Type what you have

Ingredients

• ✓ masa harina
• butter
• water
• corn
• heavy cream
• white sugar
• cornmeal
• baking powder
• salt
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter in a bowl with an electric mixer until creamy; beat in masa harina and ¼ cup water until well combined. Set aside.
3. 3 Place corn in the bowl of a food processor; pulse until still a bit chunky. Stir into butter mixture until incorporated; stir in heavy cream.
4. 4 Combine sugar, cornmeal, baking powder, and salt in a separate bowl; stir into corn mixture to combine.
5. 5 Pour batter into an ungreased 8x8-inch baking pan; smooth top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Add enough boiling water to the baking dish to come one-third up the sides of the baking pan.
6. 6 Bake in the preheated oven for 50 to 60 minutes. Cool for 10 minutes. Scoop servings using an ice cream scoop.

By Lee Ann Clarke

Ingredients

• ✓ masa harina
• beef tenderloin
• pork loin
• olive oil
• red onion
• tomato
• green chile pepper
• beef broth
• cumin
• potato
• garlic
• oregano
• cilantro
• cayenne pepper
• salt
• white pepper

Instructions

1. 1 Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
2. 2 Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

By Staci Booth

Ingredients

• ✓ masa harina
• ground beef
• kidney bean
• water
• tomato sauce
• corn
• tomato paste
• red onion
• jalapeno pepper
• habanero pepper
• garlic
• chili powder
• cayenne pepper
• sugar
• salt
• black pepper

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium heat until crumbly and evenly browned, 5 to 7 minutes. Drain grease and set aside.
2. 2 Combine beans, water, tomato sauce, corn, and tomato paste in a large pot; bring to a boil. Reduce heat to low.
3. 3 Combine onion, jalapeños, habanero, and garlic in the bowl of a food processor; pulse until finely chopped. Stir onion mixture into bean mixture; stir in ground beef.
4. 4 Stir in masa flour until incorporated; season with chili powder, cayenne pepper, sugar, salt, and black pepper; simmer, stirring occasionally, 45 to 60 minutes.

By Emily H

Ingredients

• ✓ masa harina
• oregano
• salt
• parsley
• paprika
• tomato paste
• water
• tomato sauce
• cumin
• garlic
• cayenne pepper
• chili powder
• beef
• pork
• venison
• red onion
• bacon fat

Instructions

1. 1 Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. 2 Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. 3 Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. 4 Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. 5 Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.

By Danno

Ingredients

• ✓ masa harina
• salt
• jalapeno pepper
• parsley
• tomato paste
• water
• tomato sauce
• oregano
• paprika
• cumin
• garlic
• chili powder
• red chile pepper
• ground beef
• beef stew meat
• onion
• bacon drippings

Instructions

1. 1 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
2. 2 Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
3. 3 Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
4. 4 Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

By KIKI810

Ingredients

• ✓ masa harina
• garlic salt
• water
• green chile pepper
• tomato
• potato
• pinto bean
• chicken broth
• celery
• carrot
• yellow onion
• vegetable oil
• red chile pepper
• herbes de provence
• black pepper
• cumin
• onion powder
• oregano
• chili powder
• beef brisket

Instructions

1. 1 Cut brisket in half to fit the multi-functional pressure cooker; place halves on a large plate or sheet of waxed paper. Season both sides of brisket halves with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper; dredge in masa harina, reserving any that falls off.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot; add brisket and brown both sides of each half, about 7 minutes. Transfer brisket halves to a plate. Add onion, carrots, and celery; sauté until slightly softened, about 5 minutes.
3. 3 Add chicken broth and beans to the cooker; add any reserved masa and browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
5. 5 Remove brisket from the pressure cooker; set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to 1 cup more water if too thick. Return brisket to the cooker; add garlic salt.
7. 7 Cook on low heat until warmed through, up to 1 hour.

By Candy Morehouse

Ingredients

• ✓ masa harina
• salt
• water
• beef bouillon granules
• hot pepper sauce
• cinnamon
• coriander
• oregano
• cumin
• guajillo chile powder
• tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• red bell pepper
• garlic
• carrot
• celery
• sweet onion
• ground beef
• pinto bean

Instructions

1. 1 Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
3. 3 Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
4. 4 Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

By Karen Barris Calabro

Ingredients

• ✓ masa harina
• black pepper
• salt
• kidney bean
• paprika
• cumin
• adobo seasoning
• garlic powder
• cumin
• worcestershire sauce
• chili powder
• brown mustard
• beef bouillon granules
• tomato paste
• ground beef
• water
• garlic
• salt
• red onion
• onion
• bacon drippings
• bacon
• water
• ancho chile

Instructions

1. 1 Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
2. 2 Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
3. 3 Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
4. 4 Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
5. 5 Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.

By The Chowdah Chicks

Ingredients

• ✓ masa harina
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together masa harina and hot water in a medium bowl until throughly combined.
3. 3 Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.
4. 4 Preheat a cast iron skillet or griddle over medium-high heat.
5. 5 Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.
6. 6 Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.

By jenn

Ingredients

• ✓ masa harina
• water
• bread flour
• vital wheat gluten
• sugar
• salt
• instant yeast
• milk
• lard
• butter

Instructions

1. 1 Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.
2. 2 Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.
3. 3 Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.
4. 4 Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.
5. 5 Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.
6. 6 Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.
7. 7 Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.
8. 8 Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
9. 9 Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you're going to do a 4-fold, also called the "book fold." Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.
10. 10 Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.
11. 11 Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into "tacro cups" and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.
12. 12 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.
13. 13 Preheat the oven to 375 degrees F (190 degrees C).
14. 14 Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

By FrancesC

Ingredients

• ✓ masa harina
• butter
• water
• corn kernel
• cornmeal
• white sugar
• heavy cream
• salt
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
3. 3 Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
4. 4 Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

By Sue Cohagen Myers

Ingredients

• ✓ masa harina
• water
• salt
• all-purpose flour
• baking powder
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ masa harina
• corn
• water
• cornmeal
• white sugar
• margarine
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ masa harina
• water
• sugar
• salt
• worcestershire sauce
• tomato sauce
• corn
• green chile pepper
• tomato
• kidney bean
• tomato
• cumin
• chipotle chile powder
• chili powder
• garlic
• onion
• green bell pepper
• ground bison
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Ingredients

• ✓ masa harina
• lard
• salt
• chicken broth
• tomatillo
• ancho chile pepper
• mulato chile pepper
• garlic
• black pepper
• oregano
• chicken
• banana leaf

Instructions

1. 1 Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
2. 2 Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
3. 3 Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
4. 4 Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ masa harina
• pork loin
• onion
• garlic
• chile pepper
• salt
• corn husk
• beef broth
• lard
• baking powder
• salt
• sour cream

Instructions

1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Ingredients

• ✓ masa harina
• corn husk
• poblano pepper
• tomatillo
• lard
• onion
• salt
• black pepper
• cilantro
• baking powder
• chicken broth
• monterey jack cheese

Instructions

1. 1 Place corn husks in a large bowl and cover with boiling water. Allow to soak for 30 to 60 minutes. Drain, place husks on a work surface, and cover with a clean, damp towel.
2. 2 While husks are soaking, line a heavy cast iron grill pan or griddle with aluminum foil and place it over high heat. Arrange poblano peppers in a single layer over foil. Grill until peppers are blackened, turning as necessary, 3 to 5 minutes. Transfer to a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skins and remove seeds. Cut into strips and set aside.
3. 3 Place tomatillos in a medium pot and cover with water; bring to a boil. Cook until tomatillos change color, about 5 minutes. Drain, place in a blender, and blend until smooth. Set sauce aside.
4. 4 Heat 1 tablespoon lard in a large pot over medium heat. Cook and stir onion in hot lard until soft and translucent, about 5 minutes. Add blended tomatillos; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano pepper strips and cilantro; cook at a boil for 5 minutes. Remove from heat and allow to cool, about 10 minutes.
5. 5 Beat remaining lard in a large bowl with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Beat in masa harina and baking powder until well combined. Mix in broth, 1/4 cup at a time, until dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if masa mixture is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready; if not, keep working dough a little longer.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon tomatillo sauce and a Monterey Jack cheese slice in the center of masa mixture. Fold the sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Place tamales, open-side up, into the insert. Cover and steam until filling is heated through and separates from husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ masa harina
• corn husk
• chicken breast
• salt
• mulato chile
• ancho chile
• garlic
• cumin seed
• water
• lard
• chicken broth
• baking powder
• salt

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
3. 3 Heat a griddle over medium heat and toast mulato and ancho chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
4. 4 Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
5. 5 Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
6. 6 Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Editor's Note:
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving. This recipe was originally submitted to Allrecipes.com.mx.

By ladoña

Ingredients

• ✓ masa harina
• vegetable oil
• chicken breast
• onion
• garlic
• chicken broth
• water
• cheddar cheese
• enchilada sauce
• salt
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
2. 2 Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
3. 3 Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
4. 4 Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.

