· Prep Time: 1 hrs
· Total Time: 1 hrs 30 mins
· Servings: 50 three inch
Ingredients
· 10 tablespoons butter or 10 tablespoons margarine, softened
· 2 eggs, beaten
· 2 tablespoons yeast
· 2 tablespoons sugar
· 1 1/2 cups warm water
· 1/2 cup potato flakes
· 1 cup cold water
· 1/4 cup powdered milk
· 1/4 cup sugar
· 2 teaspoons salt
· 6 cups flour
· 1 cup brown sugar
· 2 tablespoons cinnamon
· vegetable oil (I used BUTTER!)
Directions
1. Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
2. Mix potato flakes with cold water in a separate bowl.
3. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
4. Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
5. Mix until well blended.
6. Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
7. Remove from bowl and knead on a floured board for about 10 minutes.
8. Grease a clean bowl and set the dough inside to rise for about 45 minutes.
9. Divide into 36 balls and cover with a damp cloth.
10. Mix brown sugar and cinnamon together
11. Add more cinnamon if you prefer.
12. Add enough oil to the bottom of a skillet to just barely cover the bottom.
13. Heat over a medium flame.
14. Take a ball of dough and flatten in the palm of your hand.
15. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
16. Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
17. Let cook another 30 seconds, flip and flatten some more.
18. Allow it to finish browning.
19. Remove from skillet and let cool on a paper towel.
20. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.
Sweet Corn Tomalito
"Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait."
· Prep Time – 20 minutes
· Cook Time – 1 hour
· Servings – 8
Ingredients
· 5 tblspoons margarine, softened
· ¼ cup masa harina
· 1/3 cup white sugar
· ½ cup water
· 2 cups frozen whole-kernel corn, thawed
· ½ cup cornmeal
· 1 teaspoon baking powder
· ½ teaspoon salt
· 4 teaspoons mile
Directions
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy. In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth. Stir into the masa mixture. Mix in the remaining corn, baking powder, salt and milk until the batter is smooth. Pour into a double boiler.
Pozole in a Slow Cooker
“Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup."
· Prep Time –30 minutes
· Cook Time – 8 Hours 25 minutes
· Servings – 12
Ingredients
· 2 ancho chile peppers - stems, seeds,
· and veins removed
· 2 guajillo chile peppers - stems, seeds,
· and veins removed
· water, to cover
· 1 teaspoon cumin seeds
· 2 cloves garlic
· 1/2 white onion, chopped
· 15 oz can diced tomatoes
· 1 (3 1/2) pound pork shoulder, cut into
· several large pieces
· salt to taste
· 2 bay leaves
· 4 cups chicken stock
· ADD AT THE VERY END:
· 2 (15.5 ounce) cans white hominy, rinsed and drained
Directions:
Put all the ingredients in a slow-cooker. Cooked it on high for 7 hrs. Took out the pork, took off the fat and discarded it, shredded the meat, and put in a bowl on the side. Then take the cooled off remaining ingredients, from the slow cooker and blend them all together in a blender for 45 seconds, or so till they are a smooth red liquid. Put back in the slow-cooker, add the meat and then the hominy. Stir and heat through.
