Celebrate Christmas with Delicious Traditional Mexican Recipes

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Christmas in Mexico is a time of lively celebrations, rich traditions, and, of course, delicious food. The holiday season is marked by festive gatherings, vibrant music, and an array of mouthwatering dishes that showcase Mexico’s rich culinary heritage. In this blog post, we’ll explore traditional Mexican Christmas food recipes that are perfect for adding a festive touch to your holiday table. Whether you’re planning a full Christmas feast or looking to try something new, these recipes will bring a taste of Mexico to your celebrations.

1. Tamales: A Festive Tradition

Ingredients:

Masa Preparation:

  • 4 cups masa harina (corn flour for tamales)
  • 1 cup lard or vegetable shortening
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Filling Ingredients:

  • 2 cups cooked, shredded pork (or chicken)
  • 1 cup red chili sauce (homemade or store-bought)
  • 1/2 cup chopped onion
  • 1/2 cup chopped cilantro

Assembly Supplies:

  • Corn husks, soaked in warm water

Instructions:

  1. Prepare the Masa: Combine masa harina, baking powder, and salt in a large bowl. In a separate bowl, beat the lard or shortening until fluffy. Gradually mix in the masa harina mixture and chicken broth, kneading until the dough is smooth and pliable.
  2. Prepare the Filling: Mix shredded pork with red chili sauce, onion, and cilantro in a bowl.
  3. Assemble the Tamales: Drain corn husks and pat them dry. Place a small amount of masa dough in the center of each husk, spreading it out slightly. Add a spoonful of filling on top. Fold the sides of the husk over the masa and filling, then fold up the bottom to seal. Steam tamales in a large steamer for about 1.5-2 hours, or until the masa is fully cooked.

Why It’s Special: Tamales are a quintessential Mexican Christmas food. The labor-intensive process of making them is often a communal activity, bringing family together for the holiday season.

2. Bacalao a la Vizcaína: A Savory Delight

Ingredients:

  • 2 lbs salted cod, soaked and shredded
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 cup tomato sauce
  • 1/2 cup red wine
  • 1 cup pitted olives, sliced
  • 1/2 cup capers
  • 2 large potatoes, peeled and diced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Prepare the Cod: Rinse salted cod and soak in cold water for 24-48 hours, changing the water several times. Drain and shred.
  2. Cook the Dish: Heat olive oil over medium heat in a large skillet. Sauté onions and garlic until translucent. Add tomato sauce and red wine, cooking for about 10 minutes. Stir in olives, capers, and potatoes. Add shredded cod and dried oregano. Simmer until potatoes are tender and flavors meld, about 20-30 minutes.

Why It’s Special: Bacalao a la Vizcaína is a traditional dish for Christmas Eve in Mexico, reflecting Spanish influence with its rich tomato-based sauce and savory cod.

3. Ensalada de Nochebuena: A Refreshing Salad

Ingredients:

  • 2 cups beets, boiled and diced
  • 2 cups jicama, peeled and diced
  • 2 cups oranges, peeled and segmented
  • 1/2 cup pomegranate seeds
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions:

  1. Prepare the Salad: Combine diced beets, jicama, oranges, pomegranate seeds, and red onion in a large bowl.
  2. Make the Dressing: Whisk together lime juice, honey, salt, and pepper in a small bowl.
  3. Combine and Serve: Toss the salad with the dressing and garnish with fresh cilantro. Chill before serving.

Why It’s Special: Ensalada de Nochebuena is a colorful and refreshing salad enjoyed during Christmas celebrations. The combination of beets, jicama, and citrus offers a unique blend of flavors and textures.

4. Ponche: A Warm Holiday Beverage

Ingredients:

  • 2 apples, peeled and chopped
  • 2 pears, peeled and chopped
  • 1 cup dried prunes
  • 1 cup dried apricots
  • 1/2 cup raisins
  • 1 cinnamon stick
  • 3 cloves
  • 1/4 cup brown sugar
  • 8 cups water
  • 1/4 cup rum (optional)

Instructions:

  1. Prepare the Punch: In a large pot, combine all fruits, cinnamon stick, cloves, and brown sugar. Add water and bring to a boil.
  2. Simmer: Reduce heat and simmer for about 30-40 minutes, or until the fruit is tender and flavors are well combined.
  3. Add Rum (Optional): Stir in rum just before serving. Serve hot.

Why It’s Special: Ponche is a traditional Mexican holiday drink, often enjoyed during the posadas and Christmas celebrations. Its rich, fruity flavors are perfect for warming up during the festive season.

5. Buñuelos: A Sweet Treat

Ingredients:

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 egg
  • 1/2 cup milk

For the Sugar Coating:

  • 1 cup sugar
  • 1 tablespoon ground cinnamon

Instructions:

  1. Prepare the Dough: Mix flour, sugar, baking powder, and salt in a bowl. Cut in butter until the mixture resembles coarse crumbs. Beat in egg and milk until a smooth dough forms. Roll out dough on a floured surface to about 1/8-inch thickness.
  2. Fry the Buñuelos: Heat oil in a deep skillet or fryer to 350°F (175°C). Cut dough into circles or shapes. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
  3. Coat in Sugar: Mix sugar and cinnamon. While still warm, coat buñuelos in the cinnamon sugar mixture.

Why It’s Special: Buñuelos are a popular Mexican Christmas dessert, known for their crispy texture and sweet cinnamon flavor. They are often enjoyed with hot chocolate or ponche.

