Christmas Tamales

Chicken Tamales: I will give the ingredients for how many I made. You can cut it down to how many you would like. I ended up with about 10 dozen chicken and 5 dozen beef. The video just shows the chicken tamales and I will give the recipe for the beef as well. Some how the last potion of the video did not tape. That is where I had to explain the rest of the process. Sorry about that. Chicken Tamales: 10 lbs of chicken breast cooked (I boiled them in water with 2 Tablespoons of Knorrs Tomatoe Chipotle Bouillion) After you cook the chicken let cool and shred. Reserve the water. That is going to be the liquid to mix with the Masa. Masa: 4 cups Masa, 1 Cup Crisco, 1 teaspoon Garlic Salt, 4 Cup Broth (reserved from cooked chicken), 2 Tablespoons Chicken Bullion, Mix above ingredients and beat with a mixer until combined and easily spreadable. Soak the corn husks in hot water for a couple of minutes and then dry. Place smooth side up and use 1/3 cup of masa and spread on the top half of the husk. You want to leave a little more at the top. Place a strip of green chili on top of the masa and then the chicken mixture. Fold up as shown and tie with a strip of corn husk if you wish. Beef Tamales: 1 5 lb. piece of London Broil. (I cooked mine in a crock pot for about 6 hours. You can also grill or cook in the oven. It needs to be tender enough to shred) Masa for Beef Tamales: 4 Cups Masa, 1 Cup Crisco, 1 cup Pace Picante Sauce or whatever kind you like, 3 cups of Broth, 2 teaspoons …
Video Rating: 4 / 5

This century-old recipe of Biko has been a banquet and restaurant favorite among the Philippine Islands and many Asian Countries. Biko has also become a known delicacy in the US and Europe, from Christmas / New Year to Hanukkah, Birthday Parties to High Holy Days, Business gatherings to Turo-Turo Sidewalk Vendors, etc. Welcome to a Secret Biko Recipe (passed down from 3 generations): * 5 lbs. of Sweet Rice * 3-4 cans of coconut milk (4 cans for more thickness of syrup or “latik”) * 3-4 boxes of Dark Brown Sugar (4 boxes for a sweeter taste) Let’s Get Cooking! 1) Soak the Sweet Rice in water for a couple of hours (to soften). 2) Steam the Sweet Rice only. Leave the Sweet Rice in a Steamer until it becomes softer or it has the texture of a regular rice dish. 3) Using medium-heat, cook the Coconut Milk (3 to 4 cans) combined with 3 to 4 boxes of Dark Brown Sugar until the resulting syrup becomes thicker. Do not overcook (to save the syrup from wasting). 4) Combine the steamed Sweet Rice with some of the Coconut Milk/Dark Brown Sugar syrup (on a low-heat pan). Save some of the syrup for a Biko Topping for later (if desired). 5) Mix well. Add some syrup every 3 to 4 minutes to keep the Sweet Rice moist (and with a brighter color). Mix well until the Sweet Rice is more sticky and more solid (using low-heat only). Finished! (almost) 6) If desired (for more sweetness), put some of the syrup on top of the Biko (Sticky Sweet Rice), and leave in the oven (300 F) until the desired …
Video Rating: 5 / 5

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