Traditional Holiday Recipes | Favorite Hispanic Soups

It’s time to celebrate the holidays with favorite latino soups.   Whether you are latino or not, making a traditional soup is a great way to learn and celebrate latino culture, traditions and history.

 

Red Chicken Pozole

My favorite traditional recipes include Caldo de Pollo, Caldo de Res and Red Chicken Pozole.  Caldos served with condiments are full meals.  Just add tortillas and your ready to enjoy and celebrate Hispanic Heritage with your favorite soup.

 

Caldo de Pollo – Chicken Soup – Chicken soup truly warms your soul.  A great way to welcome guests to your home or welcome neighbors into the neighborhood.

Caldo de Res – Beef Soup – With ingredients like fresh cilantro, carrots, bright orange carrots, cabbage, green beans and a medium Chayote your Beef soup will be flavorful and hearty.  A perfect soup to celebrate Hispanic Heritage month.

Pozole – Red Chicken Chile Pozole  – Pozole is a a soup to make when you are celebrating a special occasion.

 

Buen Provecho!

 

Eva Smith Tech Life Magazine

Sweet Pineapple Tamales | Tamales De Dulce

We look forward to cooking tamales every year in our home. It’s a family tradition to gather around the table with all the prepared ingredients and assemble tamales.  Everyone in our family participates in the tamale assembly, also known as a Tamalada.   Whether you are relative or neighbor just stopping by, you become a part of our family when we make tamales in our home.  It’s a way for us to check in with each other, talk about family memories during the year, act silly and make new memories. Our most popular family tamales are the Mexican Chicken-Pasilla Tamales, but our favorite dessert tamales are the sweet tamales made with crushed pineapples and sugar.  The sweet pineapple tamales also known as “Tamales de dulce” are also my husband’s favorite! You have to get your tamales as soon as they are done when we cook them.  Otherwise, they will be all gone. Sweet Pineapple Tamales | Tamales De Dulce   Sweet Pineapple Tamales Recipe  Ingredients:

  • 2 package corn husks
  • 5 lbs of prepared masa
  • 3 cans of crushed pineapples with pineapple juice
  • 2 cup of raisins
  • 2 cups white sugar

Method: Sweet Pineapple Tamales | Tamales De Dulce

  1. Remove debris from corn husks and soak in hot water for 1 hour.
  2. Mix 2 cans crushed pineapples, 1 1/2 can pineapple juice, 1 cup sugar, prepared masa by hand.  Make sure to taste the dough periodically as you mix the dough by hand.  You may need to add additional sugar to taste, as the sugar will lose some of the sweetness during steaming.
  3. To assemble tamales: Drain cornhusks, remove any red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 2-3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 3-5 raisins in the middle.
  4. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
  5. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
  6. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
  7. Let Simmer for about 60-90 minutes.
Serve warm & with love.
Buen Provecho!
Eva-TFL

Traditional Holiday Recipes | Fried Catfish & Fried Walleye Recipe

One of my families favorite recipes during the holidays is fried fish!  We’re a multicultural family and we like to mix up our tamales, pozole and champurado with a little bit of southern fried cooking during the holidays.  I’ve been watching my husband make fried fish for years and have mastered the recipe.   I knew the first time he cooked Southern food we would make a great couple because our cooking styles complemented each other.

 

I recently discovered that the vegetable oil my family uses for cooking is soybean oil.  My family has been using the brand of oil for a long time because it healthy.  Soybean oil is one of the most versatile ingredients you can use in the kitchen – helping you create all your favorite traditional meals without compromising taste. It also better-for-you and offers other health benefits.  It is also about a tenth of the cost of some competing oils. Soybean oil contains 0g trans fats per serving and is high in omega-3s which have been proven to reduce blood pressure and can help prevent heart disease. It is also a great source of Vitamin E, a fat-soluble antioxidant which prevents cell damage that can lead to  serious diseases like cancer and heart disease.

On a cozy Sunday afternoon or a least twice during the holidays you can find our family cooking our favorite southern cuisine.   We enjoy making fried fish and over the years have incorporated catfish, fried willeye and fried salmon into our recipe.  Whether we make it day or night, its a treat the whole family enjoys.

