BAKERSFIELD, Calif. — Day of the Dead, or Día de Los Muertos, is a two-day holiday celebrated November 1 and 2 that reunites the living and dead. Families create ofrendas (altars) with offerings to honor departed loved ones. Altars are decorated with bright yellow marigold flowers, Pan de Muerto, photos of the departed, their favorite foods, beverages, personal items, etc. The offerings are believed to encourage visits from the land of the dead with the tasty treats giving loved ones sustenance after their long trek.
Tamales are one of the foods that people will display in their altars among other favorite food items of their departed loved ones. There is also Pan de Muerto, a traditional pastry eaten during Día de Los Muertos among family and also placed on ofrendas.
TAMALE RECIPE:
Chicken Tamales Ingredients (Makes 12 Tamales)
1 bag El Guapo Corn Husks 24 ct.
1 Rotisserie Chicken (shredded into small pieces)
10 oz. Salsa Verde
3 lb. Masa Preparada para Tamales
Instructions:
1. Soak El Guapo Corn Husks in warm water for 20 minutes. Remove from water and shake well.
2. Place shredded chicken in a small container. Add salsa and mix well until all ingredients are completely incorporated.
3. Place 4 oz. of masa on the center of a large soaked corn husk, and spread it across the husk.
4. Place 2 oz. of the chicken and salsa mix on the center of the masa.
5. Fold corn husk into the shape of a tamal.
6. Repeat steps 3-5 until you make 12 tamales.
7. Fill a Tamalera Steamer with water to the filling line. Place tamales with filling facing up, cover and cook for 55 minutes to an hour on low heat, or until internal temperature reaches 165°F. During steaming, check water level, add more water if needed.
8. Pull tamales from the Tamalera Steamer and enjoy!