By Karen Hix

Ingredients

• ✓ masa harina
• green cabbage
• apple cider vinegar
• water
• onion
• carrot
• oregano
• red pepper flakes
• salt
• water
• salt
• ricotta cheese
• mozzarella cheese
• heavy cream
• scallion
• cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
3. 3 Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
4. 4 Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
5. 5 Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
6. 6 Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
7. 7 Drain cabbage mixture and serve alongside pupusas.

By peep

Ingredients

• ✓ masa harina
• corn husk
• chicken breast
• salt
• water
• tomatillo
• serrano pepper
• onion
• cilantro
• garlic
• butter
• chicken broth
• baking powder
• salt

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
3. 3 Place tomatillo and serrano peppers in a pot while chicken is cooking, cover with water, and bring to a boil. Cook until tomatillos are soft and have changed color, but are not falling apart, 3 to 5 minutes.
4. 4 Combine tomatillos, serrano peppers, onion, cilantro, and garlic in a blender; blend into a smooth sauce.
5. 5 Heat 1 tablespoon butter in a saucepan over medium heat and add tomatillo sauce. Cook until sauce has slightly thickened, 3 to 5 minutes. Add shredded chicken and season filling with salt.
6. 6 Beat remaining butter in a large bowl with an electric mixer until creamy. Add chicken broth, masa harina, baking powder, and 1 1/2 teaspoons salt and beat well until combined and the consistency of cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
7. 7 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of filling down the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By ladoña

Ingredients

• ✓ masa harina
• pork butt roast
• onion
• garlic
• salt
• oregano
• cumin
• bay leaf
• all-purpose flour
• baking powder
• salt
• lard
• egg
• milk
• chipotle salsa

Instructions

1. 1 To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin, and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
2. 2 To make the dough: Sift together flour, masa harina, baking powder, and salt. Add shortening to dry ingredients and mix well. In a separate bowl, beat together egg and 1/2 cup milk. Make a well in the center of dry ingredients. Add egg mixture and stir with a fork until dough comes together in a ball. Divide dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 After pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with a fork. Remove from the oven (keep the oven turned on) and shred into small pieces. Add salsa to shredded pork.
5. 5 Lightly grease a baking sheet.
6. 6 On a lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with a fork to seal.
7. 7 Place on the prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
8. 8 Bake in the preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

By Michele O'Sullivan

Ingredients

• ✓ masa harina
• chicken breast
• water
• tomato
• onion
• tomatillo
• garlic
• new mexico red chile pod
• salt
• cumin
• oregano
• lard
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in baking pans and cover with aluminum foil.
3. 3 Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces.
4. 4 Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones.
5. 5 Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot.
6. 6 Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat.
7. 7 Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste.
8. 8 Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil.
9. 9 Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.

By Kathleen Isabell

Ingredients

• ✓ masa harina
• salt
• lard
• salt
• white vinegar
• red pepper flake
• cumin
• cumin seed
• oregano
• garlic
• beef broth
• all-purpose flour
• vegetable oil
• ancho chile
• corn husk
• garlic
• chuck roast

Instructions

1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn

Ingredients

• ✓ masa harina
• cayenne pepper
• black pepper
• salt
• chili powder
• cumin
• oregano
• paprika
• turkey
• garlic
• onion
• olive oil
• turkey broth
• corn oil
• salt
• cumin
• garlic powder
• chili powder
• paprika
• cornhusk

Instructions

1. 1 Soak corn husks in a bowl of warm water until softened, about 1 hour; drain.
2. 2 Whisk masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl; stir in corn oil. Stir in 3 ½ cups broth, 1 cup at a time, until dough is smooth and the consistency of thick peanut butter. Set aside remaining ½ cup turkey broth for the filling.
3. 3 Heat olive oil in a skillet over medium heat. Add onion and minced garlic; cook until softened and translucent, 5 to 10 minutes. Off heat, add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir in reserved ½ cup turkey broth until moistened.
4. 4 Spoon 1 heaping tablespoon dough in center of each corn husk; top with 1 heaping tablespoon turkey filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.
5. 5 Place a steamer insert into a saucepan; fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.

