The posadas are not only a spiritual and community celebration: they are also a delight for the palate. This Mexican tradition, which takes place from December 16 to 24, revives Joseph and Mary’s search for an inn with songs, lights, piñatas… and a table full of typical flavors that evoke family unity.
But what happens when you live in the United States and you don’t have access to all the traditional ingredients? Don’t worry: here we share adapted recipes that keep the essence of the posadas, but with products that you can find in U.S. supermarkets such as Walmart, Publix, Kroger, H-E-B or even Trader Joe’s.
Christmas punch with local fruits
Fruit punch is the heart of any posada.
If you cannot find fresh tejocotes, you can substitute them with small pears or chopped green apples.
Easily available ingredients:
12 cups of water
4 tejocotes (in syrup if you don’t get fresh)
2 red apples in cubes
1 cup guavas
1/2 cup raisins
1/2 cup prunes
1 sugar cane peeled and cut in sticks
2 cinnamon sticks
1/2 cup piloncillo or brown sugar
Optional: a splash of rum or brandy
Preparation:
Bring the water to a boil in a large pot.
Add the cinnamon, piloncillo (or brown sugar) and mix until dissolved.
Incorporate the tejocotes (if in syrup, add them at the end), apples, guavas, cane, raisins and plums.
Boil over medium heat for 30 minutes.
Serve hot in small pitchers. You can add a splash of rum if it is for adults.
Easy Tamales
Although making tamales may seem complicated, many Latino supermarkets in the U.S. sell prepared masa and frozen corn husks.
Ingredients:
2 cups Maseca corn flour
1 cup vegetable shortening
1 cup chicken (or vegetable) broth
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup red sauce (can be homemade or canned)
1 cup shredded chicken or cooked vegetables
Soaked corn husks
Tip: If you don’t have a steamer, you can improvise one with a large pot, a metal rack and aluminum foil.
Preparation:
Beat the butter until fluffy.
Add the corn flour, salt and baking powder. Gradually stir in the broth until a smooth batter is formed.
Mix the stuffing with the red sauce.
Spread a spoonful of dough in the center of each sheet, add a spoonful of filling and fold.
Steam for 1 hour. They are ready when the dough comes off easily from the sheet.
Buñuelos with flour tortillas
An express version of the traditional buñuelo can be made with ready-to-heat flour tortillas.
Preparation:
Fry the tortillas in very hot oil until golden brown.
Drain on paper and sprinkle with a mixture of sugar and cinnamon.
Serve warm with maple syrup if you don’t have piloncillo honey.
Champurrado with chocolate Abuelita o Ibarra
This thick chocolate atole is perfect for cold nights and also easy to adapt.
Ingredients:
1 liter of milk
2 tablets of Abuelita or Ibarra chocolate
1/2 cup masa harina (Maseca)
1 cinnamon stick
Sugar to taste
Tip: If you can’t find Mexican chocolate, you can use cocoa powder with cinnamon and brown sugar.
Preparation:
Dissolve the masa harina in 2 cups of cold water in a medium saucepan, stirring well to avoid lumps.
Add the remaining 3 cups of water, the cinnamon stick, the piloncillo and the chocolate pieces.
Cook over medium-high heat, stirring constantly with a wooden spoon or grinder until chocolate and piloncillo are melted.
Reduce heat to low and cook for 10-15 minutes until thickened. If you want a creamier consistency, add the milk at this point and cook for 5 more minutes.
Remove the cinnamon before serving. Serve piping hot in large cups.
Celebrate with the heart… and with flavor
Buzzy
Vivir en Estados Unidos no significa renunciar a nuestras tradiciones.
Con un poco de creatividad y los ingredientes correctos, las recetas de las posadas pueden seguir reuniendo a la familia alrededor de la mesa, manteniendo viva la cultura, el sabor y los recuerdos.
Cocinar es también una forma de enseñar a los más jóvenes de dónde venimos… y por qué nunca debemos olvidar el calor de nuestras raíces.
¿Listo para preparar una posada inolvidable este diciembre?
These festivities revive Joseph and Mary's search for a place to stay with songs, lights, piñatas... and a table full of typical flavors
