🍲 Cozy up with a hearty bowl of oven-baked beef stew, 🥔🥕 seasoned to perfection with Uncle Chris’ Gourmet Steak Seasoning! This recipe is packed with tender beef, fresh veggies, and a rich, savory broth. Your taste buds will thank you! 🌟
Preheat oven to 325°F. In a large bowl, add the stew meat and season with the steak seasoning and garlic powder. Toss to coat evenly.
Preheat a large oven-proof 7 qt Dutch oven over medium-high heat. Add oil and half of the stew meat. Brown on all sides, remove from the pot, and repeat with the other half of the stew meat.
Add the onions, mushrooms, and celery to the pot and sauté for 2-3 minutes, scraping up any bits left by the meat.
Return the meat to the pot and add the wine, beef stock, bay leaves, parsley, and pepper. Cover the Dutch oven with a lid, place in the oven, and cook at 325°F for 2 hours.
Carefully remove the pot from the oven and take off the lid. Add additional water or stock if the meat mixture looks dry. Add potatoes and carrots to the pot, stir to combine, and return to the oven for another 1 ½ hours.
Combine ½ cup water and the cornstarch, stirring well to combine. Remove the Dutch oven from the oven and immediately add the cornstarch mixture to the stew, stirring until thickened. If needed, bring the stew to a simmer on the stovetop to thicken further.
Add peas to the stew and stir gently. Taste and adjust salt and pepper as desired. Discard bay leaves before serving.
🌽✨ Get ready to roll up your sleeves and gather your loved ones because it’s tamale-making time! Nothing says the holidays quite like the tradition of making tamales together — the laughter, the stories, and of course, the delicious results! We provide the most essential seasonings, so you’ll have everything you need to make this family experience even more flavorful.
It’s not a holiday feast without tamales! ❤️🌟🥳 Make your tamale season stress-free and delicious!
Read these instructions thoroughly before beginning. It is best to have four to five people helping you.
To begin your experience you will need the following items:
12 lb. Wet Masa (fresh ground corn which can be purchased at a local Molino) See note below.
4 lb. Pure Lard (8 cups)
10 oz. Dried Fiesta Brand Mild Ancho Chili Pods
(Use New Mexico chili pods for New Mexico flavor)
6-6 oz Bags (36 ounces) Fiesta Brand Ultima Leaf-by-Leaf Corn Shucks
2.5 oz. Fiesta Brand Ground Comino
2 oz. Fiesta Brand Chili Powder
2 oz. Fiesta Brand Paprika
4 oz. pkg. Fiesta Brand Fresh Garlic or 4.5 oz Fiesta Chopped Garlic in Oil
6 oz. Fiesta Brand Garlic Powder or Granulated Garlic
1 oz. Fiesta Brand Ground Black Pepper
1/4 oz. Fiesta Brand Whole Oregano
Salt to taste
MSG to taste
6 lb. Coarse Ground Pork
3 lb. Coarse Ground Beef
1 extra-large mixing bowl
2 12-qt. cooking pots or tamale cans with lids
Note: If you prefer to start with dry masa, purchase six pounds of masa harina and follow package directions to make about 12 pounds of wet masa.
The Day Before
Cook beef and pork, covered in a 300 degree oven for about four hours. When tender, remove meat and save the drippings. Meanwhile, stem and seed the chili pods. You might want to use kitchen gloves for this step. Pull off the stem and tear open the pods down one side and rinse under running water. The seeds will wash out. Discard the seeds.
Remove the chili from the skin by simmering the pods in a covered pot of water for about 15 minutes, remove from heat and cool. The pods should be a bright red color. Scrape the pulp from the skin, chop the pulp and set aside. Also, save the chili pod water. Discard the skins as they and the seeds tend to be bitter. (If you use New Mexico pods, discard the seeds, boil the pods and grind the whole pod. You cannot remove the skin.) Peel and chop the heads of garlic or use two tablespoons of chopped garlic and sauté in two tablespoons of lard.
Combine and mix well: cooked meat, sautéed garlic, chili pod pulp, 4 tablespoons ground comino, 4 tablespoons salt, 2 tablespoons ground black pepper and a pinch of whole oregano. Refrigerate mixture overnight to allow the flavors to develop and permeate the meat.
Bright and Early the Next Day
Remove the meat from refrigerator. Put all the corn shucks in the sink or a tub and fill with warm water. They are inclined to float so you will have to weigh (push) them down into the water. Soak for two hours minimum – the longer, the better. This softens the shucks and makes them easier to use. Begin separating the corn shucks one by one until you have a large stack ready.
