Recipe for Cup Tamales With Vera Cruz Flavors


2 cup hominy; cooked
1/3 cup lard; or vegetable shortening
2 teaspoon mild chile powder
1 teaspoon salt
1 leftover cooked pork, beef and/or c; hicken, diced
2 tablespoon salsa
1 marinade from canned chipotles en a; dobo
1 tomato; diced
1 cilantro; chopped
5 raisins
3 green olives; chopped
1 cinnamon
1 ground cumin


Combine hominy, lard, chile powder and salt in a food processor and puree. Use about 2/3 of the mixture to line individual greased ramekins or 1 large casserole dish. Combine meats, salsa, marinade to taste, tomato, cilantro, raisins and olives. Season to taste with cinnamon and cumin. Spoon into ramekins or casserole. Top with remaining hominy mixture. Cover each ramekin or the casserole with foil. Place in a water-filled pan and bake at 350F. for 1 hour.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here