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Las Posadas Recipes

Cook up a feast for family and friends with tamales, chilies, and all the side dishes. Then top off the meal with buñuelos for a sweet touch.

 Holiday table filled with food

Green Chile and Cheese Tamales

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/vegetables/green-chile-and-cheese-tamales/

Prep Time: 2 hours
Cook Time: 30 minutes
Stand: 5 minutes

Ingredients:
36 - 38 dried corn husks (about 8 inches long and 6 inches wide at the top)
3 cups masa harina (corn tortilla flour)
2 cups water
3-1/2 cups shredded cooked chicken
12 ounces sharp cheddar cheese, shredded (3 cups)
1 15 -1/4 ounce can whole kernel corn, drained
1 8-1/2 ounce can or 1/2 of a 15- to 16-ounce can (scant 1 cup) cream-style corn
1 4-ounce can diced green chile or jalapeño peppers
1/2 cup bottled green salsa
2 tablespoons cooking oil
1/2 teaspoon salt

Directions:
1. In a large roasting pan, soak corn husks in hot water for 30 minutes or until soft. Drain well. Pat dry with paper towels.
2. Meanwhile, for filling, in a very large bowl stir together masa harina and water until well combined. Stir in chicken, cheese, whole kernel corn, cream-style corn, undrained diced green chile peppers, salsa, cooking oil, and salt.
3. For each tamale, starting about 1-1/2 inches from pointed end, spread 1/4 cup of the filling along one long side of a corn husk into a rectangle about 4 inches long and 2 inches wide. Fold husk over filling. Fold short end of the husk up over filling. Roll up from long side to completely enclose the filling. Tie open end of tamale with strips of corn husk or 100 percent cotton kitchen string.
4. To steam, stand tamales upright in a steamer basket set over at least 1-1/2 inches of boiling water in a very large Dutch oven. Don't pack them in too tightly, but fill the space. Cover steamer. Reduce heat to medium. Steam for 30 minutes. Carefully remove from steamer. Let stand 5 to 10 minutes before serving. They will get firmer as they cool. Makes 36 to 38 tamales.

Tip: To make this dish ahead of time, wrap and freeze the cooked tamales in the corn husks. To serve, remove frozen tamales from freezer container. Place tamales in a steamer basket over gently boiling water for 15 to 20 minutes or until heated through.

Nutrition Facts (Green Chile and Cheese Tamales)
Servings per recipe: 36. Calories 124, Protein (gm) 8, Carbohydrate (gm) 12, Fat, total (gm) 6, Cholesterol (mg) 22, Saturated fat (gm) 2, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 1, Vitamin A (IU) 97, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vitamin B6) (mg) 0, Folate (µg) 24, Cobalamin (Vitamin B12) (µg) 0, Sodium (mg) 172, Potassium (mg) 107, Calcium (DV %) 91, Iron (DV %) 1. Percent daily values are based on a 2,000-calorie diet.

Potato-and-Cheese-Stuffed Chiles

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/potato-and-cheese-stuffed-chiles/

Prep Time: 40 minutes
Cook Time: Bake 25 minutes at 350 degrees

Ingredients:
Nonstick cooking spray
3 large fresh Anaheim or poblano peppers or 3 small sweet peppers
1-1/2 cups chopped sweet potatoes or potatoes
1 - 3 tablespoons milk
1/3 cup finely chopped green onions
2 teaspoons chili powder
1 clove garlic, minced
1/2 cup shredded asadero, queso quesadilla, Chihuahua, or Monterey jack cheese
1 egg white, beaten

Directions:
1. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.
2. Cut the peppers in half lengthwise. Remove seeds and membranes. In a saucepan cook peppers in boiling water about 5 minutes or until crisp-tender. Drain well.

Tip: Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

3. Meanwhile, in a medium saucepan cook potatoes, covered, in boiling lightly salted water for 15 to 20 minutes or until tender; drain. Mash potatoes, adding milk, 1 tablespoon at a time, until potato mixture is fluffy. Stir in green onions, chili powder, and garlic. Stir in 1/4 cup of the shredded cheese and the egg white. Spoon potato mixture into peppers. Place stuffed peppers close together in the prepared baking dish.
4. Bake, covered, for 25 to 30 minutes or until heated through. Sprinkle tops with remaining shredded cheese.