You will want to keep the tamales off the bottom of the pot as they steam. A cushioning layer is needed. This can be a few corn shucks, overturned teacups or aluminum foil crushed up. The tamales will cook in a steam bath. By spacing the tamales off the bottom of the pot, you can add water for steam without the tamales sitting in water. Get your pots ready.
Now for the Masa
In a large bowl, place 12 lb. wet masa which was prepared earlier. Gradually add 8 cups melted lard. Sprinkle with 2 tablespoons chili powder, 8 tablespoons paprika, about 6 tablespoons salt, 2 tablespoons powdered garlic, 2 cups of chili pod water, and half of the meat drippings you collected from the cooked meat. Work mixture with your hands until thoroughly mixed (an electric mixer makes this step much easier.) The main idea here is to work air into the masa until it is smooth and fluffy. It is impossible to over mix.
Now Comes the Spreading
Assemble helpers around the kitchen table and continue your experience. Everyone should have a flat plate or small tray and a butter knife or spatula. Take an unbroken shuck and place it on the tray in front of you, small end up, opening toward you.
Using a butter knife or spatula, dip into the bowl of masa and take out approximately one heaping tablespoon of masa. Spread it on the shuck in such a way that it covers the lower two-thirds of the right four inches of the shuck. The masa should be thick enough so that you cannot see through to the shuck.
Next spread some meat filling on the middle of the masa. The thickness of the masa and filling is strictly personal preference. You decide how much masa you would like around your filling. Think of other tamales you have eaten and decide what you like best.
The tamale is then rolled over starting from the side with the masa and meat. The un-spread side covers the outside and holds it together. The unfilled end is then folded over to the middle.
The Stacking and Cooking
As you roll up the tamale, stand them shoulder to shoulder, open end up around the bottom of the pot you prepared earlier. After filling the pot, add 1 cup or more of water and put a tight-fitting lid on: steam for about 1 hours or until the masa peels away from the shuck. The tamale tester gets to eat the first one! You may have to occasionally add water in order to keep the pot from boiling dry. Be sure to let the tamales cool for 10 -15 minutes so they become firm before eating. You will probably have to fill two pots to use all prepared ingredients.
If the meat filling runs out, and you have some extra masa, bean tamales can be made simply by substituting re-fried beans for the meat before rolling. You can also fry a strip of bacon and put it inside for a bacon flavored tamale. Chicken filling can be made by boiling some chicken and seasoning it with comino, chili powder, garlic and salt to taste.
The Eating
Remove the shuck and enjoy the finest tamale available anywhere – right from your own kitchen. After cooling, tamales can be wrapped in foil and frozen for future enjoyment.
Tamale Masa Done Right! 🙌 Our Tamale Masa Seasoning takes the guesswork out of the masa prep and makes every batch taste just perfect. 🌟 It has all the right flavors to make your tamales taste great without the fuss. So, grab your corn shucks, masa, and your favorite fillings, and get ready to 💃🕺 roll up some fun!
Prep time: 20 minutes Cook time: 30 minutes Yields: Enough for about 60 tamales
Get ready for a tamale-making fiesta! 🌟 Whether it’s a family tradition or a new holiday adventure, our Tamale Meat Seasoning makes it easy to craft the most delicious, authentic tamales. ✨ Just season, cook, and savor every bite!
Prep time: 15 minutes Cook time: 1 hour Yields: Enough for about 60 tamales
👨👩👧👦 It’s time to keep a treasured tradition alive: tamale-making! 🌽🎉 Our Tamale Fixin’s® Kit makes it easy to prepare delicious tamales with family and friends. Just add pork, chicken, or beef, and let the good times roll! The aroma, the fun, the taste — there’s nothing quite like it!
Prep time: 45 minutes Cook time: 2 hours Yields: Enough for about 5 dozen tamales
Brown the pork and then add the spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain the broth and save it as part of the liquid for the masa.
By hand or in a heavy mixer, blend the masa, liquid, and spices well.
Continue mixing while adding the melted lard. Be sure all is well mixed.
If using prepared wet masa, start with four pounds, and only add the spices and lard.
Steaming the Tamales
Stack the tamales in a large pot with a spacer such as aluminum foil, a steamer screen, or an inverted bowl. Add a few additional shucks to raise the tamales off the bottom.
Add three cups of water to the pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let the tamales cool slightly before eating.
Get ready to experience the magic of mole! This recipe is a fiesta in a tortilla, blending the rich, chocolaty zing of mole sauce with juicy, shredded chicken. It’s a culinary carnival that is so very easy to make and guaranteed to make your family’s dinner fun again. Or impress your friends with an impromptu taco party. Don’t just eat, celebrate with every bite! Try it once, and you’ll be shouting for more!
