...add a little and taste and keep doing this)

Juice of 1 Lime.....(fresh squeezed Key Lime is my favorite)

1 tsp salt

About 1/3 cup Prepared Green (tomatillo) sauce (optional)

Fresh chopped Cilantro

Tortilla Chips (I like Scoops)

 

TIP

Put a pot of water on top of stove and let it come to a boil.  Drop Fresh (or frozen whole) Tomatoes in until the skin looks wrinkled, then dunk quickly in cold water and slip the skin off and core and cut up. When I have too many ripe tomatoes, I put them in the freezer whole and use them this way in any dish, like a casserole, that calls for diced tomatoes

I mix the canned tomatoes with squished fresh tomatoes (by hand...just squish them together with canned tomatoes, let it squish between your fingers) You don't want too many seeds from the fresh tomatoes....

Add undrained Chilies, Garlic, Salt, Lime Juice, Green Sauce, and Onion, adding Jalapeno sauce last to taste, as well as fresh Cilantro This will thicken as it chills in the refrigerator. This makes about 6 cups of Salsa. It is good for a crowd, put it out about 1/2 or less at a time...if you have left overs, use it as soon as possible on tacos, burritos or any casserole....it is also good in meatloaf.  This will not keep longer than about 2 days! 

Comment by Paulette Le Pore Motzko on September 8, 2011 at 4:55am

Healthy Posole

Pork and Hominy Stew

By Elizabeth Taliaferro from Cooking Light Magazine, March 2004

Posole, a warm Mexican stew is characterized by its spicy aroma, long simmered flavors, and hearty ingredients, which make it ideal for cooler days. Yet, its finishing touches—crisp radishes, tender lettuce, and cilantro. You can serve this one dish meal any time of the year though.

 

1-1/2 teaspoons salt, divided

2 teaspoons paprika

1 teaspoon black pepper

3 pounds boneless Boston Butt pork roast

2 cups chopped onion

3 garlic cloves, minced

1-1/2 cups water

¼ cup raisins

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

One 14.5 ounce can no salt added stewed tomatoes, undrained

One 14 ounce can low salt beef broth

One 14 ounce can fat free, less sodium chicken broth

One 7 ounce can chipotle chiles in adobo sauce

Two 15.5 ounce cans golden hominy, drained

1. Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2 inch pieces, trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
2. Heat a large Dutch oven over medium high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan, sauté 3 minutes. Return pork to pan, stir in water and next 7 ingredients (water through chicken broth.)
3. Remove 1 large Chile and 2 tablespoons adobo sauce from can, reserve remaining chilies and sauce for another use. Remove seeds from Chile; finely chop. Stir Chile and adobo sauce into pork mixture. Bring to a boil and cover. Reduce heat and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon, place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature, cover and chill overnight.
4. Skim solidified fat from surface of stew. Combine the stew, remaining ½ teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium high heat. Reduce heat, simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of the chips, about 1 tablespoons of cilantro, about 1 tablespoon of radishes. Yield: 10 servings
5. Calories: 321 (27% from fat) fat 9 grams (sat 2.7 grams, Mono-3.7 grams, poly-1.6 grams; protein 22.5 grams; carb-36.1 grams; fiber-5.1 grams; cholesterol-62 mg.; iron-2.8 mg; sodium 952 mg; calcium 88 mg

Comment by Paulette Le Pore Motzko on June 27, 2011 at 12:20am

Here is a wonderful Chicken Posole Soup courtesy of Sunset Magazine. I have been reading Sunset magazine for over 20 years and it would be my dream job to write for them for a living.