Fried Willeye Fish  & Fried Catfish Recipe

This fried fish recipe is delicious! Your friends are going to visit your home often after making this recipe!

Ingredients
  • 6 catfish fillets cut into 2 pieces or nuggets
  • 6 walleye fillets cut into 2 pieces or nuggets
  • 2 eggs
  • 1 tsp pepper
  • 1 tsp. salt
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • 1 cups all-purpose flour
  • 2 cups yellow corn meal
  • 1 quart soybean oil

In a bowl add the eggs,  pepper, salt, baking powder and thoroughly mix.  Dissolve cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well.In a separate bowl, with a lid,  mix all-purpose flour and yellow corn meal together. Add the fish nuggets, close the lid, and shake shake shake until they are well coated on all sides.

Heat soybean oil to 365°F. and fry the fish for about 7 minutes or until they float to the top.  Fry a couple nuggets at a time. I like my fish golden brown so I add another 2-3 minutes.

 

Buen Provecho!

 

This is part of a sponsored campaign with  United Soybean Board. However, all opinions expressed are my own.


Traditional Holiday Recipes | Mexican Chicken-Pasilla Tamales Recipe

My mother grew up in a small village in Mexico D.F., the capital of Mexico, where cooking was a tradition and a career for her and her family.

Red Chili Chicken Tamales | Tamales de Pollo Con Salsa Roja

 

I remember my mom making tamales as a small child in Mexicali.  My mother, grandmother and tias would spend the entire day preparing the food, singing and talking about the weeks events,gossiping, sharing advise and celebrating family.  Today this tradition has been passed on to my siblings and I to continue the legacy.

Tamales are a time consuming recipe.  However, the bonds that have been built over the counters and table preparing this delicious recipe will last a lifetime.

Mexican Chicken-Pasilla Tamales Recipe

MEXICAN CHICKEN-PASILLA TAMALES RECIPE

Ingredients:

  • 2 whole chickens boiled and shredded
  • 8 lbs prepared masa
  • 2 teaspoons baking powder
  • 2 to 3 packages corn husks soaked in hot water for 1 hour or overnight
  • 2 1/2 lbs tomatillos
  • 2 1/2 lbs  fresh pasilla chilles
  • 3 to 6 jalapeños
  • 8 large garlic cloves roasted
  • 1 large onion cut into small chunks
  • 4 to 5 teaspoons sea salt, divided
Method:

1. Place tomatillos, pasilla chiles and jalapeños on a foiled-lined baking sheet or broiler pan. Set under broiler, turning once until dark on both sides.
2. Transfer pasilla chiles to a zip-close plastic bag and seal closed. Let chiles steam in bag for 15 to 20 minutes. Skin and seed pasillas, cut into thick strips and set aside.
3. Place tomatillos, jalapeños, garlic, onion, and 2 teaspoons of the sea salt in a blender. Pulse 8 to 10 times to combine. If sauce is too thick, add one teaspoon of water as needed. Add more salt, if necessary to taste.
4. Measure and set aside 1 1/2 cups of tomatillo sauce. Place remaining sauce in a large mixing bowl. Add chicken and pasilla chiles and mix well.
5. Combine masa, remaining 2 to 3 teaspons sea salt, baking powder, and reserved tomatillo sauce in another bowl. Stir until completely blended.
6. To assemble tamales: Drain cornhusks, remove and red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 1 to 2 teaspoons of tomatillo-chicken filling in the middle.
7. Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
8. Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
9. Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.

Let Simmer for about 90-120 minutes.

Serve warm & with love.

Buen Provecho!

Happy 21st Birthday Princess!

21 years ago we brought home the most beautiful baby girl in the entire hospital.  The nurses and hospital staff came from all the departments in the hospital to take a look at the most beautiful baby girl!  “Oh! Such beautiful hair!”, Continue reading “Happy 21st Birthday Princess!” »

A Mother’s Day Gift

Dear Daughter,

Today is Mother’s Day. I know you are very excited about today. You’ve been watching me for weeks, asking me a lot of questions about the things that I like.  I know that you’re really excited about today. Continue reading “A Mother’s Day Gift” »

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