Spicy Meat Cutlets Slice one beef, pork, or venison tenderloin into 1/2 inch thick pieces. Place inside plastic zip top bag and flatten each piece with mallet. Remove from plastic bag and marinate in 1 cup milk, 2 tablespoons BOLNER’S FIESTA BRAND Cayenne Pepper, and 2 tablespoons BOLNER’S FIESTA BRAND Fajita Seasoning for 30 minutes. Place 2 cups flour in a plastic zip top bag and add 1 tablespoon BOLNER’S FIESTA BRAND Cayenne Pepper, 1 tablespoon BOLNER’S FIESTA BRAND Cajun Redfish Seasoning and 1 tablespoon BOLNER’S FIESTA BRAND Fajita Seasoning. Heat 2 cups oil in iron skillet. Dust Meat with flour and fry until tender. Remove all oil from pan, but leave drippings in pan to equal one tablespoon. Add 1 tablespoon flour and 1 cup milk to drippings in pan. Bring to boil and simmer until thick. Place Spicy Meat Cutlets on a plate and cover with gravy. Serve with homemade mashed potatoes and creamed corn.
- 2 lb. Carne Guisada Meat (1/2 inch cubes beef and/or pork)
- 2 tablespoons oil
- Water 5 tablespoons (or to taste)
- Bolner’s Fiesta Brand® Carne Guisada Seasoning
Brown the meat in 2 tablespoons of oil. Add 2 cups of water and SIMMER the stew covered at a low heat until the meat is tender. Add water as needed. Mix 5 tablespoons of the seasoning with 3/4 cup of water and add to the stew. SIMMER about 15 minutes until the gravy is of the desired thickness. Serve on hot tortillas!! (Makes about 12 tacos)
- Lightly brown 5 to 7 oz. box of fideo (or any very thin pasta) in two tablespoons of cooking oil, bacon grease or lard.
- Add one 14-16 oz. size can of whole tomatoes (chopped and with juice), two tablespoons of Fideo Ole’ Seasoning and 1 1/2 cups water.
- Cover and simmer until liquid is absorbed…about 10 minutes.
Menudo is best served piping hot with tortillas for dipping, and can be chilled and reheated for several days, which only intensifies the flavor.
- 8 lb. tripe
- 1 fresh pig’s foot
- 1 jar (4 oz.) or to taste Bolner’s Fiesta Brand® Menudo Spice Mix
- Salt to taste
- 1 28 oz. can of hominy
- Chopped onion for garnish
- Lemon juice
Put tripe, pig’s foot, salt and water in a large heavy pot, bring to a boil, lower heat and simmer 2-3 hours. Add Bolner’s Fiesta Brand® Menudo Spice Mix and hominy. Simmer 2-3 additional hours until tripe is tender. Serve in bowls topped with fresh chopped onion and a few drops of lemon juice.
- 2 tablespoons cooking oil
- 3 tablespoons flour
- 4 tablespoons BOLNER’S FIESTA BRAND NEW MEXICO GROUND CHILI
- 2 cups chicken stock or water
- 2 cloves garlic or 1/4 tsp. garlic powder.
- 1/4 tsp. salt or to taste
Sauté flour in oil over medium heat until brown. Add garlic and chili and cook 1 minute more. This brings out the best chili flavor. Add the water or stock and whisk until smooth. Add salt and simmer for a few minutes, stirring occasionally, until all the flavors are blended and sauce is thickened.
Brown 1 1/2 lb. hamburger meat in its’ own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner’s Fiesta Brand® Picadillo Ole’ and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.
- 1 lb. dry pinto beans
- 4 oz. ham hock or salt pork
- 3 tablespoons Bolner’s Fiesta Brand® Pinto Bean Seasoning
- Water to cover beans
Pick through and rinse one pound of beans. Put beans in a pot, cover with water and soak in refrigerator overnight. Pour off all the water and fill the pot with enough water to cover the beans by one inch. Add the meat to the beans and bring to a boil. Lower the heat. Add the seasoning and simmer for 2 hours until the beans are tender. Serve as a side dish with any food. As a main dish, garnish with grated yellow cheese and serve with hot cornbread. Makes 12 servings.
