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Recipe Category: Lunch & Dinner


Tamales de Legumbres Picadillos

For many, the holidays wouldn’t be the same without tamales!

You’ll love this recipe for Spicy Sautéed Veggie Tamales.

A guajillo chili is the dried form of mirasol chili and is the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies.

Ingredients

  • About 35 corn husks  
  • 1 ½ lb masa 
  • 2- 3 Tbsp salt 
  • 1 ½ tsp baking powder 
  • 2 ½ tsp cumin 
  • ½ cup vegetable oil 
  • 2 ½ – 4 cups water, plus more for prep/cooking 
  • 3 oz dried ancho or guajillo peppers, about 7-10  
  • 1 small onion, chopped 
  • 6 cloves garlic 
  • 2 tsp dried oregano 
  • 1 ½ cup zucchini, cut in small dice  
  • 1 ½ cup potato, cut in small dice 
  • 1 ½ cup carrots, cut in small dice 
  • Pepper to taste 
  • Optional: Baking string 

Directions

Soak 30-35 corn husks in warm water 15-20 minutes to soften. Rinse each one and remove “hairs.” Set aside. 

Prepare sauce: Cook guajillo/ancho peppers; cover with water in a pot, bring to a boil and let simmer 10-20 minutes. Remove from heat, let sit about 20 minutes before blending. Using tongs, pull peppers from cooking liquid, put in blender. Add ¼ cup water (more as needed to blend) and 4 cloves garlic; blend until smooth. 

Prepare filling: Sauté onion in 2-3 Tbsp vegetable oil, 5 minutes. Mince 2 cloves garlic and add to onion along with potato, carrots, 1 tsp cumin and oregano; keep cooking. When potato and carrot start to soften, add zucchini. When softened to your liking, add 2 Tbsp guajillo/ancho sauce and salt and pepper to taste. Move to bowl and let cool. 

Prepare masa: Combine masa harina, 2 Tbsp salt, baking powder and 1 ½ tsp cumin in large bowl; using hands or stand mixer, mix until distributed evenly. Add ¼ cup oil, 1 ½ cups water and guajillo/ancho pepper sauce; mix again. Slowly add more water until masa harina has absorbed all oil and mixture feels like wet sand. Dough should stick together, lightly hold shape when pressed together. 

Assembly: Fill small bowl with water to dip fingers in, to keep masa from sticking. Lay soaked corn husk on flat surface, smooth side up. Using spoon or fingers, spread about ¼ cup masa on husk in a rectangle shape large enough to enclose filling. 

Add 1-2 Tbsp filling to center of masa. Fold corn husk in half vertically, carefully so masa wraps around filling. Pinch together masa as needed. Fold corn husk completely over to one side so it’s a burrito/cylinder shape. Fold skinny end down and to the back, enclosing one end of tamale. One end will be exposed. Optional: Shred a few corn husks into long skinny strips to tie tamales together, or use baking string. 

Stovetop steaming: In large stockpot with strainer and lid. Add tamales to strainer; add 2 cups water to base of pot (or just enough water to reach strainer). Cover and steam on medium heat about 30-60 minutes, until masa separates easily from husks. Cooking time will vary depending on how full pot is with tamales. 

Instant Pot steaming: Add 1 cup water, strainer basket and tamales to Instant Pot. Cover and cook on high pressure for 20 minutes, using quick release. Cook more time as needed, until masa separates easily from husks. 

Storing/Freezing: Cooked tamales will keep in fridge about 3 days, in freezer up to 3 months. Store in container/Ziploc bag with minimal air. 

Reheating: Steam about 15 minutes, wrap in foil and bake at 350° for 15-20 minutes until warmed through, or microwave with a damp paper towel on top for about a minute. 

Shrimp and Andouille Etouffee

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, veggies and thickened with a simple roux. Serve it over rice for a true Cajun meal!

Ingredients

  • 2 lbs peeled shrimp 
  • 1 Tbsp vegetable oil 
  • ¾ tsp paprika 
  • ¼ tsp ground thyme 
  • ¼ tsp oregano 
  • ¼ tsp cayenne pepper 
  • ¼ tsp garlic granules 
  • ¼ tsp onion powder 
  • ¼ tsp pepper 
  • ½ cup chopped celery 
  • 1 cup chopped onion 
  • ½ cup chopped green bell pepper 
  • 2 cloves garlic 
  • 2 Tbsp all-purpose flour, or as needed 
  • 3 Tbsp butter 
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed 
  • ½ tsp Worcestershire sauce 
  • ½ cup green onion tops 
  • Salt and pepper to taste 
  • 1 lb andouille sausage 
  • Dash hot sauce, such as Tabasco or Crystal, and more to taste 
  • 2-3 cups cooked rice, for serving 

Directions

Cook shrimp: In a small bowl, make a spice blend by combining paprika, thyme, oregano, cayenne pepper, garlic granules, onion powder and ¼ tsp pepper.  

Drain shrimp in a colander for 15 minutes, transfer to a paper-towel-lined bowl and dry shrimp for 3 minutes. Remove paper towels from the bowl and season with ½ tsp salt and 1 tsp of spice blend. Toss shrimp to coat. Heat 1 Tbsp vegetable oil in a large skillet over high heat until oil is smoking. Cook shrimp in hot oil without stirring for 1 minute; stir and cook 1 minute more. 

Transfer shrimp to a large bowl, let stand until juice forms. Strain shrimp juices into chicken stock; add more chicken stock so you have 2 cups total. Set shrimp aside. 

Make the roux: 

Heat butter in heavy pot over medium heat for 1-2 minutes. Stir in flour, no clumps! Let cook, stirring often, until very brown, about 10 minutes. 

Add vegetables and andouille: 

To roux, add celery, green pepper, onion and andouille. Mix well, cook over medium heat for 4 minutes, stirring occasionally. Add garlic, cook another 2 minutes. Add remaining spice blend. Add diced tomatoes and let tomato juices begin to brown on the bottom of the pan, about 3 minutes. 

Measure out stock and add it little by little, stirring constantly to incorporate. Roux will absorb the stock and seize up at first, then it’ll loosen. Add additional stock as needed to make sauce about the thickness of syrup, bring to simmer. Stir in Worcestershire sauce and hot sauce. Add salt and pepper to taste.  

Stir shrimp into etouffee sauce; simmer until they’re cooked through and no longer translucent, about 1 minute. 

Add green onions and more hot sauce to taste. Serve over rice! 

Beef Bourguignon

Classic and delicious, this stew is sure to become a favorite for your friends and family.

Ingredients

  • 3 lbs boneless beef chuck, cut into 1½ inch pieces
  • 2 tsp salt
  • 1 tsp pepper
  • 3 Tbsp olive oil
  • 5 slices bacon, chopped
  • 2 medium yellow onions cut into 1 inch chunks, or 2 cups peeled pearl onions
  • 6 cloves garlic, peeled/smashed
  • 2 Tbsp balsamic vinegar
  • 1½ Tbsp tomato paste
  • ¼ cup all purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1½ tsp sugar
  • 4 large carrots, peeled and cut into 1 inch diagonal chunks
  • 1 lb small Yukon Gold potatoes, cut in half
  • 2 cups sliced mushrooms
  • Chopped parsley, for serving
  • Sour cream, for serving

Directions

  1. Preheat oven to 325°, set rack in lower-middle position.
  2. Pat beef dry, season with salt and pepper. In large pot or Dutch oven, heat 1 Tbsp oil. Brown meat in batches, turning with tongs, about 5 minutes per batch. Transfer meat to a plate, set aside.
  3. Fry bacon along with onions and garlic until lightly browned. Add balsamic vinegar. Stir with wooden spoon, scraping brown bits from bottom of pan, for about 5 minutes.
  4. Add tomato paste and cook 1 minute more. Add beef with its juices back to pan and sprinkle with flour. Stir with wooden spoon until flour is dissolved, 1-2 minutes.
  5. Add wine, beef broth, water, bay leaf and sugar. Stir again to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with a lid, transfer to preheated oven and braise for 2 hours.
  6. Remove pot from oven and add carrots, potatoes and mushrooms. Cover and place back in oven for about 1 more hour, or until vegetables are cooked, broth is thickened, and meat is tender. Remove bay leaf. Taste and adjust seasoning if necessary.
  7. Serve stew warm with fresh parsley and a dollop of sour cream. Or, cool to room temperature and refrigerate until ready to reheat and serve (within three days).

Vegan Pozole

Colorful, cozy comfort food that warms you from the inside out. Using dried chiles gives this dish authentic flavor. Perfect for your holiday celebration table, or dinner anytime. The toppings give you great flavor and texture contrast, so don’t skimp on the fixins!

