Best Aunt Masas Soul Sauce Recipes

A Pinch-Of-Soul Barbecue Sauce (Microwave) image

Provided by Michelle_My_Belle

Categories Sauces

Time 16m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 garlic cloves (minced)
1 large onion (finely chopped)
1 cup ketchup
1/4 cup brown sugar
1/4 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper

Steps:

Tailgate Butt Burner Dip image

Provided by Marsha Gardner

Number Of Ingredients 10

3 bone-in chicken breasts
4 Tbsp butter, unsalted, room temperature
1 tsp kosher salt
1/2 large red onion, diced
1 tsp brown sugar, firmly packed
1 lb cream cheese, room temperature
2/3 c ranch dressing
2/3 c favorite barbecue sauce
8 oz sharp cheddar cheese, freshly shredded
crackers or chips for dipping

Steps:

1. Preheat oven to 425-degrees. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
2. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
3. In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
4. In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.

Cornmeal Tamales image

Provided by Robb Walsh

Number Of Ingredients 14

3 pounds ground beef
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1 tablespoon salt
1 1/2 teaspoons onion powder
1/4 cup chili powder
4 tablespoons sugar
1/2 cup yellow cornmeal
Two 8-ounce cans tomato sauce
36 pieces parchment or wax paper cut into 5-inch squares
For dredging:
4 cups yellow cornmeal mixed with 2 teaspoons salt

Steps:

Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
Variation - Mississippi Corn Bread Tamales:
Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed