Traditional Mexican Christmas Salad Food
MEXICAN CHRISTMAS EVE SALAD
One of several Christmas Eve recipes I traditionally prepare to share at a posada party (Mexican Christmas celebration). The unique combination of ingredients makes this salad interesting, yet tasty.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- On a large platter, arrange the pineapple, beets, oranges, apple, banana and jicama over romaine. Sprinkle with peanuts and pomegranate seeds. Garnish with lime. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad. Serve immediately.
Nutrition Facts : Calories 256 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 3g protein.
EASY MEXICAN CHRISTMAS SALAD
A variety of fruits dressed with a mixture of cream and condensed milk. A simple but delicious Mexican tradition during Christmas.
Provided by Anonymous
Categories Holidays and Events Recipes Christmas Salads
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Combine peaches, apples, pineapple, and fruit cocktail in a large salad bowl.
- Mix cream and condensed milk in a bowl. Pour over fruit and mix to coat.
- Cover and refrigerate before serving, at least 30 minutes.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 50.1 g, Cholesterol 65.5 mg, Fat 17.7 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 62.4 mg, Sugar 37.5 g
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- If you are using fresh beets, do not peel them before cooking. Cook in a small amount of water until tender about 15-18 minutes. Cooking time will depend on the size and how fresh the beets are. After cooking, reserve 1/2 cup of the cooking water. When beets are slightly cooled, remove the skin by gently peeling it using a paper towel. You will see that the skin comes off really easy.
- For the first layer, arrange in a large plate 3 large romaine lettuce leaves. Thinly slice the other 3 leaves and reserve.
- Arrange the sliced (or diced) beets, plantain, jicama, and apples. Top with orange wedges, finely sliced lettuce and roasted peanuts.
- For the dressing mix the reserved 1/2 cup of the beet cooking water, orange juice with sugar to taste, mix an drizzle over salad. Serve immediately.
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- Heat a large, heavy-bottomed skillet over medium heat. Add the sugar and shake the pan to spread it out evenly. Sprinkle the surface with just enough water to give the sugar the consistency of wet sand. Heat the sugar until it bubbles and begins to turn a very pale caramel colour. Add the pistachios to the pan and stir to cover with the melted sugar. Spread the candied pistachios out and allow them cool (try to separate them as much as possible). Once the pistachios have set you can break them apart by hand or chop them coarsely.
- Peel the jicama and cut it into small batons. Place the jicama pieces in a bowl and toss with the lime juice.
- Peel the beets and cut off the tops of the beets. To obtain the thin ribbons seen in the photo, use a spiralizer to cut the beets. If you don't have a spiralizer, you can use a mandoline or very sharp knife to cut very thin slices. Set the finished beets aside (don't combine them with the jicama or they will dye them red).
- To prepare the oranges, cut off the ends and slicing the peels off, trying to leave as much of the flesh intact as possible. Slice the oranges into thin rounds. Alternately, you can cut the oranges into supremes by slicing the segments out from the membranes surrounding them.
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- Layer the remaining fruit and vegetables over the lettuce as desired, using a combination of sliced and diced ingredients (for visual interest).
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- Concha. Next up, let’s head straight to bread. Conchas are Mexican sweet breads (pan dulce) with a distinct, white, seashell-looking topping. The bread is light and airy, but what makes it super iconic is the topping, which is a creamy mix of powdered sugar and shortening.
- Pozole Rojo. If you’re looking for comfort, that’s nothing a bowl of pozole rojo can’t provide. It’s a Mexican stew brimming with pork, white corn soaked in wine (hominy), red chiles, and an incredibly rich broth.
- Chicken Pozole Verde. Here’s another cozy Mexican stew that’ll make you feel loved and happy. This version of pozole uses shredded chicken instead of the usual pork and green chile instead of red.
- Mexican Cinnamon Cookies. Cookies are the universal feel-good food. And no matter what kind they are, they never fail to put one in a good mood. These Mexican cinnamon cookies are no exception.
- Easy Pork Pozole Rojo (Posole) Here’s another pozole rojo recipe that’ll make you full and happy. This one is a lot easier to prepare than the first, so cooking amateurs, feel free to give this one a try.
- Mexican Wedding Cookies. Mexican wedding pecan cookies are so incredibly light and airy, they melt in your mouth. Also, how pretty are they, am I right?
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- Champurrado. Champurrado is a thick Mexican beverage made of chocolate, piloncillo (cane sugar), and cornflour. Think of it as the country’s version of hot chocolate.
- Mexican Ponche. Ponche is another Mexican beverage often served at Christmas. Just like the champurrado, it’s also served warm. But it’s not chocolatey, at all.
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