- 1 tablespoon of oil
- 1 lb. ground beef
- 1 tablespoon Bolner’s Fiesta Brand® Taco Seasoning
- 1/2 cup water
- 12 taco shells
- Chopped onions, tomato, lettuce and picante sauce for garnish.
Heat the oil in a skillet and brown the meat. Add the water and the seasoning and simmer the meat on low heat until done( 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!
Please read entire recipe before starting
In addition to this kit, you will need to purchase:
- 4 pounds of coarse ground pork, chicken, or beef
- 1 pound of lard
- 6 cups masa flour (about 2 pounds)
Place corn shucks in warm water to soak and soften while preparing other ingredients.
- 4lb coarse ground pork
- meat spice packet
Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and save as part of liquid for masa.
- 6 cups Masa flour
- 5 cups water, broth or stock
- masa spice packet
- 1# lard, melted
By hand or in a heavy mixer, blend the masa, liquid and spices well. Continue mixing while adding the melted lard. Be sure all is well mixed. If you want to use prepared wet masa, start with four pounds, and only add the spices and lard.
Stack in large pot with spacer such as aluminum foil, steamer screen or inverted bowl and a few additional shucks to raise tamales off bottom. Add three cups water to pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let cool slightly before eating.
This recipe makes about 5 dozen.
- 6 cups masa flour
- 5 cups water, broth or stock
- 1 packet BOLNER’S FIESTA BRAND TAMALE MASA SEASONING
- 1 lb. lard, melted
By hand or in a heavy mixer, blend masa, liquid and spices. Continue mixing while adding melted lard. If using prepared, wet masa, start with four pounds and simply blend in the spices and lard.
Sprinkle any thin steak generously with Fiesta Brand® Tijuana Ole’. Let stand 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. Sear Steak Al Carbon quickly over a hot charcoal fire to seal in juices, then cook until done ( internal temperature of 170 degrees F). Slice meat and place on hot tortillas. Garnish with guacamole and salsa picante.
Makes 25 to 30 Dozen
Read these instructions thoroughly before beginning. It is best to have four to five people helping you.
To begin your experience you will need the following items:
- 12 lb. Wet Masa (fresh ground corn which can be purchased at a local molino) See note below.
- 4 lb. Pure Lard (8 cups)
- 10 oz. Dried Fiesta Brand Mild Ancho Chili Pods
- (Use New Mexico chili pods for New Mexico flavor)
- 6-6 oz Bags (36 ounces) Fiesta Brand Ultima Leaf by Leaf Corn Shucks
- 2.5 oz. Fiesta Brand Ground Comino
- 2 oz. Fiesta Brand Chili Powder
- 2 oz. Fiesta Brand Paprika
- 4 oz. pkg. Fiesta Brand Fresh Garlic or 4.5 oz Fiesta Chopped Garlic in Oil
- 6 oz. Fiesta Brand Garlic Powder or Granulated Garlic
- 1 oz. Fiesta Brand Ground Black Pepper
- 1/4 oz. Fiesta Brand Whole Oregano
- Salt to taste
- MSG to taste
- 6 lb. Coarse Ground Pork
- 3 lb. Coarse Ground Beef
- 1 extra-large mixing bowl
- 2 12-qt. cooking pots or tamale cans with lids
Note: If you prefer to start with dry masa, purchase six pounds of masa harina and follow package directions to make about 12 pounds of wet masa.
The Day Before
Cook beef and pork, covered in a 300 degree oven for about four hours. When tender, remove meat and save the drippings. Meanwhile, stem and seed the chili pods. You might want to use kitchen gloves for this step. Pull off the stem and tear open the pods down one side and rinse under running water. The seeds will wash out. Discard the seeds.
Remove the chili from the skin by simmering the pods in a covered pot of water for about 15 minutes, remove from heat and cool. The pods should be a bright red color. Scrape the pulp from the skin, chop the pulp and set aside. Also, save the chili pod water. Discard the skins as they and the seeds tend to be bitter. (If you use New Mexico pods, discard the seeds, boil the pods and grind the whole pod. You cannot remove the skin.) Peel and chop the heads of garlic or use two tablespoons of chopped garlic and sauté in two tablespoons of lard.
