Posts tagged: recipes from around the world

How To Make Tamales | Easy Homemade Tamale Recipe

Try this homemade tamale recipe! A tamale is a main dish that originated in Mesoamerica and is a staple of Mexican cuisine. It is made of fresh masa and some filling, steamed in a corn husk. This recipe will use a pork and chili puree filling. Tamales can also be served as snacks or appetizers.


• 1 lb bag of dried corn husks
• 5 lbs fresh masa
• 28 oz pork lard

For The Pork:

• 2 bay leaves
• 2 tsp salt
• 1 chicken bouillon cube
• 1/2 tsp pepper
• 2 garlic cloves (minced)
• 1/2 tsp ground cumin
• 1.5 lb pork shoulder roast

For The Puree:

• 3-4 dried cascabel chilies.
• 3-4 dried pasilla chilies
• 3-4 dried ancho chilies
• 1 medium white onion (sliced in half)
• 3 garlic cloves (peeled)


Slice off fats from the pork shoulder roast.
Chop into large cubes.
Place the pork cubes in a crockpot.
Add 1 chicken bouillon cube, minced garlic, and bay leaves.
Season with salt, pepper, and ground cumin.
Close the lid.
Slow cook on high for 5 hours.
After 5 hours of slow cooking, remove the bay leaves from the crockpot.
Transfer the pork cubes into a bowl.
Strain to remove little pieces of meat.
Set aside the pork broth for later use.
Start to shred the pork.
Set aside.

Prepare the dried corn husks.
Separate them and soak them in water for at least an hour.

Meanwhile, prepare the puree.
Remove the seeds from all the dried chilies.
Add the chili skins in a pot filled with water.
Add halved white onion and 3 garlic cloves.
Let it boil for 10-15 minutes.
Once done, remove from the heat.
Transfer the chili skins, onions, and garlic cloves into a blender.
Blend until it becomes a puree.
Strain to remove extra chili skins.
Set aside.

Pour some of the pork broth set aside earlier into the bowl of shredded pork.
Pour some of the chili puree.
Mix well to combine.
Set aside.

Meanwhile, add fresh masa in a large mixing bowl.
Break into pieces.

Add 28 oz of pork lard into a pot.
Melt it over medium heat.
Once melted, pour 2 cups of it into the bowl of fresh masa.
Season with salt.
Mix well to combine.
Add 1 cup of pork broth into the bowl.
Mix well to combine.
Add 2-3 tbsp of the chili puree, then mix for 10-15 minutes until well combined.


Get a corn husk.
Spread a thin layer of the masa mixture on the upper smooth side of the husk.
Add 2-3 tbsp of the shredded pork mixture.
Fold around to wrap the filling, then fold the half under.
Repeat with the rest of the corn husks, masa mixture, and shredded pork mixture.

Prepare a steamer.
Fill the main body with water.
Place an inverted small or medium bowl inside the steaming pot.
Arrange the tamales upward around the inverted bowl.
Stack the rest up.
Cover the tamales with the rest of the unused corn husks.
Close the lid.
Let the water boil.
Once it starts to boil, let it simmer for an hour.
After an hour, remove from the steaming pot.
Unwrap each tamales from the corn husks.
Place on a container.
Serve and enjoy!

How To Make Tamales - Easy Homemade Tamale Recipe
Images –

Chicken Française Recipe

Chicken Française, although French in origin, is now popular worldwide, especially in the USA. The chicken is coated in flour and dipped in seasoned egg mixture. Once it is coated and seasoned well, the chicken is fried in a sauce of lemon, butter, and white wine. It is a perfect dish for dinner dates at home. You can serve it with your favorite side dish such as mashed potatoes or steamed mixed vegetables. This recipe takes 30 minutes to prepare and cook. Enjoy your dinner!


• 2 chicken breasts (skinless and boneless)
• 2 whole eggs
• 1 cup white wine
• 1 cup chicken stock
• 1 garlic clove (minced)
• 1 handful of fresh parsley (finely chopped)
• 4 tbsp butter (divided)
• 4 tbsp olive oil
• 1/2 cup plain flour
• juice of 1/2 lemon
• 50 grams Parmesan cheese (grated)
• salt and pepper to taste


Crack two whole eggs in a bowl.
Season with salt and pepper to taste.
Add half of the finely chopped fresh parsley.
Add grated parmesan cheese.
Mix until well combined.
Set aside.

Make a butterfly cut to the two chicken breasts.
Place each on a cling film and wrap it.
Flatten the thick part using a meat mallet.
Coat both sides of the chicken breasts with flour.
Dip and cover in egg mixture.
Set aside.

Set a frying pan over medium heat.
Add 4 tbsp olive oil and 2 tbsp butter.
Warm it up and melt the butter.
Add the coated chicken breasts into the pan.
Fry for 4 minutes on each side or until browned.
Once done, remove from the pan and transfer to a plate.
Set aside.

Pour 1 cup white wine to deglaze the pan.
Add 1 cup chicken stock.
Add minced garlic and juice of 1/2 lemon.
Let it simmer.
Add the remaining finely chopped parsley.
Add 2 tbsp butter.
Mix until butter melts.
Return the chicken into the pan.
Continue to cook over low heat for 30 seconds.
Remove the chicken from the pan and transfer to a plate.
Drizzle the remaining sauce over the chicken.
Serve and enjoy!

Chicken Française Recipe
Images –

The BEST Chicken Salad

Chicken Salad is a recipe of American origin, with chicken as the main ingredient mixed with other ingredients such as celery, mayonnaise, apple, and fresh thyme. This recipe can be a side dish or a main course. It only takes 20 minutes to prepare this recipe. The amounts listed can serve at most 8 people.


• 1 rotisserie chicken (shredded)
• 1/2 cup slivered almonds (toasted)
• 1 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 tsp pepper
• 1 tsp salt
• 1 tbsp balsamic vinegar
• 1 cup celery (chopped)
• 1 cup muscat grapes (halved)
• 1/2 cup apple (peeled and sliced)
• 2 green onions (halved and chopped)
• 1 tbsp fresh thyme
• 2 tbsp fresh tarragon (chopped)


This recipe takes about 20 minutes. Serves 8.

Put the slivered almonds on a baking sheet.
Bake it for 10 minutes at 350 F.
Remove from the oven and set aside.

In a large mixing bowl, add 1 cup mayonnaise, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper.
Mix until well combined.
Add 1 tbsp balsamic vinegar and shredded rotisserie chicken.
Stir until well combined.
Add chopped celery, halved muscat grapes, sliced apple, and chopped green onions.
Add fresh thyme and chopped fresh tarragon.
Mix until well combined.
Serve and enjoy!

Tips and ideas:

If there are leftovers, then you can have it chilled and serve the next day.

You can also use red grapes as a substitute for muscat grapes.

The BEST Chicken Salad
Images –