Type what you have

Ingredients

• ✓ masa flour
• sour cream
• black olive
• mexican cheese blend
• enchilada sauce
• water
• lime juice
• butter
• black pepper
• salt
• baking powder
• white sugar
• chili powder
• green bell pepper
• onion
• jalapeno pepper
• poblano pepper
• black bean
• tomato
• water
• oregano
• cumin
• garlic powder
• onion powder
• black pepper
• salt
• lime juice
• garlic
• olive oil
• chili powder
• chicken breast

Instructions

1. 1 Combine chicken, chili powder, 2 tablespoons oil, minced garlic, lime juice, salt, black pepper, onion powder, garlic powder, cumin, and oregano in a bowl. Let marinate 8 hours to overnight.
2. 2 Pour chicken with marinade into a pot; add water. Cover and cook over medium-high heat until chicken is no longer pink in the center, about 10 minutes, stirring as needed. Reduce heat to medium-low and let simmer for 1 hour.
3. 3 Transfer chicken to a large bowl and shred using 2 forks; set aside and keep warm.
4. 4 Add tomatoes, beans, poblano peppers, jalapeno peppers, onion, and bell pepper to the pot. Cook veggie mixture over medium-high heat until slightly softened and onion is translucent, 10 to 15 minutes. Adjust liquid by either adding while cooking covered, or condensing water by cooking uncovered; final product should be the consistency of a thick stew. Combine vegetable mixture with shredded chicken and set filling aside.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
6. 6 Mix masa flour, chili powder, sugar, baking powder, salt, and pepper for crust together in a bowl. Mix in butter and lime juice. Add hot water and mix until dough reaches the consistency of a thick cookie dough; mix or knead thoroughly.
7. 7 Place about 1/2 of the crust mixture into the prepared pan to form a 1/2- to 3/4-inch layer covering the bottom and 3/4 up the sides. Spread filling into crust.
8. 8 Flatten handfuls of remaining crust mixture to about 1/2- to 3/4-inch thickness. Lay on top of pie; continue until top is mostly covered. Spread enchilada sauce over crust. Cover with Mexican cheese. Scatter olives on top.
9. 9 Bake in the preheated oven until golden and bubbly, about 45 minutes. Serve with a little enchilada sauce and a dollop of sour cream on top of each serving.

By Greysun

Ingredients

• ✓ masa flour
• beer
• egg
• white sugar
• baking powder
• sweetened corn-based cereal
• cornmeal
• shrimp
• oil
• marmalade
• dijon mustard

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Whisk beer, masa flour, egg, sugar, and baking powder together in a bowl until beer batter is smooth. Place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
3. 3 Dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. Dip shrimp in beer batter, allowing excess to drip back into batter. Roll shrimp in the crushed cereal until evenly coated. Arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. Transfer cooked shrimp to a paper towel-lined plate using tongs.
6. 6 Stir marmalade and mustard together in a bowl until sauce is smooth. Serve cooked shrimp alongside dipping sauce.

By Marie Medek Brenden

Ingredients

• ✓ masa flour
• chicken breast
• water
• tomato paste
• onion
• chicken bouillon
• chili powder
• garlic
• all-purpose flour
• parsley
• chili powder
• cumin
• salt
• black pepper

Instructions

1. 1 Place chicken in a pot and add 8 cups water, or enough to cover; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate.
2. 2 Transfer cooking liquid and more water (enough so total liquid measures 10 cups) to a 6-quart Dutch oven. Add tomato paste, onion, bouillon cubes, chili powder, and garlic. Cook over medium-high heat until onion is translucent and liquid is almost boiling, 5 to 10 minutes.
3. 3 Meanwhile, cut chicken into bite-sized cubes. Grind enough chicken in a food processor to get 3 cups. Set aside ground chicken, and add remaining chicken cubes to the soup.
4. 4 Prepare dumplings: Ladle out a small amount of soup and let cool for a few minutes. Combine ground chicken, masa, all-purpose flour, parsley, chili powder, cumin, salt, and pepper in a bowl. Add a small amount of cooled soup at a time and mix by hand to form a soft dough. (You can also mix in a food processor.)
5. 5 Drop spoonfuls of dough into the hot soup. Cook, uncovered, until dumplings are cooked through, 8 to 10 minutes. They will be a bit on the dense side and will not puff up a lot like traditional dumplings.

By farmgirl

Ingredients

• ✓ masa flour
• red bean
• vegetable oil
• onion
• garlic
• ground bison
• tomato
• red pepper flake
• cumin
• oregano
• chili powder
• salt
• white pepper
• paprika
• water

Instructions

1. 1 Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
2. 2 Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
3. 3 Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
4. 4 Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
5. 5 Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
6. 6 Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

By Devon