Puerto Vallarta, Mexico – As the holiday season unfolds, Mexico comes alive with vibrant festivities, dazzling decorations, and a rich tapestry of traditional Christmas dishes that embody the spirit of joy and togetherness. From ponche and pozole to tamales, every dish tells a story of family, faith and delicious celebration
Ponche: A Warm Hug in a Mug
No Mexican Christmas is complete without a steaming cup of ponche. This warm, fruity punch is a festive concoction, typically simmered with sugarcane, tejocotes (a small, sweet fruit), apples, and cinnamon. Ponche warms the soul and adds a touch of sweetness to the chilly December nights. Families gather around the simmering pot, sharing stories and creating cherished memories as they sip on this comforting holiday beverage.
Pozole: A Journey Through Mexico’s Soul in a Bowl
Pozole is more than just a meal; it’s an experience. It’s families gathered around steaming pots, sharing stories and laughter as they prepare for festivities. It’s the aroma wafting through the air, beckoning neighbors and friends to join the joyous chaos. It’s the satisfaction of a bowl well-earned, the warmth spreading through your body and soul.
Tamales: Wrapped Delights of Christmas
Tamales take center stage in Mexican Christmas celebrations, showcasing the country’s culinary prowess. These savory parcels, made of masa (corn dough) filled with meats, cheese, or chilies, are wrapped in corn husks and steamed to perfection. The process of making tamales is a cherished tradition, often bringing families together for a communal cooking experience. Whether stuffed with spicy pork or tender chicken, tamales are a flavorful embodiment of the holiday spirit.
RECIPE: TAMALES DE POLLO (CHICKEN TAMALES)
Ingredients:
2 cups masa harina (corn flour)
1 cup chicken broth
1/2 cup vegetable oil
1 teaspoon baking powder
Salt to taste
Corn husks, soaked in warm water until pliable
Shredded cooked chicken
Red or green salsa for garnish
Instructions:
In a mixing bowl, combine masa harina, baking powder, and a pinch of salt. Gradually add chicken broth and vegetable oil, mixing until the dough is smooth and pliable.
Spread a small amount of masa dough onto a soaked corn husk. Add a spoonful of shredded chicken and a drizzle of salsa in the center.
Fold the sides of the husk over the filling, then fold up the bottom to create a neat package.
Repeat the process for the remaining husks and masa.
Arrange tamales upright in a steamer and cook for 1.5-2 hours until the masa is fully cooked.
Allow the tamales to cool slightly before serving, garnished with extra salsa.
These tamales are not just easy to make, but also offer a taste of Mexican Christmas with every bite. So, this holiday season, forget the predictable. Embrace the tradition, the spice, and the warmth of a Mexican fiesta.
