I can’t believe it! I’ve actually talked my “won’t budge from the traditional Christmas menu which is really the same as the Thanksgiving meal we just had” sisters-in-law into having a Mexican-themed Christmas dinner. My stepdaughter pointed out that I caught them at a good time (i.e. they were completely stuffed from eating for breakfast what they had stuffed themselves with the night before!) Anyway, I couldn’t be more excited!
I’m making my famous Vegetarian tortilla soup and my husband is making both chicken and vegetarian enchiladas. I’m going to buy a pinata (and other festive decs and dinnerware) from the local party store. Give me your best suggestions for a festive Feliz Navidad! (Let’s not turn this into a hey-that’s-not-authentic-but-this-is debate. Just looking for some fun and tasty treats!)
I think it is a great idea. We used to have chili on Christmas Eve (when we open presents) because I got tired of hearing my mom complain that no one cared about the food, they just wanted to open presents. Well, duh! Now the kids are grown and an in-law is a butt who doesn’t like chili, so it is back to traditional food for us. I envy you, though.
My family has always done this and we all love it. We do it for the same reason that, basically, Christmas dinner is the same as every other celebratory dinner in the US. Turkey/ham/roast beef. Boring!
We always have tamales and they are the biggest hit with everybody. If you want to make an entire evening out of it, tapas are great before and after dinner. Even something as simple as nachos.
Oh, and margaritas are another necessity. It is not Christmas until we’ve rolled grandmother out of the house and back into the van to go back home (less than a mile down the road).
Sounds fun. I’m trying to talk my mother out of having a traditional repeat of Thanksgiving and just setting up a redneck appetizer bar - summer sausage, Ritz crackers, various cheeses, Rotel dip, chips, veggies and ranch dip, various and sundry Jell-o based concoctions, and pie. I’m meeting resistance because to her this is Superbowl food. Maybe we can compromise on a sandwich bar.
I’ve had them both battered and fried, and grilled, and stuffed just with cheese, and with cheese and salsa mixed. I preferred the cheese-and-salsa ones, better flavor, and they were grilled so fairly easy to cook. I have no idea how you could deep fry the buggers without creating a giant mess/hassle.
I really like Near East brand Spanish Rice. Yes, it’s a package thing, but it’s very tasty and you can doll it up with peas and corn or what have you. It comes with rice and a spice packet. Really good stuff.
Chile en Nogada is a fancy version–quite delicious & very fancy.
Or just go with wonderful tamales! They’re definitely a Mexican & Mexican-American Christmas tradition–because they’re too time-consuming for every day. If you don’t have an abuela to oversee a tamale party, find a local source.
I hear ya. We broke tradition last year (finally). We had a few whiners, but we’ve come to a compromise this year, and will do a turkey breast AND a pork roast. I’d like to throw an ethnic twist in there, but it’s baby steps for now.
Another recommendation for tamales. They are ALWAYS part of xmas. Try both savory and sweet tamales–I would imagine you could find someplace that would have them. Looking at your location, you could find some in St. Louis, bring them home, and freeze them until the holiday.
Others have already mentioned that tamales are a Christmas tradition but I’ll go ahead and say it again. Just be sure and get enough to last through new years.
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Listen…I had an uprising on my hands last year! It was touch and go for a while there. Teen-aged girls crying, adults in a snit…vows that as god as their witness, we will never eat standing rib roast again. The situation must be handled with kid gloves.
I think he heard the recipe on NPR.