Often made for Christmas celebrations, the preparation of tamales is sometimes shared at a social event called a tamalada.

For the Pork

4 pounds pork butt

8 cloves of garlic

1 tablespoon salt

For Chile Sauce

10 medium ancho chiles

5 guajillo chiles

4 cloves of garlic

½ tablespoon cumin

5 cups water

5 tablespoons flour

1 teaspoon pepper

2 teaspoons salt

For the Masa Dough

3 pounds fresh coarse-grind corn masa

1¼ cups lard, melted

¼ cup low-sodium chicken broth

1 tablespoon kosher salt

You Will Also Need

50 corn husks

Chile Sauce

Remove stems and seeds from chile pods. Place in a colander and rinse. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for 30 minutes. Drain cooked chiles and allow to cool before blending.

Transfer cooked chiles, water, cumin, flour, salt and pepper into blender and purée until smooth working in batches. If necessary, season with more salt.

Pork

Cut the pork into 3 inch chunks. Transfer to large pot. Cover with 12 cups of water. Add 1 tablespoon of salt and garlic. Bring to a boil, then lower the heat and cook at a simmer for 2‑3 hours, or until pork becomes tender.

Once the pork is cooked, remove from the broth and let cool. When cool enough to handle, shred the pork. Heat 3 tablespoons of lard to medium heat in a large pot. Add the chile sauce and cook for 10 minutes. Add in all of the pork and 2 cups of remaining pork broth. Cook at a low simmer for 1 hour or until the broth reduces. Taste for salt. Let mixture cool before filling tamales.

Masa

Mix masa, lard, broth, and salt in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.

Tamale Assembly

Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Drain, rinse, and shake off excess water.

An easy-to-make  comfort food casserole your Thanksgiving dinner guests will think is heaven-sent.

3 lbs. potatoes

¼ cup Country Cream butter, softened

½ cup Longmont Dairy milk

¾ cup Longmont Dairy whipping cream

4 oz. Gruyere cheese, grated

4 oz. freshly grated Parmesan cheese

parsley, chopped, for garnish

Heat oven to 400° F. Prick potatoes with fork and place directly on oven rack. Bake until soft and easily pierced with fork, about 45 minutes. Remove from oven, cool slightly, and split each potato in half lengthwise.

Grease a 9×13” or 3-quart baking pan. Scoop out potato flesh, add butter and milk, and mash with an electric mixer until smooth. Spread into prepared pan.

Increase oven temperature to 500° F.  With an electric mixer, whip the cream until it forms soft peaks. Fold in Gruyere cheese by hand. Spread evenly over potatoes and sprinkle with Parmesan cheese. Bake until heated thoroughly and topping is golden brown, about 10 minutes. Garnish with parsley and serve warm.

Chocolate Cupcakes

1⅓ cups all-purpose flour

1 cup sugar

½ cup cocoa powder

2 large Eggland’s Best eggs

¾ teaspoon baking soda

1 teaspoon pure vanilla extract

¼ teaspoon salt

½ cup Longmont Dairy whole milk

½ cup butter, softened

½ cup hot water

Beat butter and sugar until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time. Add vanilla extract and beat until combined.

Sift together the dry ingredients and add half just until combined. Beat in milk, followed by the other half of the dry ingredients. Add hot water until combined. Do not overmix.

Divide batter evenly between 16 muffin cups. Bake at 350° F for 15-20 minutes. Cool for 10 minutes, remove from pan and cool completely.

Buttercream Frosting

1 cup unsalted butter, softened

⅛ teaspoon salt

4 cups powdered sugar

2-4 tablespoons Longmont Dairy

2 teaspoons vanilla extract

heavy cream or milk

Beat butter until creamy and smooth. Stir in 1 cup of powdered sugar, vanilla extract, and salt, until combined. Add remaining powdered sugar until completely combined. Beat in heavy cream or milk, one tablespoon at a time until desired consistency is reached.

When cool, cut the cupcake horizontally. In a one-pint, wide-mouth Mason jar, layer the bottom half of a cupcake, a few spoonfuls of buttercream frosting, the top of the cupcake, then more buttercream frosting. To dress up your dessert, decorate with sprinkles, candy corn, gummy worms, or whatever you choose!

FOR THE DOUGH
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup cold Country Cream Butter, cut into cubes
¾ cup water
1 Egg-Lands Best egg (large)

THE FILLING
1 tablespoon extra-virgin olive oil
Kosher salt
2 tablespoons onion, chopped
Freshly ground black pepper
1 jalapeño, cleaned and chopped
½ cup diced tomatoes
2 cloves garlic, minced
1 cup Tillamook Sharp
1 pound ground beef (shredded chicken can be substituted)
Cheddar Shredded Cheese
1 cup Tillamook Colby Jack
1 tablespoon tomato paste
Shredded Cheese
1 teaspoon oregano
Egg wash (egg beaten with water), for brushing
1 teaspoon cumin

MAKE DOUGH
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter. Add water and egg and mix until dough forms. Turn dough out on a floured surface and knead until smooth (about 5 minutes). 
Wrap in plastic wrap and refrigerate for 1 hour.

FOR BAKING
Preheat oven to 400° and line two large baking sheets with foil.
Heat oil in a large skillet over medium heat. Add onion and cook until soft (about 5 minutes) then add garlic and cook until fragrant (1 minute). Add ground beef and cook until no longer pink (about 5 minutes). Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through (about 5 minutes). Remove from heat and let cool.
Place dough on a lightly floured surface and divide in half.  Roll one half to ¼” thick. Using a 5” round cookie cutter, cut out rounds. Moisten outer edge of a dough round with water and place about 2 tablespoons of filling in center and top with cheddar and Colby Jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough. Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden brown and filling is warmed through, about 25 minutes.