A Mexican Los Pasados Christmas Party

Christmas preparations and partying in Mexico centers around the Catholic celebration of the birth of Christ, "El Nino Jesus". There are no Santa Clauses and few Christmas trees, but the atmosphere is still one of intense celebration with joyful festivities. The partying begins on December 16, with Las Posada parties for nine days in a row leading up the the Noche Bueno (Christmas Eve) Each evening in the villages and cities of Mexico, communities hold candlelight processions where a young girl, portraying the Virgin Mary, rides through the streets on a live burro, with "Joseph" at her side. Children follow them dressed as angels, or the Three Kings and shepherds. They walk through the streets to a different house each night.

Along the way, they stop at various houses and are turned away at each, symbolizing Mary and Joseph's search for a place to given birth to Christ. Finally they arrive at the final house, where they are told they can have shelter in a stable (that has been constructed for the evening) As they open the door, a celebration awaits inside, and the home owner hosts have prepared special foods and a huge party is held. This occurs for nine nights in a row! Talk about some partying.

There's always plenty of the favorite Mexican beverages, alcoholic and non, but it's the food that makes the evening. Here are some of the traditional dishes served at these parties.

Homemade Christmas Tamales

If you've never had homemade tamales with Poblana chili peppers, you haven't eaten Mexican food and they're fun to make.There is a tutorial here, slightly different recipe than mine, but you can see the folding and tying of the tamales before they go in the steamer.

First you make up the masa mixture by combining 3 c. of a packaged Masa de Harina (you can purchase this in any store in the Mexican food section) with 1 t. baking powder and mix in 2 c. lukewarm beef broth. Set aside. Beat 2/3 c. solid vegetable shortening with electric mixer until slightly fluffy and then add masa mixture and beat till combined.

The beef filling is made by cooking a 4 lb or so chuck roast with 4 c. of water in a large pot until it shreds easily. Remove the meat, shred. Remove the stems and seeds from 10 dried red Poblano chili peppers, add 1 c. of water and boil for five minutes. You then transfer the cooked chilis to a food processor, add ¼ c. of cumin, ¼ c. of pepper, 6 cloves of garlic, peeled, ¼ c. of salt. I know, it sounds like a horrendous amount of spices, but you're making a chili paste and it will flavor the meat and the masa harina filling. Mix the chili paste and the beef together and get ready for the fun of making tamales.

To assemble the tamales, divide the masa mixture into 16 balls. Take dried tamale corn husks and tear some of them into 16 strips, ¼ inch wide. Take another corn husk and place a ball of masa on it, flatten it out, and put a large spoonful of filling inside it. On the long sides of the husk, fold over into the middle and then roll up the edges of the corn husk around the mixture. Fold, the small end up to close of the bottom and secure it all by tying it with one of the strips you cut earlier.

Refrigerate for about an hour, then prepare to steam them. Put two inches of water in the bottom of a steamer. Place the tamales inside and cover. Simmer until steaming hot, about an hour. Serve with red and green chili salsas. Yum!!

Ponche Navideno

At the Las Pasados parties, a favorite drink is the typical holiday punch called Ponche Navideno, a strong fruit punch.

Ingredients:

¾ pound small apples, peeled and sliced

½ pound of golden raisins

6 oranges, sliced with the rind still on them

1 c. beets, diced or 1 c. dried hibiscus flowers

10 guavas, halved

4 pieces of sugar cane stalk or ½ c. sugar

3 sticks cinnamon

7 quarts of water

You can spike this punch (typical to do so) by adding brandy, rum or wine.

Heat all to a boil, lower heat, cover and simmer on low for about 1 hour. Add another 2 c. of sugar and simmer a few minutes more. Serve hot. It's like a spicked fruity cider and the beets color it a nice pinkish red color.

Mexican Christmas Buneolos http://www.mexgrocer.com/mexcocina-aug3.html

Along with the punch, this recipe for a fried pastry is something served throughout the Christmas season. This is an awesome treat! There are many recipes online for making variations of this classic Mexican sweet fried bread. This one is found at Mexican Grocers.

Ingredients:

3 ½ c. flour

2 eggs, beaten

1 t. salt

½ c. milk

1 t. baking powder

1 ½ c. baking powder

½ c. milk

1 t. baking powder

1 ½ c. vegetable shortening or vegetable oil,

You combine the dry ingredients in a large mixing bowl. Add eggs and milk to flour and mix until dough forms. Knead until smooth. Form dough into round balls about the size of an egg. Cover dough and set aside for 15 minutes. Roll each ball into a circle about 4 inches in diameter. Cut a small hole in the center of each circle. Heat 2 inches of shortening in a heavy saucepan at medium high heat. Fry the bunuelos until they puff and are golden brown,turn. Drain on paper towels. Coat with cinnamon sugar topping. Eat hot!

Then get ready for the traditional pinanta which could be a bit hard to whack if you've had too much of that rum punch!!
Resources
http://www.associatedcontent.com/article/495603/how_do_they_celebrate_christmas_in.html?cat=8
http://www.mexconnect.com/articles/1945-feliz-navidad-making-merry-in-mexico