Celebrate the Holidays with Festive Mexican Favorites

(Family Features) When you gather with your loved ones for the holidays, you can heighten the magic of the season by adding Chispa – a special sparkle – to your table. It’s as easy as adding classic Mexican dishes to your menu.

The key to adding that special spark is using authentic Mexican ingredients, which you can find in recipes like Oaxacan chorizo ​​and tamales and Oaxacan potato and chorizo ​​empanadas. These flavorful dishes feature delicious additions from Cacique, one of the country’s top brands of authentic Hispanic cuisine that the whole family will love.

When planning your flavor-packed festivities, consider these must-have ingredients.

  • Chorizo: Whether pork, beef or soy, chorizo ​​adds the spices and hearty flavors of Mexican cuisine to any recipe.
  • Oaxaca: Similar to the taste of mozzarella but even more melting, you can enjoy this buttery cheese in many dishes.
  • Crema Mexicana: With a neutral, fresh flavor and a silky, runny texture, this everyday table cream is used to balance spicy dishes.

Find more delicious additions to your holiday menu at CaciqueFoods.com.

Tamales with Chorizo ​​​​and Oaxaca

Preparation time: 60 minutes
Cooking time: 60 minutes
Servings: 10-12

  • 40 dried corn husks
  • the water
  • 3 packets Cacique Pork, Beef, or Soy Chorizo
  • 1 medium onion (about 1 cup), minced
  • 8 pounds basic tamale paste, at room temperature
  • 3 packages (10 ounces each) Cacique Oaxaca cheese, cut into 1/2-inch strips
  • Tamale steamer
  • Cacique Crema Mexicana, for serving
  • Cacique Homestyle Mild salsa, for serving
  1. In a large bowl, cover the corn husks with boiling water and soak for at least 1 hour. Remove excess water and wipe each wrap.
  2. In a large skillet, cook the chorizo ​​according to package directions. Add onions; sauté over medium heat until translucent, about 5 minutes. Cool well.
  3. To make tamales: Prepare one wrap at a time by placing the wrap over the open palm, smearing 3 tablespoons tamale paste over the wrap from side to side and down, leaving 3 inches high untouched for the folding. Place 1 tablespoon of chorizo ​​mixture in the center and garnish with a strip of Oaxaca. Fold 1/3 of the envelope to the left and 1/3 to the right, overlapping them; pinch bottom to seal and gently fold over top to create a small rectangle.
  4. Add adequate room temperature water to the tamale steamer and set the steamer rack. Place the formed tamales, vertically and upside down, tightly packed. Once the first layer of tight tamales is complete, start the second layer of tamales horizontally.
  5. Cover and steam over medium-high heat 45 minutes to 1 hour. Check the water level after 45 minutes. If the water level is low, slowly add hot water to the side of the pan.
  6. Remove a tamale to check for doneness. The tamale is done when the dough separates from the wrapper upon unwrapping. Serve hot with cream and salsa.

Oaxacan empanadas, potatoes and chorizo

Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 24 empanadas

Dough:

  • 1 stick, plus 6 tbsp, cold unsalted butter, cubed
  • 4 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 cup lukewarm water
  • 1 egg, at room temperature, beaten

Filling:

  • 1 package of Cacique pork chorizo
  • 2 russet potatoes, cubed
  • 5 ounces Cacique Oaxaca cheese, cubed
  • 1 egg, well beaten, for gilding
  1. Preheat the oven to 350F.
  2. To make dough: Use a pastry cutter or fork to cut the butter into flour until it forms a crumbly consistency. Sprinkle with salt and stir. Add warm water and egg; stir until a lumpy dough forms. Knead the dough for about 5 minutes. Cut the dough into 24 pieces and, using your hands, roll each piece into a ball. With a rolling pin, roll the balls evenly into 5-6 inch circles.
  3. To fill: In a skillet over medium heat, cook the chorizo, stirring, until it crumbles. Add the cubed potatoes. Cover and cook until potatoes are tender, then uncover and cook 5 to 10 minutes until liquid evaporates.
  4. Fill the empanadas by placing 2-3 tablespoons of the chorizo ​​and potato mixture with 2-3 cubes of Oaxaca in each circle of dough. With your finger, pass the egg wash on one side of the circles. Fold over and seal the edges by pressing down with a fork or creating pleats and pinching to seal the filling inside. Brush top with egg wash.
  5. Prepare baking sheets lined with parchment paper and place the empanadas on the sheets. Bake 12-15 minutes until golden brown.

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