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Christmas Recipes from Mexico – Try something new this christmas

Christmas Recipes from Mexico – Try something new this Christmas

Rosca De Reyes (Kings’ Cake)

Traditionally in Mexico, gifts were given on Kings’ Day, Jan. 6, or Epiphany rather than at Christmas. These gifts were not delivered by a man in a red suit, but rather by the three wise men. This sweet, wreath-shaped bread is baked with a tiny figurine of Jesus inside and eaten on Kings’ Day. The person who finds the figurine is supposed to hold a tamale party for their family on Feb. 2 and will be known as the “Godfather of Jesus” for the next year.
  • Mix the yeast in warm milk until dissolved. Leave for 15 minutes for the yeast
  • Place the flour in a bowl. Make a well and add the orange zest and
  • Add the milk mixture to the well and using a spatula, slowly stir, until a thin paste forms. Ensure some flour remains on the walls of the bowl
  • Combine the butter, orange blossom essence, rum, egg yolk and salt and mix until a sticky dough forms. Incorporate the remaining flour in the
  • Dust a surface with flour and place the dough in the centre and begin to knead until well combined. If the dough sticks to the surface, add a little more flour. However, the dough should be slightly sticky in
  • When the dough is well combined, form into a ball, sprinkle some flour in a large bowl and place the dough in it. Cover with cling film and place the bowl in a warm place to all the dough to rise. The dough should double in size and this can take 2 – 3
  • Once the dough is ready, remove from the bowl and briefly knead to remove the
  • Form a ball with the dough. With both thumbs make a hole in the middle and enlarge to form a wreath shape to the size of the baking tray you will be
  • Line the tray with baking paper and place the wreath on it. It may shrink in size or stick to the baking paper – don’t worry about this!
  • Cover the dough with another sheet of baking paper and leave in a warm place until it’s size doubles. This should take between 30 and 60 minutes. Preheat your oven to 160º C (302º F).
  • Once leaven, beat the egg and brush over the dough and
  • Place in the oven for 25 minutes or until golden brown. Remove from the oven and allow to cool before

Ponche Navideño (Mexican Christmas Punch)

Ingredients (Serves 8)
8 cups of water                                                                                 1 cinnamon stick
4 whole cloves                                                                                  3 tamarind pods, deseeded
3 medium crab apples                                                                   3 guavas, peeled and diced
1 red apple, peeled and diced                                                    1 pear, peeled and diced
1 sugar cane stick, peeled and diced                                       ½ cup pitted prunes
¼ cup raisins                                                                                      1 medium orange, sliced
120 grams piloncillo (or ½ cup dark brown sugar)              Tequila or rum
  • Place water in a large stockpot. Add the piloncillo/brown sugar and cinnamon. Bring to the boil and simmer for 15
  • Add the remaining ingredients (except the alcohol) and Simmer for about 1
  • Serve hot in mugs, ladling in some of the fruit and adding tequila or rum to your

Bizcochos Mexicanos (Mexican Biscuits)

  • 2 cups lard or shortening
  • 1 1/4 cups sugar
  • 3 egg yolks or 2 whole eggs 
  • 2 tablespoons vanilla essence
  • 2 tsp anise seeds
  • 6 cups self raising flour sifted
  • 1 tsp salt
  • 7 tablespoons wine ( red or white, dry)
  • 1/4 cup water
  • cinnamon and sugar mix to sprinkle on top                                                    


  1. Cream together the sugar and shortening until light and fluffy. Add anise seeds, vanilla and beaten eggs. Sift flour, baking powder and salt together. Add to
  2. Roll out and cut with round cookie cutters. Either sprinkle cinnamon and sugar on top of the dough now or, after baking, dip the biscuits into the cinnamon and sugar mixture.
  3. Bake biscuits at 450°F/220°C for approximately 12 minutes or until golden

Buñuelos Mexicanos (Mexican Fritters)

1 Tablespoon ground cinnamon

12 flour tortillas

1 cup granulated sugar

1-1.5 cups vegetable oil

  • Mix the sugar and cinnamon and set
  • Place a deep frying pan with vegetable oil over medium-high heat. Carefully place a tortilla in the hot oil. Fry the tortilla until light golden brown on both
  • Transfer to a plate lined with paper towels to absorb the excess oil, place the tortilla in the bowl with cinnamon and sugar, making sure both sides are evenly coated.

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