Hey Grandpa, What's for Supper? Part 2 - Page 353

Left over cold pizza... at least it was homemade! 

Teriyaki marinated pork loin, summer squash, mashed potatoes with gravy, fresh local corn.  First sweet corn of the year. 

Cheeze burgers with bacon and frys.

A Heirloom Cherokee tomato sandwich w/ mayo and salt and pepper.  I live for these tomatoes......

Chicken and green chili tamales with sour cream sauce. MMMMMM!

Quote:

Originally Posted by erinszoo 

Chicken and green chili tamales with sour cream sauce. MMMMMM!

You MUST share this recipe.   PLEASE?

Quote:

Originally Posted by Lacy Blues 

Quote:

Originally Posted by erinszoo 

Chicken and green chili tamales with sour cream sauce. MMMMMM!

You MUST share this recipe.   PLEASE?

Ok.

Ingredients:

1 chicken (this is a good place to use those chickens that were easier to skin than pluck ... if you do that) or you can use just chicken breasts

1 onion

2 carrots

water

1 tsp cumin

3 garlic cloves or garlic powder

1 tbs salt

1/2 tsp pepper

1 tsp red pepper flakes

Put chicken in pot and cover with water. Cut up onions and carrots into large chunks, no need to peel or skin, and add to pot. Crush garlic and add it with the rest of the ingredients and cook until done. Remove chicken and let cool. Strain broth.

6 cups masa harina

broth from cooking chicken

1 tbs sugar

salt to taste

Mix masa flour with sugar and salt. Add enough broth to make a thick paste that is spreadable but not dry. Taste for salt. Let sit 30 minutes.

3 or 4 green chilis, roasted and skinned, seeds removed, chopped

Shred chicken and add chopped chilis to the meat along with enough cooking broth to keep it moist while cooking. Sometimes I add cheese to the meat as well, about 1 cup of a mexican blend.

I use parchment paper to cook my tamales because it is hard to find corn husks but corn husks are more traditional. I use a 4 x 6 inch rectangle and spread just over half of it with about 2 tablespoons masa paste more or less to make it 1/8 inch thick. Then place some of the shredded chicken mix down the center and fold the sides of the tamale over to form a package. Steam for about 2 hours.

For the sauce -

Make a roux with 2 tbs of butter and 3 to 4 tbs of flour. Stir in 2 cups of chicken broth and salt to taste. When thickened, turn off heat and add 1 cup sour cream.

Serve the tamales hot with the sauce and some beans or chips and guacamole.

Quote:

Originally Posted by erinszoo 

Ok.

 

Ingredients:

1 chicken (this is a good place to use those chickens that were easier to skin than pluck ... if you do that) or you can use just chicken breasts

1 onion

2 carrots

water

1 tsp cumin

3 garlic cloves or garlic powder

1 tbs salt

1/2 tsp pepper

1 tsp red pepper flakes

 

Put chicken in pot and cover with water. Cut up onions and carrots into large chunks, no need to peel or skin, and add to pot. Crush garlic and add it with the rest of the ingredients and cook until done. Remove chicken and let cool. Strain broth.

 

6 cups masa harina

broth from cooking chicken

1 tbs sugar

salt to taste

 

Mix masa flour with sugar and salt. Add enough broth to make a thick paste that is spreadable but not dry. Taste for salt. Let sit 30 minutes.

 

3 or 4 green chilis, roasted and skinned, seeds removed, chopped

 

Shred chicken and add chopped chilis to the meat along with enough cooking broth to keep it moist while cooking. Sometimes I add cheese to the meat as well, about 1 cup of a mexican blend.

 

I use parchment paper to cook my tamales because it is hard to find corn husks but corn husks are more traditional. I use a 4 x 6 inch rectangle and spread just over half of it with about 2 tablespoons masa paste more or less to make it 1/8 inch thick. Then place some of the shredded chicken mix down the center and fold the sides of the tamale over to form a package. Steam for about 2 hours.

 

For the sauce -

Make a roux with 2 tbs of butter and 3 to 4 tbs of flour. Stir in 2 cups of chicken broth and salt to taste. When thickened, turn off heat and add 1 cup sour cream.

 

Serve the tamales hot with the sauce and some beans or chips and guacamole.

That sounds just heavenly.  Thank you so much.  I'll have to try it one of these days real soon.

Quote:

Originally Posted by OnceAroundTheBlock 

A Heirloom Cherokee tomato sandwich w/ mayo and salt and pepper.  I live for these tomatoes......

I have my first tomato ripening on the vine as I type... I think I will enjoy it the same way as you!