By JOYCE LITOFF

Ingredients

• ✓ masa harina
• baking powder
• salt
• vegetable shortening
• chicken broth
• poblano pepper
• olive oil
• onion
• garlic
• tomato
• green chile pepper
• caper
• cumin
• clove
• chicken
• corn husk
• monterey jack cheese
• avocado
• black olive
• tomato
• sour cream
• green onion

Instructions

1. 1 Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
2. 2 Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
3. 3 Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
4. 4 Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
5. 5 Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
6. 6 When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
8. 8 While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
9. 9 Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
10. 10 Pour filling into the prepared dish.
11. 11 Carefully and evenly spread the masa harina mixture on top of the filling.
12. 12 Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
13. 13 Bake in the preheated oven for 1 hour.
14. 14 Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
15. 15 Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

By Bibi

Ingredients

• ✓ masa harina
• lard
• beef broth
• salt
• garlic powder
• baking powder
• pork butt
• black pepper
• allspice
• cumin
• salt
• clove
• apple cider vinegar
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato sauce
• beef broth
• guajillo chile pepper
• corn husk

Instructions

1. 1 Soak corn husks in a heavy pot or skillet of water for 24 hours, keeping them submerged.
2. 2 About four hours before corn husks ready, place guajillo chile peppers in a dry skillet over medium heat; toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet; simmer until tender, about 2 minutes. Transfer chiles to a blender.
3. 3 Add 1 cup beef broth, tomato sauce, onion, garlic, chipotles in adobo sauce, vinegar, cloves, 1 tablespoon salt, cumin, allspice, and black pepper to the blender; blend until marinade is smooth.
4. 4 Place pork butt in a slow cooker; pour marinade over top. Cover the slow cooker. Cook on Low until pork is tender and easily shreds with a fork, 4 to 5 hours.
5. 5 Shred pork; return to the slow cooker and stir into sauce until well combined.
6. 6 Meanwhile, whisk masa harina, baking powder, garlic powder, and 1 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment to combine. Add 2 cups beef broth and lard; whisk until mixture is fluffy and well combined (dough will be sticky).
7. 7 Place 1 corn husk on a flat work surface; open and pat dry. Spread some dough evenly down center of husk, leaving room around edges; dollop a line of pork filling down center of dough.
8. 8 Fold one side of husk over filling, then fold other side of husk to overlap, creating a tube. Fold up narrow end of husk to seal bottom, leaving top open. Tie tamale with 1 strip of husk or kitchen twine.
9. 9 Place a steamer insert into a large saucepan; fill with water to just below bottom of insert. Bring water to a boil.
10. 10 Place tamales vertically into steamer basket, sealed-sides down. Cover the pan; steam for 1 hour. Serve hot.

By Brian Genest

Ingredients

• ✓ masa harina
• kitchen twine
• corn husk
• salt
• white vinegar
• white sugar
• corn
• green olive
• green bell pepper
• onion
• chorizo sausage
• black pepper
• oregano
• cumin
• bay leaf
• beef bouillon
• tomato paste
• garlic
• water
• white wine
• pork rib
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium-high heat. Cook and stir pork in hot oil until lightly browned, 5 to 7 minutes.
2. 2 Pour 1/2 cup white wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to pork mixture. Bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until pork is very tender, 1 to 2 hours. Transfer pork to a bowl and reserve cooking liquid.
4. 4 Heat remaining olive oil in a deep pot over medium-high heat. Cook and stir chorizo and cooked pork in hot oil until lightly browned, 3 to 5 minutes.
5. 5 Stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. Add remaining white wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
6. 6 Pulse corn and 1 1/2 cups reserved pork broth together in a blender or food processor until mixture has a thick and chunky consistency. Stir corn mixture into pork-chorizo mixture.
7. 7 Reduce heat to medium and stir masa harina, sugar, vinegar, and salt into pork mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. Season with salt and remove from heat.
8. 8 Make a pocket out of one corn husk and fill 3/4 full with pork mixture, leaving a top flap. Wrap another husk around the filled pocket. Fold top flap over the pocket. Tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. Repeat with remaining husks and filling.
9. 9 Fill a pot with 2-inches of water; bring to a simmer. Place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. Cool tamales until completely set, at least 3 hours.

By mirelys

Ingredients

• ✓ masa harina
• vegetable oil
• water
• salt
• garlic
• monterey jack cheese
• green bell pepper
• tomato
• bacon
• red pepper flakes
• oregano
• scallion
• white vinegar
• carrot
• cabbage
• salt
• chicken bouillon
• garlic
• onion
• green bell pepper
• cilantro
• water
• tomato sauce

Instructions

1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Ingredients

• ✓ masa harina
• kosher salt
• water
• water
• canola oil

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich