Tamales at Christmas

Above tamales have a sour cream green chili mixture on them. We love our Hatch Chile in New Mexico..

Tamales are steamed so they don't dry out. Find some great tamales. People sell them or in the frozen section, or make them. (One year my friends Tera, Erin, and I made a bunch for our families and they were so good- you just need a good masa recipe, corn husks and possibly string for tying, and a bunch of carne adovada made up. Then you assemble and steam them in a hot pot). 

If you want to make tamales more creamy for the kids, then defrost them overnight and in the morning remove the corn husks, and lay them in a sprayed 9x13 pan. Then cover them in cream of celery soup whisked up with water. Cover them and bake in the oven for 30 minutes or so until bubbly hot. Then serve with all the favorite toppings of pico, salsas, sour cream, etc. 

Serve tamales on a plate with Mexican rice, beans, lettuce, tomatoes, avocado, sour cream, and salsa. 

Make sopaipillas, fried cinnamon-sugar dough, and/or pineapple ice-cream floats on the side. 

This is a meal worthy of Christmas. If you need to feed more people, add enchiladas to the meal and  appetizers. A Merry Christmas dinner!