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Mexican-Creole Tamales by Buckwheat

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  • Mexican-Creole Tamales by Buckwheat

    Buckwheat - Posted March 07, 2004 12:22 PM

    Mexican-Creole Tamales

    1 chicken, boiled
    1 cup of red potatoes, chopped fine
    1 large onion, chopped fine
    2 cloves garlic, minced fine
    2 sprigs fresh parsley, chopped fine
    1 bay leaf, chopped very fine
    1 spring of fresh thyme, chopped fine
    1/4 cup butter
    1 cup cracker crumbs
    Creole seasoning to taste
    Chili powder/pepper to taste
    Good dash of cayenne

    Boil the chicken until the meat falls off the bone. Chop the chicken very fine. Mince the onion and set aside. Mince the garlic, parsley, thyme & bay leaf very fine. In a saucepan saute' the onion with the butter until it is slightly browned, then add the garlic thyme, parsley, and bay leaf. Add the chicken, and cracker crackers. mix well, and season to taste with creole seasining & chili powder/pepper. Add the cayenne (slow and taste first) Mix well and allow to simmer on med heat for about five minutes. Meanwhile boil a pot of water, and have ready a dozen corn shuck leaves. Divide the chicken mixture into equal parts. Roll each into the corn shuck & tie like a little package. Immerse into the boiling water for about 6 minutes. Drain & serve. May be used for appetizers, just make smaller or whatever size you like.
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