As the holiday season approaches, it’s time to start thinking about what delicious dishes you’ll serve at your Christmas gatherings. And what better way to celebrate than with a taste of Mexico? From traditional tamales and posole to innovative twists on classic recipes, Mexican cuisine has something for everyone during the holidays. In this article, we’ll take you on a culinary journey through 18 festive Mexican Christmas recipes that are sure to become new favorites.
Whether you’re looking for sweet treats like buñuelos de viento or savory dishes like pavo hornado con salsa de chipotle, we’ve got you covered. So grab your apron and let’s get started!
Tamales de Pollo
Tamales de Pollo are traditional Mexican steamed corn dough filled with shredded chicken and spices, wrapped in corn husks. This recipe is a classic representation of this beloved dish.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1 pound cooked, shredded chicken
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Corn husks (fresh or dried)
Instructions:
1. In a large mixing bowl, combine masa harina and salt. Gradually add lard or shortening, chicken broth, and baking powder. Mix until dough forms.
2. Add chopped onion, minced garlic, cumin, and paprika to the dough. Mix well.
3. Soak corn husks in water for 30 minutes. Drain and dry with a paper towel.
4. To assemble tamales, lay a corn husk flat, place a tablespoon of chicken mixture in the center, fold the sides, and roll up the tamale. Repeat with remaining ingredients.
5. Steam tamales over boiling water for 45-60 minutes or until dough is tender.
Cooking Time: 45-60 minutes
Ponche Navideño
Ponche Navideño, a traditional Puerto Rican holiday punch, is a sweet and tangy drink perfect for special occasions like Christmas. This warm beverage is made with dried fruits, spices, and rum, making it a unique and festive addition to your holiday gatherings.
Ingredients:
– 2 cups water
– 1 cup brown sugar
– 1/4 cup grated orange peel
– 1/4 cup chopped dried fruit (orange, lemon, lime, and grapefruit)
– 2 cinnamon sticks
– 6 whole cloves
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/2 cup dark rum (optional)
Instructions:
1. Combine water and brown sugar in a large pot and bring to a boil, stirring until sugar dissolves.
2. Add grated orange peel, dried fruit, cinnamon sticks, cloves, ginger, and nutmeg. Reduce heat and simmer for 20 minutes.
3. Strain the mixture into a pitcher or individual cups. If using rum, add it now and stir well.
4. Serve warm, garnished with additional dried fruit and citrus slices if desired.
Cooking Time: 20 minutes
Bacalao a la Vizcaína
This traditional Spanish recipe from the Basque region, Bacalao a la Vizcaína, is a rich and flavorful cod dish cooked in a spicy tomato-based sauce. The result is a hearty and satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound dried and soaked cod fillets
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 teaspoon smoked paprika
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, smoked paprika, saffron mixture, salt, and pepper. Stir well.
4. Add the cod fillets to the saucepan; cook for 8-10 minutes or until cooked through.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Ensalada de Noche Buena
This Ensalada de Noche Buena is a traditional Spanish Christmas salad that’s perfect for the holiday season. It’s a flavorful and refreshing side dish that combines the sweetness of dates, the tanginess of citrus, and the crunch of nuts.
Ingredients:
– 4-6 dates, pitted
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped pecans or walnuts
– 1/2 cup crumbled feta cheese
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chopped nuts, and crumbled feta cheese.
2. Slice the pitted dates into thin strips and add them to the bowl.
3. Drizzle the orange juice and olive oil over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Romeritos con Mole
This traditional Mexican dish combines tender romeritos (chard leaves) with a rich and complex mole sauce, perfect for special occasions or cozy nights in.
Ingredients:
– 1 bunch of romerito leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 cup chicken broth
– 1/4 cup mole paste (store-bought or homemade)
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Optional: crumbled queso fresco or grated cotija cheese for serving
Instructions:
1. Bring a large pot of salted water to a boil. Blanch the romerito leaves for 30 seconds, then shock in an ice bath to stop cooking.
2. In a skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chicken broth, mole paste, cinnamon, salt, and pepper to the skillet. Stir well to combine.
4. Simmer the sauce for 10-15 minutes or until thickened slightly.
5. Serve the romerito leaves with the warm mole sauce spooned over top. Garnish with cheese, if desired.
Cooking Time: 25-30 minutes
Pavo Horneado con Salsa de Chipotle
This recipe combines the rich flavors of roasted turkey (pavo) with a spicy and smoky chipotle salsa, perfect for a special occasion or a unique dinner.
Ingredients:
– 1 whole turkey breast (2 lbs), bone-in
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1/4 cup chipotle peppers in adobo sauce, finely chopped
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the turkey breast with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the turkey breast for 2-3 minutes on each side, then transfer to a baking sheet.
