During the Christmas seasonmany Mexican American families enjoy one particular dish: tamales.
But how did this happen? Why This foodAvailable all year round, dedicated to Christmas?
The answer, several chefs told Fox News Digital, is somewhat complicated.
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“Tamales have been a treasured part of Christmas celebrations for generations because they represent so much more than just a meal – they are about… Family and traditions And the community,” Chef Richard Sandoval told Fox News Digital.
Born and raised in Mexico City, Sandoval owns Denver-based Richard Sandoval Hospitality, which operates more than 60 restaurants worldwide.
Tamales are “labor intensive” and are often made by several family members. (Enrique Castro/AFP via Getty Images)
Tamales are “labor-intensive” and “often bring families together in what is known as a ‘tamalada,’ where multiple generations gather to prepare and assemble them by hand,” he said.
This is “a beautiful way to honor heritage, share stories and create memories during the World War II era,” Sandoval said. Holiday season.”
“the The tamale itself“It's wrapped like a little gift in a corn husk and symbolizes the warmth and generosity of this festive time of year,” he said.
“We consider them delicious edible gifts.”
Chef Patty Jinich of Washington, D.C., said tamales are “everyday food” and “ceremonial food.”
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Jinich is a chef, cookbook author and host of “Pati's Mexican Table” and “La Frontera” on PBS.
“This is especially true during the holidays because we view them as delicious edible gifts,” she said.
Tamales are considered “delicious edible gifts” because they are wrapped in corn husks. (Istock)
One way to take some of the work out of making tamales, without sacrificing flavor, is to turn them into a casserole, she said.
“It's a tradition my mother-in-law passed on to me, since I do it every December. We went with them to Valle de Bravo, Mexico,” she told Fox News Digital.
This casserole contains layers of spiced masa, a delicious filling, Cream and cheese“They can be prepared in advance and baked right before eating,” she said.
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“It's also great to bring with you to eat,” Jinich said.
While you prefer chicken in green sauce This dish“You can make any other tamale filling you like.”
Here's her recipe.
Chicken in Verde Sauce Tamales Casserole from Patty Jinich
She told Fox News Digital that the tamale recipe comes from Patty Jinich, her mother-in-law. (Patty Jenich)
ingredients
Vegetable oil (for greasing the baking tray)
1 batch of corn paste or masa
1 batch of green salsa
2 cups boiled and chopped chicken
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1½ cups Mexican crema, Latin-style crema, crème fraiche, or sour cream
2½ cups (about 10 ounces) shredded Oaxaca mozzarella or Monterey Jack
Directions
1. Preheat the oven to 400 degrees Fahrenheit.
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2. Grease a large baking dish with oil. Spread half of the tamale or masa dough in a single layer over the bottom of the baking dish.
3. Set aside ¾ cup of the green sauce and mix the rest with the shredded chicken.
This casserole can be prepared in advance and then baked just before eating. (Patty Jenich)
4. Distribute the chicken and green sauce mixture over the masa. Cover it with the rest of the masa in a second layer.
5. Cover it with aluminum foil and put it in the oven for an hour.
6. Take it out of the oven. Carefully remove the foil and spread it over the remaining 3/4 cup salsa verde. Top with cream and cheese.
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7. Place back in the oven, uncovered, for an additional 10 minutes, or until the cheese is completely melted and starting to brown along the edges. Serve hot, cut into squares.
This recipe belongs to Chef Patty Jinich and was shared with Fox News Digital.
