Tamales

For the Filling

2 Tbl olive oil
1medium onion finely chopped
1small green pepper finely shopped
4garlic cloves chopped
1medium tomato peeled, seeded, and finely chopped
1 teaspoon EACH paprika, cumin, and salt
1/4 teaspoon or less red pepper flakes
1/4 teaspoon pepper
Shredded beef or chicken I use about 2cups

Sauté onion, pepper, garlic, and tomato with olive oil until well cooked and kind of thick
Add seasonings and meat.  Set aside


Masa dough

2 15 oz. can hominy untrained
1 1/4 cups masa Harina
1teaspoon baking powder
1/2 teaspoon salt
1/3 cup olive oil

In a medium mixing bowl measure masa harina, baking powder, and salt. Set aside. In food processor purée hominy with liquid
 until smoothed this and olive oil to masa mixture and mix well.

You can either use soaked (approx 1hour) corn husks or parchment paper. You basically add the masa dough to your corn hush or smear it on your parchment paper.  It needs to be about pancake thick. The purpose is to surround the meat with this dough. Then roll the corn husk adding others if needed until the meat is rolled up.  I fold the husk up from the bottom then tie with a strip of husk.

With the parchment you can go faster by laying our several squares of parchment,dropping the dough on and spreading it then drop a dollop of the meat mixture .  Then roll the parchment, tucking in the ends.  To cook set parchments in a steamer, (colander over boiling water with a lid on the colander.  Steam for about an hour so the masa dough can cook.  Set a timer to check so the water does not run out

Feijoada Brazilian Black Bean Soup

My Husband ate this during the two and a half years he lived in Brazil. It is a staple there and we also ate it in Portugal while we lived there.  Simple but delicious

1 1/2 cups chopped onion
1/2 cup thinly sliced green onions
2 cloves garlic
12 oz dried black beans (2 cups) rinsed
1 smoked pork hock ( when I cant find a hock I sometimes cut up some ham leaving any fat on.
2 bay leaves
2 teaspoons ground coriander
Stems of 1 bunch of cilantro tied with string
Juice of one large orange
1 1/2 cups chicken broth
Hot cooked rice (optional)
2 oranges peeled and sectioned
1/4 cup fresh cilantro or flat leaf parsley
Combine onions, green onions, garlic black beans, pork hock,  bay leaves, coriander cilantro stems, orange zest, orange juice, and chicken broth in the instant pot.  Secure the lid. Be sure the release valve is on pressure.
Select Manual and cook on high pressure for 40 minutes.  Use the natural release to depressureize
To serve:  Remove cilantro stems and bay leaves and discard.  Remove pork hockand transfer to cutting board.  Using two forks shred the meat and return to pot.

Serve as a soup or over cooked white rice.  Garnish with orange sections; sprinkle with chopped cilantro.   Multi Bem!!!

Chicken Spaghetti Instant Pot, Main Dish

Comfort food with ease!

Ingredients
3 Tbl butter
1.5 lbs chicken breast, cut into 1” pieces
8 oz mushrooms sliced
1 medium onion chopped
1/2 cup red bell pepper chopped
2 tsp. Garlic, minced
1 tsp seasoned salt
1 tsp paprika
1/2 tsp dry basil
1/2 tsp red pepper flakes
2 1/2 cups chicken broth
10 oz thin spaghetti ( I like Angel hair)
1 cup heavy cream
2 cups medium cheddar cheese, shredded
Salt and pepper to taste

Select Sauté on your Instant Pot. Once it says “HOT” add your butter and melt it.
2.  Add onions, mushrooms and garlic salt and stir.  Cook until onion s have softened, about 5 minutes.
3.  Add red bell pepper, seasoned salt, paprika, basil, red pepper flakes and stir.  Press “Cancel” on instant pot
4.  Lay chicken pieces in layer in the instant pot .  Sprinkle with a pinch of salt and pepper. Pour in chicken broth.  Spread Spaghetti noodles in IP. Push them into the liquid so they get covered.  Place lid on instant pot with the valve set to “sealing”
5.  Press “Pressure Cook” or Manual and select High Pressure for 6 minutes.
6.  Once timer is done, do a quick release.  Open and stir vigorously to loosen up noodles.  Add Heavy cream and cheese and continue to stir.
7.  Press cancel and then sauté. Cook for 3-5 minutes stirring to thicken the sauce. Stirring so it doesn’t stick to bottom of pan