![]() Celebrating Christmas is fun and different in all corners of the globe and one of the fun ways to celebrate is to try a tradition from another country. This year we're planning to celebrate in a Spanish style and are including a traditional Spanish meal on December 24 for all our guests. While we hope you try out our brand new reservations system to come and join us, we know not everybody can. So we're sharing our recipes for two absolute favorites from Spain for the holidays. Felicidades! Check out our specials for Christmas and also New Year's Eve For both the Pozole and the tamales start with the red chile sauce: Red chile sauce: 4 guaijillo chiles 4 ancho chiles 2 cups chicken broth 2 large garlic cloves 1 tsp. dried oregano 1 tablespoon lard or vegetable oil 1 1/2 tablespoons dark brown sugar 1 tablespoon balsamic vinegar
Pork for both tamales and Pozole: 4 pounds of boneless pork ribs 1 large head of garlic halved 6 bay leaves 1 teaspoon black peppercorns 1 teaspoon salt
![]() For Tamales: (makes 18 tamales) dried corn husks 3 cups masa 1 tablespoon of salt 3 1/2 cups low sodium chicken broth 3/4 cup lard or vegetable shortening 2 tablespoons red chile sauce half of the cooked pork 1 cup chile sauce
Pozole Recipe: 2 cups cooked pork along with the reserved cooking liquid 1/2 cup chile sauce 1 28 oz can hominy condiments, including chopped cilantro, white onion, sliced radishes and lime wedges, dried oregano, dried red chile flakes
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Featherbed RailroadA blog about happenings in Lake County. Archives
January 2018
Categories
All
|