Centro Latino for Literacy PSA






Gusto y sabor  

Holiday Traditions…Your Own Way with Nestlé and El Mejor Nido

Latino inspired holiday dishes -- empanadas and tamales -- and traditions with a unique twist

By LatinoLA Contributor
Published on LatinoLA: December 12, 2012


Holiday Traditions…Your Own Way with Nestlé and El Mejor Nido


Tradition has placed Nestlé's products at the center of the holiday table for Latino families, but no two Latino families are alike and traditions are continuously evolving into something new. With this idea in mind, Nestlé USA, under its El Mejor Nido ("The Best Nest") platform, inspires people to honor and create traditions their way, by embracing Latino inspired holiday dishes and traditions and adding a unique twist to them.

As the resource for holiday entertaining this year, El Mejor Nido invites you to add a Tamalada (tamale making party), and Empanada Exchange (a fun new twist on the traditional cookie exchange, by exchanging empanadas instead) to your list of holiday activities for the family. After all, a family that cooks together eats together.

Nestlé Latin kitchen experts have developed unique versions of the traditional Tamales and Empanadas to get you started, here are some recipes:

Creamy Pineapple and Coconut Empanadas

Serving Size: 12
Preparation Time: 20 min
Cooking Time: 20 min
Standing Time: 15 min

Ingredients
• 1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
• 1/2 cup plain Greek yogurt
• 1 cup shredded sweetened coconut
• 1 cup finely chopped pineapple
• 3 tablespoons cornstarch
• 1/3 cup hot water
• 12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
• 1 large egg, beaten

Instructions
1. Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
2. Combine cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
3. Preheat oven to 450° F. Grease large baking sheets.
4. Place 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
5. Bake for 15 minutes or until golden. Serve warm.

Sweet and Savory Beef Empanadas
Serving Size: 12
Preparation Time: 30 min
Cooking Time: 40 min
Standing Time: 60 min

Ingredients
• 1 1/2 cups Apple NESTLÉ JUICY JUICE All Natural 100% Juice
• 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 pound rib-eye steak, thinly sliced
• 1 tablespoon vegetable oil
• 1 can (4 ounces) diced green chiles, drained
• 12 empanada wrappers
• 1 large egg, lightly beaten
Instructions
1. Preheat oven to 350° F.
2. Heat Juicy Juice in medium, microwave-safe bowl for 1 minute or until warm. Dissolve bouillon in warm juice. Pour into large bowl. Stir in onion, garlic and red pepper flakes.
3. Add beef to marinade. Massage the marinade with your hands into each slice of beef. Cover; refrigerate for 1 hour. Drain marinade, reserving meat and onion.
4. Heat oil in large skillet over medium-high heat. Cook beef in single layer for 2 to 3 minutes per side or until browned. Repeat with remaining slices of beef and onion. Finely chop cooked meat; place in a large bowl with onion. Mix in diced green chiles.
5. Place 2 rounded tablespoons beef mixture in center of each wrapper. Fold edge over filling to form a half circle. Crimp edges to seal. Place on baking sheet. Brush with beaten egg.
6. Bake for 30 minutes or until golden. Serve warm.

Tip: To make beef easier to slice, freeze for 15 minutes and then slice.

Zucchini and Corn Tamales

Serving Size: 33
Preparation Time: 30 min
Cooking Time: 70 min
Standing Time: 10 min

Ingredients
• 40 dried corn husks
• 2 cups masa harina flour
• 3 MAGGI Chicken Flavor Bouillon Cubes, dissolved in 2 cups hot water
• 2/3 cup vegetable shortening
• 1 teaspoon baking powder
• 2 cups 1/2-inch zucchini cubes
• 1 cup frozen corn kernels

