Tag: main course
Peanut Chili Oil Noodles
Peanut Chili Oil Noodles
This recipe is one of the easiest to make on Stonedsoup.net and only takes 5 minutes. Simply boil the noodles for 5 minutes. While they are boiling, mix together the chili oil, black vinegar, soy sauce, and sugar. Drain the noodles, but don’t run under cold water. Toss the noodles with the chili oil mix, cilantro, green onions, and peanuts. Garnish with sesame seeds. That’s it.This dish is a good base for some spicy vegan noodles. If you want to unvegan them, you can add shrimp, chicken, or pork to the noodles.
Ingredients
- 2 portions Kalguksu noodles
- 2 tbsp chili oil
- 1 tbsp black vinegar minced
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 3 green onion chopped
- 1/4 cup cilantro chopped
- 1/4 cup peanuts chopped
- 1 tbsp sesame seeds
Instructions
- Boil the noodles for 5 minutes. Drain.
- Mix together the chili oil, black vinegar, soy sauce, and sugar.
- Toss the noodles with the chili oil sauce.
- Toss in the green onion, cilantro, and peanuts.
- Garnish with sesame seeds and more green onion, cilantro, and peanuts.
Black Bean and Chicharron Tamales
Black Bean and Chicharron Tamales
Tamales are one of my favorite Mexican foods. This tamales are so good that I ate the entire recipe over the course of 2 days when I made this. Black beans in tamales sound great to me, but when you mix in crushed chicharrones, the tamales are taken to another level! There is a lot of steps to making tamales. You definitely need to have patience when making these; but it will pay off in the end.Try making tamales in a banana leaf. It gives them a whole different flavor.
Servings: 16 tamales
Ingredients
- 2 cups masa harina flour
- 2 cups Mexican style black beans
- 2 cups chicharrones crushed
- 1 cup lard
- 3/4 cup chicken stock
- 3 green onion chopped
- 2 tsp salt
- 16 corn husks plus more
Instructions
- Boil enough water to pour over the corn husks. Weigh down the husks with something to make sure they are all submerged. I used the pot I boiled the water in. Soak for 45 minutes.
- Whip the lard in a bowl with a spatula until smooth. Add in the masa harina flour. Mix.
- Measure out 2 cups of chicharrones.
- Lightly crush.
- Mix the chicharrones into the dough.
- Mix in the black beans, green onions, salt, and chicken stock.
- Form a small turd-like dollop of the dough down the center of a corn husk.
- Fold the right side of the husk half way over the tamale.
- Fold the top part of the husk over the tamale.
- Roll it up.
- Do this until you run out of dough. This recipe yields about 16 tamales.
- Since I don’t have a proper steamer to steam these tamales, I used my sticky rice steamer. Fill the pot with 2 inches of water and bring to a boil. Layer all of the tamales so they are standing somewhat upright.
- Cover with any remaining corn husks. Put a kettle lid over the tamales. Steam for 1 hour.
- Let the tamales rest for 10 minutes before serving. Eat them in the husk. Top with sour cream and a salsa of your liking.
Huaraches
Huaraches
In Spanish, huaraches translates into sandals, which is what these flat breads are typically shaped as. Huaraches are made from masa harina flour, water, and salt, then pressed into 1/4″ thick oval shaped pieces. They are then cooked on a griddle, then covered in various toppings. There are many different variations of this fried masa dough such as gorditas, sopes, and picadas. I will touch base on these in future recipes.The best part of making huaraches is that you can put whatever you want on them. Beans, meat, cheese, sour cream, cilantro, radishes, avocado, lettuce, tomato, pickled red onions, salsa, are all great accompaniments.
Servings: 2
Ingredients
Huaraches Dough
- 2 cups masa harina
- 1 cup warm water + more if needed
- 1 tsp salt
Toppings
- refried beans (pinto or black)
- Meat of your choosing
- crumbled queso fresco
- pickled onion
- cilantro chopped
- avocado sliced
- radish sliced
- sour cream
- salsa of your liking
Instructions
Huaraches Dough
- In a large bowl, mix together masa harina flour, water, and salt.
- Form into a dough. You might have to add more water if the dough is crumbly and dry. You want it to be a moist play dough type consistency.
- Form into 4 equal sized balls.
- Take a gallon sized ziplock bag and cut it apart from the seams so you have 2 pieces.Lay one of the ziplock bags the tortilla press. Pt one of the dough balls in the center of the press, with the other ziplock bag over the top.
- Press down until it is about 1/4″ thick.
- Do this with the other 3 dough balls.
- On a well oiled griddle over medium high heat, add the 4 cylinders of pressed dough.
- Cook on each side for 2-3 minutes.
- Now for assembly. Spread out the refried beans first. This will be the glue. Then add the meat. I used some left over roast chicken. From here on, put whatever other toppings that you like. I put on some crumbled queso fresco, sour cream, cilantro, radish, avocado, pickled red onion, and a red hot sauce.
