Healthy Recipes - Dinners
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by Cricket Azima |
INGREDIENTS:
Fillings
3 dried ancho chiles
3 dried pasilla chiles
3 dried ponds chiles
6 cups water
1 tsp. salt
1 pound pork*, cubed
3 cloves garlic
2 Tbsp. vegetable oil
1 tsp. salt
Masa
5 cups instant corn masa
1 Tbsp. baking powder
1 Tbsp. salt
1 cup trans-fat free shortening or butter, softened
1 cup stock
*Beef, chicken, shrimp or vegetables can replace pork. |
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METHOD:
Place chiles in saucepan with 4 cups water until boiling. Remove softened chiles and carefully (use utensils) remove stems and seeds. Place chiles, 2 cups water and salt in blender. Mix until smooth.
Heat oil and garlic over medium heat in pan. Add pork and salt. Cook meat until browned. Pour chile mixture over pork and braise on low heat for an hour or until shreds with fork. Shred pork.
Rehydrate corn husks by soaking in bowl of warm water for 20 minutes.
In large bowl, combine Masa ingredients and mix until dough is formed.
Assembly
1. Take softened corn husk and lay on flat surface.
2. Using spatula, spread 2 tablespoons dough into thin layer that covers the husk--except at narrow tip.
3. Add a heaping tablespoon of filling in a vertical line down the center of dough.
4. Holding the husk, fold sides to center and fold the bottom tip of the husk inward--making a package sealed on three sides.
5. After all tamales are folded, stand them upright on steaming basket and steam in large pot for an hour, or until masa is firm.
Makes 40 |
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By Chef George Kyrtatas |
INGREDIENTS:
3 lbs. cubed meat (beef, lamb, pork or chicken)
3 Tbsp. olive oil
2 Tbsp. dried oregano
2 Tbsp. salt and pepper mixture
3 lemons
2 onions, quartered
2 green bell peppers, cut in 1-inch squares
2 tomatoes; cut in 1-inch squares
10 mushroom caps |
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METHOD:
1. Arrange meat on skewers, alternating meat with vegetables.
2. Brush with olive oil and sprinkle with oregano, salt and pepper.
3. Grill for about 10 minutes or until meat is the temperature that you prefer.
4. Squeeze lemon juice over the kabobs.
5. Serve hot.
Serves 8 |
NUTRITION FACTS:
Per Serving: calories 90, fat 6g, protein 2g, carbohydrates 11g, dietary fiber 3g |
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