mexican christmas

Ponche Navideño is a hot punch served with or without alcohol during the holiday season and most generally during Las Posadas. On those chilly nights, this warm and fragrant infusion warms you from the inside out.

Ponche Navideño (Mexican Christmas Fruit Punch)

water

cinnamon

cloves

½ pound tejocotes or crab apples (left whole)

guavas

red apples

pear

prunes

raisins

orange (sliced)

cone piloncillo (chopped or 1 cup dark brown sugar)

brandy

In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.

Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.

Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

Ladle into cups, making sure each cup gets some chunks of fruit.

Add brandy or tequila to each cup (optional).

Buñuelos with Piloncillo Syrup

AP flour

Heirloom Yellow Corn Masa Harina

tsp baking powder

salt

tsp shortening

vegetable oil (for frying)

star anise pods

Mexican cinnamon

¼ of an orange

In a medium bowl, mix flour, masa, baking powder, salt, and shortening by hand or in a stand mixer with a dough attachment until crumbly.

Add egg and continue mixing.

Add water, a little at a time and mix until it comes together in one piece. If the dough feels a little dry, you can add a few more tablespoons of water.

Knead dough for 4-5 minutes until fairly smooth. Roll dough into one large ball and place in a lightly oiled bowl and cover with plastic wrap. Let the dough rest on the counter for 30 minutes, during which time you can make the syrup.

Portion dough into small balls, about 30-40g each. Cover all the dough into pieces again with plastic and let rest on the counter for 20 minutes.

Using a rolling pin, on a well floured surface, roll dough pieces into large, thin discs, like making tortillas, about 5-6” wide. 

On a comal over medium heat, quickly cook each tortilla for about 10 seconds on each side to sear.

In a medium sauté pan, add 2” of frying oil and heat to 350F. Fry the buñuelos until golden brown on each side. Place buñuelos on paper towels to dry.

In a small pot add all of the ingredients and cook until sugar is dissolved. Bring to a boil, and reduce by half. Let rest until you finish frying all the buñuelos.

In a medium saute pan, add half of the piloncillo syrup and bring to a simmer. Carefully place one buñuelo at a time into the syrup and quickly coat both sides. Once the buñuelos come out of the syrup, they can be placed on a fresh plate and enjoyed once cooled.

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Ponche Navideño (Mexican Christmas ...

Buñuelos with Piloncillo Syrup

Top 2 mexican christmas recipes from across the web

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Ponche Navideño (Mexican Christmas ...

Buñuelos with Piloncillo Syrup

The most viewed mexican christmas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine