A Fiesta for the Restivus

[viscousmemories]

I had quick and easy Mexican food for dinner tonight, which I state explicitly in case I'm every searching for "Mexican food" in the future.

Lazy people take note: This might've been the easiest dinner I've ever made, and damn yummeh.

Main: Chicken tamales with jalapeno and tomatillo, topped with 'guacamole'
Side: San Antonio Rice

Ingredients:

1 pkg. pre-cooked tamales with jalapeno and tomatillo
1 cup long grain rice
1 1/4 c water
1 12oz jar salsa
1/2 avocado
1/2 c corn
1/2 tsp cumin
1/2 tsp salt
1 Tbsp vegetable oil

Rice Cooker Method:

Firstly, if you plan to buy a 12 pack of tamales and freeze them, separate them first. It's not easy to work with biglumpafrozentamales. I used Central Market brand.

That said, making this meal is a breeze. Just mix the uncooked rice, salsa, corn, cumin, veg oil, salt and ground pepper (to taste) in the rice cooker, then cook as normal. When it's done, stir it once quickly and then let it sit in the warm cooker another 10 minutes before eating.

You can steam or nuke the tamales. I nuked since there wasn't a discernible 'tamale' (as in meat in a corn husk) left to steam after I ripped apart the biglumpafrozentamales.

Okay, for the 'guacamole' I just mashed up the 1/2 avocado with a bit of salsa and a dash of salt, then smeared it on the bigpileatamalemeat.

That's it!

Other Method:

You're on your own.

Cheers.

[Sock Puppet]

Originally Posted by viscouslaziness

That said, making this meal is a breeze.

Duh, no shit. Try making the tamales next time, then I'll be impressed.

Just kidding; my wife doesn't make tamales herself. There's a reason why most tamalesmiths make enough for the entire National Guard at one time: if you're going to all that trouble, you might as well make a multitude.

Have I already posted my Mexican rice (stovetop method) recipe before?

[livius drusus]

You know, I read the recipe for the rice when you first posted it, but re-reading it now I notice there's no water. The salsa provides all the cooking liquid for the rice! No wonder it's so flavorful.

Sock, I don't remember you posting your recipe. By all means post it again.

[viscousmemories]

Yeah Sock, I thought about making them myself but my co-workers said the same thing: they're so time consuming to make it's like a big family affair and they make a buttload at a time. I don't remember seeing your recipe either.

Good catch, liv. There should be water.

[livius drusus]

Oh, okay. I admit I was dubious. Seems like it would turn out a tad sludgy with only salsa in there.

ETA: A cup and a quarter of water for a cup of rice, so it's still sucking in the salsa for flava.

[viscousmemories]

1 1/4 cups. I've edited the recipe.

[Sock Puppet]

Okay. I don't have a rice cooker, so mine uses more water.

This is a basic one-cup method, suitable for about 4 servings. For more, it's easy to double. I haven't tried tripling it; that might create problems in the browning stage unless you use a wide skillet. I prefer to use a basic nonstick, 2-quart pot for the whole process, which saves time and cleanup.

Ingredients:

1 cup uncooked white longgrain rice
1 Tbsp vegetable oil
1/2 medium white onion, diced or sliced*
2-3 chopped garlic cloves
1 small can of tomato sauce
Two cups water, beef broth, or chicken broth
One or two medium-sized tomatoes, roughly sliced
1/2 red bell pepper, seeds removed, chopped to about 1" pieces
Chopped cilantro to taste (optional)**
2 pinches black pepper
1-2 pinches salt (optional)

The key to making a decent Mexican rice is getting it to absorb the tomatoey goodness.

First, heat the oil over medium heat. Don't get it smoking, but do make it hot. Add the rice and stir frequently to brown, not blacken the rice. About halfway through the browning, add the onion. This isn't crucial, but I tend to like my onion beaten into submission. Once the rice is mostly golden brown (uniformity is not necessary; some of it can stay white), add half the can of tomato sauce and the garlic. Continue to cook the rice, stirring frequently, until the mixture becomes pasty and the rice has had a chance to soften.

Only THEN should you add the water/broth, the rest of the tomato sauce, tomatoes and red peppers. You can use green peppers if you like; I don't. Heat to a mild boil (not rolling), then reduce heat to low and cover. Stir occasionally and simmer until all the water is absorbed and the tomato slices fall apart. Don't let the bottom burn when the water starts getting low. Add salt and pepper to taste; it's generally flavorful enough from the tomato sauce and garlic, so don't go nuts with the salt, especially if you use broth instead of water.

Stir in the cilantro, if you're not a cilantro-hatah, about 2 minutes before turning off the heat. The cilantro doesn't need to cook, it just needs to soften slightly and flavor the rice.

Note there's no freakin' cumin or so-called chili powder. If you really love cumin, go ahead and add it near the end. I don't see the need for it. And IMO, the store-bought chili powder or "taco seasoning" makes any dish taste stale. If you want it spicier, I'd use a combo of paprika and cayenne pepper.

*My wife prefers to slice the onion longwise, whereas I prefer to dice it. Debate that point amongst yourselves if you like.
**Sorry liv, I really like cilantro. Hatahs can leave it out.

[viscousmemories]

Mmm, sounds yummeh. I'll try that next time I'm inspired and not too lazy.

[viscousmemories]

Okay so four years passed before I was inspired and not too lazy.

It looks good but I made it for a potluck at work tomorrow so I haven't tried it yet.

[mulebear]

Well... Since you dragged this up from the depths of the dungeon...

Tamales are not hard to make from scratch. I've made them several times. Time consuming? Yes. But, not difficult.

[mulebear]

Oh... And if you like tamales, you might also like Pupusa. They are very easy and a lot of fun to make. You usually serve them with a wonderful and spicy cabbage salad called Curtido.

[ChuckF]

vm, you should abuse your admin powers to change the tittle of this thrad to "A Fiesta for the rest of ya" because that is a better thrad tittle.

[Anastasia Beaverhausen]

Yum.

Too bad Australia's definition of "Mexican" generally means "mince & beans, maybe some cheese." The available Mexican ingredients at supermarkets doesn't really extend past Old El Paso kits.

[maddog]

Originally Posted by viscousmemories

Okay so four years passed before I was inspired and not too lazy.

It looks good but I made it for a potluck at work tomorrow so I haven't tried it yet.

SO? HOW WAS IT?!?!?!?



#2663

[viscousmemories]

It was tasty! I saved a bunch and froze it so I've had it for several meals since.