Best 10 Apache Tomale Cho Recipes

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Apache tomale cho, also known as "corn soup Apache style," is a traditional Mexican dish that combines sweet corn and tender chicken in a flavorful broth. This hearty and comforting soup is believed to have Apache origins and is widely enjoyed throughout Mexico and the southwestern United States. Whether you're seeking a warm and satisfying meal or want to explore the rich culinary traditions of the Apache culture, this article will guide you through the process of creating an authentic Apache tomale cho recipe.

Here are our top 10 tried and tested recipes!

TOTCHOS



Totchos image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

One 2-pound bag frozen potato nuggets, such as Tater Tots
3 cups shredded Cheddar
8 ounces cooked chorizo, crumbled
1 cup salsa
1/2 cup sliced pickled jalapenos
1/2 cup sour cream, thinned with a few tablespoons of water
1/4 cup diced red onion
Coarsely chopped fresh cilantro, for sprinkling

Steps:

  • Cook the potato nuggets according to the package instructions.
  • Adjust the oven temperature to 350 degrees F. Layer the potato nuggets with the cheese in a 1 1/2-quart baking dish. Bake until the cheese is melted, about 5 minutes.
  • Top the potato nuggets with the chorizo, salsa and pickled jalapenos. Drizzle with the sour cream and sprinkle with the onion and cilantro. Serve immediately.

TOTCHOS



Totchos image

All the great flavors of nachos with crispy potatoes instead of chips!

Provided by Potato Goodness

Categories     Trusted Brands: Recipes and Tips     U.S. Potato Board

Time 1h

Yield 8

Number Of Ingredients 13

1 (32 ounce) package frozen tater tots
8 ounces lean ground turkey
½ cup salsa
2 teaspoons Mexican seasoning blend
1 ½ cups shredded reduced-fat Mexican cheese blend
½ cup diced tomatoes
⅓ cup diced bell pepper
⅓ cup sliced ripe olives
½ cup sliced green onions
Light sour cream
Guacamole
Salsa
Chopped fresh cilantro

Steps:

  • Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
  • While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
  • Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
  • Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 30.7 g, Cholesterol 32.9 mg, Fat 16.2 g, Fiber 3.6 g, Protein 16.3 g, SaturatedFat 4.5 g, Sodium 822.6 mg, Sugar 1.8 g

CHAP CHEE NOODLES



Chap Chee Noodles image

A Korean-style noodle dish made with meat and vegetables.

Provided by Chris J

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
¼ teaspoon black pepper
⅓ pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
½ cup thinly sliced carrots
½ cup sliced bamboo shoots, drained
¼ pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
  • Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g

REAL HOMEMADE TAMALES



Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

APACHE TOMALE CHO



Apache Tomale Cho image

Make and share this Apache Tomale Cho recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup water
2 cups white flour
1 pinch salt
2 cups venison jerky (or beef)
1 cup diced onion

Steps:

  • The jerky should be pounded out on a metate into flakes and fried with the onions in an iron frying pan, using about 2 tablespoons of lard to fry.
  • Pour the flour into a 1/2 quart pan, add the salt and then the water.
  • Knead these ingredients together until able to handle without sticking to hands. You might need to add water or more flour to form round dough tortillas about 6 inches in diameter.
  • Put 3 or 4 tablespoons of fried jerky and onions in the center of the tortilla.
  • Pinch tortilla (dough) together forming a round dumpling.
  • Put dumpling in a deep pan of bowling water for about 2 minutes, then take out.
  • Its ready to eat while still warm.

Nutrition Facts : Calories 244.3, Fat 0.6, SaturatedFat 0.1, Sodium 42.4, Carbohydrate 51.7, Fiber 2.2, Sugar 1.9, Protein 6.8

APACHE BREAD



Apache Bread image

Make and share this Apache Bread recipe from Food.com.

Provided by Dusty Byrd

Categories     Breads

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6

1 (16 ounce) package shredded cheddar cheese
1 (8 ounce) carton sour cream
1 (8 ounce) package cream cheese
1/2 cup hot picante sauce
garlic
1 loaf Italian bread

Steps:

  • Mix all ingredients together except bread.
  • Cut center out of bread (like a canoe).
  • Pat mixture into the loaf.
  • Bake on 375 degrees for about 45 minutes.

Nutrition Facts : Calories 165.8, Fat 12.1, SaturatedFat 7.5, Cholesterol 34.6, Sodium 256, Carbohydrate 7.5, Fiber 0.4, Sugar 0.4, Protein 6.9

PATE A CHOUX DOUGH



Pate a Choux Dough image

Provided by Food Network

Categories     dessert

Time 55m

Yield 40 to 45 cream puffs

Number Of Ingredients 6

6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
4 eggs

Steps:

  • Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
  • Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
  • Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
  • Fit a pastry bag with a round #5 tip and fill with the warm dough. Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner. Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.

PINON BREAD



Pinon Bread image

Make and share this Pinon Bread recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 1h45m

Yield 4-8 serving(s)

Number Of Ingredients 4

2 cups shelled pine nuts
1 cup water
1 pinch salt
2 tablespoons lard or 2 tablespoons vegetable oil

Steps:

  • Mash the pinon nuts on a metate with a mano or mash with a mortar.
  • Mashed pinons will look like meat, mix mashed nuts with water and salt. Then knead until it is a soft batter.
  • Let batter sit a while before cooking.
  • Put a large skillet on the fire, when it is hot add the lard or vegetable oil.
  • Drop the batter in the skillet by the tablespoonful, flattening out into patties about 3 inches across. Reduce the heat so the cakes cook but do not burn. This bread is tasty either hot or cold.

Nutrition Facts : Calories 512, Fat 52.5, SaturatedFat 5.8, Cholesterol 6.1, Sodium 41.3, Carbohydrate 8.8, Fiber 2.5, Sugar 2.4, Protein 9.2

MEXICAN PICO DE GALLO



Mexican Pico De Gallo image

Ok i learned to make this Pico de Gallo from my mother who learned it from her mother and it has been like that since the women in my family has been making it. This Pico de Gallo can can be as tangy as you want it to be if you want more lime add more if you want more spicyness add of course more jalapeños. Tips: Remove the seedsand veins of the peppers if you dont want it to be too spicy hot. Optoinal: Add Avocado to give the Pico de Gallo a blend between the spicy Jalapeños and the sweet Avocado. But be advised when you use Avocado you must eat it sooner since Avocado goes bad faster then the other ingredient, but the good news is that the acidic nature of the jalapeño keeps the avocado from spoiling so soon. Store in a sealable container in the fridge.

Provided by Sami D

Categories     Sauces

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 7

1/2 cup jalapeno, chopped (roughly around 5-6 peppers)
1/2-1 cup tomatoes, chopped (i use roma tomatoes but any tomatoes will doexcept green tomatoes)
1/2 cup onion, chopped (i use yellow onion, but white onions do just as good just make sure NOT to use sweet onions)
1/2 cup fresh cilantro, chopped (dont chop it until you will add it so it stays fresh longer)
2 limes, juice of (you just need the squeezed juice)
1 avocado, chopped or mashed (optional, i use Hass Avocado it has the black bumpy skin or shell)
salt, to taste

Steps:

  • Mix the chopped Jalapeños, Tomatoes, Onions in a medium size bowl. Optional here also add the Avocado if you choose to use it.
  • Add the Lime juice and salt to taste.
  • Finally add the Cilantro last because since its a herb it will wilt faster and you don't want brown little leaves in your food.

Nutrition Facts : Calories 40.6, Fat 3, SaturatedFat 0.4, Sodium 2.7, Carbohydrate 3.8, Fiber 1.8, Sugar 1, Protein 0.7

CHIGUSTEI



Chigustei image

Make and share this Chigustei recipe from Food.com.

Provided by Chef Otaktay

Categories     Native American

Time 2h

Yield 4 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
2 tablespoons shortening
2 teaspoons baking powder
3/4 cup warm water
1 teaspoon salt

Steps:

  • Blend shortening with dry ingredients.
  • Add water.
  • Mix well, knead lightly.
  • Let dough rest, covered, in a warm place for 30 minutes.
  • Divide dough into 6 to 8 pieces. Keep the dough covered until it is used.
  • Take a piece of dough and roll it into a flat circle no more than 1/4 inch thick and cook on a non-stick griddle or lightly greased iron griddle over medium-high heat turning the bread once.
  • They should have dark speckles on one side and dark spots on the other.
  • Serve them warm.
  • They are often torn into pieces and dropped into the broth with the boiled meat.

Nutrition Facts : Calories 285.2, Fat 7, SaturatedFat 1.7, Sodium 765, Carbohydrate 48.2, Fiber 1.7, Sugar 0.2, Protein 6.5

Tips:

  • Use fresh, ripe tomatillos. This will give your sauce a brighter, more flavorful taste.
  • Roast the tomatillos before blending them. This will help to caramelize the sugars in the tomatillos and give your sauce a deeper flavor.
  • Use a variety of chiles. This will add complexity and heat to your sauce. Just be sure to start with a mild chile and add more to taste.
  • Don't be afraid to experiment with different herbs and spices. Cumin, oregano, and cilantro are all classic Mexican flavors that work well in tomatillo sauce.
  • Let the sauce simmer for a while. This will help to develop the flavors and thicken the sauce.

Conclusion:

Tomatillo sauce is a versatile sauce that can be used in a variety of dishes. It's perfect for tacos, enchiladas, burritos, and huevos rancheros. It can also be used as a marinade for chicken, fish, or shrimp. No matter how you use it, tomatillo sauce is sure to add a delicious, authentic Mexican flavor to your meal.

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