(Family Features) As you gather with loved ones for the holidays, you can enhance the magic of the season by adding Chispa – a special spark – to your dinner table. It’s as easy as adding classic Mexican dishes to your menu.
The key to adding this special spark is using authentic Mexican ingredients, which you can find in recipes like Chorizo and Oaxaca Tamales.
When planning your flavor-fueled 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 in flavor to mozzarella but even meltier, you can enjoy this buttery cheese in many dishes.
* Crema Mexicana: With a neutral, fresh-tasting flavor and silky, pourable texture, this everyday table cream is used for balancing spicy dishes.
Find more delicious additions to your holiday menu at CaciqueFoods.com.
Chorizo and Oaxaca Tamales
Prep time: 60 minutes
Cook time: 60 minutes
Servings: 10-12
40 dried corn husks
water
3 packages Cacique Pork, Beef or Soy Chorizo
1 medium onion (about 1 cup), minced
8 pounds basic tamale dough, 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
In large bowl, cover corn husks with boiling water and soak at least 1 hour. Remove excess water and pat each husk dry.
In large skillet, cook chorizo according to package instructions. Add onions; saute over medium heat until translucent, about 5 minutes. Cool thoroughly.
To make tamales: Prepare one husk at a time by placing husk on open palm, smearing 3 tablespoons tamale dough on husk from side to side and to bottom, leaving 3 inches of top untouched for folding. Place 1 tablespoon chorizo mixture in center and top with one strip of Oaxaca. Fold 1/3 of husk to left and 1/3 to right, overlapping; pinch bottom to seal and gently fold over top to create small rectangle.
Add adequate room temperature water to tamale steamer and set steamer grate. Place formed tamales, vertically and upside down, tightly packed. Once first layer of tightly packed tamales is complete, begin second layer of tamales horizontally.
Cover and steam over medium-high heat 45 minutes-1 hour. Check water level at 45 minutes. If water is low, gently add hot water to side of pot.
Remove one tamale to check doneness. Tamale is cooked when dough separates from husk when unwrapping. Serve hot with crema and salsa.
Source: Cacique
