The best Christmas dinner with these original seasonal recipes

Christmas recipes with seasonal flavors

In Mexico, for example, romeritos with mole, cod, and tamales take center stage, while in other countries, such as the United States, turkey or glazed ham are the main attractions.

Seasonal Ingredients

Christmas dinners often take advantage of seasonal ingredients, such as fruits and vegetables that are at their best in winter.

In temperate climate countries, such as Mexico, we find tejocotes, guavas, pumpkins and xoconostles, which give a local touch to recipes such as ponche or tamales.

In countries of the northern hemisphere, citrus fruits, apples, nuts and spices such as cinnamon, cloves and ginger are used, ingredients that help to warm and comfort in the cold weather.

Ingredients:

• 500 grams of fresh shrimp (with shell) or dried shrimp, as you prefer
• 2 liters of water
• 2 sliced ​​carrots
• 1 sliced ​​zucchini
• 1 potato, cut into medium cubes
• 1 piece of cabbage, shredded
• 1/2 white onion
• 2 cloves of garlic
• 2 sprigs of epazote
• Salt and pepper to taste

For the chili sauce:

• 3 guajillo chiles, seeded and soaked in hot water
• 2 pasilla chiles, seeded and soaked in hot water (optional for a deeper flavor)
• 1 large tomato
• 1/4 of a white onion
• 1 clove of garlic
• Vegetable oil for frying

Preparation:

• If you use fresh shrimp, peel them and reserve the shells to add more flavor to the broth.
• If using dried shrimp, rinse them under cold water and set them aside.
• In a large pot, heat 2 liters of water. Add the shrimp shells (if using fresh shrimp), half an onion, the 2 garlic cloves, and the epazote sprigs.
• Cook over medium heat for 15-20 minutes to extract the flavor. Remove the peels (if used) and the epazote from the broth. You can strain the broth for a clearer consistency.
• Blend the soaked guajillo and pasilla chiles with the tomato, onion, and garlic. In a skillet, heat a little oil and fry the blended sauce. Cook over medium heat for 5-7 minutes, or until the sauce thickens slightly and the flavors are well combined.
• Add this sauce to the base broth and mix well. Adjust the seasoning with salt and pepper.
• Add the carrots, potatoes, and cabbage to the broth. Cook over medium-high heat for 10 minutes, or until the vegetables are almost cooked. Then, add the zucchini and cook for an additional 5 minutes.
• Finally, add the fresh or dried shrimp. Cook for about 5 minutes, or until the fresh shrimp are pink and cooked through (dried shrimp will also absorb some liquid and soften).
• Serve the hot broth in deep bowls. You can accompany it with lemon wedges, warm tortillas, and hot sauce to taste. You can also garnish it with a few fresh epazote or cilantro leaves.

For the Tamale Dough:

• 500 grams of corn masa for tamales (or masa harina for tamales, prepared according to the package instructions)
• 150 grams of vegetable shortening (at room temperature)
• 1 cup of pumpkin puree (cooked and pureed pumpkin)
• 1/2 cup grated piloncillo (you can use brown sugar if you prefer)
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1/2 cup of water or broth (adjust according to the consistency of the dough)

For the Pumpkin Filling:

• 1 cup of cooked and pureed pumpkin
• 1/4 cup grated piloncillo
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1/4 cup of nuts or raisins (optional, for added texture and flavor)

Preparation:

• In a skillet over medium heat, cook the pumpkin puree with the piloncillo, cinnamon, and cloves. Cook for about 5-7 minutes, or until the ingredients are well combined and the puree is slightly thickened.
• If you decide to add nuts or raisins, add them to the puree and mix well. Remove from the heat and let cool.
• In a large bowl, beat the shortening until fluffy and smooth. Add the corn masa and pumpkin puree, and mix well until the dough is smooth and well combined.
• Incorporate the grated piloncillo, cinnamon, and salt. Gradually add the water or broth, kneading until the dough has a spongy consistency and easily comes away from the bowl (you can do the float test: take a small ball of dough and place it in water; if it floats, it's ready).
• Drain the corn husks and pat them dry with a towel. Place a corn husk on a flat surface and spread approximately 2-3 tablespoons of the tamale dough in the center. Add a teaspoon of pumpkin filling to the center of the dough.
• Fold the sides of the leaf over the dough, then fold the bottom of the leaf up to close the tamale. You can use strips of corn husks to tie them if you wish.
• In a steamer, place a layer of corn husks at the bottom to prevent the tamales from sticking. Place the tamales upright (folded side down) in the steamer. Cover the tamales with more corn husks and place a kitchen towel over them before putting on the lid; this will help retain the steam.
• Cook over medium-high heat for approximately 1 to 1.5 hours. To check if they are ready, take a tamale and see if the masa easily peels away from the husk. Let the tamales rest for a few minutes before serving to allow them to firm up.
• Serve hot and, if you like, accompany them with a touch of sweet cream or piloncillo sauce.

