ON SALE NOW AT VONS for only $3.89. Chef LaLa Homemade Marinades Vons Pavillions. Carne Asada, Fajita, Orange Chipotle and Tequila Lime.
Chicken Tamales - Tamales de Pollo
Chicken Tamales
Tamales de Pollo
8 ounces corn husks
1 (3½- to 4-pound) whole chicken
1 onion, halved
2 cloves garlic
3 quarts water
1 tablespoon dried oregano
2 tablespoons canola
or vegetable oil
1 clove garlic, minced
1 medium potato, thickly sliced
1 large carrot, thickly sliced
1 cup green peas
4 ounces tomato paste
½ tablespoon salt
½ tablespoon black pepper
½ tablespoon garlic powder
1 cup canned Anaheim chiles,
roasted
3 pounds prepared tamale masa
1. Soak husks in large bowl filled with warm water 2 hours. Carefully separate
when softened and lay on a towel to dry.
2. Cook chicken, half of onion, garlic, water and oregano in large pot, covered,
over medium heat 30 minutes. Remove chicken; cool. Shred into medium-sized
pieces. Reserve broth.
3. Heat oil in large skillet over medium heat. Cook and stir onions and garlic 3
minutes. Add potato and carrot; cook 4 minutes. Add shredded chicken, peas,
tomato paste, reserved broth, salt, pepper and garlic powder. Cover; simmer 10
minutes. Add chiles; stir to combine. Remove from heat. Uncover and cool.
4. Spoon prepared masa into center of husk. Add small amount of filling in
center and bring sides together, folding to enclose filling. Twist ends of tamale
and secure with small strip of husk.
5. Place in steamer. Cover with tight-fitting lid and steam 1 hour, adding water
as needed. Tamales are ready when masa pulls away from husks.
Makes 3 dozen tamales
Per Serving: 250 calories, 9.6g fat (1.2g saturated, 4.7g monounsaturated, 3g polyunsaturated),
21mg cholesterol, 179mg sodium, 31.7g carbohydrate (5.6g dietary fiber), 10g protein
Tamales de Pollo
8 ounces corn husks
1 (3½- to 4-pound) whole chicken
1 onion, halved
2 cloves garlic
3 quarts water
1 tablespoon dried oregano
2 tablespoons canola
or vegetable oil
1 clove garlic, minced
1 medium potato, thickly sliced
1 large carrot, thickly sliced
1 cup green peas
4 ounces tomato paste
½ tablespoon salt
½ tablespoon black pepper
½ tablespoon garlic powder
1 cup canned Anaheim chiles,
roasted
3 pounds prepared tamale masa
1. Soak husks in large bowl filled with warm water 2 hours. Carefully separate
when softened and lay on a towel to dry.
2. Cook chicken, half of onion, garlic, water and oregano in large pot, covered,
over medium heat 30 minutes. Remove chicken; cool. Shred into medium-sized
pieces. Reserve broth.
3. Heat oil in large skillet over medium heat. Cook and stir onions and garlic 3
minutes. Add potato and carrot; cook 4 minutes. Add shredded chicken, peas,
tomato paste, reserved broth, salt, pepper and garlic powder. Cover; simmer 10
minutes. Add chiles; stir to combine. Remove from heat. Uncover and cool.
4. Spoon prepared masa into center of husk. Add small amount of filling in
center and bring sides together, folding to enclose filling. Twist ends of tamale
and secure with small strip of husk.
5. Place in steamer. Cover with tight-fitting lid and steam 1 hour, adding water
as needed. Tamales are ready when masa pulls away from husks.
Makes 3 dozen tamales
Per Serving: 250 calories, 9.6g fat (1.2g saturated, 4.7g monounsaturated, 3g polyunsaturated),
21mg cholesterol, 179mg sodium, 31.7g carbohydrate (5.6g dietary fiber), 10g protein
Q & A with Chef LaLa:
o How did you decide what
sauces to include?
I set out to provide products
that would help people save time and money. I wanted flavors that celebrated my
Latin heritage, tasted delicious, and clean. By clean I mean Marinades that
enhance/compliment natural flavors of protein and vegetables, not cover them
up. All natural was a very big component in the development. I want to help
provide meal solutions that are good for you and make life easier. So the first
release of products was based on the most basic sauces and marinades and we
plan to grow from there.
o Some recipes to create the
sauces come from your grandfather. How has he influenced your love for cooking?
The entire existing line was
created with the recipes that were passed down from generations of Chefs. My
grandfather taught my father, and my father taught me. I always say I learned
how to cook from my family and learned technique in school. The basics of
marinating with natural citrus and aromatics and quality ingredients as well as
cooking my sauces low and slow (so that you don’t have to), are techniques that
were taught by my mentors, my father and grandfather. They both cooked to share
it with others.
o How important is it for you
to create not only flavorful ingredients, but healthy at the same time?
