The holidays are here. Households across the city are putting up decorations and hitting the malls to check items off of the wish lists of friends and family. We even put together our own checklist to help you prepare for your own Mexican themed holiday parties this year. With those elements and ingredients out of the way, we’re following up by narrowing down some popular Mexican dishes known to ring in the Christmas season. We’ve taken these recommendations a step further, by adding a little holiday fun to the mix.
3 Authentic Mexican Dishes for You to Serve at Your Holiday Season Dinner Parties
Tamales are essentially cornmeal dumplings that are wrapped in cornhusks and are prepared (steamed) with various fillings. The cornhusk wrapping is an art within itself and serves to create an amazing presentation platter on your Christmas table setting. We can’t lie, tamales are time-consuming to make, which is why they are often relegated to special occasions and the holiday season. Thankfully, if you reside in the Lower Mainland BC area you’re in luck. El Comal sells already prepared tamales (click here) with various fillings that will suit your Christmas party well. With options such as Strawberry & Cream Cheese and Coconut & Cream Cheese Tamales you can even serve them for dessert.
Pozole is a soup/stew traditionally served at Christmas (among other celebrations) in Mexico. One of the key ingredients of pozole is dried Hominy (whole or ground corn from which the hull and germ have been removed – you may also know them as grits) which gives pozole its distinct corn flavor. Pork (from pig’s head, in particular) is used, but can be substituted for chicken if you and/or guests prefer. Follow the steps below to add this to your festive meal:
- Add pork shoulder or roast (approx. 2lbs), hominy (2-3 cups), garlic (4 cloves), cumin (2 tsp), salt (2 tsp) and stock (6 cups) to a large pot. Bring to a boil over a medium-high heat. Then bring heat to a simmer for approximately 2 hours (or until the pork is tender).
- Remove the pot from heat and then take the pork from the pot to set aside and cool. Remove the bones from the pork and shred it.
- Place the pork back into the pot and simmer for another 10 to 15 minutes. Season for preference and serve with a festive garnish of your choice.
Buñuelos are round crispy treats served at Mexican Christmas markets and celebrations alike. Similar to a tostada in appearance, these crisp-fried cornflour delicacies are sprinkled with sugar and can be served with syrup for an extra sweet kick. Buñuelos are fairly easy to make, with the right instruction:
- Combine 1 egg with 1/4 cup sugar into a large bowl and beat until thick and yellow. Add 2 cups of vegetable oil. Then, separately add 1 1/2 cups of cornflour, 1 teaspoon of baking powder and a half teaspoon of salt in the mix (one by one) and beat well.
- Once you have your dough, pour it out onto a flour-coated board (about 1/2 cup of cornflour on the board) and knead thoroughly with your hands until the dough is smooth.
- Shape the dough into 12-16 balls, rolling each one into a circle (or a festive Christmas shape perhaps?) that measures approximately 5-inches in diameter. Let them sit uncovered (on waxed paper) for ten minutes.
- Heat vegetable oil in a fry pan (somewhat deep) to 350°F. Fry the circles until they are golden brown in appearance, turning them just once in the process.
- Place the Buñuelos on paper towels to allow the oil to soak away. While warm, sprinkle the lot with cinnamon sugar and serve.
We hope you’ve found these recommendations useful for you and your guests during the holidays. As always, if you live in the Greater Vancouver area be sure to come on by our Mexican food store conveniently location in Burnaby here.