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Assemble & steam your tamales! 🫔 Directions: Assemble & steam your tamales! 🫔  Directions:
1. Working with one husk at a time, and with the smooth side facing up, spread an even layer of masa covering the wide end of the husk. 
2. Add a spoonful of your filling in the center, fold in the sides, then fold down the flap. 
3. Add water to a deep pot also known as a tamalera or vaporera. You should only add water just below the perforated stand it comes with. Note: you may need to refill water as you steam your tamales. 
4. Once you assemble your tamales, begin to add them to the tamalera facing upright, not laying down. 
5. Once full, add a layer of the remaining husks on top and cover with a lid. 
6. Cook for 1 to 1 ½ hours, refilling with water as needed so you don’t burn your pot. 
7. You’ll know your tamales are done when the masa easily separates from the husk and the masa is firm and not mushy. 
8. After your tamales have finished cooking, let them rest for 15-30 minutes so they can firm up.  #tamales #recipe #mexicanfood
Assemble & steam your tamales! 🫔 Directions: Assemble & steam your tamales! 🫔  Directions:
1. Working with one husk at a time, and with the smooth side facing up, spread an even layer of masa covering the wide end of the husk. 
2. Add a spoonful of your filling in the center, fold in the sides, then fold down the flap. 
3. Add water to a deep pot also known as a tamalera or vaporera. You should only add water just below the perforated stand it comes with. Note: you may need to refill water as you steam your tamales. 
4. Once you assemble your tamales, begin to add them to the tamalera facing upright, not laying down. 
5. Once full, add a layer of the remaining husks on top and cover with a lid. 
6. Cook for 1 to 1 ½ hours, refilling with water as needed so you don’t burn your pot. 
7. You’ll know your tamales are done when the masa easily separates from the husk and the masa is firm and not mushy. 
8. After your tamales have finished cooking, let them rest for 15-30 minutes so they can firm up.  #tamales #recipe #mexicanfood
Pork & Rajas con Queso Filling Recipe 👇 Pork T Pork & Rajas con Queso Filling Recipe 👇  Pork Tamales Filling  INGREDIENTS
6 pounds pork shoulder
½ onion
1 head garlic
3 bay leaves
Salt to taste  Red sauce:
20 chile guajillo
2 chile ancho
6 garlic cloves
½ onion
2 cloves
1 tsp oregano
Salt to taste  DIRECTIONS
1. Add pork chunks to a pot with onion, garlic, bay leaf, and salt. Add water until everything is covered.
2. Bring to a boil, then reduce to a simmer and cook for about 2 hours.
3. As it cooks, carefully skim the impurities that rise to the top.
4. Once the pork is fully cooked and tender, remove it from the pot, let it cool slightly, then shred into small pieces.
5. Blend the red sauce ingredients until smooth.
6. Save 1 cup of the red sauce for the masa.
7. Pour the remaining red sauce over the shredded pork and mix until evenly coated.  Rajas con Queso Tamales Filling  INGREDIENTS 
1 ½ onion, sliced
12 poblano peppers roasted, sliced
Chihuahua® Brand Cheese, in slices  Salsa for filling:
4 roma tomatoes
2 jalapenos
5 cloves of garlic
Salt to taste  DIRECTIONS
1. Heat a pan with a little oil over medium heat. Add the sliced onion and poblano strips. Cook, stirring occasionally, until the onions are softened and translucent and the poblanos are tender.
2. While the poblanos cook, roast tomatoes and jalapeños (on a comal, skillet, grill, or under a broiler) until they develop a nice char on the outside.
3. Add the roasted tomatoes and jalapeños to a blender with garlic and salt. Blend until smooth.
4. Pour the blended salsa into the pan with the cooked poblanos and onions. Stir well and simmer briefly until everything is evenly coated and the flavors come together.  #tamales #porktamales #rajaconqueso #recipe
Needing a masa recipe? We’ve got you! 🫔👇 Needing a masa recipe? We’ve got you! 🫔👇  Masa for Rajas Con Queso Tamales:  Ingredients:  1 ½ cups lard
7 -8 cups chicken broth
6 cups maseca
5 tsp baking powder  Masa for Pork Tamales:  Ingredients:
1 ½ cups lard
6 cups maseca
5 tsp baking powder
5 cups pork broth
1 cup red sauce  Ingredients for red sauce:  20 chile guajillo
2 chile ancho
6 garlic cloves
½ onion
2 cloves
1 tsp oregano
Salt to taste  Directions for both:  1. Add lard to an electric mixer and mix for 15 minutes.