6. Romeritos: A Unique Mexican Herb Dish

Ingredients:

  • 1 lb romeritos (Mexican rosemary), or substitute with spinach
  • 1/2 lb dried shrimp, ground
  • 2 tablespoons vegetable oil
  • 1/2 cup red mole paste
  • 2 cups vegetable or chicken broth
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup fresh cilantro, chopped
  • Salt to taste

Instructions:

  1. Prepare the Romeritos: Clean and trim romeritos. If using spinach, simply rinse and chop.
  2. Cook the Mixture: Heat oil in a large pot. Sauté onion and garlic until soft. Stir in mole paste and ground shrimp, cooking for about 5 minutes.
  3. Simmer: Add broth and bring to a simmer. Add romeritos (or spinach) and cook until tender, about 10 minutes.

Why It’s Special: Romeritos is a traditional Mexican dish enjoyed during Christmas, featuring the unique flavor of romeritos (a type of Mexican herb) combined with rich mole sauce.

7. Capirotada: A Comforting Bread Pudding

Ingredients:

  • 6 cups cubed day-old bread
  • 1 cup brown sugar
  • 2 cups milk
  • 1 cup water
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup shredded cheese (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup butter

Instructions:

  1. Prepare the Mixture: Preheat oven to 350°F (175°C). Grease a baking dish. Heat milk, water, and brown sugar in a saucepan until sugar is dissolved. Stir in cinnamon and cloves.
  2. Assemble the Capirotada: Layer bread cubes in the greased dish. Sprinkle with raisins, nuts, and cheese if using. Pour milk mixture over bread.
  3. Bake: Dot with butter and bake for 45-60 minutes, or until the pudding is set and the top is golden brown.

Why It’s Special: Capirotada is a traditional Mexican dessert often served during Lent and Christmas. It combines sweet, spicy, and savory flavors into a comforting bread pudding.

8. Champurrado: A Creamy Chocolate Drink

Ingredients:

  • 4 cups water or milk (or a combination of both)
  • 1 cup masa harina (corn flour)
  • 2 Mexican chocolate tablets (Abuelita or Ibarra)
  • 1 small piloncillo cone (or 1/2 cup brown sugar)
  • 1 or 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • Optional: additional sugar or piloncillo for extra sweetness

Instructions:

  1. Boil the Liquid: Combine water (or a mix of water and milk) with cinnamon sticks. Bring to a boil, then lower the heat and simmer for 10 minutes.
  2. Prepare the Masa Mixture: Whisk masa harina with 1 cup of water until smooth. Ensure there are no lumps.
  3. Add Chocolate and Piloncillo: Break the Mexican chocolate tablets into smaller pieces and add to the pot. Stir until melted. Add piloncillo or brown sugar and stir until dissolved.
  4. Thicken with Masa: Slowly pour the masa mixture into the pot, stirring continuously to prevent lumps. Cook over medium heat, stirring frequently, for 10-15 minutes until thickened.
  5. Add Vanilla: Stir in vanilla extract. Adjust sweetness if needed. Serve hot, optionally garnished with a cinnamon stick or a dusting of cinnamon.

Why It’s Special: Champurrado is a creamy, chocolatey drink steeped in tradition. It’s perfect for serving with tamales or buñuelos during the holiday season. Enjoy it for Christmas, Las Posadas, or a cozy winter night.

9. Pozole Rojo: A Hearty Holiday Soup

Ingredients:

Broth Preparation:

  • 2 lbs pork shoulder, cut into chunks
  • 1 large onion, chopped
  • 4 cloves garlic
  • 2 bay leaves
  • 8 cups water
  • Salt and pepper to taste

Pozole Components:

  • 3 cups hominy (canned or soaked if dried)
  • 4-5 dried guajillo chilies
  • 1-2 dried ancho chilies
  • 1 tablespoon vegetable oil
  • 2 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano

Garnishes:

  • Shredded cabbage
  • Sliced radishes
  • Chopped onions
  • Fresh cilantro
  • Lime wedges
  • Sliced jalapeños

Instructions:

Prepare the Broth:

  1. Cook the Pork: Combine the pork shoulder, onion, garlic, bay leaves, and water in a large pot. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the pork becomes tender. Once cooked, shred the pork and discard bones and excess fat. Set the shredded pork aside.
  2. Strain and Season: Strain the broth to remove solids, then return it to the pot. Season with salt and pepper to taste.

Prepare the Chili Sauce:

  1. Toast and Soak Chilies: In a dry skillet, toast the guajillo and ancho chilies for 2-3 minutes. After toasting, soak them in hot water for 15-20 minutes until softened.
  2. Blend the Sauce: Blend the soaked chilies with garlic, cumin, and salt until smooth. Strain the mixture to remove any remaining solids.

Combine and Cook:

  1. Cook the Pozole: Heat vegetable oil in a large pot over medium heat. Add the chili sauce and cook for 5 minutes. Next, stir in the broth, hominy, and shredded pork.
  2. Simmer the Soup: Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Adjust the seasoning with salt and pepper as needed.

Serve:

  1. Garnish and Enjoy: Ladle the pozole into bowls and garnish with shredded cabbage, radishes, onions, cilantro, lime wedges, and sliced jalapeños.

Why It’s Special: Pozole Rojo is a beloved Mexican holiday dish, celebrated for its rich and savory broth. This flavorful soup, featuring tender pork and hominy, is ideal for festive gatherings. The vibrant garnishes not only add a festive touch but also enhance the soup’s complex flavors.

Conclusion

Christmas in Mexico is not only a time of vibrant celebrations and joyous gatherings; it’s also a celebration of rich culinary traditions passed down through generations. From the labor-intensive preparation of tamales that brings families together to the rich flavors of Bacalao a la Vizcaína and the refreshing Ensalada de Nochebuena, Mexican Christmas recipes capture the heart of the holiday season. Whether you’re warming up with a cup of champurrado or enjoying a festive bowl of Pozole Rojo, these dishes are a beautiful representation of Mexico’s deep-rooted food culture.

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