XMass 2023

XMass 2023
Mexican themed

Shopping list 24th Dec

peanuts
whole cloves
allspice berries
tomatoes for salsa
nachos (and or tortillas)
dark chocolate
cooldrinks for kids
beers (cheap)

Dishes
1. Beef Tamales - need Nixtamalized corn
2. Romeritos (Shrimp) - replace with home grown spinach
3. Bacalao (Cod/Hake)
4. Pork Pozole
5. Gammon

Sides
Fried potato
Hominy
Salsa + Nachos
Ponche Navideno (fruit punch)

Tamales

Romeritos

Bacalao recipe

Pozole recipe

Ponche Navideno
Tamales
preparation of the masa

use corn leaves to steam the tamales

filling is standard spicy beef ragu

sauce is a white sauce with mushroom/pepper

pozole rojo
https://www.simplyrecipes.com/recipes/posole_rojo/

4 ounces dried guajillo or ancho chiles, or a combination of both

Salt
1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can
also use pork shanks), make sure to use a cut well marbled with fat
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
3 bay leaves
1 teaspoon ground cumin
2 tablespoons dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

1/2 small cabbage, thinly sliced

1 bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
1 bunch red radishes, sliced thin
12 to 24 tostada shells (see Recipe Note)

Bacalao
https://www.allrecipes.com/recipe/214972/bacalao-a-la-vizcaina-basque-style-codfish-
stew/

1 pound salted cod/hake fish

4 medium potatoes, sliced thick
 2 medium onions, sliced
4 large hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 large bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Process of Bacalao
Directions

1. Soak salted codfish in about 2 quarts of water, changing the water three times
over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish,
onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins.
Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil
over top. Repeat layers in the same order, skipping bay leaf. Pour water and white
wine over top; do not stir.
3. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and
simmer until potatoes are tender, about 30 minutes.

Ponche navideno
8 quarts of water 1 gallon
2 large piloncillo cone (or 12 oz. of brown sugar)
6 cinnamon sticks
2 lb Tejocotes* SEE NOTES
3 Lb. guavas about 12 guavas
1.5 cup prunes chopped
3 cup apples chopped
2 cup pear chopped
1 cup raisins
 6 sugar cane sticks, about 5-in. long cut into four pieces each
2 cup of Tamarind pods peeled (or 1 cup of Hibiscus Flowers)***
Rum to taste

mole
3 dried chipotle chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups chicken broth
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
5 tomatillos, cut in half crosswise
2 tomatoes, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
6 whole allspice berries
5 whole cloves
3 cinnamon sticks
1 cup chicken broth
5 ounces dark chocolate, coarsely chopped
3 tablespoons white sugar
1 teaspoon salt

process for making mole

1. Toast the chiles and put them in a blender.
2. Simmer the broth and pour it into the blender.
3. Toast the roll and tortilla, then transfer to the blender.
4. Allow the ingredients to soak in broth, then blend.
5. Cook the tomatoes and tomatillos, then transfer them to the blender.
 6. Cook the onion, garlic, peanuts, raisins, and spices in lard, then transfer to the
blender.
7. Blend until smooth and pour the mixture into a saucepan.
8. Stir in the remaining broth, chocolate, sugar, and salt. Simmer until thickened.

Egg Nog
Ingredients
4 cups milk
1 teaspoon ground cinnamon
5 whole cloves (cassia)
2 ½ teaspoons vanilla extract, divided
12 large egg yolks
1 ½ cups white sugar
4 cups light cream
2 ½ cups light rum (Optional)
½ teaspoon ground nutmeg

Process
1. Heat the milk, cinnamon, cloves, and a dash of vanilla. Boil, then remove from
heat.
2. Whisk the egg yolks, then whisk in the sugar.
3. Gradually whisk the hot milk mixture into the egg mixture.
4. Cook the mixture over medium heat until thick, then strain to remove the cloves.
5. Stir in the cream, rum, remaining vanilla, and nutmeg. Refrigerate overnight.

SALSA
Ingredients
1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips