Tiajuana Tamale Recipes

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CHICKEN TAMALES



Chicken Tamales image

Provided by Food Network Kitchen

Time 2h

Yield 24 tamales

Number Of Ingredients 12

24 dried corn husks
1 tablespoon chicken-flavored bouillon powder
1 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups loosely packed fresh cilantro
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 cup hot salsa verde
Kosher salt
1 dried ancho chile, stemmed and seeded
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Steps:

  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
  • Meanwhile, make the filling: Bring the bouillon powder and 4 cups water to a simmer in a medium pot over medium heat. Add the chicken and simmer until cooked through, 12 to 15 minutes. Remove the chicken and let cool; cut into small pieces. Reserve the broth.
  • Puree the cilantro and 1 1/4 cups of the reserved broth in a food processor until smooth (save the remaining broth for another use). Transfer to a medium pot. Add the garlic, cumin and salsa and bring to a simmer over medium heat; cook until slightly reduced, about 12 minutes. Stir in the chicken and season with salt. Remove from the heat and let cool.
  • Make the dough: Soak the ancho chile in hot water until soft, about 15 minutes. Drain the chile, then mince to make a paste. Combine the chile paste, masa harina, lard, 2 2/3 cups warm water and 2 teaspoons salt
  • in a bowl. Mix with your hands (or use a mixer with the paddle attachment) 10 to 15 minutes, or until a marble-size ball of dough floats in water.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon about 2 tablespoons of the chicken filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, then cover and steam until the tamales pull away from the husks, about 1 hour. Remove from the steamer and let cool slightly before unwrapping.

TIJUANA KITCHEN RICE



Tijuana Kitchen Rice image

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese)

Steps:

  • In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
  • Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
  • Season with salt, then top with green onions and queso fresco. Serve immediately.

TIAJUANA TAMALE



TiaJuana Tamale image

I make small packages of these and freeze them. I often use them as a cold appetizer on crackers or melba toast.

Provided by Tebo3759

Categories     Meat

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup oil
1 large onion, chopped
2 -3 cloves garlic, minced
1 lb ground beef
2 teaspoons chili powder
2 teaspoons salt
1 dash Tabasco sauce
1 lb tomatoes, canned or fresh
1 cup cornmeal
1 cup milk
1 cup cream-style corn
1/2 cup ripe olives

Steps:

  • Saute onion and garlic in oil.
  • Add beef and brown.
  • Add salt, chili, tomatoes& tobasco, cover and cook 15 minutes.
  • Stir in cornmeal and milk, cook another 15 minutes stirring often.
  • Add corn and olives.
  • Pack into 2 greased loaf pans, brush with oil and cook at 325 for an hour.

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