This is a long one. The first part of this is for cooking the meat that will go into the tamales. Of course you can use whatever meat you want, I always have this roast as a left-over in my fridge so this is the perfect use for it. There are many ways to wrap and cook tamales, this is just one. I use canned black beans and have never tried dried ones. The Masa Harina you you should be Maseca, the Instant Corn Masa Mix and not Masa Flour.
I was looking for a way to use my expensive Balsamic Vinegar and Goat cheese. Here it is! You can substitute any greens in this salad, it really seems to be the vinegar that makes the salad.
I tried putting some raw mushrooms in this and it didn’t go too well, I’ve also tried adding raw tomatoes to the end product of this salad as well as the cooked ones and that seems okay.
If your kale is too bitter or weird add a smattering of salt or lemon juice.
If you don’t have white wine add whatever (decent) wine you have.
You don't have to use fresh ground salt and pepper but I always do.
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