Kitchen Meets Culinary Clutz

Don't be intimidated by the look of the long recipe below. I broke it down into three parts in an effort to make it easier for you to prepare. Also, my mother and I put our heads together to make a recipe that can arguably shave off more than half the time in the kitchen when preparing this yummy dish.

Let's get down to the nitty-gritty. I added the Masa Harina dough recipe for those who want to get the real effect of making this Latino dish from scratch. However, for those who just don't have the time to put forth the extra effort in making this recipe a 2-day chore (and if I ask for a show of hands, that would probably be most of my faithful readers ...can't say I blame you, by the way.), then I will share with you a little secret weapon. That secret weapon is Melissa.

Look for it in Produce Aisle. Military Commissaries carry these too!

That's right, you heard me, Melissa. If you hover over the name above, you will find that I have hyper-linked a website. Not only have I hyper-linked the website, I made sure it takes you straight to the info on Melissa's Authentic Tamale Kit! These tamale kits can be found in the produce section of your local grocery store. If they do not carry it, submit a request to your supermarket and ask them to start carrying it. The dough is pre-mixed where all you need to do is add water (or chicken broth for better flavor), and the cornhusks are already presoaked! So for all you readers out there who are too hungry to wait 2-days, go get yourself about 3 tamale kits (and three Rotisserie Chickens from the deli) and jump to Part 2 of this recipe to prepare the meat filling. You won't be sorry!


Lookie, there's me! Wasn't I a cutie? My big sissy is holding me real tight so I don't flop over, and there's my beautiful mother! I'm so happy she was here to aid me in my first attempt at making Tamales! I wish my sisters were here to enjoy the time with us too. I remember when I was a child my grandmother came to California for a visit. She and my mother went to the store to buy all the ingredients to make tamales and they cooked all day for two days straight. There were dozens and dozens of scrumptious tamales in the end! We helped stuff all the tamales into 1-gallon Ziploc Freezer Bags then stored them in the freezer. When we were hungry for a quick snack we'd pull a few tamales from the freezer and heat them up in the microwave. Yum!

I hope you enjoy this recipe as much as I enjoyed sharing it with you!

Image borrowed from Kraft Canada. I was too hungry to share a picture of my tostada. I'll confess, I et it too fast.

•   Tostada Shells or 12 corn tortillas to fry
• Refried Beans (1 15-oz can)
•  1 ½ - 2 lbs ground beef, cooked, crumbled and drained of fat (Or shredded chicken)
• Season-All (to season meat)
• 8 ounces grated Monterrey Jack, Cheddar, or pre-shredded 4-cheese Mexican Blend 

• 1/2 head iceberg lettuce, thinly shredded

• 1 medium tomato, diced (optional)
•  Salsa
• Jalapenos
• Sour Cream
• Sliced Black Olives
• Guacamole

1. In a frying pan or microwave, heat up can of refried beans. Thin the beans with a tiny bit of water if too thick.
2. While beans are heating, cook ground beef making sure to crumble up. Drain fat and season to taste with Season-All.
3. Prepare all other ingredients in separate serving dishes for your hungry brood to self-serve.
4. If using store bought Tostada Shells proceed with next step. Otherwise, if using Corn Tortillas, find frying instructions below.
5. Time to layer ingredients:

•  First, spread thin layer of refried beans over tostada shell. 
•  Add layer of ground beef (or chicken)
• Next add a layer of cheese
• Then add the lettuce 
• And finally additional toppings

*Warning: Your tostada is destined to break; it cannot be avoided unless you are Superman (Okay I lied... Even if you were Superman, you're officially screwed, hahaha!). So please don’t freak out if it caves in at the center and lands on your lap (or plate if you’re a careful eater, Ha!)  If using Sour Cream or Guacamole (or both), I like to spread a thin layer of both ingredients after I apply the beans (before adding the beef) otherwise my Dollop of Daisy will most definitely land in my lap after taking a nose dive off my yummy creation.  It is worse when I wear white, so I forbade you, please refrain from wearing white the day you sit down to a scrumptious Tostada Meal!

Tostadas are meant to be eaten with your fingers (This is the part where the heavens will part and angels (errr..did I say angels? I meant kids) descend, rejoicing because the forks couldn’t be used anyhow, since Mikey lost them in the yard when he used them to construct his Action Figure Fort earlier!) Without further ado, pick it up and tear into it like you’re biting into a slice of your favorite Game Day Pizza!  


Fry Method:
To fry your corn tortillas, first dry them out a little. Preheat oven to 250 degrees. Lay tortillas on the oven racks for about 10-minutes, to dry up some of the moisture.  In a frying pan, add about ¼-inch oil. Heat oil over Med/High heat until hot, but not so hot where the oil is smoking.  One at a time, fry tortillas until golden brown on both sides (about 30 seconds on each side).  The tortilla will bow out in the middle. With tongs, press center of tortilla into the oil as it fries. Remove from oil, drain off excess oil, and let drain on paper towel lined plate. Serve warm.  Tortilla should be stiff and crispy (If not, then the oil isn’t hot enough).

 Summer days are moving along smoothly here on the South Shores of Lake Draper. Memories are made every day. Memories that will last a million summers. Mama will be flying home in a week and my son will be coming home to me in two weeks. Tears of Sadness will mix in with the Tears of Joy. I do know one thing is certain, that the memories of this unforgettable summer will never be forgotten. It will forever be locked into our hearts.


Goodnight, my lovely readers! xoxo


-Bec

Good morning!

If you've tried our Challah recipe, and loved it, then you must use your leftover bread to make French Toast for breakfast!

We are enjoying Mama's visit! I hear from my daddy that Idaho weather has been mild this week, down in the 60s! I wish we could say the same for us here in Oklahoma. Our temps have been reaching into the hundreds!

Breakfast dishes are being washed up, and we have planned to enjoy a fantastic day of romping around at the Oklahoma City Zoo.

Love & Hugs to all my devoted readers! xoxo

• 3 eggs
• ¾ cup milk
• 2 Tablespoon granulated Sugar
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 12 slices Challah bread, ½ inch thick (Click for Recipe)
• Powdered Sugar, if desired

1. Preheat Electric griddle to 375°F.
2. Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with fork.
3. Dip bread into egg mixture; place on lightly greased griddle.
4. Bake 3 to 4 minutes or until bottoms are golden brown.
5. Turn bread; bake 2 to 3 minutes longer or until golden brown.
6. Sprinkle with powdered sugar.
7. Serve with fruit topping, maple syrup or honey & enjoy!