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Feliz Navidad, this popular Christmas tune written in 1970 by Puerto Rican Jose’ Feliciano has become one of the most recognizable and downloaded Christmas songs in history. Simply translated it means “Merry Christmas” and has been the inspiration for our 2021 family’s Annual Christmas Eve Party. Each year (except last year, due to Covid) we host family and a few neighbors and church friends for a fun and casual dinner after Christmas Eve Service. Each year, we select a country or region as our theme and inspiration for the dinner. We learn about their customs, traditions, and most of all, about their food.

In Central and South America, people celebrate Christmas with a wide variety of interesting and deeply religious traditions focused around the Nativity story and Christ’s birth. Families gather most of December and January with different festivals to mark the Christmas season. 

One of my favorite traditions I discovered is that of Christmas Posadas, celebrated during the nine days prior to Christmas. Families dress up like Mary and Joseph, and then go house-to-house looking for lodgings on their way to Bethlehem. Each evening ends with “the pilgrims” finding shelter and celebrating with a party. In many Spanish-speaking countries it is the custom that gifts are exchanged on January 6, Three Kings Day or Día de los Reyes Magos, to celebrate the kings’ bearing gifts for the newborn Jesus.

Since we cannot go “all in” and host our friends for most of December and into January, we focused on La cena de nochebuena or Christmas Eve’s family dinner. This is our menu for the night and we have tried to have a little something for everyone.

Beef Barbacoa in the Slow Cooker

This easy, “make ahead” recipe makes the most delicious beef barbacoa. You can use it in tacos, burritos or nachos. It can also be used as a tamale filling. 

3-4 lb. beef chuck roast, trimmed (if needed) and cut into about 5-6 pieces

2 tablespoons ground or chopped chipotle chilies in adobo sauce or about 2 whole chilies

1 - 4 oz can chopped green chilies

3 cloves garlic, peeled and chopped

In a large pan, add oil and heat. Sear meat on all sides and add to the slow cooker. In a bowl of the food processor or blender combine all remaining ingredients. Process until fairly smooth. Pour mixture over meat in slow cooker and cook on high for three to four hours or on low six to eight hours. Meat is done when it is tender and can be easily shredded. Shred meat with twoforks and serve warm.

Can be made ahead and reheated.

Pozole soup is a simple and delicious, hearty soup that originated in Mexico. It can be made with chicken but most recipes use pork. Feel free to make it in your slow cooker if that is easier. The topping are the main attraction so offer a variety of garnishes.

5-to-6-pound pork shoulder roast, trimmed and cut into chunks 

6 to 8 garlic cloves, peeled and chopped

28 ounce can Mexican red chili sauce (can be found at a Mexican grocery, such as Valdez)

1 to 2 teaspoons red chili powder, more or less depending on your heat tolerance 

6 or more cups of chicken broth or water 

3 - 15-ounce cans hominy, drained and rinsed

salt and pepper, to taste

Topping and optional garnishes: chopped ripe avocado, sliced radishes, cilantro leaves, lime wedges, tortilla chips, shredded green cabbage or shredded lettuce, various sauces, sour cream, or churros 

Cut pork off the bone in large chunks and sprinkle with salt and pepper. In a large stock pot or Dutch oven, heat oil. Once oil is hot, add pork chunks a few at a time, including the bone, to brown on all sides. 

Once all the pork is browned, remove to a plate to hold. Add onion and garlic to the pot and stir for one to two minutes. Add bay leaves, red chili sauce, remaining seasonings and six cups of the chicken broth. Return pork, including the bone, to the pot, cover with a lid and bring to a simmer. Simmer for 50 to 60 minutes until pork is soft enough to shred. 

Remove the pork chunks, the bone, and the bay leaves. Discard bone and bay leaves and use a fork to shred the pork. Add the shredded pork back in the pot and add the hominy. Stir and if it is too thick, add additional chicken broth. Simmer for an additional 30 to 40 minutes until the hominy is al dente.

Add lime juice and additional salt and pepper, if needed. 

Serve warm with plenty of garnishes.

1 package coleslaw, or about 6 cups shredded cabbage

Mix all ingredients except coleslaw and store in refrigerator. About 30 minutes before serving, toss dressing with slaw (you may not need all the dressing).

Red Lentil and Brown Rice Taco Filling

I am trying to offer more good vegetarian options to my family. This recipe was shared by my good friend, Sarah Cole. Everything she makes is amazing. She is one of the best and healthy meal cooks that I know. Her kids described the red lentil and brown rice taco filling as “better than ground meat” on tacos. I did not believe them at first, but they were right. It is amazing.

6 cloves of fresh garlic, minced 

1/2 teaspoon paprika, I use smoked paprika 

Put all ingredients in a slow cooker and cook on high for three to four hours. Stir a few times during the last hour of cooking. Occasionally, I have added about 10 chopped sun-dried tomatoes during the last hour for additional flavor.

Hands down this is my most requested recipe. I really think we decided to do a Mexican Christmas Eve just so we could eat this dip.

1 - 24 oz. container of sour cream

1 package dry ranch dressing mix (I use Hidden Valley Ranch)

1-2 cloves garlic, peeled and crushed

1/4 cup pickled jalapeno pepper rings (more or less depending on your taste)

1 bunch fresh cilantro, cleaned and chopped

Place all ingredients, except cilantro, in bowl of food processor and process until combined. Add cilantro and pulse a few times to mix. Feel free to add in a few tablespoons of buttermilk for a thinner dressing. Do not over process or the mixture will turn green. Store in refrigerator. Best made a day in advance.

1 – 26 oz. can peeled tomatoes, including juice (I use fire roasted)

1 medium onion, peeled and quartered

3-4 cloves fresh garlic, peeled

5 pickled jalapeno peppers, or teaspoon chopped chipotle chili peppers in adobo

In a food processor, pulse onions and garlic, then add all remaining ingredients except cilantro. Pulse four or five times. Do not over process. Add cilantro and pulse two to three more times. Store in refrigerator for up to a week.

1/4 cups sun dried tomatoes, chopped

1/2 teaspoon chipotle chilies in adobo sauce, finely chopped

Juice of one lemon or one lime

Salt and pepper to taste

1/2 small red onion, finely chopped

Peel and chop avocados, discarding the pit. Fold in remaining ingredients and adjust seasoning and spice. Serve immediately. 

*I prefer my guacamole on the chunky side so I do not do a lot of mixing. Feel free to mash up or mix as much or as little as you prefer.

This version of “green” salsa is very mild, but feel free to add a few fresh jalapenos to the baking sheet for a spicier version.

10-12 medium tomatillos, husks removed

2 medium onions, peeled and quartered

2-3 whole fresh jalapenos (optional)

Spread all the vegetables on a rimmed baking sheet and drizzle with olive oil and season with salt and pepper. Roast in 400 oven for 30-45 minutes until vegetables are soft and slightly browned on most sides. Stir if needed. Allow vegetable to cool on the baking sheet and then remove to the bowl of a food processor, scraping all browned bits into the bowl. Pulse a few times and store in the refrigerator until needed. Add additional salt and pepper if needed. 

Southwestern Chopped Salad with Lime Vinaigrette

Babalou has one of my favorite salads in Jackson and this is very similar. 

1 clove of garlic peeled and minced 

Please all ingredients except oil in the bowl of a food processor and pulse. With processor running, slowly drizzle in oil.

1 cup canned black beans, drained and rinsed 

1 cup corn, roasted or grilled, if available 

1/3 cup toasted pumpkin seeds or pepitas

Combine salad ingredients and toss with vinaigrette

Sarah Cole‘s Guacamole Salad

1 15 ounce can black beans, rinsed and drained 

1/2 cup small diced red onion 

2 tablespoons pickled jalapeño peppers, minced or about one fresh jalapeño pepper depending on your heat tolerance

1/2 teaspoon finally grated lime zest 

2 ripe avocados, seeded and peeled

For the dressing: Mix 1/4 cup fresh lime juice, 1/4 cup extra-virgin olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic, minced, 1/4 teaspoon ground cayenne pepper. 

Mix dressing and toss with remaining ingredients. This can be served on a bed of shredded iceberg lettuce or as a side dish.

4 cups corn kernels, canned, frozen or fresh

4 rings pickled chopped jalapeno or 1 fresh jalapeno chopped

4 Tbs. fresh cilantro leaves, chopped

Spread corn kernels on a heavy cookie sheet and roast in a 450-degree oven until kernels are starting to turn brown. Toss kernels and cook for a little more browning. Cool corn and mix all ingredients. Serve on shredded lettuce or as a taco topping. You can add a can of drained and rinsed black beans. Can also serve as a dip with chips.

