How To Cook A Mexican Christmas Dinner
Knowing how to cook a Mexican Christmas dinner can add an exotic touch to your holiday meals. Mexican Christmas dinner is usually eaten on Christmas Eve. Turkey is a favorite for a Mexican Christmas feast. The salad recipe for a Mexican Christmas Eve varies depending on the region. And no Mexican Christmas celebration would be complete without eggnog.
If you want to make a turkey for your traditional Mexican Christmas dinner, you will need:
- 1 15-pound turkey
- 8 ounces achiote paste
- 4 cups orange juice
- 1 cup lime juice
- 1/2 cup honey
- 2 tablespoons cumin seeds, toasted and ground
- 2 teaspoons dried oregano
- 1/2 cup lard or butter, softened butter
- 1 package corn husks
- 2 bottles of beer
- Put the turkey in to a large pan. Take the butter or lard and rub it underneath the skin being careful not to pierce the skin.
- Mix together the achiote and orange and lime juices. Add the honey and seasonings. Smear the paste over the outside of the turkey. Put into the refrigerator for at least three hours.
- Place half of the corn husks in the pan to line it. Insert a rack and put the turkey on it.
- Pour in the remaining marinade and the beer. Now put the rest of the corn husks over the turkey.
- Cover the turkey with the lid or with aluminum foil. Cook in a 350 degree oven the internal temperature reaches 180 degrees. Add additional water to pan if it starts to run dry during the cooking time.
Ensalada de Noche Buena
If you want to make the traditional Mexican Christmas Eve salad, Ensalada de Noche Buena, you will need:
- 4 large oranges
- 1 large red grapefruit
- 1 pound jicama, peeled and cubed
- 6 red radishes, sliced
- Grated lime rind of one lime
- 3 tablespoons fresh lime juice
- 3 tablespoons plain yogurt
- 2 tablespoons mayonnaise
- 1 1/ 2 tablespoons honey
- 1/4 teaspoon freshly ground black pepper
- Dash of salt
- 1 head romaine lettuce
- ¼ cup pomegranate seeds
- 3 tablespoons pumpkin seeds, toasted
- 2 tablespoons fresh cilantro, chopped
- Peel the citrus fruits and section them. Put them in the juice and add the radishes and jicama and mix together. Put into the refrigerator for a half hour.
- Combine the lime zest, lime juice, yogurt, mayonnaise, honey, salt and pepper. Whisk together.
- Place the romaine on a platter. Spoon the vegetables and citrus mixture over the lettuce.
- Drizzle with the dressing. Sprinkle with the remaining toppings.
If you want to make rompope, a Mexican Christmas eggnog, you will need:
- 1/2 gallon milk
- 2 pounds sugar
- 1 cinnamon stick
- 1 teaspoon vanilla
- 1 cup rum
- 10 egg yolks
- Put a large saucepan on the stove. Add the milk, sugar, cinnamon, and vanilla. Heat to boiling, stirring constantly. Turn down to a slow simmer and cook for 15 minutes.
- Remove from the heat and cool completely. Remove the cinnamon stick.
- Beat the eggs until they are thickened. Whisk the eggs into the milk.
- Put the pan on low heat and cook until it thickens enough to coat the back of a spoon. Stir constantly.
- Let the mixture cool. Whisk in the rum. Serve as a treat for a Mexican Christmas celebration.