How To make Turkey Mole Empanadas
1/2 c Ground Turkey
1/4 c Cilantro, chopped
1/4 c Green onions, chopped
2 tb Mole sauce
1/8 ts Salt
2 Puff pastery sheets
1 Egg, beaten with 2 T water
Preparation Time: 20 minutes Cooking Time: 10 minutes [Note: serving size is the number of peices this recipe will yield, not the number of people it will serve.] 1. Combine filling ingredients together in a small bowl.
2. Heat oven to 350 degrees.
3. If necessary, roll out puff pastery slightly to be able to cut 12 3-inch
circles from each sheet using a cookie cutter or the rim of a glass. 4. Place 1 T of filling on half of a puff pastry circle. Brush entire edge
of circle with egg mixture. Fold pastry over yo form half-moon and grimp edges clsed with a fork. Repeat with ther rest of the circles. 5. Brush pstreis with remaining egg wash. Bake until golden brown, about 10
minutes. [Another Note: I assume the ground turkey is "Cooked Turkey" ground up, not the hamburger like stuff you get in the stores.] This is another one of those recipes from the Chicago Tribune Magazine (11/14/93). This one provided by "Entertaining Co." as part of the menu for a cocktail party for 100 hosted by a business executive thanking her clients at her home in Chicago. Posted by Bud Cloyd
How To make Turkey Mole Empanadas's Videos
Turkey Mole - Kitchen Cat
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★ Kitchen Cat ★ Turkey Mole Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Ground Hot Red Chile
1 : Red-ripe Tomato; Peeled,
1/2 : Corn Tortilla
2 tb : Vegetable Oil
Chicken Broth
2 : Dried Poblano or New Mexico
1 : Lime; Cut in 6 Wedges
1/4 ts : Ground Cinnamon
1/2 oz : Unsweetened Chocolate
1/2 sm : Onion; Cut in Chunks
1/4 ts : Ground Cloves
1 tb : Unsalted Butter; Room Temp.
1 1/2 lb : Turkey Thighs or Breast
3 : -tortilla Chips
1 ts : Pequin Quebrado
1/2 : -(Up to)
8 : Whole Blanched Almonds
1 tb : Raisins
4 ts : Sesame Seeds; Toasted
1/4 ts : Anise Seeds
Mango Filled Empanadas
Mangos are one of my favorite summer fruits. I enjoy eating them when fully ripe or using them in recipes like mango empanadas.
Selecting a perfectly ripe mango is the key to creating an incredibly delicious dish. Empanadas are baked or fried pastries filled with either sweet or savory fillings. You can find sweet empanadas in Mexican grocery stores or prepare them at home with this super easy recipe.
It's my pleasure to share the recipes I've created in the stunning state of Arizona! Please do let me know which part of the world you are tuning in from to watch my videos.
I appreciate your kind words and for helping to spread the word about my page. If you could leave a comment or give this video a like, it would encourage me to share more mouth-watering recipes like this one.
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If you enjoy this recipe, here are a few more to try.
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#empanadas #mangorecipe #dessert #pandulce
Tamales Recipes anyone can make! | How to make tamales EASY
Today, I will show you four easy ways to achieve tender savory tamales. Making tamales is always a labor of love. There are many steps and it takes hours of time, but bringing the family together is worth it. Some make tamales to share and celebrate the holidays with family and friends. Some sell tamales to support their livelihood. With that said, these recipes can be doubled, tripled, and quadrupled should you need to make a large amount. I am more than sure there are hundreds of ways to make tamales and everyone has a family recipe. These are just simple ways to make them. I tried to simplify it for the beginner cook or those who want to easily make tamales at home.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
???? My COOKBOOK is available online at Amazon, Barnes & Noble, Target, and Walmart
*PORK TAMALES*
????PRINTABLE RECIPE HERE
*TURKEY TAMALES*
4 1/2 to 5 cups (1 L to 1.2 L ) broth or water
2 1/2 lbs (1.13 kg) shredded or chopped cooked turkey meat
1/2 small onion
3 to 4 cloves garlic
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (250 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
40 to 50 corn husks
16-quart steamer pot
TURKEY PREP
10 lbs Turkey (completely thawed)
1 Tbsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 tsp lemon pepper
2 to 3 cups water or chicken broth to the bottom of the pan
*BEEF TAMALES*
4 1/2 to 5 cups (1 L to 1.2 L ) beef broth or water
4 lbs (1.81 kg) boneless chuck roast beef
1 small onion
3 to 4 cloves garlic
1 beef bouillon cube (or 2 tsp salt)
1 dried bay leaf
8 dried guajillo chiles (stems and seeds removed)
2 dried Pasilla chiles (stems and seeds removed)
2 dried ancho chiles (stems and seeds removed)
2 cloves garlic
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/4 cup (275 g) lard or shortening
salt to taste
2 Tbsp oil (to simmer puree)
35 to 40 corn husks
12 to 16-quart steamer pot
*BEAN & CHEESE TAMALES*
50 presoaked corn husks
16-quart steamer pot
*MASA*
4 cups (475 g) instant corn flour (I used Maseca brand)
2 1/2 tsp baking powder
1 1/2 tsp salt
1 cup (200 g) to 1 1/4 cups (275 g) lard or shortening
3 1/2 cup (828 ml) warm chicken broth
*FILLING*
5 to 5 1/2 cups (1.12 kg) cooked beans (drained)
1 1/2 to 2 cups (354 to 473 ml) bean broth
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
1 1/2 lb (680 g) cheese of your choice
*I used pepper jack cheese
pickled jalapenos (optional)
*NOTE* Keep extra warm water or broth on the side just in case the masa dough starts to dry out
TAMAL ASSEMBLY
- Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one-inch space from the top of the husk
- Next, add meat filling and enclose the tamal
- Now fold the bottom part of the husk up and continue the process
COOK TAMALES
- In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in
- Place a small heat-proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl
*NOTE* The cooking time will vary depending on how tightly you pack the pot
- Now place extra corn husks on top to cover tamales, a cloth and cover with the lid
- Bring the water to a boil first, lower the heat to medium heat, and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk
- Remove all the tamales from the pot and allow to set for at least 20 minutes then serve
How To Make the best tamales ever!
The beginners guide to making tamales EASY
HOST & PLATTER CHICKEN AND RED MOLE EMPANADAS REVIEW
Host and Platter is a brand that's come out of no where. They have a lot of different items that are made for you to serve when you have guest over. Hence the name, Host & Platter. This week review their empanadas. Let's find out if it's worth your hard earned money.
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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