Ingredients:

• 1 whole turkey (approximately 6-8 kg)
• Salt and pepper to taste
• 3 cloves of garlic, chopped
• 1/4 cup of orange juice
• 1/4 cup of olive oil
• Bay leaves

For the Tamarind and Chipotle Sauce:

• 1 cup of tamarind pulp (you can use tamarind concentrate if you prefer)
• 3-4 chipotle peppers in adobo sauce (adjust to taste)
• 1/4 cup grated piloncillo (or brown sugar)
• 1/2 cup of orange juice
• 1/4 cup lemon juice
• 1/2 cup chicken broth or water

Preparation:

• Clean the turkey thoroughly and pat it dry with paper towels. In a bowl, combine the minced garlic, orange juice, olive oil, salt, and pepper. Rub this mixture all over the turkey, inside and out. Place a few bay leaves inside the turkey cavity to infuse it with flavor.
• Let the turkey rest in the refrigerator for at least 2 hours, or preferably overnight, to absorb the flavors.
• To prepare the tamarind and chipotle sauce: If using fresh tamarind, soak it in hot water until softened, then remove the seeds to obtain the pulp.
• In a blender, combine the tamarind pulp, chipotle peppers in adobo sauce, piloncillo, orange juice, lime juice, and chicken broth or water. Blend until smooth.
• In a skillet, heat a little oil and cook the blended sauce over medium heat for 5-10 minutes, until it thickens slightly and the flavors meld. Adjust the salt and pepper to taste. Set the sauce aside.
• Preheat the oven to 180°C (350°F). Place the turkey on a baking sheet and cover it with aluminum foil to prevent burning. Bake the turkey according to its weight, generally at a rate of 20 minutes per kilogram. During baking, baste the turkey every hour with the tamarind and chipotle sauce. This will help the flavors infuse and give it a glossy finish.
• Approximately 30 minutes before the turkey is fully cooked, remove the foil and brush one last time with the sauce.
• Bake uncovered so the skin browns and caramelizes slightly, forming a delicious crust. Remove the turkey from the oven and let it rest for about 15-20 minutes before carving.
• Serve the turkey in slices and accompany it with the additional tamarind and chipotle sauce so that diners can add to their liking.

Ingredients:

• 1 pork leg (approximately 3-4 kg)
• 3 cloves of garlic, chopped
• 1/2 cup of orange juice
• 1/4 cup lemon juice
• 1/4 cup white wine or cider (optional)
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 sprigs of fresh rosemary
• 2 bay leaves

For the Fruit Glaze:

• 1 cup of peach, apricot, or pineapple jam (or a mixture of these fruits)
• 1/2 cup of pineapple or apple juice
• 1/2 cup brown sugar or honey
• 1/4 cup Dijon mustard
• 1 tablespoon of apple cider vinegar
• 1/4 cup of prunes or raisins (optional, for added texture)
• 1/2 cup of fresh pineapple, mango or peach chunks (optional, for a touch of fresh fruit)

Preparation:

• Wash and dry the pork leg. Make a few shallow cuts in the meat, especially if there is fat on the surface, so that the marinade penetrates better.
• In a bowl, combine the orange juice, lemon juice, white wine (optional), minced garlic, salt, and pepper. Rub this mixture all over the pork leg, making sure it's well coated. Place the rosemary sprigs and bay leaves on the meat and marinate in the refrigerator for at least 2 hours, or preferably overnight.
• To prepare the fruit glaze: In a saucepan, combine the jam, pineapple juice, brown sugar (or honey), Dijon mustard, and apple cider vinegar. Cook over medium heat, stirring constantly, until the sugar dissolves and the glaze begins to thicken, about 10-15 minutes.
• If using prunes, raisins, or fresh fruit, add them to the glaze now and cook until well combined. Let the glaze rest and thicken slightly while you prepare the leg.
• Preheat the oven to 180°C (350°F). Place the leg of lamb on a baking tray and cover with aluminum foil to prevent it from drying out in the oven. Bake the leg for approximately 1 hour per kilogram of weight, or until the meat is tender and juicy (about 3-4 hours for a 3-4 kg leg of lamb).
• Glazing the pork leg: During the last hour of baking, remove the foil and begin brushing the leg with the fruit glaze every 15-20 minutes. This will allow a golden, caramelized crust to form on the surface. Increase the oven temperature to 200°C (400°F) for the last 15 minutes to achieve a golden, crispy texture.
• Remove the leg of pork from the oven and let it rest for 10-15 minutes before slicing so the juices redistribute throughout the meat. Serve the sliced ​​pork leg with the additional fruit glaze. You can garnish the dish with fresh fruit slices for an extra visual touch.