One of the main reasons that people
make poor choices is because they are time-starved. And I get it – I am a busy
mommy running my own company. In addition to that I have to face the reality
that I am a person that constantly has to keep my weight in check – not
necessarily to “look” a certain way as much as to feel great…healthy. I
understand the reality that I am predisposed to diabetes, and intend to do
everything I can to prolong or avoid it. So in my quest to have it all –
flavor, tradition, quick and easy, and live the best quality of life - I
created these products so that anyone can prepare healthy meals in minutes,
regardless of there cooking skills or time available.
o Which sauce is your
favorite?
I would have to say the
Tomato Serrano has surprised me beyond my own expectations, and I aim pretty
high. The diversity of that sauce is so amazing. I make enchiladas, huevos
rancheros, Bolanase, pizza, short ribs, sloppy joes, steak picado, pollo al
horno , Mexican rice, fideos, entomatados, Siete Mares soup, Seafood Gumbo,
Indian Madras Potatoes, Warm, tortitas de camaron, Barschetta, Bloody mary,
creamy tomato tequila sauce, ox tails, mussels, wet burritos – I mean the list
just keeps getting longer the more I play around with it. And of course when I
play – I post the recipes to my website cheflala.com. Sometimes I make videos
and post them too.
o What can we use the
flavored oil for?
I love bacon, and the
smokiness of the Chipotle reminds me a lot of the flavor. Since it is a non
saturated fat – it is definitely a healthier option. My favorite use for the
oil is on vegetables, I will stir fry them or rub the oil on the veggies prior
to barbequing. I also like to fry eggs in it or toss potatoes in the Chef LaLa
Homemade Chipotle Flavored Oil and bake until crisp on the outside and fluffy
on the inside.
· Are you planning on launching new products?
YES! I just came from our test
kitchens and we are currently developing the next phase. I am not sure right
now what we will end up releasing, but I will tell you that I do rely on
feedback from our customers. So if you have a favorite sauce or marinade that
will help you celebrate your cultural traditions in a healthy way if I could
help you prepare it, please write to me at chef@cheflala.com. I would love to hear about it.
Orange Chipotle Chicken Torta
© 2011 Chef LaLa
2 Frozen Chicken Patties
2 French Roll or birote bread
4 leaves Lettuce
1 medium Tomato, sliced
½ medium Avocado, sliced
4 ounces Mexican cheese (cotija or queso fresco)
2 tbs Chipotle Mayonnaise *
Chipotle
Mayonnaise *
2 tbs reduced fat Mayonnaise
Place frozen burger in
either a non-stick or lightly oiled (1 teaspoon) skillet and cook over medium
heat for approximately 8 minutes, turning burger occasionally. Add Chef LaLa
Homemade Orange Chipotle Marinade covering them with
the sauce. Simmer for 2 minutes until the sauce is heated through.
To make Chipotle Mayonnaise: In a small bowl, combine
Mayonnaise and Chef LaLa Homemade Orange Chipotle Marinade
Meantime slice bread horizontally for filling. Toast bread. Add ½ tablespoon Chipotle Mayonnaise to each
side of bread. Top bottom bread with 2 leaves of lettuce, then cooked chicken
patty, then tomato, then avocado and crumbled cheese. Cover with bread top.
Slice in half to serve.
Servings: 2
Orange Chipotle Yogurt Dip
Copyright. 2011 Chef LaLa
Small serving bowl
1/2 cup Greek yogurt (or Mexican Crema)
pinch Salt to taste
Place Greek yogurt and CHEF LALA HOMEMADE ORANGE CHIPOTLE MARINADE in a small
serving bowl and stir to mix well. Season with salt to taste. Perfect with vegetables, chips, or meat
skewers.
Carne Asada Tacos
Copyright Chef LaLa
3 lbs
skirt steak
½ cup yellow
onion, diced
½ cup cilantro,
chopped
24 corn
tortillas
2 cups fresh
salsa
Marinade beef for 2 hours (or overnight) in the
refrigerator. Drain excess
marinade.
Cook to desired doneness.
Allow meat to rest for 2-3 minutes, then slice against the
grain into bite sized strips or cubes, and serve in warmed tacos with cilantro
and onions and fresh salsa.
Makes 24 tacos.
CHEF TIP: To
soften tortillas by warming in microwave (with damp paper towel), in skillet,
or on direct heat.
Chef LaLa: Red Chicken Enchiladas
Chef LaLa: Red Chicken Enchiladas: 1 bottle CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE * 12 oz cooked shredded chicken (or other filling of choice) 6 corn tortillas...
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