Okay Bears Cooks, what have you got in the pantry for the Texans? In the past, we've gone one of two directions: Steak or Mexican. When the Texans came calling on Mike Ditka Day. a well-seasoned Rib Eye brought in a delicious 45-28 victory. The Texan stomping Ribeye was rubbed with Coffee BBQ spices,
Saugatuck Steak Rub, Porcini Sea Salt, Porcini Powder, fresh ground Black
Pepper and Garlic Powder. It was allowed a good time out to get to room
temperature and then grilled.
Our neighbors to the south provide some great choices for bringing a bit of spice to the game. If you don't already have a Taco Truck on your corner, consider cooking up some game winning deliciousness. While time consuming, Tamales are a football staple.
Tamales
Filling (called Picadillo)
Ingredients:
1 LB Pork Shoulder Roast
1 TB each of butter and vegetable oil
1/2 onion, sliced
Seasonings: Ancho Chile Pepper, Cayenne Pepper, Creole Season Salt, Chili Powder, Garlic Powder and Pepper
8 oz Tomato Sauce
1/4 cup dry red wine
1/4 cup salsa
Directions:
1. Dust pork with seasonings on both sides. Allow to sit 10-20 minutes
2. Melt butter and oil in a heavy pan. When hot, add pork and brown.
3. Remove pork and add red wine to deglaze pan
4. When liquid is about half of what it was, return pork to the pan and add tomato sauce, salsa and onion.
5. Cook slowly until pork is tender (about 2 hours)
Corn Husks
Soak in warm water several hours or overnight in large, wide bowl. Put a plate on top of the corn husks to push them into the water
Tamale
Ingredients:
1 1/2 cups masa harina
1/2 cup warm water
1/2 cup warm broth from pork filling
1/2 lard
1/2 tsp salt
Directions:
1. Mix masa harina, water and broth in medium size bowl. Cover and let stand 20 minutes
2. In a larger bowl, mix lard and salt with electric beaters until fluffy
3. Add masa harina mixture to lard mixture. Beat until well incorporated
Assemble
1. Put 2 TB of tamale mixture onto each corn husk
2. Roll the husk to spread the tamale mixture into a 1/2 inch wide strip of dough leaving a small part of the top and bottom of the husk without tamale mixture
3. Add 1 TB of Picadillo onto the dough
4. Roll the husk to resemble a cigar. Secure both ends with a strip of corn husk tied in a double knot
Cook
1. Place tamales on rock in steamer or electric skillet
2. Water should be just below rack level
3. Bring water to a boil, cover and steam 40-45 minutes or until tamales pull away from water. Add water as needed.
Filling (called Picadillo)
Ingredients:
1 LB Pork Shoulder Roast
1 TB each of butter and vegetable oil
1/2 onion, sliced
Seasonings: Ancho Chile Pepper, Cayenne Pepper, Creole Season Salt, Chili Powder, Garlic Powder and Pepper
8 oz Tomato Sauce
1/4 cup dry red wine
1/4 cup salsa
Directions:
1. Dust pork with seasonings on both sides. Allow to sit 10-20 minutes
2. Melt butter and oil in a heavy pan. When hot, add pork and brown.
3. Remove pork and add red wine to deglaze pan
4. When liquid is about half of what it was, return pork to the pan and add tomato sauce, salsa and onion.
5. Cook slowly until pork is tender (about 2 hours)
Corn Husks
Soak in warm water several hours or overnight in large, wide bowl. Put a plate on top of the corn husks to push them into the water
Tamale
Ingredients:
1 1/2 cups masa harina
1/2 cup warm water
1/2 cup warm broth from pork filling
1/2 lard
1/2 tsp salt
Directions:
1. Mix masa harina, water and broth in medium size bowl. Cover and let stand 20 minutes
2. In a larger bowl, mix lard and salt with electric beaters until fluffy
3. Add masa harina mixture to lard mixture. Beat until well incorporated
Assemble
1. Put 2 TB of tamale mixture onto each corn husk
2. Roll the husk to spread the tamale mixture into a 1/2 inch wide strip of dough leaving a small part of the top and bottom of the husk without tamale mixture
3. Add 1 TB of Picadillo onto the dough
4. Roll the husk to resemble a cigar. Secure both ends with a strip of corn husk tied in a double knot
Cook
1. Place tamales on rock in steamer or electric skillet
2. Water should be just below rack level
3. Bring water to a boil, cover and steam 40-45 minutes or until tamales pull away from water. Add water as needed.
If you're using an electric pressure cooker, you will reduce the time considerably. a 3 pound pork roast
This recipe made 9 tamales. If you're making for a crowd (which is most likely) adjust measurements accordingly.
NOTE: Tamales can be frozen if, after they've cooled, you wrap them in plastic wrap, then foil. However, they are best fresh and can be stored in the refrigerator for about 1 week.
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