Come one, come all, for posada season is upon us! For many, the word posada evokes chilly nights surrounded by family and friends, singing, enjoying a warm meal, and spreading holiday cheer all around. By definition, it means inn or lodging. However, now we think of it as gathering that represents and celebrates the story of Christmas. Posadas typically feature hot food and drinks, sweets, music, and piñatas.

If this is your year to host or attend a posada, Berry Good Food’s Culinary Director Chef Flor Franco has just the recipe for you to share at the table. Packed with unique and delicious regional flavors, the Holy Tamal is going to be just the ticket at your next party! This recipe was originally created by Chef Flor to save time, and work around the laborious hand craft of wrapping individual tamales, without losing the spirit of the original dish.

Watch Chef Flor and our founder, Michelle Lerach, share this recipe with Raoul Martinez on Fox 5 Morning News!

Ingredients:

• 2 pounds masa (preferably coarse)

• 3 guajillo peppers, seeded

• 3 pasilla peppers, seeded

• 3 morita peppers, seeded

• 4 Roma tomatoes

• 1 medium onion

• 4 garlic cloves

• 1 cinnamon stick

• 1/2 tsp whole black pepper

• 3 whole cloves

• 1 cup pepita seeds, toasted

• Hoja Santa (Holy leaves), enough to line and cover the pan, blanched

• 1 pound melted butter

• 1 tbsp baking soda

• 1 tbsp salt

• 16 oz warm water

• 1/2 pound Oaxaca cheese, shredded

Directions:

1. Roast the Ingredients:

Heat a large pan over medium heat. Dry roast the guajillo, pasilla, and morita peppers for about 5 minutes, turning frequently to avoid burning. Transfer the roasted peppers to a bowl, cover with hot water, and let them soak for 15 minutes.

In the same pan, roast the cinnamon stick, whole cloves, black pepper, garlic, onion, and tomatoes until the onion and tomatoes are soft and slightly charred.

2. Prepare the Masa:

In a large bowl, combine the masa* with melted butter, baking soda, and salt. Massage the mixture thoroughly until it is smooth and well-incorporated.

*Try using masa from Berry Good Food Local Food Leader, Somos Maiz San Diego

3. Make the Sauce:

Drain the soaked peppers and add them to a blender. Add the roasted garlic, onion, tomatoes, cinnamon, cloves, pepita seeds, and warm water. Blend until smooth.

4. Combine Masa and Sauce:

Pour the blended sauce into the prepared masa. Mix well until the masa has a uniform color and texture.

5. Assemble in the Pan:

Line a deep baking dish with the blanched holy leaves, covering the bottom and sides completely.

Pour in half of the masa mixture, spreading it evenly. Sprinkle the shredded Oaxaca cheese over the masa, then add the remaining masa on top. Cover the top with additional holy leaves.

6. Steam (Double Boil):

Wrap the entire pan tightly with plastic wrap. Place the pan inside a larger baking dish filled with hot water, ensuring the water comes about halfway up the sides of the inner pan.

Cover the larger baking dish tightly with foil and steam in a 350°F (175°C) oven for about 90 minutes.

7. Serve:

Remove from the oven and allow to cool slightly before unwrapping. Serve warm with your favorite salsa.