While simple, this recipe is packed with flavor.
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Carmen Villela, Nemesio Reyes and Carmen Refuerzo are pictured. The Reyes-Gonzales family now makes a modern version of pork tamales. Photo courtesy of Dani Reyes-Acosta
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Place all of the ingredients in a large soup pot and cover with water.
Bring the pot to a boil, uncovered, and skim off the dark, bubbly material.
Cover, and set the soup to a low boil for 3-4 hours.
The tomato should completely break down and the chicken rendered completely tender.
Once cooled, use your fingers to pick out the bones and connective tissues from the meat.
Can be served with egg noodles or matzah balls.
Today she preserves that legacy in the ritual of assembling the ingredients for her familys pork tamales.
Tamales are best when theyre made with those you love.
If you cant get together right now due to social distancing guidelines, try a Zoom tamale-making party!
Mix until the masa has fully absorbed the fat.
Pro Tip: if its sticky, keep kneading!
Cook on low for 7-10 hours, until meat falls apart.
Once cooked, move the meat into a large saucepan, including some juices from the slow cooker.
Separate the lard thats been cooked off of the meat and keep in a separate bowl.
Some husks will be too small to use for wrappers, and others will have fraying bits.
Add 1 TSB of the pork filling to the center of the masa.
Continue folding the corn husk completely over to one side so that it creates a burrito/cylinder shape.
Fold the top (skinny) end down to enclose one end of the tamale.
The other end of the tamale will be exposed.
Add 2 cups of water to a stockpot set to medium heat.
Bettys Oven-Fried Chicken
Is there anything more satisfying than the perfect piece of fried chicken?
Add the salt, black pepper, and cayenne pepper to the flour and shake the bag to mix.
Add one piece of chicken to the bag.
Shake well to coat the chicken, then lay on the baking sheet or oiled casserole dish.
Repeat with each piece of chicken.
Add more flour and spices to the bag if needed.
Breasts may take 45 minutes or more.
Do not flip the chicken over or the skin wont be crispy.
Chicken is done when the skin is crispy and juices run clear.
Serve with your fluffy white rice and gravy (directions below).
Extra Credit: Gravy!
Make gravy with pan drippings by pouring them into a skillet and heating to a simmer.
Sift in flour to make a roux.
Use slightly less flour than fat by volume.
Stir with whisk until there are no lumps.
Add broth or water to thin.
Add extra liquid gradually and whisk until consistency is as desired.
If it tastes floury or mealy, add more broth.
Season gravy to taste with salt and pepper.
Add milk or cream (2 tablespoons), if desired.
This simple but flavorful soup and bread is perfect for a Sunday afternoon meal in your backyard.
Ingredients: Fagiolini alluccelletto
Heat the olive oil on medium-high heat and add diced onions.
Cook until soft and translucent.
Add the chopped sausage plus red pepper flakes to taste and stir.
Add salt and pepper to taste.
Add the tomato puree and bring to a simmer.
Add the sage, rosemary, thyme, and bay leaves.
Add salt and pepper to taste throughout.
Ingredients: Fettunta
Heat a pan with the olive oil to bubbling over high heat.
Lay slices of bread in the pan and fry approximately 1-2 minutes per side until golden brown.
Remove the bread from the pan when crispy, and rub a clove of garlic roughly over the surface.
Drizzle with olive oil and serve.
This roasted chicken recipe is full of flavor and family tradition.
With a knife, make 2-3 deep slices into each drumstick and season with salt and pepper.
Note: If its too thick, add another tbsp of soy sauce.
Place a few drumsticks at a time in the bowl and coat each one generously.
Cover the bowl and marinate for 6-8 hours in the refrigerator.
Preheat the oven to 375F, or 350F if a convection oven.
Place the chicken on a foil-covered baking tray and bake for 45-55 minutes, flipping halfway through.
In a large mixing bowl, mix all the dry ingredients together.
Add buttermilk and mix well.
Flour your hands, and then knead for a few minutes.
Place dough in a greased 9 round pan.
With a knife, cut lightly into the dough, making a + sign.
Bake at 350F for 45 minutes to one hour, or until brown.
Brush with melted butter to serve.
Leftover bread may be frozen and stale bread may be warmed in the oven or microwave.
Sophie Goodman is a contributor to The Penny Hoarder.
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