ABOUT THE COLLECTION:
4 Latino Christmas novellas
La Familia Es Todo — Kathi Macias — A large, once-close family that has drifted apart for various reasons. Will their longtime tradition of making tamales on Christmas Eve be enough to bring them back together?
Navidad & Familia — Allison K. García — When a blizzard traps the Campana family in their trailer on Christmas Eve with no electricity, internet, gifts, or Christmas decorations, will they drive each other crazy or will they discover the true reason for the season?
A Tamale Christmas — Linda K. Rodante — She’s an unwed mother at a Christian college. He’s a Latino student who left home and career to attend. Will the secret one of them carries keep them apart or will God perform another Christmas miracle?
Have Yourself A Merry Little Cocoa — Cynthia Marcano — Every Christmas, Isidora Lopez tries to spend her way into the hearts of those she loves, while Firefighter Gabriel Ramirez has spent his, trying to move on from a lost one, until a chance encounter unexpectedly sparks both their lives.
Purchase your own copy here!
Find it on Goodreads here!
Read on for a delicious tamale recipe and a chance to win an ebook copy of A Merry Navidad!
A Special Recipe for the Holidays!
Tamales de Pollo con Salsa Verde (serves 6-8)
Recipe from: Allison K. García
1 lb chicken breast
1 lb tomatillos
2 garlic cloves
1 serrano chile
1 ancho chile
½ bag Mexican corn flour
20 dried cornhusks
½ cup lard
Salt to taste
Boil chicken breast with ¼ onion and garlic cloves and a tsp salt. Remove chicken when fully cooked and set aside to cool. Reserve broth.
In a skillet, add a tsp of olive oil and the tomatillos, onion, and 2 chiles. Cook until tomatillos are softer (or change to a duller color). Blend everything with a little broth in a blender. Shred chicken and add with salsa in a skillet, simmering for a few minutes.
Soften dried cornhusks in hot water for about ten minutes to make them pliable. Mix about half a bag of corn flour, adding cups of broth and the lard until it is the consistency of thick mashed potatoes. Add salt to taste.
Hold the cornhusk vertically with the thinner part towards you. Spread on the masa (dough) in a ½-inch thick later in the top center about the size of your hand. Put a strip of the chicken and salsa in the center of the masa and fold each side past the center and fold up the bottom (so things won’t fall out). Place each tamal in a tamal steamer, with the folded part at the bottom, so they are standing up. Continue until you run out of chicken, masa, or cornhusks.
Make sure the steamer has plenty of water, but it should not be touching the tamales. Boil the water, making sure the lid is on the steamer, then bring to medium-low. Steam for about two hours (adding more water every half hour to make sure not to scorch the steamer). Check a tamale. The masa should be cooked but not hard. Remove cornhusk before eating. Enjoy!
CONNECT WITH THE AUTHORS:
Enter here to win an ebook copy of A Merry Navidad!
Giveaway begins on 11/14/2018 and ends on 11/20/2018. Winner will be announced on the blog and will receive a notification email.