Ingredients:

For the base (if you make the dough from scratch):

• 1 1/2 cups of wheat flour
• 1/2 teaspoon of salt
• 100 grams of cold butter, cut into cubes
• 1/4 cup of ice water

(Or you can use a store-bought pie crust or shortcrust pastry if you prefer to save time)

For the Filling:

• 200 grams of fresh mushrooms, sliced
• 1 bunch of green asparagus, cut into pieces (discard the fibrous bottom part)
• 1/2 onion, finely chopped
• 1 clove of garlic, chopped
• 3 eggs
• 1/2 cup of heavy cream (you can use light cream or whipping cream)
• 1/2 cup grated cheese (gruyere, manchego or parmesan work well)
• 1 tablespoon of olive oil

Preparation:

• In a large bowl, combine the flour and salt. Add the cold butter and mix with your hands or a fork until the mixture resembles coarse sand with some small pieces of butter remaining. Gradually add the ice water and mix until the dough comes together without overworking it. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 180°C (350°F). Remove the dough from the refrigerator and roll it out on a lightly floured surface. Place the dough in a tart pan and trim any excess dough from the edges. Prick the bottom with a fork. Cover the dough with aluminum foil or parchment paper, and place some weight on top (such as dried beans or rice) to prevent it from puffing up while baking.
• Bake the tart base for 10-12 minutes, remove the parchment paper, and bake for another 5 minutes until golden brown and crisp. Remove from the oven and set aside.
• To prepare the filling: In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until translucent. Add the mushrooms and cook until they release their juices and are lightly browned, about 5 minutes. Add the asparagus and cook for a few more minutes until tender but still crisp. Season with salt and pepper to taste, and remove from the heat.
• In a bowl, whisk the eggs together with the cream and grated cheese. Add salt, pepper, and herbs to taste.
• Place the mushroom and asparagus mixture on the pre-baked tart base, spreading it evenly. Pour the egg and cream mixture over the vegetables, making sure to cover them well.
• Bake the tart in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until the filling is set and golden brown on top. Remove the tart from the oven and let it cool for a few minutes before cutting.
• Serve hot or at room temperature, garnished with fresh herbs such as parsley or chives if desired.

Ingredients:

• 1 large beetroot
• 1 cup of lettuce
• 1 cup of spinach
• 1 mandarin orange (segments)
• 1 cup shredded turkey (optional)
• ⅓ cup of roasted walnuts
• ¼ cup crumbled goat cheese (optional)

For the dressing:

• 1/4 cup of apple cider vinegar
• 1/4 cup of olive oil
• 1 clove of garlic (chopped)
• ½ cup of orange juice
• 1/4 cup of honey
• 2 tablespoons of rosemary (fresh or dried)
• Salt and pepper to taste

Preparation:

• Boil the beetroot in plenty of salted water until tender. Once cooked, peel the beetroot and cut it into cubes.
• Chop the lettuce and spinach. Separate the mandarin orange segments, making sure to remove the white pith.
• To assemble the salad: In a salad bowl, place a base of lettuce and spinach. Add the mandarin orange segments, the shredded turkey (if using), the beet cubes, the walnuts, and the goat cheese.
• Prepare the dressing: Mix all the dressing ingredients in a jar or bowl, and shake well until combined. Drizzle the dressing over the salad just before serving.

Ingredients:

• 1 kg of cod (desalted)
• 2 liters of water
• 5 bay leaves
• 10 allspice berries
• 3 sprigs of marjoram
• 1 cup of olive oil
• 5 chopped tomatoes
• ½ jar of red bell pepper strips
• 1 chopped onion
• 10 cloves of chopped garlic
• 1 teaspoon of oregano
• 1 cup of white wine
• ½ cup of güero chiles
• 1 cup of cooked baby potatoes
• ½ cup sliced ​​almonds
• ½ cup chopped parsley

Preparation:

• To desalinate the cod: In a bowl, cover the cod with water and let it soak. Change the water every 4 hours for a total of 24 hours.
• Once desalted, cook the cod in water with the bay leaves and allspice berries for approximately 40 minutes. Then, flake it and set it aside.
• In a large saucepan, heat the olive oil and add the tomatoes, bell pepper, onion, and garlic. Cook over medium heat for 20 minutes.
• Add the flaked cod to the tomato mixture along with the oregano and white wine. Simmer for 5 minutes. Add the güero chiles, baby potatoes, almonds, and parsley, and cook for another 2 minutes.
• The cod is served hot, accompanied by white bread and can be complemented with salads such as the Christmas apple salad.

