INSTANT POT® CHICKEN VERDE TAMALES
PREP TIME 45 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 45 MIN. + SOAKING TIME SERVINGS 8
SHRIMP WITH TOMATILLOS AND RICE
PREP TIME 10 MIN. – COOK TIME 27 MIN. READY IN 37 MIN. – SERVINGS 4
1 lb tomatillos, husked and rinsed 1 tbsp olive oil 1 white onion, chopped 4 cloves garlic, minced 2 cups low-sodium chicken broth 1 cup water
1 cup long-grain white rice 1 lb frozen raw large shrimp, peeled and deveined, thawed ¼ cup chopped fresh cilantro, to garnish Hot sauce, to serve (optional)
STEP 1 Chop the tomatillos. In a Dutch oven, heat the oil on medium-high. Add the tomatillos, onion, and garlic. Cook 5–7 min., until onion is tender, stirring occasionally. Add the broth and water. Season with salt and pepper. Bring to a simmer and add the rice. Cover and simmer 13–15 min., until rice is just about cooked. STEP 2 Add the shrimp to pot and return to a simmer. Season with salt and pepper. Cover and remove from heat. Let stand about 5 min., until shrimp are cooked through and rice is tender. Garnish with the cilantro and serve with the hot sauce, if desired.
PER SERVING: 332 CALORIES, 6G FAT, 1G SATURATED FAT, 143MG CHOLESTEROL, 721MG SODIUM, 48G CARBOHYDRATE, 3G FIBER, 6G SUGAR, 21G PROTEIN
20 corn husks, divided Hot water ½ lb tomatillos, husked and rinsed 1 small white onion, cut into large chunks 1 serrano chili (optional) 2 cloves garlic 1 tbsp lime juice
2½ cups shredded cooked chicken 3 cups instant masa harina 2 tsp salt 1 tsp baking powder ¾ cup canola oil 2½ cups low- sodium chicken broth 1½ cups water
STEP 1 In a large pot, combine the corn husks and enough hot water to cover by 1 inch. Let soak 1 hour, until husks are softened. Meanwhile, in a blender or food processor, purée the tomatillos, onion, serrano chili (if using), garlic, and lime juice until smooth. Season with salt and pepper. Transfer salsa to a large bowl. Add the chicken and toss to combine. STEP 2 In another large bowl, mix the masa harina, salt, and baking powder until combined. Add the oil. Using hands, knead dough until crumbly and lightly holding shape when pressed. Add 2 cups broth and knead 2–3 min., until dough is soft, adding more broth if needed. STEP 3 Set steam rack in Instant Pot® insert and add the water. Place a few corn husks on top of rack. To assemble tamales, drain husks and pat dry. Place 1 husk on a work surface, smooth-side up with the wide end closer to you. Add ¼ cup masa mixture to center of wide end. Using a spoon, spread masa into a thin layer. Place a heaping tbsp of chicken in center. Fold long edges of husk over to enclose filling, then fold long edges over again to create a triangle. Fold narrow end of husk over wide end and add to Instant Pot®. Repeat with remaining masa, filling, and husks. STEP 4 Seal the lid. Set to pressure cook on high. Cook 45 min. Let pressure naturally release 15 min. Let tamales cool briefly before serving. Carefully remove tamales from corn husks before eating.
TIP If you can’t find corn husks, try using cabbage leaves instead.
PER SERVING: 434 CALORIES, 24G FAT, 2G SATURATED FAT, 34MG CHOLESTEROL, 795MG SODIUM, 42G CARBOHYDRATE, 4G FIBER, 3G SUGAR, 15G PROTEIN
TOMATILLO-AVOCADO SALSA VERDE
PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 22 MIN. – SERVINGS 6
1 lb tomatillos, husked and rinsed 1 small white onion, cut into chunks 3 cloves garlic, unpeeled 2 jalapeños
1 avocado, pitted ¼ cup chopped fresh cilantro 1 tsp lime juice Tortilla chips, to serve
STEP 1 Arrange oven rack 2–4 inches away from broiler and preheat broiler on high. Line a baking sheet with foil. Add the tomatillos, onion, garlic, and jalapeños. Broil 10–12 min., until vegetables are mostly charred, rotating pan as needed. Remove from oven and let cool. Peel garlic and remove stems from jalapeños. STEP 2 Transfer vegetables to a food processor. Pulse until finely chopped. Add the avocado, cilantro, and lime juice and pulse until almost smooth. Season with salt and pepper. Serve the salsa with the chips, if desired.
TIP Try frying eggs in this salsa, using it to make enchiladas, or adding it to a plate of nachos.
PER SERVING: 87 CALORIES, 6G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 5MG SODIUM, 9G CARBOHYDRATE, 4G FIBER, 4G SUGAR, 2G PROTEIN
44 SEPTEMBER 2024
SAVORYONLINE.COM
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