4. Roast the turkey breast in the preheated oven for 25-30 minutes or until cooked through.
5. Meanwhile, combine chopped chipotle peppers, cilantro, lime juice, and garlic in a blender or food processor. Blend until smooth.
6. Serve the roasted turkey breast with the chipotle salsa spooned over the top.
Cooking Time: 30 minutes
Buñuelos de Viento
Buñuelos de Viento Recipe: Crispy, Sweet Fried Dough Fritters from Spain
These classic Spanish treats are a staple at many fiestas and celebrations. Buñuelos de viento are crispy on the outside and soft on the inside, drizzled with honey and sprinkled with powdered sugar.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup lard or vegetable shortening
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– Honey and powdered sugar for serving
Instructions:
1. In a large mixing bowl, combine flour, lard or shortening, salt, and baking powder.
2. Gradually add the warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
6. Using a spoon, drop small balls of dough into the hot oil, about 1/4 cupfuls.
7. Fry for 3-4 minutes on each side or until golden brown and crispy.
8. Remove from oil with a slotted spoon and drain excess oil.
9. Serve warm drizzled with honey and powdered sugar.
Cooking Time: About 15-20 minutes
Pozole Rojo
Pozole Rojo is a traditional Mexican stew made with hominy, shredded chicken, and a rich red broth. This recipe combines the comfort of a warm bowl of goodness with the bold flavors of Mexico.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups hominy (white or yellow)
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, shredded cheese, and tortilla chips for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the chicken, cumin, smoked paprika, salt, and pepper. Cook until the chicken is cooked through.
3. Add the hominy, chicken broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the hominy is tender.
4. Serve hot, garnished with your choice of toppings.
Cooking Time: 30-40 minutes
Chiles en Nogada
Chiles en Nogada: A Symbolic Mexican Dish
This classic Mexican dish is a staple of Independence Day celebrations, symbolizing the country’s three main colors: green (poblano pepper), white (nogada sauce), and red (walnuts). Chiles en Nogada is a flavorful and visually stunning recipe that combines roasted poblano peppers with a rich walnut-based sauce, filled with picadillo (a mixture of meats, fruits, and spices).
Ingredients:
– 4 large poblano peppers
– 1/2 cup walnuts
– 1/2 cup crema Mexicana or sour cream
– 1/4 cup milk
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground allspice
– 1/2 cup picadillo (ground beef, pork, and chicken, mixed with onion, raisins, and spices)
– Fresh cilantro leaves for garnish
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and broiling until charred.
2. Peel off the skin, remove seeds, and cut a slit down one side of each pepper.
3. In a blender or food processor, combine walnuts, crema Mexicana, milk, sugar, salt, cinnamon, and allspice. Blend until smooth.
4. Stuff each pepper with picadillo, then top with the walnut sauce.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, garnished with fresh cilantro leaves.
Cooking Time: 1 hour (including roasting time)
Rosca de Reyes
Ring in the Three Kings’ Day (Día de Reyes) with this traditional Mexican sweet bread, Rosca de Reyes. This sweet and flaky pastry is typically served on January 6th to mark the Epiphany.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon active dry yeast
– 1/2 cup warm milk
– 1 large egg, beaten
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting (optional)
– Candied fruit and nuts, for decoration (optional)
Instructions:
1. In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. Add warm milk and beaten egg; mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a ring.
6. Brush the ring with melted butter and bake for 35-40 minutes or until golden brown.
7. Dust with confectioners’ sugar and decorate with candied fruit and nuts, if desired.
Cooking Time: 35-40 minutes
Atole de Vainilla
Atole de Vainilla is a traditional Mexican hot drink made with vanilla, milk, and spices. This comforting beverage is perfect for warming up on a chilly day or as a soothing treat any time of the year.
Ingredients:
– 1 cup whole milk
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon ground vanilla powder (or 1/2 teaspoon pure vanilla extract)
– 1 tablespoon honey or sugar (optional)
Instructions:
1. In a medium saucepan, combine milk, cinnamon, anise, and vanilla powder (or extract). Heat over medium heat, stirring occasionally.
2. Bring the mixture to a simmer, then reduce heat to low and let cook for 5-7 minutes, or until hot and fragrant.
3. Remove from heat and stir in honey or sugar, if using.
4. Pour into mugs and serve immediately.
Cooking Time: 10-12 minutes
Empanadas de Camote
Empanadas de Camote are a traditional Peruvian dessert that combines the natural sweetness of sweet potatoes with the flaky crust of an empanada. These bite-sized treats are perfect for satisfying your sweet tooth.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 package of frozen puff pastry, thawed
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed sweet potatoes, sugar, cinnamon, and salt.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon a small amount of the sweet potato mixture onto one half of the pastry, leaving a 1/2-inch border around the edges.
5. Fold the other half of the pastry over the filling and press edges together to seal.
6. Brush tops with beaten egg and bake for 20-25 minutes, or until golden brown.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Pierna de Cerdo al Horno
A classic Spanish dish, Pierna de Cerdo al Horno is a flavorful and tender roasted pork loin infused with the aroma of garlic and herbs.
Ingredients:
– 1.5 kg pork loin
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a small bowl, mix together minced garlic, olive oil, chopped rosemary, paprika, salt, and pepper.
3. Rub the mixture all over the pork loin, making sure to coat it evenly.
4. Place the pork loin on a roasting pan and put it in the oven.
5. Roast for 45-50 minutes or until the internal temperature reaches 63°C (145°F).
6. Let the pork rest for 10-15 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Sopa de Lima
Sopa de Lima is a comforting and aromatic soup originating from Peru, made with chicken, potatoes, corn, and a hint of lime. This recipe serves 4-6 people.
Ingredients:
– 1 whole chicken (3 lbs), cut into bite-sized pieces
– 2 large onions, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 1/4 cup grated lime zest
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the chicken, onions, and garlic until the chicken is cooked through.
2. Add the potatoes, corn kernels, chicken broth, milk or heavy cream, and lime zest. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
Flan de Queso
A classic Mexican dessert, Flan de Queso is a creamy, cheesy delight that’s sure to impress. This rich and indulgent treat combines the smoothness of flan with the tanginess of cheese.
Ingredients:
– 1 1/2 cups heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup grated queso fresco or Monterey Jack cheese
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine heavy cream, whole milk, sugar, and melted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and stir in grated cheese until melted.
4. In a separate bowl, whisk together eggs and vanilla extract.
5. Gradually pour the warm cheese mixture into the egg mixture, whisking constantly.
6. Pour the mixture into 4-6 ramekins or small baking dishes.
7. Bake for 25-30 minutes or until set.
Cooking Time: 25-30 minutes
Champurrado
Champurrado is a traditional Mexican hot chocolate drink that’s perfect for cold winter nights or any time you need a pick-me-up. This recipe combines rich, velvety chocolate with the warmth of spices and creamy milk.
Ingredients:
– 2 cups milk
– 1/4 cup unsweetened cocoa powder
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon grated orange zest
– 1/2 cup Mexican chocolate tablets (such as Ibarra), grated or chopped
– 2 tablespoons sugar
– Whipped cream, optional
Instructions:
1. In a medium saucepan, whisk together milk, cocoa powder, flour, salt, cinnamon, anise, and orange zest.
2. Add the grated chocolate and whisk until smooth.
3. Bring mixture to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes or until thickened slightly.
4. Remove from heat and stir in sugar until dissolved.
5. Serve warm, topped with whipped cream if desired.
Cooking Time: 10-12 minutes
Tostadas de Tinga
Tostadas de Tinga are a popular Mexican dish that combines the rich flavors of roasted chicken, onions, and spices with crispy corn tortillas. This recipe is a twist on traditional tinga, using shredded cooked chicken instead of the usual braised chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika (optional)
– 1/4 tsp cayenne pepper (optional)
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
– Lime wedges, chopped cilantro, and crumbled queso fresco or crema (for serving)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, onions, garlic, cumin, smoked paprika, and cayenne pepper. Toss until well combined.
3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until cooked through.
4. Shred the chicken into bite-sized pieces and season with salt and pepper to taste.
5. Fry tortillas in hot oil until crispy, about 30 seconds per side.
6. Assemble tostadas by placing a spoonful of shredded chicken onto a fried tortilla and topping with your desired toppings.
Cooking Time: 25-30 minutes
Arroz con Leche
Classic Spanish Rice Pudding Recipe: Arroz con Leche
Arroz con Leche, also known as Spanish rice pudding, is a traditional dessert made with creamy milk, sweet rice, and aromatic spices. This comforting treat is perfect for special occasions or cozy nights in.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
– 2 tablespoons unsalted butter, melted
– Raisins or chopped nuts for garnish (optional)
Instructions:
1. Rinse the rice and combine it with milk, sugar, salt, cinnamon, and cloves in a medium saucepan.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and creamy.
4. Remove from heat and stir in melted butter.
5. Let it cool slightly before serving. If desired, garnish with raisins or chopped nuts.
Cooking Time: 20 minutes
Summary
Get ready to spice up your holiday season with these 18 festive Mexican Christmas recipes! From traditional tamales and bacalao dishes to sweet treats like flan de queso and champurrado, this collection has something for everyone. Try Pavo Horneado con Salsa de Chipotle, a roasted turkey dish smothered in chipotle sauce, or Rosca de Reyes, a sweet bread wreath perfect for the Epiphany celebration. These recipes are sure to bring a taste of Mexico to your holiday table and leave your guests wanting more.