Ingredients:

• 12 sheets of lasagna pasta
• 500g of fresh spinach
• 400g of ricotta cheese
• 300g of grated mozzarella cheese
• 100g of grated Parmesan cheese
• 1 finely chopped onion
• 2 cloves of chopped garlic
• 400g of béchamel sauce (can be homemade or store-bought)
• 1 egg
• Olive oil
• Salt and pepper to taste
• Nutmeg (optional)

Preparation:

• In a large skillet, heat a little olive oil and sauté the onion and garlic until golden brown. Add the spinach and stir-fry until wilted. Drain off any excess liquid and season with salt and pepper.
• In a bowl, mix the ricotta with the egg, a pinch of salt, pepper, and, if desired, a touch of nutmeg for flavor. Mix well until you have a smooth mixture.
• Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of béchamel sauce on the bottom. Then, add a layer of lasagna sheets, followed by a layer of the ricotta mixture, a layer of spinach, and a layer of mozzarella cheese. Repeat this process until all the ingredients are used, finishing with a layer of béchamel sauce and sprinkling Parmesan and mozzarella cheese on top.
• Bake the lasagna for 30-35 minutes, or until the cheese is golden brown and bubbly. If desired, you can broil it for the last few minutes for a perfect golden finish.
• Once ready, let it cool for a few minutes before serving. Enjoy this delicious lasagna with a fresh salad or toasted bread.

Ingredients:

• Xoconostles
• Sugarcane
• Guavas
• Tejocotes
• Apple
• Cinnamon
• Jamaica
• Piloncillo.

Preparation:

• Cut the xoconostles and remove the seeds. In a large pot, cook all the ingredients in water and sweeten with piloncillo.

This punch has a tangy and refreshing flavor thanks to the xoconostle, ideal for cold weather.

Ingredients:

For preserved fruits

• 200 grams of red raisins
• 320 grams of dried fruit (dried apples, peaches, dates)
• 200 grams of currants
• 160 grams of dried figs
• 120 grams of prunes
• 180 mL (3/4 cup) of aged rum

For the bread

• 1 1/2 cups of flour
• 1/2 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of nutmeg
• 1 teaspoon of ground ginger
• 90 grams (one stick) of butter
• 1 teaspoon of salt
• 3/4 cup muscovado sugar
• 5 eggs
• Lemon zest
• Orange zest
• 1/2 cup of orange juice
• 1 peeled and diced apple
• 3/4 cup chopped almonds or walnuts
• 2 tablespoons of chopped fresh ginger
• Canned fruit
• 100 grams of dark chocolate
• Sherry wine
• sky blanket fabric

Preparation:

• The day before baking, combine all the dried fruits in a container and add the rum. Cover and store in the refrigerator.
• To make the dough: Preheat the oven to 150°C and grease two loaf pans approximately 30 centimeters long. Set aside in the refrigerator.
• Combine the flour, baking powder, spices, and salt. Set aside.
• In a mixer, cream the butter and brown sugar until light and fluffy. Reduce the speed and add the eggs one at a time. Gradually mix in the dry ingredients until a smooth batter forms. Turn off the mixer and stir in the zest, orange juice, diced apple, almonds, ginger, and canned fruit mixture.
• Gently fold all the ingredients together with a spatula, being careful not to break the fruit. Ensure everything is perfectly combined; the batter should be thick and dense. Pour the mixture into the loaf pans and bake for 1 1/2 hours. It's important to rotate the pans every 30 minutes to ensure even baking.
• Remove from the oven and let cool. Storage and resting: once cooled, unmold each fruit cake and place on a plate.
• Soak the cheesecloth in sherry wine and wrap each piece with it. Cover with aluminum foil or waxed paper and refrigerate for at least a week.
• Every five days, remove the sky cloth, soak again in sherry and repeat.

These dishes use fresh, seasonal ingredients, giving your holiday table a special and traditional touch. Happy holidays!

Our favorite season is here, and for Christmas there's nothing easier and more delicious than preparing a good pork loin to treat your guests.

This recipe is foolproof, follow the steps and it will turn out juicy, full of flavor and very aromatic.