Tip: To make this dish ahead of time, prepare and stuff the peppers. Cover and chill in the refrigerator for up to 24 hours. Bake as directed, allowing a few extra minutes to heat through.

Nutrition Facts (Potato-and-Cheese-Stuffed Chiles):
Servings per recipe: 6. Calories 79, Protein (gm) 4, Carbohydrate (gm) 11, Fat, total (gm) 2, Cholesterol (mg) 9, Saturated fat (gm) 1, Dietary Fiber, total (gm) 2, Sodium (mg) 118.

Stuffed Chiles in Two Sauces

Prep Time: 45 minutes
Bake Time: 25 minutes
Cook Time: 10 minutes

Ingredients:
1 pound uncooked ground pork, uncooked ground turkey, or uncooked ground chicken
1/3 cup chopped onion (1 small)
1 clove garlic, minced
2 cups chopped peeled apples and/or pears (2 large)
8-ounce can tomato sauce
1/4 cup raisins
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup slivered almonds, toasted
6 fresh poblano peppers
Sauces: walnut sauce, mole

Directions:
1. For filling, in a large skillet, cook ground pork, onion, and garlic until meat is brown and onion is tender. Drain off fat. Stir in apple, tomato sauce, raisins, salt, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in almonds.
2. Meanwhile, in a well-ventilated area (see Good to Know, below), cut a lengthwise slit in a side of each pepper and remove seeds and membranes. In a large saucepan, cook peppers in boiling water about 5 minutes or until crisp-tender. Drain well. Cool slightly. While filling and peppers cool, prepare the sauces.
3. Preheat oven to 350 degrees. Spoon meat mixture into the peppers. Place stuffed peppers in a 3-quart rectangular baking dish. Cover dish with foil. Bake about 25 minutes or until heated through. Meanwhile, prepare sauce(s) to taste.
4. To serve, spoon Walnut Sauce and Mole onto serving plates. Place stuffed peppers on top of the sauces.

Tip: Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

Nutrition Facts (Stuffed Chiles in Two Sauces)
Servings per recipe: 6. Calories 373, Protein (gm) 8, Fat, total (gm) 23, Cholesterol (mg) 52, Saturated fat (gm) 7, Dietary Fiber, total (gm) 4, Sodium (mg) 629.

Oaxacan Rice and Beans

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/oaxacan-rice-and-beans/

Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients:
1/2 cup finely chopped carrot
1/2 cup chopped onion (1 medium)
1 fresh poblano pepper, seeded and finely chopped, or one 4-ounce can chopped green chile peppers, drained
1 fresh serrano or jalapeno pepper, seeded and finely chopped*, or 1 canned jalapeno pepper, rinsed, drained, seeded, and finely chopped
2 cloves garlic, minced
1 tablespoon cooking oil
1 cup long grain white rice
2-1/4 cups chicken broth or vegetable broth
1/4 teaspoon salt
1 cup frozen cut green beans, thawed
1 15-ounce can black beans, rinsed and drained

Directions:
1. In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes. Stir in the uncooked rice. Cook and stir constantly over medium heat for 2 to 3 minutes or until rice is lightly browned.
2. Carefully stir in broth and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add green beans; cover and cook about 5 minutes more or until rice is tender and liquid is absorbed. Stir in black beans; heat through.

Tip: Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

Nutrition Facts (Oaxacan Rice and Beans)
Servings per recipe: 3. Calories 208, Protein (gm) 8, Carbohydrate (gm) 40, Fat, total (gm) 3, Cholesterol (mg) 1, Saturated fat (gm) 1, Dietary Fiber, total (gm) 5, Sodium (mg) 643.

Papaya-Pomegranate Guacamole

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/appetizers-snacks/papaya-pomegranate-guacamole/

Start to Finish: 30 minutes

Ingredients:
1 pomegranate
4 very ripe avocados, halved, seeded, and peeled
1 cup finely chopped red onion (1 large)
2 fresh serrano chile peppers, seeded and finely chopped
1/4 cup lime juice
3/4 cup peeled, seeded, and diced papaya
1/2 cup snipped fresh cilantro
Coarse sea salt

Directions:
1. Remove seeds from pomegranate; set aside.
2. In a large bowl, use a fork or potato masher to coarsely mash avocados. Add red onion, chile peppers, and lime juice; mix well. Fold in pomegranate seeds, papaya, and cilantro.
3. Season to taste with coarse sea salt.
4. Serve immediately or cover surface tightly with plastic wrap and chill for up to 4 hours.

