F a m i l y Ta m a l D i n n e R INGREDIENTS & RECIPES FROM SCRATCH
ALL INGREDIENTS: 8 oz. Masa Harina
½ tsp Ground coriander
6 dried corn husks
2 TBS grams chile powder
2.5 oz. pork lard
1 tsp dried oregano
1t. Baking powder
5 dried Ancho (seeded and washed)
2 lb Pork butt
1 lb Dried pinto beans
½ lb salted pork or bacon
1 Modelo Especial (or any light Lager)
3 medium yellow Onions
Reserved pork stock
5 medium tomatoes
2.5 qt Chicken Stock
1 Bell Pepper
3 lbs Jasmine Rice
3-4 heads of garlic
2 oz. Tomato Paste
5 Jalapenos
Grapeseed Oil
2 Bay leafs
2 Limes
1 bunch of cilantro
Kosher salt
3 tsp Ground Cumin
1 small breakfast Radish
ta m a l m a s a
INGREDIENTS: Masa harina Pork Lard Salt Baking powder Pork broth or chicken stock
METHOD: 1. In a large mixing bowl, mix lard masa harina, salt, baking powder, slowly add warm broth to incorporate into a dough. 2. Warm pork broth and add little at a time to the mixer until dough forms. The dough should have the consistency of thick peanut butter 3. Taste for seasoning and adjust if necessary 4. Transfer to bowl and cover with wrap until ready to use
BRAISED PORK INGREDIENTS: 2 lb Pork butt
1tsp dark chili powder
1 Onions
½ tsp Ground coriander
5 Garlic cloves
2 each dried Ancho (deseeded and washed)
1 Jalapeno or fresh chili
1 Bay leaf
1 tsp Ground cumin
2 oz. Neutral Oil
1 tsp dried Mexican oregano
Kosher Salt and Black Pepper to taste
METHOD: 1. Medium dice the onion, garlic and jalapeno (remove seeds for a less spicy broth) 2. Heat a large braiser or stove top roasting pan on medium high heat, let the oil heats up just to the smoking point. 3. Liberally season the pork with kosher salt and pepper and place pork into hot oil, sear on one side for 2 minutes. 4. Add all veggies, peppers, and dry spice. Let cook for a minute 5. Pour enough water into pan to cover the pork 6. Bring to a simmer and cook until pork is tender, around 2 hours 7. Take the pan off of the heat and cool to a temperature you can work with 8. Strain broth and separate the pork from the vegetables 9. With two forks or your fingers, pull the pork into shreds 10. Salt to taste 11. Reserve for use
PINTO BEANS INGREDIENTS: 1 lb Dried pinto beans
2 tsp chopped cilantro
(enough water to cover by two inches)
1 tsp dried mexican oregano 2 small jalapenos 1 bay leaf 1 medium onion 8oz. light Lager 5 garlic cloves 4 medium tomatoes ½ lb salted pork or bacon 2 quart Chicken stock 1 tsp ground cumin Kosher Salt to taste 2 tsp chile powder
METHOD: 1. Soak the beans overnight 2. Small dice the onion, jalapeno, and bacon 3. With a microplane, grate the garlic over the onions 4. Heat pot on medium heat and render bacon until foamy 5. Add in the onions and garlic until fragrant 6. Add and toast the spices for 30 seconds, deglaze the pan with the beer 7. Add beans, bay leaf, and stock to cover the beans 8. Cook until beans are tender, around 45 minutes 9. While beans are cooking, cut the tomato into a small dice 10. Remove from heat and add tomato, chopped cilantro and oregano 11. Season with salt and pepper to taste 12. Let beans rest for 15 minutes before serving
Ta m a l e R o l l i n g M e t h o d
METHOD: 1. Soak corn husks in warm water for 20 minute 2. Scoop 3 ounces of the tamal masa in to the laid out, soaked, corn husk, with plastic wrap, press the masa to the width of the corn husk 3. Place 2 ounces of pork filling onto a well on the portioned masa 4. Using the husk, fold the masa over the filling, to fully engulf the filling. 5. Continue to fold the husk until you’ve created a package with the seams coming other on the bottom of the tamal 6. Repeat steps for other tamales 7. Steam tamal in a stove top steamer for 45 minutes
Family Rice INGREDIENTS: 2 cups Jasmine Rice
1 tsp ground coriander
1 quart Chicken Stock
½ medium yellow onion
2 oz Tomato Paste
3 Garlic Cloves
1 TBS Dark Chili Powder
1 medium poblano Pepper
1 tsp Ground Cumin
2 oz. Neutral Oil (grapeseed, canola)
METHOD: 1. Wash rice under water, drain well, and dry 2. Small dice the onion, garlic and bell pepper 3. On burner or griddle top, heat the pot over medium heat 4. Add neutral oil to cover the bottom of the pot 5. Saute onion, garlic, and bell pepper for one minute 6. Add rice to the pot and toast until you smell a nutty aroma (add more oil if needed) 7. Add spices and tomato paste to pot and stir for 30 seconds 8. Add chicken stock and season with salt (taste your liquid) 9. Bring to a simmer, cover and cook on low for 12-15 mins 10. Let rice rest for 15 minutes before fluffing and serving
PICO DE GALLO INGREDIENTS: 1 Medium sized tomato Âź Yellow onion 1 Garlic clove 6 sprigs Cilantro leaves 1 Fresh Jalapeno Pepper 1 Lime Kosher salt
METHOD: 1. Small dice chop the onion and tomato 2. With a microplane, grate the garlic into the mixing bowl 3. Mix all ingredients in bowl and season to taste 4. Let sit for 30 mins covered before serving
GARNISH: 6 sprigs fresh Cilantro 1 small breakfast Radish Texas Lime
HOT BUTTERED RUM
INGREDIENTS: For the sugar + spice blend:
1/8 tsp salt
1/3 cup packed dark brown sugar
1/4 sugar + spiced butter log
1/2 tsp ground cinnamon
2 oz Mount Gay Black Barrel
1/4 tsp ground nutmeg
4 oz boiling water
1/8 tsp ground cloves
METHOD: 1. Take sugar + spice blend and put it in a bowl with a 1/2 stick of softened (not melted) unsalted butter (not included.) 2. Using a fork or whisk, incorporate until it is one homogenous mixture. 3. Form into a log using wax paper or plastic wrap. 5. In a mug, put the sugar + spiced butter and add boiling water. Stir until melted. Add rum, garnish with a cinnamon stick, and enjoy! 6. Makes 4 cocktails and can be refrigerated for later use.
C o s m o p o l i ta n
INGREDIENTS: .75 oz Cointreau 1.5 oz citrus vodka .75 oz lime juice .75oz cranberry juice 1/8 tsp salt
METHOD: 1. Shake with ice 2. Single strain 4. Served up 5. Lemon peel garnish