Cup Tamales With Vera Cruz Flavors Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Hominy, cooked
1/3 cup: Lard, or Vegetable Shortening
2 tsp: Mild Chile Powder,
1 tsp: Salt,
Leftover Cooked Pork, Beef and/or Chicken, diced
2 tbsp: Salsa,
Marinade from canned chipotles en adobo,
1: Tomato, diced
Cilantro, chopped
5: Raisins,
3: Green Olives, chopped
Cinnamon,
Ground Cumin,
Directions:
Combine hominy, lard, chile powder and salt in a food processor and
puree. Use about 2/3 of the mixture to line individual greased
ramekins or 1 large casserole dish. Combine meats, salsa, marinade to
taste, tomato, cilantro, raisins and olives. Season to taste with
cinnamon and cumin. Spoon into ramekins or casserole. Top with
remaining hominy mixture. Cover each ramekin or the casserole with
foil. Place in a water-filled pan and bake at 350
F. for 1 hour.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Source from luhu.jp
puree. Use about 2/3 of the mixture to line individual greased
ramekins or 1 large casserole dish. Combine meats, salsa, marinade to
taste, tomato, cilantro, raisins and olives. Season to taste with
cinnamon and cumin. Spoon into ramekins or casserole. Top with
remaining hominy mixture. Cover each ramekin or the casserole with
foil. Place in a water-filled pan and bake at 350
F. for 1 hour.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Source from luhu.jp