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Chicken Tamales, 2

Other Ideas:
Poultry, Tamales
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Chorizo Tamales and Green Mole Sauce Part 2

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Shredded Chicken Tamales

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Chicken and Green Salsa Tamales

Ingredients
  • 15 large dried corn husks, plus more for cooking
  • 1 cup lard, unsalted butter, or shortening
  • 2 teaspoons coarse salt
  • 3 cups store-bought masa harina
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock, heated
  • 3 medium tomatillos, papery skins removed
  • 2 to 3 jalapenos, stems removed
  • 1 clove garlic
  • 2 tablespoons cilantro
  • 1/2 small onion
  • 1 extra-large (3/8-ounce) cube chicken-flavored bouillon (such as Knorr)
  • 1 tablespoon canola oil
  • 2 cups shredded, cooked chicken
  • 1 russet potato, peeled and cut into 12 2-by-1/2-inch strips
  • Mozzarella cheese, cut into 12 2-by-1/2-inch strips
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Tamale Pie

Ingredients
  • 5 1/2 cups water
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups yellow cornmeal
  • 1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 medium green bell pepper, cut into 1/4-inch dice
  • 1 serrano chile, finely chopped
  • 1 1/2 pounds ground dark turkey meat
  • 1 can (14 ounces) plum tomatoes, undrained, coarsely chopped
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 8 pimiento-stuffed green olives, rinsed and coarsely chopped
  • 4 ounces grated Monterey Jack cheese (1 1/4 cups)
  • 1 ripe avocado, peeled, halved, pitted, and diced
  • 2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup finely chopped red onion
  • Crisp lettuce leaves
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Shepherd's Pie with Rutabaga Topping

Ingredients
  • 1 rib celery, coarsely chopped
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 1 clove garlic
  • 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
  • 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 1 cup homemade or store-bought low-sodium canned beef stock
  • 4 carrots, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 rutabagas (about 3 pounds), peeled and cut into large pieces
  • 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
  • 1/2 cup hot milk, or more if needed
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Shepherd's Pie

Ingredients
  • 3 cups cooked stuffing
  • 1 cup cranberry sauce, plus more for topping (optional)
  • 1 pound cooked sliced turkey
  • 10 ounces glazed carrots (or other leftover vegetable)
  • 4 to 6 tablespoons gravy
  • 3 to 4 cups mashed potatoes
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Lobster Shepherd's Pies

Ingredients
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • Coarse salt and freshly ground pepper
  • 4 ounces (1 stick) unsalted butter, plus 1 tablespoon cut into 4 pats
  • 1/2 cup whole milk
  • 2 large egg yolks
  • 6 large leeks (about 2 1/2 pounds), white and pale-green parts only, halved lengthwise and cut into 1/2-inch pieces, rinsed well (6 1/2 cups)
  • 2 tablespoons all-purpose flour
  • Lobster Stock and Meat, 1 cup stock; 3 cups meat, cut into large chunks
  • 2 tablespoons coarsely chopped fresh dill, plus sprigs with dill seeds for garnish
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