Craving Carne Guisada? 🥘✨ Our signature seasoning blend delivers all the flavors of slow-cooked perfection, perfect for any beef or pork taco recipe. Simple, savory, and full of flavor!
🍤🔥 Craving some spicy seafood? These Mango Habanero Shrimp Skewers are your answer! Packed with sweet and spicy flavor, they’re a must-try for your grill. 🌶️🍤 With just a sprinkle of our Mango Habanero Rub, you can bring bold tropical heat to your kitchen. Perfect for shrimp, chicken, or even veggies. Grab a jar today and spice up your summer grilling with flavors that’ll have everyone asking for seconds!
🌮✨ Taco night just got a whole lot better 🌶️👨🍳 Our Extra Fancy Taco Seasoning is here to spice up your beef tacos with bold flavors that’ll have everyone coming back for seconds. Perfectly blended to give your tacos that authentic kick, this seasoning is your new taco night must-have! Time to grab the tortillas and let’s get cooking!
Taco Tuesday 🌮 just got a whole lot better with our Smoky Swine Seasoning! 🌮 Cooked slow and infused with orange and lime juices, these tacos are perfect for any gathering or a flavorful Tuesday night dinner!
Who’s hungry? 🍔 Craving a burger with a kick? Try our Jalapeño Popper Burgers 🌶️ using Jalapeño Salt and Jalapeño Rub, fire up the grill and get ready for a flavor punch!
Deliciously smoky, irresistibly tender 🥩 Our Brisket Rub 🥩 is the perfect match for Smoked Tri-Tip and the fresh aromatics in the Simple Chimichurri create a fantastic meal! Tri-tip steak has become quite popular in recent years among the barbecue community as this tender cut of meat achieves great smoke character in a relatively short cook time. Get ready for a bold flavor journey!
Savory and salty with a touch of sweetness 👌 our Rib Rub is the perfect flavor foundation 😋 for the succulent pork found in these Country-Style Rib Sandwiches. The tender, saucy ribs are easy to make in either a smoker or an oven. Stack ‘em on a hoagie roll with onions and jalapeños and you’ll have delicious sandwiches certain to satisfy the heartiest of appetites!
🍅 Hearty, homemade spaghetti sauce like Grandma used to make 🍝🤤 Our Bolner Family Spaghetti Sauce is simmered low and slow with Gourmet Italian Choice seasoning for that perfect balance of flavors. Whether it’s a Sunday family dinner or a weeknight meal, this sauce is easy to prepare and bursting with authentic Italian taste!
The flavor of Mango Habanero on perfectly-cooked salmon 🐟🌶️🔥 is a wonderful experience that you won’t soon forget! Salmon is a rich yet healthy fish that is complemented perfectly by the citrus and spices found in Bolner’s Fiesta Brand Mango Habanero Rub. Add a side of cilantro-lime rice, and you’ll have a restaurant-quality meal that the whole family will enjoy. As an added bonus, this dish is quick to assemble and easy for anyone to make. Get your taste buds ready for a spicy citrus explosion!
Low-n-Slow Pulled Pork Sandwiches made with budget-friendly pork shoulder and our awesome Pork Rub seasoning 🐷🔥 Easy to cook and guaranteed to satisfy! There’s nothing better than a long weekend cook with a big, budget-friendly pork shoulder. Bolner’s Fiesta Brand Pork Rub is an optimal blend of sweet, salty, and savory flavors. It’s the perfect combination for pork cooked low and slow on the smoker. Whether you’re feeding a hungry crew or stocking the fridge for weekday meal-planning, these easy pulled pork sandwiches will hit the spot. Kick back with your favorite beverage and watch the smoke roll!
The best bite in barbecue is that salty, tender bark on smoked beef 🍖 Pile it high on a fresh hoagie bun and add sautéed onions 🧅 mushrooms, and barbecue sauce!
Fall is the season for pursuing unique flavors and our Wild Game Rub is an excellent choice for a wide variety of game and cooking techniques. It’s a quick and hassle-free way to enhance the natural flavor of the meat so grab a jar today and let our tradition and heritage become part of yours!
These Smoked Chicken Fajita Crunchwraps are packed with flavor in a handheld package ready to be dunked (and repeat!) into a creamy, spicy sauce. A delicious duo of Fiesta Fajita Seasoning match perfectly with the smoky chicken thighs and fresh veggies!
Flavorful, portable, nutritious…there are many reasons why jerky is such a popular American snack. However, high prices at the store make it difficult to enjoy on a regular basis! Good news – this easy recipe featuring Bolner’s Fiesta Jerky Seasoning will have you making delicious jerky at home without breaking the bank. For the hunters out there, this is a great way to savor the harvest that you worked so hard for!
