Fauxritos Food

VEGGIE TAMALES

Steps:

• For the filling: Add the shortening to a large skillet over high heat. Once the oil is shimmering, add the squash and cook, stirring only once, until softened, about 5 minutes. Stir in the bell pepper, jalapenos and garlic and stir to combine. Add the onion, chili powder and cumin and cook until the onion is softened, about 3 minutes. Add the vegetable broth, crushed tomatoes and salt and cook until thickened, about 10 minutes. Transfer a bowl and chill to cool.
• For the tamales: In a stovetop pressure cooker, add 3 cups of water along with the corn husks. Follow the manufacturer's instructions for locking on the lid. Cook under high pressure just until the pressure is reached. Quick-release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, reserving the hot liquid.
• Place the masa in a medium bowl and whisk in the salt and baking powder. Add the vegetable shortening by pinching it together with the masa, rubbing it together to disperse. Add all of the hot water from the pressure cooker and stir until a batter is formed.
• Lay the husks out and spread a large golf ball-sized amount of the masa in a thin layer, leaving a 1/4-inch border. Add about two tablespoons of the chilled filling. Fold the tamale like an open-ended envelope, starting with the sides and then the bottom. Place the tamale seam-side down in a steamer basket to let gravity hold it in place. Continue with the remaining husks and filling. Very carefully wrap the whole bunch of tamales in foil, leaving the tops exposed, and stand the tamales on their ends so they stand upright in the steamer basket. If your steamer basket has handles, this will help. Add 1 cup water to the pressure cooker, then lower in the filled steamer basket, and pressure cook over high heat at high pressure for 10 minutes. Quick-release the pressure, then remove the basket and plate your hot tamales.

CHEESEBURGER EGG ROLLS

Steps:

• For the ketchup sauce: Combine the ketchup, fish sauce, star anise and 2 tablespoons water in a small saucepot and set over medium heat. Cook, stirring often, until it begins to bubble, then remove from the heat and let cool completely. Stir in the mayonnaise. Refrigerate until ready to use.
• For the egg rolls: Set a cast-iron pan over medium-high heat for 3 minutes. Add 2 tablespoons oil, then the ground beef and a pinch of salt and pepper and cook for 4 to 5 minutes. Add half the onions and cook, stirring occasionally, until the onions are softened, about 4 minutes. Transfer the mixture to a sheet pan to cool, about 10 minutes. Mix in the sun-dried tomatoes and the remaining raw onions.
• Lay the egg roll wrappers out on a clean work surface. Place a slice of American cheese in the center of a wrapper, then some of the beef mixture followed by the shredded cabbage. Roll up the egg roll, securing it closed with some of the beaten egg. Place on a sheet pan seam-side down while assembling the remaining egg rolls in the same manner.
• Add the remaining 1 1/2 quarts oil to a Dutch oven or heavy-bottomed pot over medium-high heat and bring the temperature up to 350 degrees F.
• Place the egg rolls in batches into the hot canola oil seam-side down, and fry until golden brown, about 4 minutes.
• Cut the egg rolls in half on the bias and serve with the ketchup sauce.

TACOS DE LENGUE CON "QUESEAUX"

Steps:

• Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes.
• Meanwhile, blend the cooking liquid with the xanthan gum, creating your "queseaux."
• Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, "queseaux" and salsa.