Best 5 Apache Tomale Cho Recipes

TEPACHE

Steps:

• Chop pineapple into small segments, including the rind. You can remove the woody core from the segments if you wish. Add to a large container, e.g. a Mason jar with only a flat lid. The container needs to be able to expel the gas that will build up during fermentation, but also needs to be somewhat airtight to prevent the formation of vinegar.
• Crush ginger slightly with the side of a knife to open it up. Add ginger, brown sugar, habanero peppers, cinnamon, and water to the container. Stir to combine, cover, and let stand for 2 days in a warm place until mixture slightly fizzy and warm to the touch.
• Strain mixture through a fine-meshed sieve into fermentation-grade bottles. Cover and store in your refrigerator. Enjoy for up to 1 week. Tepache may continue to carbonate in the bottles while stored and explode if left too long.

GRILLED CHICKEN AND FRUIT SALAD

Steps:

• Season chicken breasts lightly with salt and pepper. Place on preheated, lightly greased grill and cook on medium heat until juices run clear and internal temperature reaches 170°F Peel mango and cut flesh into strips. Peel orange, and slice horizontally. Set aside.
• To make vinaigrette: Process ingredients in food processor or blender until well blended. Season to taste with salt and pepper.
• To assemble salad: Line plates with lettuce leaves and arrange half the fruit on each plate. Top with a sliced chicken breast. Drizzle with raspberry vinaigrette and serve at once.

APACHE TOMALE CHO

Steps:

• The jerky should be pounded out on a metate into flakes and fried with the onions in an iron frying pan, using about 2 tablespoons of lard to fry.
• Pour the flour into a 1/2 quart pan, add the salt and then the water.
• Knead these ingredients together until able to handle without sticking to hands. You might need to add water or more flour to form round dough tortillas about 6 inches in diameter.
• Put 3 or 4 tablespoons of fried jerky and onions in the center of the tortilla.
• Pinch tortilla (dough) together forming a round dumpling.
• Put dumpling in a deep pan of bowling water for about 2 minutes, then take out.
• Its ready to eat while still warm.

ANCHO AND CHIPOTLE MOLE

Steps:

• In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
• Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
• In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
• Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
• In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

TAMALE BAKE WITH PINTO BEAN, GREEN CHILIES, CORN & CHEESE

Steps:

• In medium saucepan,add the first four ingredients, saute onions, garlic.
• Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
• Preheat oven 350°F.
• Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
• Mix batter base and topping.
• Pour 3/4's of batter in the bottom of pan.
• Batter should be runny.
• Add 1 cup shredded cheese over the batter.
• Add contents of saucepan by spoonful.
• Sprinkler the chili powder.
• Add whole kernel corn by spoonful.
• Drizzle the balance of cornmeal batter across lengthwise in thin lines.
• Sprinkle 1 cup Monterey Jack cheese on the top.
• Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
• To serve this with the serving in tact, cool for at least 15 minutes.
• Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
• This dish keeps well in the freezer.
• You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.