Green Chile Tamales; Steak And Roast Rub - Cuisinart MSC-800 Series Instruction Booklet

Green Chile Tamales

Although this meal involves multiple steps,
the final results are well worth the effort.
Settings: Roast
Brown/Sauté
Slow Cook
Steam
Makes 25 to 30 tamales
Green Chile:
2 pounds poblano peppers
2 tablespoons vegetable oil
1 onion, finely chopped
1 red or yellow pepper, finely chopped
2 jalapeño peppers, seeded and finely
chopped
4 garlic cloves, finely chopped
3 tablespoons unbleached, all-
purpose flour
2½ cups chicken broth, low sodium
3½ pound chicken, roasted, meat
removed and shredded
30 corn husks
Masa Dough:
4 cups masa harina*
3 cups water
1 cup vegetable oil
1 tablespoon baking powder
2 teaspoons kosher salt
2 quarts water for steaming
1. Prepare the green chile. Line the cooking
pot of the Cuisinart
poblano peppers. Cover and set to Roast
at 450°F. Roast for about 20 to 30 minutes,
turning every 8 to 10 minutes, until all sides
are charred (time will vary depending on the
size and quantity of the peppers). Remove,
put into a mixing bowl and cover with
plastic wrap. Once cool to the touch, peel,
seed and roughly chop. Reserve. Carefully
clean any of the char from the bottom of the
pot before using for the next step.
2. Put oil into the cooking pot and set to
Brown/Sauté at 400°F. When the oil is hot,
add the vegetables and garlic to the pot.
Stir and sauté until softened and slightly
golden. Stir in the flour and cook for about
1 to 2 minutes. Whisk in the broth, using
a nonstick whisk and bring to simmer
until smooth and thickened (about 8 to
10 minutes). Stir in the chicken and the
reserved, chopped poblanos, and switch to
Slow Cook on High for about 2 to 4 hours.
Multicooker with the
®
3. Remove the finished chile from the cooking
pot. It should be moist, not soupy. If
necessary, transfer to a strainer to remove
any excess liquid. Allow cooking pot to cool
enough to handle and clean. Replace in the
unit to steam tamales.
4. While the chile is cooking, pour boiling
water over the corn husks to soak. Soak,
using an inverted plate to keep the husks
submerged for up to 1 hour.
5. Prepare the masa: In a large bowl, using a
hand mixer, mix together the masa, water,
oil, baking powder and salt.
6. Assemble tamales: Drain and rinse corn
husks and lay flat. Hold one in your hand
and spread about ¼ cup of masa dough
onto the husk. You want to cover
husk toward the wider end. Place about ¼
cup of chile on top of the masa. Fold the
narrow end of the husk up into the tamale
and then roll the sides together to enclose.
7. Repeat with remaining tamales.
8. Fill multicooker pot with 2 quarts of water
and set the unit to Steam fitted with the
steaming rack. Load the tamales onto the
rack and set timer to 1½ hours. Check
after 1 hour has passed – the husk should
easily peel away from the side and the masa
should be set.
*Masa harina is flour made from the dried
corn dough used to make tortillas, and can
be found in speciality food stores or in the
international aisle of most supermarkets.
Nutritional information per serving (1 tamale):
Calories 204 (40% from fat) • carb. 14g • pro. 13g
• fat 11g • sat. fat 2g • chol. 44mg • sod. 284mg
• calc. 22mg • fiber 2g

Steak and Roast Rub

Steak rub can be purchased pre-made,
but it is simple to make your own.
Makes about ¼ cup
2 tablespoons coarse sea salt
1 tablespoon black peppercorns
½ tablespoon whole coriander
½ tablespoon dill seed
2 teaspoons ancho chili powder
2 teaspoons garlic powder
1. Put all spices into the Cuisinart
Grinder. Pulse to chop and blend, about
10 to 12 pulses.
2. Use immediately or contain in a sealed glass
jar. Store in a dry, cool place.
18
/ of the
2
3
Spice
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