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This dense and savory stuffing resembles the filling inside a tamale. This recipe makes enough to stuff the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy, or to serve eight people when baked as a side dish.
I was requested to make cornbread to go with black beans, and we were out of cornmeal, so I subbed white masa. Wow. Highly worthwhile. It was skillet cornbread that tasted like freshly made corn tortillas —slightly sweet, complex, and deeply “corny”, and I didn’t have to knead or roll anything (which is why the masa was in the cupboard —I don’t have time to roll or press tortillas). The batter took more liquid than regular cornmeal, but was otherwise put together the same way. I don’t think I’ll be using plain cornmeal for bread anymore. My husband said the bread would make a great shortcake base, or you could split it, butter it, and melt some mild cheese on it for something like idiot arepas. I don’t actually have a set recipe —I pretty much just use a 3:1 ratio of cornmeal to flour and the rest follows. Below is an approximation.
Finding one masa dough recipe to use for several different tamale fillings can be difficult. This basic recipe yields a light, fluffy dough that can be used for practically any tamale you can come up with. What to buy: Lard, or rendered pork fat, gives masa dough its distinct piggy flavor. You can make your own or buy it at Latin markets; you’ll find it in the refrigerated or frozen section. Vegetable shortening makes a fine substitute if you are vegetarian or can’t find lard. Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca brand, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets. Game plan: The masa dough can be kept frozen for up to 1 month. Defrost in the refrigerator before using. This recipe was featured as part of our Tamales for the Holidays project.
In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.
Prepare this dough up to three days ahead, and refrigerate in an airtight container. This recipe goes with Shrimp and Cilantro Pesto Tamales, Goat Cheese Tamales with Olives and Raisins, Chipotle Beef Tamales, Pork and Ancho Chile Tamales with Mexican Red Sauce, Saffron Chicken and Sausage Tamales with Cilantro Cream
The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing.
Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.
This empanada-like dough makes a sturdy yet tender crust for savory pasteles or tarts.
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).
In her cookbook Fiesta!, Anya von Bremzen included a recipe by the Jackson Heights (Queens, New York) "arepa lady," known simply as Piedad. Though arepas are a common South American breakfast item (as well as a lunch and dinner starch), what makes hers so special is the luxurious inclusion of butter in the dough and the use of milk instead of water. We've adapted the recipe slightly.
The special cornflour in this shortbread lends it a unique, addicting flavor, and the anise glaze is the perfect finishing touch.
Stephen Stryjewski, Cochon. Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.
Most Americans fry their catfish. This will quickly disabuse you of that approach.
Catfish fillets are brushed with Worcestershire sauce then grilled until done.
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This catfish recipe was shared by EltaJune.
This catfish soup is similar to a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.
This recipe for catfish chowder includes onions, potatoes, lemon juice, and tomatoes.
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Stuffed baked catfish recipe.
When you find a spice mixture you like, double or triple the recipe, and save the extra to use with other seafood (such as shrimp), chicken, pork, or even potatoes.
total time: 14 minutes
This savory catfish dish is coated in Parmesan cheese and baked. Excellent for an easy family dinner! A fish dish even your kids will love!
Purchase pre-made catfish nuggets to shorten the prep time for this fast recipe even further. Serve with a side of sweet potato chips.
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