Combine and mix well: cooked meat, sautéed garlic, chili pod pulp, 4 tablespoons ground comino, 4 tablespoons salt, 2 tablespoons ground black pepper and a pinch of whole oregano. Refrigerate mixture overnight to allow the flavors to develop and permeate the meat.
Bright and Early the Next Day
Remove the meat from refrigerator. Put all the corn shucks in the sink or a tub and fill with warm water. They are inclined to float so you will have to weigh (push) them down into the water. Soak for two hours minimum – the longer, the better. This softens the shucks and makes them easier to use. Begin separating the corn shucks one by one until you have a large stack ready.
You will want to keep the tamales off the bottom of the pot as they steam. A cushioning layer is needed. This can be a few corn shucks, overturned tea cups or aluminum foil crushed up. The tamales will cook in a steam bath. By spacing the tamales off the bottom of the pot, you can add water for steam without the tamales sitting in water. Get your pots ready.
Now for the Masa
In a large bowl, place 12 lb. wet masa which was prepared earlier. Gradually add 8 cups melted lard. Sprinkle with 2 tablespoons chili powder, 8 tablespoons paprika, about 6 tablespoons salt, 2 tablespoons powdered garlic, 2 cups of chili pod water, and half of the meat drippings you collected from the cooked meat. Work mixture with your hands until thoroughly mixed (an electric mixer makes this step much easier.) The main idea here is to work air into the masa until it is smooth and fluffy. It is impossible to over mix.
Now Comes the Spreading
Assemble helpers around the kitchen table and continue your experience. Everyone should have a flat plate or small tray and a butter knife or spatula. Take an unbroken shuck and place it on the tray in front of you, small end up, opening toward you.
Using a butter knife or spatula, dip into the bowl of masa and take out approximately one heaping tablespoon of masa. Spread it on the shuck in such a way that it covers the lower two-thirds of the right four inches of the shuck. The masa should be thick enough so that you cannot see through to the shuck.
Next spread some meat filling on the middle of the masa. The thickness of the masa and filling is strictly personal preference. You decide how much masa you would like around your filling. Think of other tamales you have eaten and decide what you like best.
The tamale is then rolled over starting from the side with the masa and meat.The un-spread side covers the outside and holds it together. The unfilled end is then folded over to the middle.
The stacking and cooking
As you roll up the tamale, stand them shoulder to shoulder, open end up around the bottom of the pot you prepared earlier. After filling the pot, add 1 cup or more of water and put a tight fitting lid on; steam for about 1 hours or until the masa peels away from the shuck. The tamale tester gets to eat the first one! You may have to occasionally add water in order to keep the pot from boiling dry. Be sure to let the tamales cool for 10 -15 minutes so they become firm before eating. You will probably have to fill two pots to use all prepared ingredients.
If the meat filling runs out, and you have some extra masa, bean tamales can be made simply by substituting re-fried beans for the meat before rolling. You can also fry a strip of bacon and put it inside for a bacon flavored tamale. Chicken filling can be made by boiling some chicken and seasoning it with comino, chili powder, garlic and salt to taste.
Remove the shuck and enjoy the finest tamale available anywhere – right from your own kitchen. After cooling, tamales can be wrapped in foil and frozen for future enjoyment.
Melt 2 sticks unsalted butter or margarine with 3 Tbsp. Worcestershire sauce. In a shallow baking dish, combine butter, Barbecued Shrimp Seasoning and 2-3 lbs. unpeeled, deheaded shrimp. Place in a 350* oven for 20 min. or until shrimp are just pink. Serve with rice and French bread.
1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning.
2. Refrigerate Brisket overnight for full flavor development and tenderization.
3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender.
Note: This seasoning can be used on any kind of meat, poultry or fish.
Brisket 1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning. 2. Refrigerate Brisket overnight for full flavor development and tenderization. 3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender. Note: This seasoning can be used on any kind of meat, poultry or fish.
1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.
2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.
3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.
4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.
Dampen fresh whole blue crab and expose the basket. Dredge the whole crab in the Bolner’s Fiesta BBQ Crab Seasoning and fry quickly in hot oil or broil in very hot oven.
Enjoy other Bolner’s Fiesta Seafood Seasonings such as; Cajun Redfish, Game Fish Seasoning, Cajun-All, and Creaole Seasoning.