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Recipes - Seasonal
24 Servings (2 Dozen)
TOMATILLO SAUCE DIRECTIONS:
1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain.
2. Preheat oven to 400°.
3. To prepare filling, pierce potato with a fork; wrap in foil. Bake at 400° for 1 hour or until tender. Peel potato; mash. Heat 2 teaspoons oil in a skillet over medium-high heat. Add 1 cup onion; sauté 4 minutes. Add 1 teaspoon cumin and cinnamon; sauté 30 seconds. Add beans and green chiles; sauté 2 minutes. Remove from heat. Combine potato, bean mixture, cheese, and chopped cilantro.
4. Increase oven temperature to 450°.
5. To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.
6. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, baking powder, and salt. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.
7. To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
8. Steam at 450° for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch. Let stand 10 minutes. Serve with sauce.
Serves 4 to 6
2 (12oz) Heinz Chili Sauce bottles
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain.
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup Tampico's coconut shredded
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix
Prep. Time: 10 min Bake Time: 40 min Ready-in: 1 hr 10 min
Serves 4 (1 cup serving)
1/4 Cup butter, cubed
1/2 Cup plus 3 Tbsp. Sugar, divided
2 Tsp. Tampico Cardamon
1 Cup salted cashews
1 Cup salted peanuts
1 Cup pecan halves
1 Cup almonds
optional: 1 Cup of Hazelnuts
In a large heavy skillet, melt butter. Add 1/2 cup of sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamon and remaining sugar in a large bowl; set aside.
Reduce heat to medium; add the cashews, peanuts, almonds and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture, toss to coat. Spread on foil to cool.
Optional: Replace the cardamon with a mixture of Tampico's ground cinnamon, allspice and cloves.
1 domestic goose (10-12 lbs.)
1 tsp. Salt
1/4 tsp. Tampico Ginger ground
1/2 tsp. Tampico rubbed sage
1/4 tsp. Ground Black Pepper
6 Small navel oranges, divided
1/3 C. Light corn syrup
2 Tbsp. Sugar
Prep. Time: 15 min Baking Time: 2-3/4 hours + standing
Sprinkle goose with salt, ginger, sage and pepper; prick skin well with fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered at 350 degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180 degrees. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.
Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.
Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.
Brush glaze over goose. Spoon orange peel and sections around goose.
8 quarts water
1 lb tejocotes
2 whole oranges
1 1/2 lbs sugar cane
3 Tampico cinnamon sticks
1 pkg. Tampico whole cloves
1 1/2 lb. Tampico piloncillo or dark brown sugar
2 C. Brandy or Rum (optional)
In a medium saucepan, bring one quart of water to a boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.
Prepare the fruits: Peel the sugar cane and slice it into medallions. Remove the stems and cores from the pears and cut into large chunks. Cut the guavas in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.
In a very large pot (like your grandma used to use for canning), bring the remaining water to a boil. Add all the fruits to the pot and bring it back to a boil. Lower heat and simmer for one-half hour, stirring gently now and then. Add the piloncillo and cinnamon. Simmer for another half hour.
Remove from heat. Ladel into cups, making sure each cup gets some chunks of fruit. Add rum or brandy to each cup as desired.
Serve hot and enjoy!
Ingredients 1 (750-ml) bottle Moscato wine 4 cups simple syrup (recipe below) 1 Tampico's cinnamon stick 2 tablespoons honey 1 (medium size) fresh ginger, peeled, finely chopped 1 vanilla bean, split lengthwise 6 small, firm, ripe Anjou pears, peeled, Serving suggestion: vanilla ice cream
2 cups sugar + 2 cups water
In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
In a saucepan large enough to hold all the pears, combine the wine, simple syrup, Tampico's cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
Continue to simmer the liquid for about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick and the vanilla bean and discard.
Cut the pears in half, carefully and place each half on a small serving plate with a scoop of vanilla ice cream. Drizzle with the remaining juice syrup. Serve immediately.