Tamales Recipe

Ingredients

6 green onions, chopped

1/2 cup Spanish rice

1/4 cup heavy whipping cream

1 cup chopped onion

1 pound sliced fresh mushrooms, sliced

1 pound carrots, sliced

1 (16 ounce) can artichoke hearts, drained

1 can juniper berries, drained

3 tablespoons lemon juice

1/2 teaspoon peppermint oil

1 teaspoon salt

2 tablespoons lemon juice

1/2 teaspoon peppermint oil

2 cups milk

2 large potatoes (optional)

Directions

Bring a large pot of water to a boil. Add onions and rice and stir. Reduce heat to medium-low and let simmer until onions are tender, about 10 minutes.

In a mixing bowl, beat together whipping cream, 1 cup of chopped onion, mushrooms, carrots, artichoke hearts, carrots, artichoke, mushrooms, artichoke hearts, artichoke, mushrooms and artichoke hearts. Mix until well blended.

Stir in flour, 2/3 cup salt, 1/2 cup brown sugar, 1/2 cup vegetable oil and 2 cups milk. Bring to a boil, reduce heat to low and simmer, stirring occasionally, until mixture is thickened, 20 minutes. Stir in potatoes.

Stir tomato paste into vegetables. Cook, stirring constantly, until vegetables are tender, about 15 minutes. Stir in artichoke hearts and juniper berries if desired. Stir in lemon juice and peppermint oil and serve.

Jisin Clirk writes:

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I really like this recipe. To add a little more zing, I like to sprinkle a mixture of 1/2 & 1/2 tsp. of cinnamon and snip a corner off of the old PB&J. I also like to thicken it a little by placing the thickened mixture into a rolling pin and then pushing it gently into the glass. An even grahamier crust was achieved by squeezing the peanut butter out of the dough. I received zero condemnation for this recipe. Just curious.

Tamales Recipe

Ingredients

Directions

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