First I would like to thank the people who were involved in the hard work setting this contest up, and I would also like to thank the sponsors who were kind enough to give such awesome prizes
Ok Some times I am a bone head, and this is one of those times, I didn't know that we were supposed to post out recipe's and take pictures but I did take some pictures anyways
OK I started off dusting a couple of boneless, skinless chicken breasts, I used cumin as the base spice since I was planning a mexican style dish
I smoked them at 275 until they were done
for the Fajitas I sliced up some onions and red peppers and I fryed them until they caramelized and then I sliced up the breasts and laid them on top of the peppers and onions,
served them on a flour tortilla with sour cream, lettuce, and Guac.
The Red Pepper ABT was an after thought of what to do with half of this pepper since I didn't need anymore for the fajita, to make the abt , I diced up some of the smoked chicken breast mixed it with shredded cheddar and wrapped it in bacon and then back into the smoker.
Now everything else was made with chipotle peppers, I do not usually use recipes, I generally shoot from the hip, I will try my best to describe how I made the rest
I took the remaining smoked chicken breasts and placed them in the kitchen ninja, and I added a can of chipotle peppers, I buy this at the local grocery store and have gotten them at restaurant depot, they come in a nice red sauce, I added some cumin and other spices, I turned on the ninja and chopped them together until I had a nice mixture.
I then used my kitchen ninja to make the masa for making the tamales, Some people say you need Masa Harina to make the dough but I have read that people also make it from fine ground corn meal
this I have a recipe for
Masa dough:
6 cups masa harina
5 cups warm water or low sodium chicken broth
2 cups lard (lard works best)
3TBS of onion pwdr
2TBS of cumin
3TBS of chili pwdr
2tsp of salt
mix masa flour and warm water/broth until mixed. let it set for 20min to allow masa to abosorb water/broth then mix on low till a dough forms
then slowly add in the salt, cumin, onion pwdr by sprinkiling over the dough as you mix
in a seperate bowl whip the lard until it gets light and fluffy, add a little at a time to dough while mixing until well combined
the dough should be the consistency of peanut butter, if not add Masa flour or water as needed
this can be stored refrigerated for up to 24hrs
after you make the dough then the fun of wrapping them comes in
B4 you make your Masa dough soak your corn husks in water, and then once you make the masa dough you pull out a corn hush dry it off and then
take a spoonful of your dough and spread it on a husk
Once you have it spread out take some of your filling (the chipotle pepper and chicken mixture)
once you have them spread out you roll them up
usually you need to fold them over and tie them up here is a pile of them
I rolled up about a dozen of these, traditionally they are steamed for a couple of hours, they are considered done when you can unwrap them and the masa dough stay formed into a tube and pulls away from the husk, I find it best to take them from the steam pot, and let them cool and dry a bit b4 eating
I also kept 2 of them out of the steamer and I put them in the smoker, they cooked alot faster than the steaming method, and they tasted pretty good too!
the burritos I used flour tortillas I threw the tortilla in the steamer with the tamales to soften them and make them pliable, I then put the same filling in the burrito but added shreded cheddar to them and rolled them up, I think it would have been awesome to add some spanish rice to them too and maybe a small amount of corn, but I didn't have either so just chicken and cheese, after rolling them I brushed the outside with olive oil and then put them in the smoker to try and color them up, and as you can see they colored up perfectly and they tasted awesome too, everyone thought the burritos were killer
here is the finished product
This was my first Throwdown, I had a blast,I had more than 6hrs into making all of this and I had no one to help me as the wife was working that night
sorry I screwed up and didn't get enough pics for a better Q-view
Thanks for looking
Harry
Ok Some times I am a bone head, and this is one of those times, I didn't know that we were supposed to post out recipe's and take pictures but I did take some pictures anyways
OK I started off dusting a couple of boneless, skinless chicken breasts, I used cumin as the base spice since I was planning a mexican style dish
I smoked them at 275 until they were done
for the Fajitas I sliced up some onions and red peppers and I fryed them until they caramelized and then I sliced up the breasts and laid them on top of the peppers and onions,
served them on a flour tortilla with sour cream, lettuce, and Guac.
The Red Pepper ABT was an after thought of what to do with half of this pepper since I didn't need anymore for the fajita, to make the abt , I diced up some of the smoked chicken breast mixed it with shredded cheddar and wrapped it in bacon and then back into the smoker.
Now everything else was made with chipotle peppers, I do not usually use recipes, I generally shoot from the hip, I will try my best to describe how I made the rest
I took the remaining smoked chicken breasts and placed them in the kitchen ninja, and I added a can of chipotle peppers, I buy this at the local grocery store and have gotten them at restaurant depot, they come in a nice red sauce, I added some cumin and other spices, I turned on the ninja and chopped them together until I had a nice mixture.
I then used my kitchen ninja to make the masa for making the tamales, Some people say you need Masa Harina to make the dough but I have read that people also make it from fine ground corn meal
this I have a recipe for
Masa dough:
6 cups masa harina
5 cups warm water or low sodium chicken broth
2 cups lard (lard works best)
3TBS of onion pwdr
2TBS of cumin
3TBS of chili pwdr
2tsp of salt
mix masa flour and warm water/broth until mixed. let it set for 20min to allow masa to abosorb water/broth then mix on low till a dough forms
then slowly add in the salt, cumin, onion pwdr by sprinkiling over the dough as you mix
in a seperate bowl whip the lard until it gets light and fluffy, add a little at a time to dough while mixing until well combined
the dough should be the consistency of peanut butter, if not add Masa flour or water as needed
this can be stored refrigerated for up to 24hrs
after you make the dough then the fun of wrapping them comes in
B4 you make your Masa dough soak your corn husks in water, and then once you make the masa dough you pull out a corn hush dry it off and then
take a spoonful of your dough and spread it on a husk
Once you have it spread out take some of your filling (the chipotle pepper and chicken mixture)
once you have them spread out you roll them up
usually you need to fold them over and tie them up here is a pile of them
I rolled up about a dozen of these, traditionally they are steamed for a couple of hours, they are considered done when you can unwrap them and the masa dough stay formed into a tube and pulls away from the husk, I find it best to take them from the steam pot, and let them cool and dry a bit b4 eating
I also kept 2 of them out of the steamer and I put them in the smoker, they cooked alot faster than the steaming method, and they tasted pretty good too!
the burritos I used flour tortillas I threw the tortilla in the steamer with the tamales to soften them and make them pliable, I then put the same filling in the burrito but added shreded cheddar to them and rolled them up, I think it would have been awesome to add some spanish rice to them too and maybe a small amount of corn, but I didn't have either so just chicken and cheese, after rolling them I brushed the outside with olive oil and then put them in the smoker to try and color them up, and as you can see they colored up perfectly and they tasted awesome too, everyone thought the burritos were killer
here is the finished product
This was my first Throwdown, I had a blast,I had more than 6hrs into making all of this and I had no one to help me as the wife was working that night
sorry I screwed up and didn't get enough pics for a better Q-view
Thanks for looking
Harry
