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Worth the Wait Meals

Explore 4 delicious dishes that take anywhere from an hour to overnight to complete! Then take one bite, and you'll find it was all worth the wait!

Enchiladas

Serves About; 4-6 People

Mom's Magic

Image by Erik Dungan
Image by gentilesco. ─ karolina ferretis

Quick Story:

Brenna's favorite food has ultimately came down to Enchiladas; specifically the ones her mom makes. To this day, no one has been able to beat this dish. Maybe it has to do with it being cooked "with love", or the sauce itself; either way, Brenna craves this meal a ridiculous amount of time. So give it a try, and let us know what you think!

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Ingredients:

  • Chicken (2-4 Oz.)

  • 5 California Chiles 

  • 2 Arbol Chile Pods

  • Small pinch of Pasilla Chile

  • Bag of Tortillas

  • 5 Cloves of Garlic

  • ½ Onion

  • Salt

  • 2 Tablespoons of Chicken Flavor Bouillon

  • Oil (avocado or vegetable)

  • Lettuce

  • 6-8 Radishes

  • 1-2 Tomatoes

  • Queso Fresco (or shredded cheese of your choosing)

Steps:

  • Begin with cutting the tail and removing seeds from the chiles

    • Cut the veggies, and shred some cheese as well​

  • Then start with cooking all Chiles in water and a pinch of salt

    • Medium temp., for 30 min. until soft​

  • Meanwhile, boil chicken with water, 3 cloves of garlic, ½ an Onion, and 1 teaspoon of Salt

    • In a pot, on medium heat for 20 minutes​

  • Once Chiles are done- Wait until cool to then pour chiles and half of the same water from the pot into the blender

    • Add 2 cloves of garlic, another pinch of salt, and 2 tablespoons of Bouillon ​

      • Then blend​ until the mixture looks like purée

Steps (pt.2):

  • Strain the blended mixture in a bowl (to remove thick skin and seeds)

  • Place strained liquid on stove with 1 tsp. of oil

  • Let cook on medium for 10-15 minutes; stir every other few minutes​

  • Meanwhile, take the chicken out of pot, drain, and shred all of it

  • Once the sauce is done cooking, we dip the tortillas in a pan of oil for 15 seconds on each side, then dip them into the pan of sauce for 10 seconds each side, and finally add the; chicken, cheese, roll up, and sprinkle some lettuce, radishes, and more cheese.

  • Repeat this process for each enchilada being made, and enjoy!

Serving is Per Person

Steak

Dad's Cravings

Ingredients:

  • 4-8 Oz. Steak (depending on appetite) 

  • Soy Sauce

  • Lemon Pepper

  • Salt

  • Steak and Meat Seasoning

  • Olive Oil

Optional:

  • 1-2 Limes (after it's ready, if you would like to add a little lime flavor)

Steps:

  • Take Steak out of packaging and place in plate to add seasoning

    • Season steak on both sides with; soy sauce, steak and meat seasoning, then lemon pepper​

      • Enough to lightly cover the steak, try not to overdo it ​

    • Let sit for 15-30 minutes

  • Put steak in a baking dish (preferably glass), with some olive oil

    • ​Enough to cover the bottom​ so the steak doesn't stick

  • Place in Oven for 30-40 Minutes to reach a Well-Done steak

    • Keep checking on the steak, in 10 minute increments; cook until liking (rare, medium well, or well done). 

  • Once done, serve yourself, and enjoy!

Raw Beef Steak
Gourmet Meat Dish

*Pair with Red Wine for extra joy*

Salmon

Serving is Per Person

Fishy Night

Image by David B Townsend

Ingredients:

  • 6-8 Oz. Salmon

  • Lemon Pepper

  • Salt

  • Paprika

  • Olive Oil

  • 2-4 Limes 

Salmon Breast

Steps:

  • Rinse Salmon 1-2 times

  • Place Salmon on Baking dish with olive oil

    • Olive oil covering the base of the dish so it doesn't get stuck​

  • Rub a dash of olive oil on Salmon (both sides)

    • Then season with lemon pepper​, salt, and a dash of paprika 

  • Place in oven for 40 minutes, until it's a light pink/orange color (see image)

    • Keep checking on it until it can easily break apart (use fork to stab every now and then)​

      • 10 minute increments​

  • Once ready, cut some limes and enjoy!

Makes about 200-300 Tamales

Tamales

Taste of Jaimes' Christmas

Steps:

  • A day before, soak the corn husks in water to soften them up (no heat needed)

    • For connivence, they can be left overnight​

  • Begin with trimming the fat off of the meat, then cutting the meat in chunks

    • Place in a pot of water with 2 tablespoons of salt, and boil for about 2 hours​

    • Once done and cooled down, shred the meat 

  • Meanwhile, take 2 bags of guajillos and boil with 5-6 garlic cloves, 1 tablespoon of salt, and a small piece of onion

    • REMINDER: remove seeds and tail from chiles beforehand​

    • Let sit for about 5 min, until the chiles turn dark burgundy or brown and soften

  • Once done and cooled down, blend the chiles (garlic & piece of onion also) with half water from the same pot used

    • Strain the mixture for liquid chile ​

  • 1-2 tablespoons of Vegetable oil on a pan, then 1 tablespoon flour- and stir until a tan color

    • When tan, ​add strained chile and continue stirring until a thick sauce consistency-then add meat and mix

Ingredients:

  • 30 lbs Prepared Masa

  • 18 lbs of Pork meat

  • 3 bags of Corn Husks

  • Salt

  • 2 bags of Chiles Guajillos

  • 6 Garlic Cloves

  • Vegetable oil

  • Small piece of onion

  • 1 tbsp. Flour

Image by Jacob Thomas
Image by Stefan Lehner

Work Station once everything is ready:

  • Put a layer of masa on corn husk

    • ~ 1.5 tbsp. per tamale​

  • Add meat on top (about a forkful and a half)

  • Wrap with corn husk, and additional wax paper for security

  • Place prepared tamales in pot (Specifically a Multi-pot with steamer basket)

    • Fill pot with water until the "fill line"

    • Lay and stack tamales in a hexagon or circle method with a hole/space in the middle of the pot

  • Steam for about 2 hours on medium heat

  • Cool for 10-15 minutes, then test one tamale

    • Runny Masa = Not Ready; another 20-30 min​​

  • Once ready, let cool, and enjoy with your friends and family!

*Stainless Steel stock pot*

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