Jim Weller wrote: > > -=> Quoting "Jesse ]CH[ Guadiana" to All <=- > > >> a hot dish called Pollo Hausteco. Any recipes for that out there? > > "]G> In case you are searching the web or recipe archives, spell it "Pollo > "]G> Huasteco." > > Thank you for that tip. > > With the proper spelling in hand, I came up with this tamale recipe. > > I wonder if Mark's restaurant dish was a tamale or some other chicken > and serrano dish. > > MMMMM-----Meal-Master - formatted by MMCONV 2.10 > > Title: Tamal Chilpan > Categories: chilies, mexican, chicken > Servings: 4 > > Prepared masa > 1 lb shredded chicken > 20 pieces of banana leave, cut > into 8-inch squares, washed, > dried and > softened as you would a > tortilla by heating on a > griddle > 4 c chile huasteco > Prepared masa > 2 lb masa > 1 c vegetable shortening, melted > and slightly cooled > 1 ts baking soda > 1 TB salt > 1 c chile huasteco > Chile Huasteco > 3 ancho chiles > 2 chino chiles* > 2 garlic cloves > 1 ts cumin > 1/2 onion > > Edgardo Contreras freely admits he owes his cooking secrets to his > mother. One of four guest chefs demonstrating a recipe Saturday or > Sunday at the Indio International Tamale Festival, he owns and cooks at > Edgardo's Cafe Veracruz in Palm Springs. > > As the kitchen is the heart of the home, tamales are the heart of > cooking in the Mayan region of Mexico where he was born. "My mother told > me there are three very important ingredients in tamales," Contreras > says, "your heart, your hands and ingredients from the earth." > > Ingredients for Edgardo's tamales come from near and far. Masa is > specially ground in Cathedral City, banana leaves come from a produce > market in Los Angeles and the chiles grow in Mexico. > > Edgardo's typically serves five types of tamales, but during the > holidays will add several types of desert tamales with pineapple, mangos > or citrus. > > Instructions: Combine all ingredients together with hands until smooth > and mixed. Cook over medium heat until soft, just about the boiling > point. > > Chile Huasteco > > Instructions: Cook chiles in saucepan in enough water to cover until > soft. In food processor, blend all ingredients until smooth. > > * These very hot chiles are not easily found in the United States. You > can substitute any chile. Thanks for the information, Jim! This recipe/receta sounds quite similar to what I had. A dish of onions, chiles, and shredded chicken breast in a light brown sauce. It was served with rice and soft wheat tortillas on the side. I found chilpán mentioned on a North Central(Zacatecas y San Luis Potosí states) regional page on a Mexican cuisine site: http://www.comida.com.mx/recetas/main2.htm http://www.comida.com.mx/recetas/comida/regional/centronorte.htm This site doesn't seem to be working very well at the moment. -- ´´ Mark McHugh