Piealatamale Recipes

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21 BEST WAYS TO COOK WITH TOMATILLOS



21 Best Ways to Cook with Tomatillos image

From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Tomatillo Salsa Verde
Oven Roasted Tomatillos
Roasted Tomatillo Chicken Soup
Cucumber Gazpacho with Tomatillos
Tomato and Tomatillo Salad
Black-Eyed Pea Chile Verde
Tomatillo Rice
Tomatillo Pico De Gallo
Black Bean u0026amp; Roasted Tomatillo Soup
Salsa Verde Shrimp
Tomatillo Huevos Rancheros
Roasted Tomatillo Guacamole
Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
Mexican Corn Salad with Tomatillos
Butternut Squash u0026amp; Mushroom Enchiladas with Tomatillo Sauce
Fried Tomatillos
Chilled Watermelon Tomatillo Salad
Green Bloody Mary Mix
Tomatillo Black Bean Tostadas
Roasted Tomatillo Chicken Enchilada Pie
Tomatillo and Strawberry Pie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tomatillo recipe in 30 minutes or less!

Nutrition Facts :

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

THE ULTIMATE PAELLA



The Ultimate Paella image

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Provided by Tyler Florence

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces
Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Steps:

  • Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
  • Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
  • In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
  • Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

TAMALE PIE



Tamale Pie image

Make the filling for this classic Southwestern casserole by cooking pork with roasted poblanos and pungent spices like chili powder, cinnamon and cloves. Top with an easy cornbread crust that gets baked to perfection.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 25

3 poblano peppers
3 tablespoons vegetable oil
1 1/2 pounds ground pork
1 pound fresh Mexican chorizo, casings removed
Kosher salt
1 white onion, diced
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 1/2 to 2 teaspoons chipotle chile powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 15-ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
3/4 cup chopped fresh cilantro
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 large eggs, lightly beaten
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)

Steps:

  • Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
  • Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
  • Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
  • Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
  • Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

TRADITIONAL TAMALES (PORK)



Traditional Tamales (Pork) image

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Pork

Time 6h

Yield 50 Tamales

Number Of Ingredients 10

3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
10 cups water
1 medium onion, quartered
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see Red Chili Sauce (To Be Used With Traditional Tamales) for red chili sauce)
3/4 cup shortening
6 cups masa harina
1 1/2 teaspoons baking powder
50 dried corn husks (about 8 inches long)

Steps:

  • In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
  • Simmer covered, about 2 1/2 hours or until meat is very tender.
  • Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
  • Shred the meat using 2 forks, discarding fat.
  • Strain the broth and reserve 6 cups.
  • In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
  • To make masa beat shortening on medium speed in a large bowl for 1 minute.
  • In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
  • Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
  • In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
  • To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
  • Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
  • Fold in sides of husk and fold up the bottom.
  • Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
  • Lean the tamales in the basket, open side up.
  • Add water to Dutch oven just below the basket.
  • Bring water to boil and reduce heat.
  • Cover and steam 40 minutes, adding water when necessary.
  • To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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HOW TO MAKE A TAMALE PIE : FOOD NETWORK | RECIPES, DINNERS AND …
Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring ...
From foodnetwork.com


HOW TO COOK BASIC POLENTA – MAMALIGA - WHERE IS MY SPOON
2017-01-17 Turn the heat down, place a lid on top, but leave a crack open. Stir every 3 minutes or so, but there is no need to stir all the time. Cook: Read the cooking instructions on the polenta packet to know how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium ...
From whereismyspoon.co


TAMALE PIE (FREEZER FRIENDLY!) - SPEND WITH PENNIES
Preheat oven to 350ºF. Combine beef, onion, bell pepper, and garlic in a 10" ovenproof skillet. Cook until no pink remains. Drain any fat. Add taco seasoning and ¼ cup water. Simmer until water evaporates. Stir in enchilada sauce. Top with 1 ½ cups of cheese. Combine corn muffin mix, sour cream, corn, milk ,and egg.
From spendwithpennies.com


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