It’s the most wonderful time of the year – Christmas! In Mexico, the holiday season is a time for family, friends, and feasting. Traditional Mexican dishes take center stage during the holidays, with flavors that blend indigenous, Spanish, and African influences. From savory tamales to sweet bread pudding, there’s something for everyone on this list of 20 festive Mexican Christmas recipes.
Get ready to spice up your holiday gatherings with these mouthwatering dishes, from classic Pozole Rojo with Pork to modern twists like Mexican Fruit Salad and Empanadas de Camarón (Shrimp Empanadas). Whether you’re a seasoned cook or just looking for some inspiration, this list has something for everyone.
Traditional Mexican Tamales
Tamales are a staple of Mexican cuisine, wrapped in corn husks and filled with savory meats, cheeses, or vegetables. This recipe is a classic take on the traditional tamales, featuring tender pork and spicy chili peppers.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/2 cup chicken broth
– 1 teaspoon salt
– 4 corn husks
– Filling ingredients:
+ 1 pound cooked pork, shredded
+ 1/2 cup roasted green chilies, chopped
+ 1/4 cup queso fresco, crumbled
Instructions:
1. Mix masa harina and lard until dough forms.
2. Gradually add broth and salt, kneading until smooth.
3. Soak corn husks in water for 30 minutes.
4. Assemble tamales by spreading a thin layer of dough on each husk, leaving a border around edges.
5. Add filling, fold sides over, and roll into a neat package.
6. Steam tamales for 1-2 hours or cook in boiling water for 45 minutes.
Cooking Time: 1-2 hours
Pozole Rojo with Pork
A hearty, comforting Mexican stew that’s perfect for a chilly evening. This Pozole Rojo recipe combines rich pork broth with tender pork and hominy, topped with a sprinkle of crispy tortilla strips and a dollop of creamy sour cream.
Ingredients:
– 1 pound boneless pork shoulder, cut into 1-inch pieces
– 2 cups pork broth
– 1 cup dried hominy, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6 corn tortillas, cut into thin strips
– Sour cream, for serving
Instructions:
1. In a large pot, combine pork, broth, hominy, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until pork is tender.
3. Preheat oven to 350°F (175°C).
4. Place tortilla strips on a baking sheet and toast for 5-7 minutes, or until crispy.
5. Serve Pozole Rojo hot, topped with toasted tortilla strips and a dollop of sour cream.
Cooking Time: 45 minutes
Chiles en Nogada
Chiles en Nogada: A Mexican Masterpiece
Chiles en Nogada is a vibrant and flavorful dish that showcases the colors of Mexico’s flag – red, white, and green. This festive recipe is typically served on Mexico’s Independence Day (September 16th), but its unique combination of sweet, savory, and spicy flavors makes it a delightful treat for any occasion.
Ingredients:
– 4 poblano peppers
– 1/2 cup picadillo mixture (ground beef, onions, garlic, tomatoes, and spices)
– 1 cup crema Mexicana (Mexican sour cream)
– 1/4 cup walnuts or pecans, toasted
– 2 tablespoons raisins
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Roast the poblano peppers over an open flame or in a preheated oven until charred and blistered.
2. Peel off the skin, remove seeds, and cut a slit down one side of each pepper.
3. Stuff each pepper with the picadillo mixture, leaving a small border at the top.
4. In a blender, combine the crema Mexicana, toasted nuts, and raisins. Blend until smooth.
5. Pour the nogada sauce over the stuffed peppers and garnish with cilantro leaves.
6. Refrigerate for at least 2 hours to allow the flavors to meld together.
Cooking Time: 30 minutes (plus refrigeration time)
Mexican Buñuelos
Buñuelos are crispy, sweet, and savory fried dough balls coated with cinnamon sugar that are a staple during the Christmas season in Mexico. This recipe brings a touch of festive cheer to your holiday celebrations.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lard or vegetable shortening
– 1/2 cup warm water
– Vegetable oil for frying
– Cinnamon sugar (equal parts cinnamon and sugar)
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add the lard or shortening and mix until crumbly.
3. Add the warm water and knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls, about the size of a golf ball.
5. Heat vegetable oil in a deep frying pan to 375°F (190°C).
6. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch.
7. Remove from oil and coat with cinnamon sugar while still warm.
8. Serve immediately and enjoy!
Cooking Time: Approximately 15-20 minutes for all steps.
Ponche Navideño (Mexican Christmas Punch)
Celebrate the holiday season with this traditional Mexican punch, perfect for gatherings and parties.
Ingredients:
– 1 cup orange juice
– 1 cup pineapple juice
– 1 cup ginger ale
– 1/2 cup grenadine syrup
– 1/4 cup triple sec or other orange-flavored liqueur
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– Sliced oranges, lemons, limes, and pineapples for garnish
Instructions:
1. In a large pitcher, combine orange juice, pineapple juice, and ginger ale.
2. Add grenadine syrup, triple sec, and simple syrup. Stir well to combine.
3. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve the Ponche Navideño over ice in glasses or cups. Garnish with sliced fruits.
Cooking Time: None! Just mix and serve.
Bacalao a la Vizcaína (Salt Cod Stew)
This traditional Basque dish is a hearty and flavorful stew that showcases the humble salt cod, paired with aromatic spices and rich vegetables. With its bold flavors and comforting texture, Bacalao a la Vizcaína is a perfect meal for any occasion.
Ingredients:
– 1 pound salt cod, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup chopped bell peppers (any color)
– 1/2 cup pimentón (smoked paprika)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups fish stock or water
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, tomatoes, bell peppers, pimentón, cumin, salt, and pepper. Cook for an additional 5 minutes.
3. Add the cod and fish stock or water. Bring to a simmer and cook for 15-20 minutes, or until the cod is tender.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: Approximately 25-30 minutes.
Mexican Fruit Salad
A vibrant and refreshing twist on traditional fruit salads, this Mexican-inspired recipe combines sweet and tangy flavors with a hint of spice.
Ingredients:
– 1 cup diced pineapple
– 1 cup diced mango
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup chopped fresh kiwi
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine pineapple, mango, mixed berries, and kiwi.
2. Add the chopped red onion and jalapeño pepper to the bowl.
3. Squeeze lime juice over the fruit mixture and toss to coat.
4. Drizzle honey over the salad and sprinkle with salt to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 5 minutes
Ensalada de Noche Buena (Christmas Eve Salad)
This festive salad is a staple in many Latin American households during the holiday season, combining sweet and tangy flavors with crunchy textures. Perfect as an appetizer or side dish for your Christmas celebration.
Ingredients:
– 1 head of romaine lettuce, chopped
– 1 cup cooked and diced beets
– 1/2 cup crumbled queso fresco (or feta cheese)
– 1/4 cup chopped pecans
– 1/4 cup dried cranberries
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped lettuce, beets, queso fresco, pecans, and cranberries.
2. Drizzle the olive oil and apple cider vinegar over the salad and toss to combine.
3. Sprinkle with salt and pepper to taste.
4. Garnish with chopped cilantro and serve chilled.
Cooking Time: 10 minutes
Romeritos con Mole
A classic Mexican dish that combines crispy romeritos (chickpea greens) with rich and complex mole sauce.
Ingredients:
– 1 pound romerito leaves (or substitute with spinach or kale)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/4 cup mole paste (homemade or store-bought)
– 1/2 cup chicken broth
– Salt and pepper to taste
– Optional: chopped onions, bell peppers, or tomatoes for added flavor
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Add romerito leaves in batches, cooking until wilted (about 2-3 minutes per batch).
4. In a separate saucepan, combine mole paste and chicken broth. Whisk until smooth.
5. Simmer the mole mixture over low heat for 5-7 minutes, or until thickened slightly.
6. Combine cooked romeritos with the mole sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped onions, bell peppers, or tomatoes if desired.
Cooking Time: 15-20 minutes
Mexican Hot Chocolate
Warm up with this traditional Mexican drink that combines rich chocolate, spicy chili peppers, and creamy milk. Perfect for a cozy evening or a chilly morning pick-me-up.
Ingredients:
– 2 cups milk (whole, skim, or a non-dairy alternative)
– 2 tablespoons Dutch-process cocoa powder
– 1 tablespoon grated Mexican cinnamon (optional)
– 1/4 teaspoon ground ancho chili pepper (or more to taste)
– 2 tablespoons sugar (or to taste)
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine milk, cocoa powder, cinnamon (if using), and ancho chili pepper. Whisk until smooth.
2. Add sugar and salt; whisk until dissolved.
3. Heat the mixture over medium heat, stirring occasionally, until hot but not boiling (about 5 minutes).
4. Remove from heat and let cool slightly.
5. Serve in mugs, topped with whipped cream or marshmallows if desired.
Cooking Time: 5 minutes
Rosca de Reyes (Three Kings Bread)
Celebrate the Epiphany with this traditional Mexican sweet bread, filled with nuts and dried fruit, topped with a sweet glaze, and featuring a hidden surprise – a small figurine of the Baby Jesus.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon instant yeast
– 1/4 cup warm milk
– 1/4 cup granulated sugar
– 1/2 cup chopped pecans or walnuts
– 1/2 cup dried cranberries or cherries
– 1 tablespoon orange zest
– 1/2 teaspoon salt
– Vegetable oil for brushing
– Sweet glaze (powdered sugar and milk)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, yeast, warm milk, sugar, and eggs. Mix until smooth.
3. Add chopped nuts, dried fruit, orange zest, and salt. Mix well.
4. Knead the dough for 5-7 minutes until elastic.
5. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the dough, shape into a ring, and brush with vegetable oil.
7. Bake for 35-40 minutes or until golden brown.
8. Drizzle with sweet glaze while still warm.
Cooking Time: 40 minutes
Empanadas de Camarón (Shrimp Empanadas)
These savory pastries are a staple of Latin American cuisine, filled with succulent shrimp and spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients:
+ 1 pound cooked shrimp, diced
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon paprika
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add oil and warm water to form dough.
3. Knead the dough for 5 minutes until smooth.
4. Divide the dough into 8-10 portions.
5. Roll each portion into a thin circle (about 1/8 inch thick).
6. Place 1-2 tablespoons of filling in the center of each circle.
7. Fold the dough over the filling to form a half-moon shape and press edges to seal.
8. Brush tops with egg wash or water.
9. Bake at 375°F for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sopa de Fideo (Mexican Noodle Soup)
This comforting soup is a staple in many Mexican households, made with thin egg noodles, vegetables, and flavorful broth. Sopa de Fideo is perfect for a cozy night in or a quick meal on-the-go.
Ingredients:
– 1 pound thin egg noodles (fideo)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Optional: shredded chicken or beef for added protein
Instructions:
1. Cook fideo noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, chicken broth, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Add cooked noodles to the pot and stir to combine. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Mexican Christmas Eve Tacos
Celebrate the magic of Christmas Eve with these flavorful and festive tacos, a beloved tradition in many Mexican households. This recipe combines tender beef, vibrant toppings, and warm tortillas for a memorable Noche Buena feast.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 8-10 corn tortillas
– Vegetable oil for frying
– Toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, sliced radishes, cilantro
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the skillet and cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1-2 minutes.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the beef mixture onto a warmed tortilla, followed by your desired toppings.
Cooking Time: 15-20 minutes
Capirotada (Mexican Bread Pudding)
A traditional Mexican dessert, Capirotada is a rich and sweet bread pudding made with stale bread, fruits, and spices. This comforting treat is perfect for special occasions or as a warm and cozy dessert on a chilly evening.
Ingredients:
– 4 cups stale French bread, cut into 1-inch cubes
– 2 large apples, peeled and chopped
– 1 cup brown sugar
– 1/2 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, apples, brown sugar, and spices.
3. In a separate bowl, whisk together heavy cream and melted butter.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Mexican Stuffed Turkey
This recipe combines the flavors of Mexico with a classic turkey dish, perfect for special occasions or everyday meals.
Ingredients:
– 1 (12-14 pound) whole turkey
– 1/2 cup Mexican rice
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 jalapeño pepper, diced
– 1 can of black beans, drained and rinsed
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and jalapeño; cook until tender.
3. Stir in the Mexican rice, cumin, chili powder, salt, and pepper. Cook for 1-2 minutes.
4. Stuff the turkey cavity with the rice mixture and black beans.
5. Place the turkey in a roasting pan and put it in the oven. Roast at 325°F (165°C) for about 4-4 1/2 hours or until the internal temperature reaches 165°F (74°C).
6. Let the turkey rest for 20 minutes before carving and serving.
Cooking Time: Approximately 4-4 1/2 hours
Arroz con Leche (Mexican Rice Pudding)
Rich and creamy, Arroz con Leche is a traditional Mexican dessert that’s perfect for any occasion. This classic recipe combines the warmth of rice with the sweetness of milk and spices.
Ingredients:
– 1 cup uncooked white rice
– 3 cups whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 tablespoon unsalted butter, melted
Instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice, milk, sugar, salt, cinnamon, and cardamom. 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 the melted butter.
5. Serve warm or at room temperature.
Cooking Time: 20 minutes
Champurrado (Thick Mexican Hot Chocolate)
Warm up with this rich and spicy Mexican hot chocolate, a staple in many Mexican households.
Ingredients:
• 1 cup milk (whole or skim)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground anise
• 1/8 teaspoon salt
• 1/4 teaspoon ground chilies (or to taste)
• 2 tablespoons dark chocolate chips or chopped dark chocolate
Instructions:
1. In a medium saucepan, combine milk, cocoa powder, sugar, cinnamon, anise, and salt.
2. Whisk until smooth and heated over medium heat.
3. Remove from heat and stir in chilies and chocolate until melted and well combined.
4. Pour into mugs or cups to serve.
Cooking Time: 5-7 minutes
Mexican Molletes with Refried Beans
Elevate your grilled cheese game with the bold flavors of Mexico! This recipe combines creamy refried beans, melted cheese, and crispy bread for a satisfying snack or meal.
Ingredients:
– 4 slices of Mexican bolillo or crusty bread
– 1 cup refried beans
– 2 tablespoons butter
– 2 cups shredded Monterey Jack cheese (or a combination of cheddar and Monterey Jack)
– 1/4 teaspoon cumin
– Salt to taste
– Optional toppings: diced onions, sliced jalapeños, cilantro
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Place a slice of bread, buttered side down, on the grill.
4. Spread 1/4 cup of refried beans over the bread, leaving a small border around the edges.
5. Top with shredded cheese and sprinkle with cumin.
6. Place another bread slice, buttered side up, on top to create a sandwich.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per side
Christmas Eve Ceviche
This Christmas Eve Ceviche recipe is a unique and flavorful twist on the traditional Peruvian dish, perfect for a festive holiday gathering. The combination of succulent shrimp, fresh citrus, and aromatic spices will surely delight your guests.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 minced garlic clove
– Salt to taste
– 1-2 dashes of hot sauce (optional)
Instructions:
1. In a large bowl, combine shrimp, orange and lime juice, red onion, cilantro, and garlic.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Just before serving, season with salt and hot sauce (if using).
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: None! This dish is best served chilled, straight from the refrigerator.
Summary
Get ready to spice up your holiday season with these 20 delicious and festive Mexican Christmas recipes! From traditional tamales and pozole rojo with pork, to chiles en nogada and rosca de reyes, there’s something for everyone. Try making some mouth-watering bacalao a la vizcaina (salt cod stew), or indulging in sweet treats like ponche navideño (Mexican Christmas punch) and arroz con leche (Mexican rice pudding). Whether you’re looking for main courses, desserts, or snacks, this collection of recipes will help you create a fiesta-filled holiday season.
