Oster CKSTST7711 Instruction Manual page 41

TAMALES
• Trays to be used: 1
• Preparation time: 1 hour and 20 minutes
• Yields about 16 tamales
3 cups corn flour
½ kg pork leg, cut in small cubes
½ Tbsp baking soda
3 cups of pork broth, rendered from
cooking the pork
For the sauce:
½ kg green tomatillos
½ white onion
2 Serrano chili peppers
1. Cook the pork leg in 4 cups of water with baking soda and salt. When the pork is
ready, set aside 3 cups of the rendered broth.
2. In the bowl of your Oster
slowly add the broth until smooth and thick. Set aside.
3. Cook the tomatillos with the chili peppers, onion, garlic, salt, and cumin for approximately 10
minutes. Then, using your Oster
4. To assemble the tamales, add to each corn husk one heaping spoonful of dough.
Spread the dough and arrange the meat inside. Pour one tablespoon of sauce over
meat. Wrap each tamale, taking care that the dough does not stick out. Repeat this
step until there are no ingredients left.
5. Fill the water reservoir to the maximum level.
6. Arrange the tamales in the upper and lower trays, and stack both trays over the Food Steamer base.
7. Set the timer to one hour. If the level of water falls under the minimum level, add more
water through the external access port.
8. When time has elapsed, carefully remove the tamales and serve hot.
CHICKEN WITH MUSTARD AND CORN IN CILANTRO BUTTER
• Trays to be used: 2 or the third tray of the CKSTST7712 Food Steamer may be used
• Preparation time: 35 minutes
• Yields 4 servings
4 chicken breasts
1 shallot, finely chopped
2 Tbsp garlic powder
4 ears of corn
2 Tbsp Dijon mustard
4 Tbsp butter
1. Cut a piece of parchment paper to the size of the lower tray; place paper inside tray,
taking care that the parchment paper partially covers the sides of the tray.
2. Season the chicken with garlic, mustard, cumin, pepper, paprika, and shallot, and
place it on the lower tray, on top of the parchment paper.
3. Arrange the ears of corn on the upper tray.
4. Fill the water reservoir to the maximum level. Stack both trays and set the timer to 30 minutes.
5. Meanwhile, mix the butter with cilantro, salt, and pepper.
6. When the Food Steamer makes an audible signal indicating that the time has elapsed,
serve on the serving dishes of your preference, and add a spoonful of the butter
mixture to each ear of corn.
NOTE: If you have the Oster
you may add one tablespoon of cilantro to the diffusor, and place the rice bowl with the
cilantro and butter mixture inside the third tray. This will cause the mixture to blend more
easily and will add a delicious cilantro flavor to both the chicken and the corn.
150 g lard
1 bunch dried corn husks, previously
1 Tbsp salt
1 tsp salt
1 cloves of garlic
¼ tsp cumin
MIXER, place flour, salt, and lard. Turn on the mixer and
®
BLENDER, blend all the ingredients to make the sauce.
®
1 tsp cumin
¼ cup of cilantro, finely chopped
1 tsp pepper
Salt and pepper to taste
1 tsp paprika
Parchment paper for baking
DIGITAL FOOD STEAMER WITH HERB DIFFUSOR,
®
En g lish-1 9
soaked in water