HOMEMADE TAMALES

INGREDIENTS:

• 10 lbs of pre-made La Gudalupana Masa
• 6 lbs of pork shoulder 
• 6 Ancho chiles 
• 3 Guajillo chiles 
• 3 Pasilla chiles
• 1/4 Cup of dark brown sugar
• 1/4 teaspoon Victoria Gourmet Chipotle Flakes ( these taste great on pizza)
• 1 Habanero chile (fresh)
• Dried corn husks
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DIRECTIONS

Place pork shoulder in a pot covered with water. Add in 4 garlic cloves and 2 tablespoons of salt, now cook on medium heat for 3hrs to 4hrs (until you can easily pull apart--like for pulled pork). Moisten dried corn leaves in warm water for 30 minutes to soften and make pliable. 

Put all the chiles (except Habanero) in a pot of water and cook on low temp for 10 minutes to rehydrate. 

In a blender place all chiles (including fresh habanero), 1/4 C of brown sugar, and 4 cloves of garlic--mix well. Then cook contents in a saucepan with a little warm oil for 6 minutes.  Now, add this to the shredded pork. Continue to cook for 1 hour on low heat, until sauce is reduced significantly--too wet will prevent the tamales from holding. 

Grab a large corn husk (or two small ones) and place 1/4 C of masa--spread with a knife.  Do not place masa too close to top edge, leave about 1 inch from top empty. Finally, add a tablespoon pork filling in the middle. Fold long sides of corn husk right to left, now from narrow bottom fold under. Place tamales in steamer basket in standing position over one another--cook for 45 minutes and don't open right away. Please leave them alone for 10-15 minutes. Enjoy the fruits of your labor with a nice cold margarita !!

 

CHICKEN BRACIOLE WITH LEMON SAUCE

Ingredients

• 1/4 cup dried bread crumbs
• 1/4 cup golden raisins
• 1/3 cup grated Parmesan 
• 1/3 cup grated Iberico
• 1/3 cup grated Manchego 
• 10 slices of prociutto
• 2 cups of spinach (remove all water with a cheese cloth) 
• 2 small lemons
• 3 cups of chicken stock
• Salt and freshly ground black pepper
• 5 chicken breasts (butterflied and pounded flat)
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Directions

Stir the spinach, bread crumbs, raisins, and cheeses in a medium bowl and mix well.

Place the flattened chicken breast on a cutting board and place 2 strips of prosciutto lengthwise. Now put the spinach mixture at the short end of the breast and roll it up carefully.  Use toothpicks or butcher's twine so it stays secure. Sprinkle the braciole with salt and pepper.

In a hot saute pan, quickly sear all sides of the braciole (especially the seams). Don't cook all the way.

In a deep pan, heat 2 cups of chicken stock until it is at a rapid boil (you want to reduce and concentrate the flavor). When it has reduced by half add the juice from 2 lemons. Continue to reduce until it coats your spoon.

Preheat the oven to 325 degrees F. 

Add the braciole to a casserole dish and put 1 cup of chicken stock on the bottom of pan. Cover partially with foil and bake until the meat is tender, turning the braciole and basting with the sauce every 10 minutes. After 30 minutes, uncover and continue baking for 10 minutes. Let the braciole rest for a few minutes. 

Using a large serrated knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the warm lemon sauce over and serve with wild rice. Bon Appetit !!