Tuesday, December 20, 2011

Mexican Christmas!

Christmas is almost here! Me and my mom are starting to look for produce and sea food to make our traditional Christmas Dinner on Christmas Eve. We call it NocheBuena (for the Poinsettia flower). Here are some of the dishes we are working on, it's a combination of the traditional indigenous food as well as Spanish delights and after that we are ready for the Posadas!

Christmas Salad:
  • 4 big beets
  • ½ lettuce, chopped
  • 3 pieces of sugar cane
  • 4 oranges with skin
  • 3 plantains with skin
  • 3 apples
  • 3 limes with skin
  • 3 clean and peeled jicamas
  • 3 royal lemons with skin
  • 1 cup peanuts
  • 1 cup colacion (sugar candy)
Slice the oranges, limes, plantains, lemons, apples and jicamas. Peel the sugar cane and make strips.
Cook the beets with a little sugar in 7 cups of water. Keep the stock. Slice the beets.
In a salad bowl, mix the fruit slices with the sugar cane strips and the beet slices. Pour one part of the stock in which the beets were cooked. Cool.
When you serve it, cover it with chopped lettuce, peanuts and sugar candy.

  • 1 ½ cleaned romeritos
  • ¼ kilo dry shrimp
  • 100 grams breadcrumbs
  • 6 fresh eggs
  • 1 teaspoon baking powder
  • ½ kilo small potatoes
  • 10 cooked nopales cut in strips
  • 3 spoons toasted sesame seeds
  • ¼ cup toasted almonds
  • 7 chiles anchos
  • 3 chiles pasilla
  • 3 chiles mulatos
  • one little piece of fried tortilla
  • one little piece of fried bread
  • pork lard or olive oil
  • one stick of cinnamon
  • salt as needed
Clean and wash the romeritos with plenty of water to remove the soil from them.
Cook them in boiling water with salt and drain. Shell the shrimp and ground them with the bread until they are a fine powder.
Beat the egg whites and then add the yolks, ground shrimp and baking powder. Form a paste taking spoons of it and fry them in very hot oil on low heat so they don’t burn and they rise. Fry golden brown and drain.
Clean and cook the nopales in boiling water with salt and a piece of onion. Drain and let them cool.
Toast and seed the chilies and soak them in hot water.
Toast and ground the sesame seeds with cinnamon, tortilla, bread, almonds and salt.
When everything is ground, add a little cold water so it is not so thick and add the rest of the ingredients. Season with salt and let it boil on low heat for about half an hour until everything is incorporated and the broth has lightly consumed.

It is a very common dish in Mexico served with tortillas. In province houses tortillas are still made on comales and are served warm. 

ROMERITOS: the plant grows wild, it is not cultivated. It has that name for the resemblance it has with rosemary and it is only eaten mixed with pipian and potatoes, nopales, shrimp and torta de aguahutle.

Bacalao (Cod Fish with Potatoes):
To prepare bacalao for this recipe you will have to soak the fish for several hours to remove the salt.  
  • 1 1/2 pounds deboned, salted codfish (soaked to remove salt)
  • 3/4 pound potatoes (peeled and quartered)
  • 1 green bell pepper (large size, chopped)
  • 1 red onion (small size, chopped)
  • 3 roma (plum) tomatoes (cut into quarters)
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 cloves garlic (peeled and minced)
  • Water
  • Salt and Pepper to taste
Boil the salted codfish and potatoes in a pot of water until tender, about 10 to 15 minutes. Remove any foam that forms during boiling.
Remove the potatoes and set aside.
Remove the codfish and flake it with two forks. Set aside.
Discard the water from the pot then heat the olive oil in the pot. Sauté the onions, tomatoes, and peppers until soft, about 5 minutes. Add the garlic and sauté for another minute.
Add the flaked codfish and 1 cup of water. Bring the mixture to a simmer and allow to simmer over medium low heat for 3 minutes.
Add another 1 cup of water, the cooked potatoes, and tomato paste.
Continue to simmer over low heat for another 10 minutes. Add salt to taste.

 Cod Fish with Potatoes

Boil the brown sugar with cinnamon in 2 cups of water to make syrup. Fry the slices of bread in oil and remove the grease excess placing them on a paper napkin.
Put one layer of bread slices in a pot, cover it with raisins, peanuts and pieces of cheese. Then put another layer of bread, raisins, peanuts, etc. Pour syrup on it.
Put the pot in a double boiler for half an hour to soften the bread. Decorate with color sprinkles.


  • 4 egg yolks
  • 6 cups milk
  • 1 cup sugar 
  • ½ cup almonds
  • rum
Soak the almonds in boiling water, peel them and blend with some milk until it does not have any lumps.
Boil the milk and add sugar and the blended almonds. Move it constantly with a wooden spoon until it gets a little thick. Take it away from the heat.
Beat the yolks with the rum and add little by little without stopping moving until they are completely incorporated to the milk. Let it cool and put in a glass bottle.
Serve it in wine glasses with a Poinsetta flower.

Christmas Punch:
  • 25 tejocotes
  • 15 guava apples
  • 3 oranges
  • ½ cup raisins
  • 4 apples
  • ½ bottle red wine
  • 6 sticks cinnamon
  • 2 cloves
  • brown sugar
Wash the fruit, slice the apples and guava apples, cut the tejocotes (if you want you can peel them, they taste better).
Boil 25 cups of water with sugar and cinnamon in a pot (it is better if it is a clay one). Add the fruit. When the fruit is cooked, take the pot away from heat and add the wine. It is served hot in a cup with a slice of orange at the bottom, if you wish, you may add some rum.
To peel the tejocotes, heat some water, when it boils put the tejocotes in, turn off the heat and when the skin is softened peel them. The water you use in this can be added to the punch. 

For more traditional Mexican Christmas Eve recipe click here! Also Mija Chronicles has great recipes. Feliz Navidad y Prospero Año Nuevo!  Also this is what we did a couple of years ago.

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