 

Paulette Le Pore Motzko

 

• YIELD: Serves 4 or 5
• COURSE: Soups/Stews

Ingredients

• 3 large poblano chiles (1 lb. total)
• 6 garlic cloves
• 1 large onion
• 2 cans (14 1/2 oz. each) white hominy
• 1 1/2 pounds boned, skinned chicken thighs
• 1/2 teaspoon kosher salt
• 2 teaspoons dried Mexican oregano*, divided
• 2 tablespoons olive oil
• 3 cups reduced-sodium chicken broth
• 3 tablespoons ground red New Mexico chiles*
• Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

Preparation

• 1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
• 2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
• 3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
• 4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
• 5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
• 6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
• 7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
• *Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.
• Note: Nutritional analysis is per serving.

Sunset
JANUARY 2010

Comment by Paulette Le Pore Motzko on April 21, 2011 at 7:45pm

4/21/2011 3:53 PM

Tamale Pie with Chile Verde and Casa Crema Mexicana

Created by Polly Motzko, April 21^st, 2011

If you liked this recipe, please join my online cooking magazine called “Cooking Up A Storm All Over The World!(c)” at: http://www.CookingUpAStorminCA.ning.com

This is one of the most delicious Mexican dishes I have ever made in my life! I thought the Green Corn Tamales I made without a Tamale Party for my dad's birthday years ago were good! These are like a cross between a tamale and a taco but better!

 

 

Adapted from “Tamale Pie with Green Sauce” by Sue B. Huffman

From: Time Life’s “Meals in Minutes Series”, Mexican Meals

This recipe is so unique in the sense that it is the one of the few recipes I have seen that do not use the typical corn meal for the base or crust. This one uses Masa harina, which I love the flavor of, and has such a nice, sweet, rich flavor reminiscent of tamales.

You can make the crust up ahead and cool, then add the meat filling later in the day if you like.

1. 1.    Masa Harina Crust

1-1/4 cups Masa Harina

1/3 cup olive oil or canola oil or other oil of choice

2/3 cup water and a little more if needed to form a ball

1. 2.    Seasoned Beef Turkey Filling

1 large yellow onion, small dice

1 pound very lean ground beef

1 pound ground turkey

Up to 1 tablespoon of minced garlic

4 or 5 tablespoons Savory Spices brand Taco Seasoning-Salt Free

Tiny bit of kosher salt

 

This recipe is more an assembly of 3 parts- 1. The Masa Harina Crust 2. Beef & Turkey Filling 3. The tomato, cilantro and green onion garnish.

Sautee the onion until the onion is cooking down and becoming slightly caramelized. Add the beef and turkey and then continue cooking with 4-6 tablespoons of the Savory Spices brand Salt Free Taco Seasoning.

Once the meat is no longer pink then the filling is done and just keep covered until ready to assemble in the crust. Then top with however much you like of the  Rosarito Salsa Verde Green Chile Salsa, Mild or Medium and garnish with these:

Two or more Roma tomatoes, diced for the top of the assembled pie with a little bit of chopped green onions and cilantro & Mexican Sour Cream-Casa Crema Mexicana.

Comment by Paulette Le Pore Motzko on May 10, 2010 at 1:51pm

Due to the limitations of the Ning Network-you can add 2 ways:
Either add as a Discussion, which I like better because it enables people to write about your recipe.

You can also add it as a Text Box and just cut/paste it that way.

This one looks really good.

You could add this one to the EASY BUT DARN GOOD GROUP AS WELL.

I love chickpeas in so many things. I have so many to type up and upload. More are coming. That doesn't include recipes from FoodBuzz.com or my listserves.

Polly Motzko

Comment by HEATHER DONOVAN on May 10, 2010 at 12:58pm

Blush Salad,
1 can chick peas
1/4 cup vegetable oil
2 tablespoons chopped fresh parsley
1/2 teaspoon salt

blend chick peas and oil in a bowl
add in parsley and then salt
eat with lettuce or alone
good protein meal

is this where we add recipes?

Comment by Paulette Le Pore Motzko on March 17, 2010 at 8:53am

Hey there Momo, What a nice job you did creating this group!

I will be looking through my recipes to see what I will post. Now you have 2 members...and growing.

Polly Motzko