Here in the United States, cookies are the most popular treat during Christmastime. We were curious about holiday sweets in other countries, so we reached out to several of our international distributors and Wilton Method Instructors to learn more! In this 12-part series, a different country and traditional dessert will be featured each day. Today’s blog and recipe comes from Ana Figueroa, Class Marketing Supervisor for Wilton in Mexico.
In Mexico, Las Posadas are part of the month-long fiesta we celebrate during Christmas. We start with the feast of the Virgin of Guadalupe on December 12, then we have Las Posadas, Christmas and finally the Three Kings coming in January.
Posadas is a nine-day celebration beginning December 16 and ending the evening of December 24. This tradition is about Mary and Joseph’s search for a place to stay in Bethlehem. We start with a posada procession where children sing for shelter with candles in their hands. A piñata in the form of a star filled with fruit and candy is the main decoration. During the posada, kids and adults enjoy one of the main elements, which is the food. We start with tamales, then we have some ponche and buñuelos.
These two recipes are filled with flavors and aroma, representing one of our main Christmas dishes we prepare in Mexico.
- 2 cups of flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 egg
- 1 tablespoon melted butter
- ½ cup warm water
- 1 teaspoon vanilla
- 3 cups of oil to fry dough
- 1 cup sugar and 1 tablespoons cinnamon
In a bowl, mix flour, baking powder, sugar and salt. Make a well in the center and add egg, melted butter and vanilla. Mix together, adding water little by little until well combined. Place dough in a bowl and cover with a damp cloth.
Take a piece of dough and using a rolling pin, roll the dough into a circle. To make it thinner, place the rolled dough over a pan or bowl upside down and pull the sides to expand. It has to be very thin.
Heat oil in a saucepan, when it’s very hot; fry the buñuelo until its light brown in color. Let them drip on a Wilton cooling rack.
In a bowl, combine sugar and cinnamon; cover the fried buñuelo with the mixture.
Mexican Christmas Fruit Punch
- 3 pounds sugar cane, peeled and cut into thin strips
- 1 pound tejocotes, peeled, cored (boil to peel)*
- 1 pound guavas, cut into squares
- 5 apples, peeled, cored and cut into squares
- 2 sticks cinnamon
- ½ cup raisins
- 5oz Tamarind sticks or pods, peeled.
- 1 ½ cups of sugar (can be substitute by splenda)
- 8 cups of water
- Rum, brandy or tequila (optional)
In a large pot, bring water, tamarind and cinnamon sticks to a boil. Cut and peel all the fruit. Add to the pot. Let simmer for at least 30 minutes. Remove cinnamon sticks and tamarind pods.
If you want to add alcohol, add before serving.
To serve, fill mugs with the liquid and include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup, to suck on after you’re finished drinking.
* Tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier texture. It is not easily found outside of Mexico, but apples make a good substitute. This recipe serves eight people.