Now that Thanksgiving is behind us, having kicked off the holiday season you may be thinking, “what’s next?” The tree is up and decorated with treasures from years past, the smell of pine and cedar wafting through the house. Having traded in Pumpkin Spice lattes for hot chocolate and ciders, the weather is colder and snow is a common sight. What better way to enjoy Holiday cheer than with Gordo’s. Staying warm with us makes for great memories!
Whether it’s Advent Calendar gatherings, tree trimmings, Hanukkah Candle lightings, gift wrappings, neighborhood parties, or family celebrations, Gordo’s is a tasty choice! A quick grab and go for the last-minute night of fun and laughter! Or add it to a family favorite dish for a burst of flavor and holiday warmth! Served alone and warmed up with some lime-flavored tortilla chips is dashing or making Loaded Potato Soup is a festive alternative. Gordo’s is great at casual finger food gatherings, quick to warm and serve. For those who are adventurous, Gordo’s Chicken Green Chile Tamales or “Aunt Sue’s” Pound Cake sure adds a nice Christmas surprise. Keep your guests asking, “what is that I taste in there?”
What is better on a cold winter’s night after a round of caroling or a good snowball fight? Grab a bowl of Gordo’s Loaded Potato Soup. The cheesy taste and the crumbles of real bacon! Oh yum!
- 8 medium sized potatoes – cubed
- 1 stick butter or margarine
- 3 tablespoons flour
- 1 cup diced onions
- 2 cups half&half cream
- 1 container Gordo’s Original Cheese Dip
- 1 can chicken broth
- 2 cups milk
- 1 cup bacon bits
- 1/2 tablespoon pepper
- Cheddar cheese
HOW TO PREPARE:
In large pot, boil potatoes 15 minutes or until tender. Remove from pot, drain and set aside. Place 1 stick of butter and onions in pan and sauté them until tender. Add 3 tablespoons of flour to butter and onions and stir until all is incorporated. Brown this mixture about 2 minutes – be careful not to burn. Add milk, cheese dip, broth, half&half cream and pepper. Stir until blended together. Add your potatoes back to the pot. Stir in bacon bits. Ladle the soup into bowls, dollop sour cream, sprinkle with remaining bacon bits, cheese and chives.
For those of us from the south, nothing beats this time of year with piping hot tamales. Generations always gathered for a weekend of making batches for the Holiday season. Gordo’s puts our spin on it with Chicken Green Chile Tamales.
For the dough:
- 3 cups of masa harina (aka corn flour)
- 12 oz of chicken broth
- 1 tsp of baking powder
- 1 tsp salt
- 2/3 cup lard (or shortening)
- 20 dried corn husks
- 2 chicken breasts, cooked and shredded
- 10 oz of salsa verde (buy premade or use recipe below)
- 1 Tbsp of hot sauce
- 8 oz of Gordo’s Original Cheese Dip
HOW TO PREPARE:
Start by soaking the dried corn husks in hot water for at least 1 hour until softened. To prepare the dough, mix the masa harina, baking powder and salt in a separate bowl. With a stand mixer, beat the lard with about ¼ cup of lard until it is almost like beaten egg yolks. Slowly incorporate the masa harina mixture and remaining broth until the dough is blended. Spread the dough onto the softened corn husk, making it no more than ½ thick.
For the filling, combine shredded chicken, salsa verde, cheese dip and hot sauce until evenly mixed. Place filling into the middle of the dough and fold the corn husk on each side, and then fold the bottom up. Use string to keep in place if necessary. Steam the tamales in a large steam pot for 1 hour. Serve warm. Take the tamale out of the corn husk and drizzle with queso and/or sour cream.
You can surely turn heads and watch the wonderment when you make the Gordo’s Pound Cake. Would anyone ever guess the “present” inside?
Gordo’s can be used as the main dish to a “hint of something.” Having the variety in our dip flavors allows for endless possibilities – just like the magic of the Holiday season does. It brings a “variety” of folks together to blend traditions and celebrate. Make memories, embrace the holiday cheer and make great moments even better with Gordo’s!