Christmas traditions with a Spanish flare

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

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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

• Heat chiles to bring out oils, but be careful not to burn
• put them in glass bowl and pour hot chicken broth and cover with plastic wrap, so they can soften.
• once softened, remove stem and seeds from chiles and place them in blender, along with the chicken broth, garlic cloves and oregano.  Blend until smooth.
• heat up oil in a non-reactive saucepan, add puree and simmer for 8 to 10 minutes
• add sugar and vinegar
• season with salt and pepper

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

• place all ingredients in large heavy pot
• pour in cold water, enough to cover by 2 inches
• bring to boil and then turn down to simmer
• simmer for 2 to 3 hours, skimming off foam as needed, cook until pork starts to fall apart
• remove pork
• stain cooking liquid
• return strained liquid to pork and refrigerate overnight
• next day, skim off excess fat, divide pork into two batches

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

• place cornhusks in large pot and cover with boiling water, soak for 2 hours or up to overnight
• in large standup mixer, fitted with whisking attachment, whisk lard until fluffy
• mix masa with salt, chicken broth and chile sauce
• while mixer is running, add large eggs sized clumps of masa one spoon at a time, beating until dough is fluffy
• mix pork with the chile sauce
• place  drained cornhusk on work surface, spread 6 tablespoons of masa on large end, covering lower third
• add 2 to 3 tablespoons of pork in center
• fold cornhusk from side to side, then fold down top end
• place in large steaming  pot, filled with water below steaming insert, with tamales standing up with open end on top
• steam for about 1 hour and 15 minutes

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

• use remainder of the divided pork, along with the cooking liquid
• add remaining chile sauce
• add hominy
• cook until heated through
• serve with condiments and tortillas

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