Los Posados is celebrated in Mexico, beginning December 16. During the 9-night celebration and festival of lights, children and their families reenact the story of Mary and Joseph and their search for a place to lodge for the night. They travel to each house holding lighted candles and are turned away until they reach the house where the festivities of the night are being held. At this house, they are welcomed to go in and join in the celebration for the evening.
Atole
Ingredients:
5 oz. tortilla- masa dough
2 tbsp. Cornstarch
3 cups milk
3 cups water
7 oz sugar
2 cinnamon sticks
1 tsp vanilla extract
Instructions:
Dissolve the dough in the water.
Strain the mixture, add the cinnamon sticks, and heat.
When boiling add the milk, sugar, cornstarch. and vanilla.
Let it boil, stirring constantly until it thickens.
If too thick, add milk to achieve preferred consistency.
Remove cinnamon stick and serve.
Buñuelos de Navidad (Christmas Sweet Fritters)
Ingredients:
2 cups water
1 lb. Flour
2 whole eggs
1 egg yolk
1/2 tsp salt
2 tbsp anisette
9 oz. Lard
9 oz. piloncillo -raw sugar
Instructions:
Boil one tablespoon anisette in a cup of water and leave to cool.
Mix and sift the flour, baking powder and salt.
Mix in the eggs, the yolk and the anisette in water, as required, and knead until the dough stiffens.
Form into small balls and roll out on a floured board until very thin.
Continue flattening by hand on a napkin and place on a floured table.
Heat the lard and fry one by one.
Heat the piloncillo in one cup of water with the remaining tablespoon of anisette. This mixture will thicken into a light syrup.
Remove from heat and strain. Serve the fritters, broken into pieces, in bowls and pour the syrup over them.
Ensalada de Navidad (Christmas Salad)
Ingredients:
2 small cooked beats, peeled and diced
1 large cooked carrot diced
1 orange, peeled and chopped
1 apple, peeled and diced
1/4 fresh pineapple, peeled, cored and diced
1 large banana, diced
1/2 cup unsalted nuts, almonds or peanuts
seeds of 1/2 small pomegranate
1 tbsp lime or lemon juice
3 tbsp salad oil
1/2 teaspoon sugar
dash of salt
Instructions:
Mix all the fruits.
Put lime or lemon juice, salad oil, sugar and salt into a screw top jar.
Shake until blended and sugar has dissolved.
Pour the dressing over the fruit salad and toss well.
Pile the salad into a salad bowl and garnish with the nuts and pomegranate seeds.
Let it stand in the refrigerator until chilled. Serve chilled.