2. Begin to slowly add maseca, baking powder, broth and sauce in sections and mix for 20 minutes. Masa should be airy and spreadable. If it’s too dry add more broth, if it’s too wet add more masa maseca.  If you’re looking for a semi-homemade version, you can find premade masa in the refrigerated section as you’re stocking up on our Chihuahua® Brand Cheese! 🧀  #recipe #tamales #masa
Comment which recipe you want us to DM you! 💌 Comment which recipe you want us to DM you! 💌  #recipe #thanksgiving #thanksgivingleftovers #turkeyrecipes
From our family to yours, Happy Thanksgiving! 🦃 From our family to yours, Happy Thanksgiving! 🦃  #latino #thanksgiving #latinothanksgiving
Queso Fundido recipe comin’ in HOT! ✈️🔥 Queso Fundido recipe comin’ in HOT! ✈️🔥  INGREDIENTS 
1 link V&V Supremo® Pork Chorizo
1 (7oz) bag Shredded Chihuahua® Brand Cheese
Flour tortillas, warmed

DIRECTIONS
1. Preheat broiler to 500°F or high heat with rack set to medium heat.
2. Preheat a medium cast-iron skillet over medium heat for 2 minutes. Remove the plastic casing from the Chorizo and cook for 8 to 10 minutes, breaking it up while it cooks. Remove from heat. Drain chorizo if desired.
3. Top evenly with Chihuahua® Brand Cheese and broil for 2 to 3 minutes or until cheese in golden brown.
4. Serve Queso Fundido with warm flour tortillas and enjoy!  Drooling and needing more? Head to vvsupremo.com to find more delicious recipe like this one! 😋  #viral #quesofundido #recipe
The countdown begins! Recipe below. 🦃👇 Ing The countdown begins! Recipe below. 🦃👇  Ingredients for overnight dry brine:  3 tablespoons kosher salt
1 ½ tablespoons brown sugar or white sugar.  PRO TIP: 1 tablespoon of kosher salt per 5 pounds of turkey.*  Ingredients for compound butter:  2 sticks of unsalted butter, softened
1 tablespoon thyme, chopped without stem
1 tablespoon rosemary, chopped without stem
½ cup parsley, chopped
6 cloves garlic, minced
2 teaspoons cumin
1 tablespoon onion powder
1 ½ tablespoons garlic powder
2 tablespoons paprika
1 ½ teaspoons black pepper
2 teaspoon kosher salt
1 teaspoon chili powder
2 teaspoon Mexican oregano
1 teaspoon red chili flakes  Aromatics:
3 carrots
1 large white onion
6 gold potatoes
Bunch of thyme
Bunch of sage
Bunch of Rosemary
1 lemon
1 head of garlic, sliced in half  Directions:  1. Prep the turkey: Remove the neck and giblets from the turkey cavity and pat the entire bird dry inside and out with paper towels.
2. Mix the brine: In a small bowl, combine the salt and sugar.
3. Apply the brine: Place the turkey on a wire rack set over a baking sheet. Rub the salt mixture all over the outside and inside of the turkey.
4. Refrigerate: Place the uncovered turkey in the refrigerator for at least 24 hours, and up to 72 hours. Pro tip: Leaving it uncovered helps the skin dry out for maximum crispiness.
5. Roast: Pat dry again if needed. Rubbing the skin with compound butter all over turkey. Carefully separate the skin from the flesh and add compound butter in-between skin and flesh. Cover with aluminum foil.
6. Cook: Roast in a 350-degree oven for 2 ½ hours. Remove and baste in its own juices. Return to the oven and cook in a 450-degree oven for an additional 30 minutes or until the internal temperature reaches 165 degrees. Allow the turkey to rest for 20-30 minutes before carving.  #turkey #thanksgiving #recipe
Let’s make Cranberry Salsa! 😋 Ingredients 12 Let’s make Cranberry Salsa! 😋  Ingredients
12 ounces fresh cranberries rinsed and drained
1/3 cup sugar
2 jalapeños ribs and seeds removed, minced
1/4 cup cilantro, finely chopped
1/4 cup green onions finely sliced
1 tablespoon orange juice freshly squeezed
1 tablespoon lime juice freshly squeezed  Instructions
1. Add cranberries to your food processor and pulse until finely chopped. Do not puree you want to have small pieces of cranberry.
2. Place the chopped cranberries in a bowl and add the sugar, stirring to combine.
3. Add jalapenos, cilantro, green onions, orange juice, and lime juice. Stir to combine.
4. Cover bowl with plastic wrap and store in the refrigerator for at least 30 minutes to let the flavors combine.
5. Enjoy with your favorite tortilla chips!  Find even more holiday recipes at vvsupremo.com 🥘  #easyrecipes #cranberry #salsa #thanksgiving
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