GOLDEN VALLEY, Minn. — Catina Laredo at MOA is celebrating the holiday season with a menu inspired by Mexican traditions. Executive Chef Mauricio Legorreta stopped by KARE 11 News at 4 to share recipes for a holiday tamales and holiday-themed margaritas.
According to Cantina Laredo, "tamales are part of the traditional Mexican celebration of las posadas. Through the years, the preparation of the labor-intensive food became a social event, called a tamalada, as women from ranches across Mexico gathered to prepare the feast. Tamales date back to the 13th century and the Aztec empire."
Mexican Holiday Tamales
Corn masa-and-meat bundles individually wrapped in corn husks and then steamed
• 20 ounces Maseca for corn tortillas
• 1 TBSP Baking Powder
• 1/2 tsp salt
• 10 oz Shortening or lard (better with lard)
• 3 cups Warm Chicken stock
• 30 corn husk
Soak corn husk in warm water and set aside.
Mix all dry ingredients in a mixing bowl, then by hand incorporate the shortening. Once mix is even, add chicken stock one cup at a time--we want to have a consistency of an oily bouncy dough.
On the wet and soft corn husk, spread the dough, add the filling of your choice in the center, fold the tamale and pile.
Steam the tamales for 45 min to an hour.
Orange Cranberry Margarita
Hornitos Reposado Tequila, Cointreau Orange Liqueur, Monin Candied Orange Syrup, Cranberry and fresh lime juices, garnished with a charred orange wheel and three floating cranberries
• Glass: 14 oz Cosmopolitan Glass
• Rimmer: Half Sugar Rimmer
• Garnish: Charred Orange Wheel, 3 Cranberries (floating)
• Technique: Shake, Strain over FRESH ice
• 1 1⁄2 oz Hornitos Reposado Tequila
• 1⁄2 oz Cointreau Orange Liqueur
• 3⁄4 oz Monin Candied Orange Syrup
• 1 1⁄2 oz Cranberry Juice
• 1⁄2 oz Lime Juice
Spiced Vanilla Pear Margarita
Avion Silver Tequila, Cointreau Orange Liqueur, Monin Pear Syrup, Monin Vanilla flavor and lemon juice. Garnished with a cinnamon stick, a fresh thyme sprig and a lemon wedge
• Glass: 14 oz Cosmopolitan Glass
• Rimmer: Half Cinnamon Sugar Rimmer
• Garnish: Cinnamon Stick, Fresh Thyme Sprig, Lemon Wedge
• Technique: Shake, Strain over FRESH ice
• 1 1⁄2 oz Avion Silver Tequila
• 1⁄2 oz Cointreau Orange Liqueur
• 3⁄4 oz Monin Pear Syrup
• 2 Pumps Monin Vanilla Concentrated Flavor
• 1⁄2 oz Lemon Juice
RELATED: RECIPE: Healthy holiday 'mocktails'