Recipe Based on: Hot & Spicy Latin Dishes by Dave Dewitt, Mary Jane Wilan (Contributor), Melissa T. Stock
Serving Size : 6
Heat oil in large pot and saute, onion, garlic and peppers. add beef and brown slightly. add remaining ingredients except tortillas and water. bring mixture to a boil, reduce heat, simmer covered for 2 hours. soak tortillas in cold water for a few minutes. squeeze water from tortillas and finely crumble into the beef. stir and simmer for a few minutes or until the mixture thickens.
Recipe Based on: False Tongues and Sunday Bread by Copeland Marks
Serving Size : 6
Fry onions and tomatoes in a dry skillet over low heat for 10 minutes. Prepare a smooth sauce in the processor with the onion, garlic, tomatoes, oregano, chiles, bean liquid and achiote. Add this and beans to a pot with the pork and cinnamon. Simmer for 30 minutes. Serve warm with tortillas.
Recipe Based on: False Tongues and Sunday Bread by Copeland Marks
Servings: 6
Cook the potatoes in their jackets in 2 cups water over moderate heat until they are soft about 20 minutes. Cool and peel. Process to a smooth paste. Cook together 1 cup water, tomatoes, scallions, garlic, bell pepper, and jalapeno over low heat for 20 minutes. Process to a smooth sauce and strain through a metal sieve to remove any lumps. There should be about 2 cups sauce. Mix together into a smooth moist paste, the mashed potatoes, sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix well. Put 3/4 cup of this mixture onto foil and fold into a rectangle. Pack firmly when folding. Steam the tamale over moderate to high heat for 30 minutes. Serve warm with a liberal squeeze of lemon.
Recipe Based on: False Tongues and Sunday Bread by Copeland Marks>
Combine all ingredients in bread machine as per your instructions. Process on bread cycle.
Recipe Based on: False Tongues and Sunday Bread by Copeland Marks
In a dry skillet, toast the onion, garlic, tomatillos, and tomato for 10 minutes. Cook beef in water with salt for about 1 hour until soft. Add tortillas during this time and cook for 5 minutes to soften. Remove tortillas and set aside. Toast the rice in a dry skillet until dark brown. Grind to a fine powder. Set aside. Toast the dried chiles until light brown and set aside. Prepare a smooth sauce with the onion, garlic, tomatillos, tomato, tortillas, chiles, cilantro, and 1 cup beef broth. Set aside. When beef is almost tender add carrot, potatoes and green beans. Simmer for 10 minutes. Add sauce and ground rice to pot and simmer for 10 minutes. Serve warm with tortillas.
Recipe Based on: Latin American Cooking
Add tomatillos, garlic adn peppers into small saucepan. Cook until tomatillos ahve disintergrated. Add remaining ingredients, simmer 5 minutes. Bottle and refrigerate.
Serving Ideas : use on meat, fish or shrimp