Cup tamales with vera cruz flavors
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Hominy; cooked |
| ⅓ | cup | Lard; or Vegetable Shortening |
| 2 | teaspoons | Mild Chile Powder |
| 1 | teaspoon | Salt |
| Leftover Cooked Pork, Beef and/or Chicken; diced | ||
| 2 | tablespoons | Salsa |
| Marinade from canned chipotles en adobo | ||
| 1 | Tomato; diced | |
| Cilantro; chopped | ||
| 5 | Raisins | |
| 3 | Green Olives; chopped | |
| Cinnamon | ||
| Ground Cumin | ||
Directions
Combine hominy, lard, chile powder and salt in a food processor and puree. Use about ⅔ of the mixture to line individual greased ramekins or 1 large casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture. Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350øF. for 1 hour.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA