I am a huge fan of Macayo’s! I love to pick up $30 gift certificates on Local Dines for $15 (they’re usually available the first day of each month and go fast)!

I was so excited when they e-mailed me some great holiday recipes!

Macayo’s White Cranberry Margarita

In a metal shaker, combine the following:

1 ½-oz Partida Blanco Tequila

2-oz White Cranberry Juice

1-ea wedge orange fresh squeezed

3-oz Sweet and Sour

Fill shaker with ice

Shake in metal shaker

Fill a sugar-rimmed 16-oz glass with ice

Pour ingredients from shaker into 16-oz, sugar rimmed glass.

Garnish with orange slice and float cranberries on top

Tamales:

4 1/2 pounds corn masa

1 can (8 ounces) creamed corn

1 dozen tamale husks

12 ounces Macayo’s canned green chiles, diced and drained

3 cups shredded Cheddar cheese

Parchment paper

Mix masa and corn thoroughly until masa is smooth. Lay tamale husks flat. Using a spatula, spread some corn masa mixture onto the husk. Place some chiles on the masa, then top with cheese. The ingredients should be divided evenly among the 12 tamale husks. Take each side of husk and fold, overlapping the sides. Wrap in parchment paper.

Place the tamales in a perforated double boiler, or a colander in a large pot. Add enough water to pot to produce steam. Do not let water touch tamales. Cover and bring to boil. Do not let the pot boil dry.

Steam tamales for 45 minutes to an hour. To test for doneness, unwrap a tamale. If the outside of the masa is firm and does not stick to the husk, the tamale is done.

Remove tamales from steam and let sit for about 10 to 15 minutes, until firm. Do not microwave. Top with sauce.

Makes 12 tamales.

YUM!

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