Nutrition facts (Papaya-Pomegranate Guacamole): Servings per recipe: 16. Calories 78, Protein (gm) 1, Carbohydrate (gm) 8, Fat, total (gm) 5, Saturated fat (gm) 1, Dietary Fiber, total (gm) 3, Sodium (mg) 30.

Buñuelos

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/breads/bunuelos

Prep Time: 40 minutes
Cook Time: 2 - 3 minutes per batch

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2 tablespoons shortening
2 beaten eggs
1/3 cup milk
Cooking oil for frying
Sugar, cinnamon sugar, or cinnamon-sugar syrup (recipes below)

Directions:
1. In a mixing bowl stir together flour, baking powder, salt, and cream of tartar. Cut in shortening until thoroughly combined. Make a well in center of flour mixture.
2. In a small mixing bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.
3. On a lightly floured surface knead dough about 2 minutes or until smooth. Divide dough into 24 equal portions; shape each portion into a ball. Cover dough and let rest for 15 to 20 minutes.
4. In a heavy 10-inch skillet, heat 3/4 inch oil to 375 degrees F. Meanwhile, on a lightly floured surface, roll each ball into a 4-inch circle.
5. Fry one circle at a time in hot oil for 1 to 1-1/2 minutes on each side or until golden. Drain on paper towels. Sprinkle with sugar or cinnamon sugar, or drizzle with cinnamon-sugar syrup. Makes 24 buñuelos.
6. Cinnamon Sugar (optional): In a mixing bowl stir together 1/2 cup sugar and 1 teaspoon ground cinnamon.
7. Cinnamon-Sugar Syrup (optional): In a small saucepan combine 1/2 cup sugar, 1/4 cup packed brown sugar, 1/4 cup water, 1 tablespoon corn syrup, and 3 inches stick cinnamon or dash ground cinnamon. Bring to boiling. Reduce heat and boil gently, without stirring, about 20 minutes or until thick. Discard cinnamon stick. Makes about 2/3 cup syrup.

Nutrition Facts (Buñuelos)
Servings per recipe: 24. Calories 112, Protein (gm) 2, Carbohydrate (gm) 12, Fat, total (gm) 6, Cholesterol (mg) 18, Saturated fat (gm) 1, Sodium (mg) 67.

Mexican Hot Chocolate

Recipe courtesy of Better Homes and Gardens:
www.bhg.com/recipe/mexican-hot-chocolate

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
3 ounces semisweet chocolate, cut up
1 tablespoon sugar
1/2 - 1 teaspoon ground cinnamon
4 cups milk
1/2 teaspoon vanilla
Few drops almond extract
Whipped cream (optional)
Ground cinnamon (optional)

Tip: For convenience, Mexican cooks sometimes prepare chocolate drinks using chocolate disks flavored with sugar, cinnamon, or ground almonds. Broken into wedges, disks are melted in hot milk before being beaten into a froth with either an electric blender or the traditional molinillo -- a carved wooden beater -- which is rolled back and forth quickly between the palms.

Directions:
1. In a blender or food processor, combine chocolate, sugar, and cinnamon. Cover and blend or process until finely ground.
2. In a large saucepan combine ground chocolate mixture and milk. Cook and stir over low heat about 10 minutes or until chocolate melts. Remove saucepan from heat; stir in vanilla and almond extract.
3. Beat with a rotary beater or Mexican molinillo (wooden beater) until very frothy. Serve in mugs. If desired, top with whipped cream and sprinkle with additional ground cinnamon.

Nutrition Facts (Mexican Hot Chocolate)
Servings per recipe: 4. Calories 236, Protein (gm) 10, Carbohydrate (gm) 28, Fat, total (gm) 11, Cholesterol (mg) 18, Saturated fat (gm) 7, Dietary Fiber, total (gm) 1, Sodium (mg) 123.