Subj : Re: Quick Chili To : Ben Collver From : Dave Drum Date : Mon Apr 01 2024 05:29:00 -=> Ben Collver wrote to Dave Drum <=- BC> I made this tamale pie a few days ago and i was happy with how it BC> turned out. I used dried pinto beans i cooked in the crockpot and i BC> stuck to the recipe 100%. I topped it with homemade hot sauce and BC> enjoyed it. Without the hot sauce, i think the recipe would have needed BC> cumin and chiles. Did you forget to c & P the recipe? Bv)= BC> Oh yeah, both this and my other tamale pie recipe instruct you to pour BC> corn meal into boiling water. I was using masa flour and this almost BC> instantly clumped into masa lumps. I vaguely recall reading somewhere BC> that it will stir into cold water more easily. So the next time i BC> make it, i will try stirring the flour into the water first and THEN BC> bringing it to a boil. If you did, that's OK. I am not muchof a fan of tamales as I do not care for masa unless it's crisped up considerably - like for tortillas used in tacos or empanadas. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Empanadas De Chipilin Categories: Greens, Beans, Cheese, Breads Yield: 10 servings 1 lb Medium or fine-grind fresh - corn masa for tortillas 1/3 c Chopped fresh chipilin or - mature spinach, swiss - chard or Tuscan kale 1 ts Kosher salt 1 1/4 c Refried black beans 2 oz Queso Cotija or queso - fresco; crumbled, more to - serve 3 c Oil; for frying Crema and pico de gallo, to - serve In a large bowl, knead the masa, chipilín, salt and 2 tablespoons water with your hands until the ingredients are well incorporated and the mixture is soft and pliable but doesn't stick to your hands, 3 to 5 minutes. If it's still dry or crumbly or if it sticks to your hands, add another tablespoon or 2 of water and continue to mix. Cover the bowl with plastic wrap, and let the masa rest for 30 minutes. Cut and remove the zip-top from a 1-gallon freezer bag. Cut the sides of the bag, so that you have 2 square pieces of plastic. If you have a tortilla press, use it here and trim the sides of the bag to fit the flat surface of the press. Divide the dough into 10 balls about (1 1/2" in diameter and about 50 grams apiece). Arrange on a sheet pan and keep covered with a damp kitchen towel while you press and fill the empanadas. Fill a Dutch oven or other heavy deep pot with oil so that it comes up about 3/4" up the sides. Heat on high until the oil reaches a temperature of 400 degrees. (You may need to adjust the heat to maintain the temperature as you fry the empanadas.) Line the tortilla press, if using, with the cut plastic (or use a smooth, flat-bottomed skillet), and working with a ball at a time, press each portion of masa into a 6 1/2" round and remove the top sheet of plastic. Arrange 2 tablespoons of beans (if using canned, use heaping tablespoons to use the whole can) in a line down the center of the masa, leaving about 1/2" of space between the edge of the masa and the filling. Top with a teaspoon of queso. Using the bottom piece of plastic to help you, fold the plastic in half so that the two sides of the masa close over the filling. Pinch the plastic just outside of where the edges of the masa come together to seal the empanada. Peel off the plastic and transfer empanada to a sheet pan. Repeat with remaining masa and filling. Using a metal spatula, lower a single empanada into the hot oil. Spoon hot oil over the top for about 15 seconds, to seal the top side. Continue cooking until the empanada is golden brown and crispy, about 90 seconds per side. Transfer to a wire rack and repeat with the remaining empanadas. Top warm empanadas with a drizzle of crema and a sprinkle of queso. Serve with pico de gallo alongside. By: Rick A. Martinez Yield: 10 empanadas RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... A bookstore is one of the only evidences we have that people are thinking. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .