It’s hot outside, but these spicy recipes will heat up your palate! Enjoy these recipes from Cheri LaRue of Farmington.
Cheri’s Tamales (Vegetarian or Meat-Stuffed)
One-half pound shredded pork roast (leave meat out if you prefer or use another meat such as chicken or turkey)
1 jar Pace enchilada sauce
1 can corn (drained, save juice)
One-half cup shortening
1 small (3 oz.) can green chilies
1 cup masa
Two-thirds cup corn meal (warmed to 105-110 degrees)
1 teaspoon baking powder
Three-quarters teaspoon salt
One-quarter teaspoon cayenne pepper
One-quarter teaspoon cumin
14 corn husks
Cook a pork roast per package instructions and then shred. Soak corn husks in boiling water for 30 minutes.
Combine can of corn and shortening; blend until smooth in food processor or by hand. Add green chilies and blend again. Add masa, corn meal, baking powder, salt, cayenne and cumin; blend.
Pour corn juice into measuring cup and add water to make three-quarters cup. Warm liquid in microwave for 30 seconds. Add mixture to food processor and blend until smooth.
Remove soaked husks and tear one large husk into half-inch strips.
Take an individual corn husk and spread approximately 2-3 tablespoons of the masa dough in the middle of the husk (leave space at the top and bottom for tying). Place a tablespoon of shredded pork in the middle of the dough mixture and then a tablespoon of enchilada sauce on top of that.
Fold one side of the corn husk over so that the masa dough encloses the filling. Wrap tightly and tie both ends with half-inch corn husk strips. After all are wrapped, steam the tamales for 45 minutes.
Once they are steamed, open and discard husk and top with heated enchilada sauce and serve with sour cream, shredded lettuce, diced tomatoes and guacamole.
Baked Taco Dip
2 cups (16 oz.) sour cream
2 packages (8 oz. each) cream cheese, softened
2 cups (8 oz.) shredded sharp cheddar
3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
One-half teaspoon coriander
One-quarter teaspoon red pepper
1 can (4.5 oz.) sliced black olives, drained (optional)
1 can Rotel, drained
Preheat oven to 325 degrees. Spray baking dish with cooking spray.
Beat sour cream, cream cheese and shredded cheese in a medium bowl with an electric mixer until well combined
Stir in remaining spices (or you can use packaged taco seasoning!); pour into baking dish.
Bake at 325 for 50 minutes or until hot and bubbly. Serve with tortilla chips.