Ingredients

  • 30 oz hominy, drained and rinsed
  • 3-4 whole dried New Mexico chiles
  • 2 tsp ancho chile powder
  • ½ tsp crushed chile flakes
  • 8½ cups vegetable broth
  • 1 lb crimini mushrooms, sliced
  • ½ medium white onion
  • 2 large garlic cloves
  • 1 tsp coarse sea salt, plus more to taste
  • 1 tsp dried Mexican oregano (or sub regular)
  • 1 large bay leaf
  • 2 Tbsp olive oil
Toppings:
  • 8 oz green cabbage, shredded
  • 6 whole radishes, thinly sliced into rounds
  • Pinch dried Mexican oregano
  • Lime wedges – just a squeeze of juice
  • Non-dairy sour cream

Directions

  1. Bring small pot of water to a boil. While water heats, use scissors to open chiles and remove hard stems, seeds and veins.
  2. Once water boils, place de-seeded chiles, ancho chile powder, onion and garlic in the pot. Simmer at low heat until chiles have rehydrated and onion and garlic have softened.
  3. Once softened, reserve boiling liquid. Place boiled ingredients in blender and add about ½ cup boiling liquid. Blend until you have smooth sauce. If needed, add more of the boiling broth to get smooth consistency. Strain sauce through strainer and set aside. Discard the rest of the boiling broth.
  4. Over medium heat, add 2 Tbsp olive oil to large soup pot. Add mushrooms and sauté for about 8 minutes or until soft. Add in chile sauce. Add 1 tsp coarse sea salt and stir; add 1 tsp Mexican oregano and stir. Add hominy and stir again. Add vegetable broth and bay leaf, stir until well-combined.
  5. Turn heat to medium-low, cover pot and simmer 30-45 minutes, until hominy is very tender. As pozole cooks, slice/chop toppings.
  6. Taste/adjust seasonings. Cool slightly and serve with toppings.

Seaweed Rice Balls (Jumeokbap)

Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.

Ingredients

  • 1 cup short-grain rice (like sushi rice)
  • 1 cup plus 2 TBsp water and more for rinsing rice
  • 2 inch square of kombu (optional)
  • 3 toasted nori seaweed sheets (used to roll sushi)
  • 1½ tsp tamari
  • ½ tsp sesame oil, more for coating glove
  • Sesame seeds, for garnish

Directions

  1. Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
  2. On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
  3. Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
  4. Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
  5. In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
  6. Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
  7. Repeat until rice is finished; garnish with sesame seeds.

Force of Nature Meatloaf

Remember meatloaf?

Sometimes we love to cook those cozy meals that Mom used to make. How ’bout a recipe with a healthier twist than the one you put in the 1980’s time capsule? It’s a great way to use Force of Nature’s ground meat. The company’s dedicated to regenerative agriculture, so it’s a win-win for our dinner plates and the planet!

Got gochujang? Gochujang is a traditional Korean sauce full of sweet heat, umami and a touch of (good) funk. It’s what all the well-dressed meatloaf are wearing these days!

Ingredients

  • 2 lbs Force of Nature Ground Meats of your choice 
  • 1 cup breadcrumbs 
  • ⅓ cup beef broth
  • 1 ½ Tbsp Worcestershire sauce 
  • 2 eggs, lightly beaten 
  • ¼ tsp ground thyme 
  • ½ tsp each garlic powder, dried oregano and dried parsley 
  • 1 Tbsp vegetable oil 
  • 4 garlic cloves, minced 
  • 2 cups onion, finely diced 
  • ¾ cup finely diced celery 
  • Salt and pepper to taste 
  • 1/3 cup ketchup 
  • 2 Tbsp light brown sugar 
  • 1 Tbsp gochujang sauce 
  • Pinch of ground pepper 

Directions

Preheat oven to 350°. Cover sheet pan with foil or parchment paper. Add ½ inch water to another sheet pan or baking pan; place on bottom shelf in oven. 

Over medium heat, add vegetable oil to skillet. Add onions and celery, cook until soft (6-8 minutes). With a minute left, add garlic. Remove from skillet to cool briefly. 

Mix together gently in small bowl: breadcrumbs, eggs, Worcestershire sauce and beef broth. Let breadcrumbs soak for five minutes. 

To different bowl, add ketchup, gochujang, brown sugar, pinch of ground pepper. Mix well, set aside. 

To larger mixing bowl, add ground meat, breadcrumb mixture, seasonings, and cooked veggies. Mix together gently and thoroughly, adjust seasonings as needed. Form into loaf shape, place on lined sheet pan. Pour half of ketchup/brown sugar/gochujang glaze over meatloaf. Put pan on oven shelf right above pan with water. 

Bake 45-60 minutes, or until meat thermometer reads 165°. Cover meatloaf with remaining glaze and let rest 10-15 minutes before slicing/serving.