Tres Leche mixture: Combine: 1/2 cup heavy cream, 1 - 14 ounce can sweetened condensed milk, 1 - 12 ounce can evaporated milk 

For the icing: 1-pint heavy cream, whipped with 3 tablespoon sugar. 

Preheat oven to 350°. Grease and flour a 9 x 13“pan. 

Sift dry ingredients in a large bowl. Separate eggs. Beat the egg yolks with 3/4 cup of the sugar on high until they are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture into the flour mixture and stir gently until combine. 

In a separate bowl, beat egg whites on high until soft peaks form. With mixer on, pour in the remaining 1/4 cup sugar and beat the egg whites until they are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. 

Spoon into the baking pan, level the batter in the pan and bake for about 35 to 40 minutes. 

Allow to cool in the pan and then turn cake out upside down on a rimmed platter. With a fork, pierce the surface of the cake several times and then drizzle the tres leche mixture over the top. Allow the cake to sit and absorb the milk mixture. Don’t worry if some of the milk mixture leaks out. 

Ice cake with whipped cream and spread evenly over the top of the cake. Decorate with cherries. Refrigerate until ready to serve. Several hours is fine but not overnight. Serve cake cold.

Kat’s Fudgy Mexican Brownies

3/4 cup +2 tablespoons unsweetened cocoa powder 

Ground cayenne pepper and powdered sugar for garnish

Preheat oven to 325°. Line the bottom inside of an 8 in. baking dish with parchment paper or aluminum foil. This will help remove the brownies to cut them. 

In a double broiler, combine butter, sugar, cocoa powder, cinnamon and salt. Gently stir make sure until it’s thoroughly melted. Making sure the mixture is not too hot, add eggs one at a time, stirring after each addition. Add flour until fully incorporated. The batter will be thick but using a spoon or spatula or your stand mixer, beat vigorously. 

Stir in dark chocolate chips and then spread evenly in the baking pan. Bake for about 20 to 25 minutes until a toothpick inserted in the center comes out clean. 

When ready to serve remove brownies for pan and sprinkle with powdered sugar and a little bit of cayenne pepper

This was first served at Melissa Hutchison’s 50th birthday and it was such a hit that it became my go-to drink whenever I serve Mexican for a crowd. I think it tastes better and is easier to mix than a traditional margarita.

1 bottle white wine, preferably Sauvignon Blanc or Pinot Gris

1 cup tequila, silver or Blanco

2 pints fresh or frozen raspberries

Place raspberries on a small bowl and mash with a spoon. Pour wine, tequila, triple sec, and lime juice in a large pitcher. Add sugar and stir until dissolved. Stir in mashed raspberries. Cover pitcher and refrigerate overnight or for several hours. When ready to serve, stir in ginger ale and top with ice. 

Every year, we try to send our guest home with a little gift of food to remember the party the next day. This year, we decided on tamales. I grew up on hot tamales and what we call “Mississippi hot tamales” are not like the more traditional tamales found in Texas or Mexico. These are not made with masa dough and a shredded meat filling. Mississippi hot tamales are made of ground meat and cornmeal, and a lot of good spicy seasonings. While this recipe may not be the same type of tamales served in Spanish-speaking countries, this is my favorite version.

  2 medium or large onions, finely chopped in a food processor if possible

  2 or more cloves of garlic, peeled and finely chopped

3 lbs., ground beef, turkey, pork, venison or any combination

1 t. red pepper or any other ground pepper such as chipotle chili powder

Thoroughly combine all filling ingredients and refrigerate until ready to roll. Meat filling can be made the day before.

Soak a large bag of dried corn husks in warm water until they are soft and pliable. Dried corn husks can be found at most major grocery stores.)

Combine: 2 cups regular corn meal and 1 t. red pepper in a large rimmed cookie sheet. Take a heaping tablespoon of filling and roll to form a cigar or pencil shape. Then, roll the filling in the cornmeal being sure to generously cover the filling. Wrap in softened corn husk. 

In a very large stockpot, layer tamales, alternating directions of layers and placing seam side down to make sure the husks will not open during cooking.

Once all filling has been used, combine: 2 cups of water (or more as needed), 1 large (48 oz. can) of seasoned tomato juice, and 2 T. or more chili powder. Pour over layers of tamales. Be sure there is enough liquid to cover tamales and add more if needed.

Bring to a simmer and cook on low for 1-2 hours until the tamales have taken on most of the liquid and have plumped. If top tamales are still “grainy,” continue to cook on low until most of the liquid is absorbed.

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