Neapolitan Stuffed Peppers - Ciao Italia with Mary Ann Esposito
Neapolitan-style stuffed red peppers, Pepperonata casserole, Sicilian Pepper Salad.
(Season 29 | Episode 9)
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Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
#cooking #italianfood
Slow-Cooker Chicken Mole- Martha Stewart
Bittersweet chocolate and spices add richness to this Mexican-inspired chile sauce called mole (MOH-lay). Simmer in a slow cooker along with chicken thighs for a warming weeknight meal.
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GRANDMA'S TRADITIONAL VEGAN TAMALES
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TO MAKE OUR MASA YOU WILL NEED:
-A MIXING BOWL
-3.5 CUPS OF CORN FLOUR OR 1KG (You can use MASECA).
-3 CUPS OF WARM WATER
-SALT TO TASTE (WE USED 3 SPOONS OF SALT).
-2.5 CUPS OF OUR RED CHILE SALSA (SEE BELOW FOR SALSA).
-3 pinch of baking powder
-2 TO 3 CUPS OF OILVE OIL
MIX UNTIL YOU GET A NON STICKY MASA
CHILE SALSA:
-6 Chiles Cascabel (Cascabel Pepper)
-2 Chiles pasilla or pisado (Pasilla pepper)
-1 garlic clove
-3 cups of the same water you used to boil the chiles in.
-Cumin to taste (we used 2 spoons of cumin).
First remove the seeds from the peppers then bring them to a boil. Next add the chiles and the rest of the ingredients into a blender.
JACKFRUIT “MEAT”:
-2 CANS OF JACKFRUIT COOKED WITH THE CHILE SALSA.
-RINSE AND REMOVE SEEDS FROM THE JACKFRUIT.
-LET SIMMER FOR ABOUT 30 MIN.
SALSA FOR TAMALES:
-2 jalapeños
-5 tomatoes
-1/2 onion
-A handful of fresh cilantro
Cook the ingredients expect the cilantro for 10 min at medium heat then blend the ingredients, finally add the fresh cilantro.
TAMAL LEAVES (CORN HUSK)
-1 package of hojas para tamales (corn husk).
Soak the laves overnight or 2 hours before using them.
PREPARATION OF TAMALES:
-Grab leaves and add the MASA and Jackfruit or beans in the middle fold them and close.
-Once you have all your tamales ready place them in a casserole with about 2 cups of water in the bottom.
-Cover them and bring them to a boil.
-Then reduce heat to low and let them cook for about 1.5 to 2 hours.
-How to know when they are ready? peel them and if the tamal comes right off you are good to go. Some tamales might take longer depending on how thick you make them.
We made about 30 tamales, but you can make more. We made ours thick.
Thank you.
STOP ???? Before You Make Tamales, WATCH This Video so YOU CAN HAVE THE BEST MASA, Perfect EVERY TIME!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the BEST MASA FOR YOUR TAMALES, SO EVERY TIME you make them they come out perfect, now let me tell you the masa either makes or breaks the tamales,so you want to make sure its perfect, MOIST because nobody likes to chase a tamal with a drink yesss cafe and tamales or soda and tamales are the best combination but you dont have to take a sip every time after you take a bite of your tamal. The best way to know if you are going to have the best tamal is by making sure the masa floats, this lets you know the masa is light, airy and fluffy which means MOIST tamales! keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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blender- Vitamix A3500
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I M P O R T A N T ⚠️
Tip!!! Feel free to use all broth from your cooked meat but keep in mind your tamales will come out very oily! If you are making queso y rajas tamales, use store brough chciken broth!
Dont want to use lard no problem, my second option is vegetable shortening
The ingredients on both maseca instant corn masa for tamales and premade masa are the SAME, taste will be almost the same, I 100% think MASECA FOR TAMALES IS THE BEST!
You can use regular maseca but for me it tastes more of a steam gordita rather than tamlaes.
If using “premade masa” for 6 lbs use 4 cups liquid, 1 1/2 lbs lard, 6 tsp baking powder and salt, ALSO MAKE SURE THE MASA ONLY HAS 2 INGREDIENTS; ground corn treated with lime, and water
What can go wrong? Adding TOO MUCH LIQUID will cause the masa to be super thin and not airy if you are scared for this, start with 1:1 ratio (for each cup of masa use 1 cup liquid) then slowly add the rest of liquid until the masa is well hydrated. If after adding 8 cups your masa dont float, this means it needs to be mixed more, continue mixing until masa is niced and whipped.
Making tamales should be fun and not intimidated or a burden so sont be scared use the tools you have and if you need to make the filling 1 day ahead!!!! for our family gatheings we make 8 lbs of masa, big shoutout to my dad because he is the one that makes us the masa ????????he gets to spend family time while getting a good arm workout here is a good clip MAKING TAMALES IS VERY IMPORTANT TO ME WE ARE NOT ONLY MAKING TAMALES BUT ALSO CREATING MEMORIES AS WE GATHER AROUND THE BIG BOWL OF MASA!
Ingredients: 36-40 tamales, depends on how much masa you spread on each corn husk
12 oz lard
6 cups instant corn masa for tamales
4 cups broth from cooked meat
3 cups warm water
1 cup chile sauce if using
5 tsp baking powder
Salt if neeeded
Corn husks
1 serving of love ????
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Recipes in Spanish :
#tamales #howtomaketamales #mexicanrecipes
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
Chiles en Nogada - Stuffed Poblano Pepper Recipe - Mexican Stuffed Peppers - Mexican Cuisine
*Note: After stuffing the peppers, warm in the oven if you desire warmer peppers.
Stuffing:
1 pound ground beef
2 tomatoes
1 plantain
1 apple
1 peach
1/2 onion
2 large garlic cloves
1/2 cup olives
1/2 cup almonds (without skin)
1/3 cup pine nuts
1/4 cup raisins
2 cloves (ground)
1/2 teaspoon cumin
1/4 teaspoon cinnamon
handful of parsley
pomegranate seeds
salt and pepper to taste
Sauce:
4oz cream cheese (half package)
1/2 cup mexican sour cream
3/4 cup nut of choice (pecans, almonds, or walnuts)
pinch of sugar
salt to taste
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