Instructions
1. Place corn husks in a large stockpot. Add enough water to cover completely. Bring to a boil over high heat. Remove from heat; let stand with a heavy bowl or plate on top of the husks to keep them covered in water.
2. Combine flour, bouillon mixture, vegetable shortening and baking powder in a large bowl. Knead with hands until fully mixed. Gently stir in zucchini and corn until incorporated.
3. Drain corn husks. Spread out one of the corn husks with the pointed end towards you. Spoon about 1/3 cup of masa mixture in a rectangle on the corn husk, leaving a 1-inch border on the sides. Pick up one side of the corn husk and fold it over the other side; repeat with the other side. Fold up the ends and turn over to keep from unfolding. Repeat with remaining husks and masa mixture.
4. Fill tamale steamer with 2 to 3 inches of water. Cover the steamer basket with a layer of corn husks. Stand tamales in the steamer. Use extra corn husks to fill around the tamales to keep them in place and to cover the top of the tamales. Bring to a boil over high heat; cover with a tight-fitting lid. Reduce heat to medium; cook for 60 to 70 minutes. Refill steamer periodically with water so tamales don't burn. Tamales are ready when the masa does not stick to the corn husk when unrolled. Let stand for 10 minutes before serving.

Chicken and Poblano Tamales with Cilantro Crema

Serving Size: 16
Preparation Time: 45 min
Cooking Time: 100 min
Standing Time: 10 min

Ingredients
• 1 package (8 ounces) dried corn husks
• 2 cups hot water
• 2 MAGGI Chicken Flavor Bouillon Tablets, crushed
• 2 cups instant corn masa mix for tamales
• 2/3 cup vegetable shortening
• 1 teaspoon baking powder
• 1 1/4 teaspoons salt, divided
• 3 cups shredded cooked chicken
• 1 can (7.6 fluid ounces) NESTLÉ Media Crema, divided
• 3 roasted, peeled and deveined poblano chiles, finely chopped
• 1/2 cup cilantro

Instructions
1. Place corn husks in a large stock pot. Add enough water to cover completely. Bring to a boil over high heat. Remove from heat; let stand with a heavy bowl or plate on top of the husks to keep them covered in water.
2. Combine water and bouillon in a medium size bowl or measuring cup; stir until bouillon is completely dissolved.
3. Mix bouillon mixture and corn masa mix in a large bowl with a fork to form wet, but not runny, dough; set aside.
4. Blend shortening, baking powder and 1 teaspoon salt with an electric mixer on medium-high speed for 1 minute or until light and fluffy. Continue beating on medium speed while slowly adding the blended corn masa mix. Beat for 5 to 7 minutes. The mixture should be light and spongy. The batter is ready when a ½ teaspoon of the dough will float briefly in a cup of cold water. Refrigerate mixture.
5. Mix chicken, ½ cup media crema and chiles in a large bowl.
6. Drain corn husks. Spread out one of the corn husks with the pointed end towards you. Spoon 3 tablespoons of masa in a rectangle on the corn husk, leaving a 1-inch border on the sides. Place 2 tablespoons chicken mixture down the center. Pick up one side of the corn husk and fold it over the other side; repeat with the other side. Fold up the ends and turn over to keep tamales from unfolding.
7. Fill tamale steamer with 2 to 3 inches of water. Cover the steamer basket with a layer of corn husks. Stand tamales in the steamer. Use extra corn husks to fill around the tamales to keep them in place and to cover the top of the tamales. Bring to a boil; cover with a tight fitting lid. Reduce heat to medium; cook for 1 ½ to 2 hours. Refill steamer periodically with water so tamales don't burn. Tamales are ready when the masa does not stick to the corn husk when unrolled. Let stand for 10 minutes before serving.
8. Place remaining media crema, cilantro and remaining ¼ teaspoon salt in blender; cover. Blend until smooth. Serve at room temperature with the tamales.

Tip: 1 ½ cups bottled or canned green salsa can be used in place of poblano chiles.

Author's website




   print this










OUR CONTENT SECTIONS


Arts & Entertainment Comunidad Forum People El Editor's Blog


Careers Expresate Hollywood Tecnología RSS Feeds