Recipes
This is a happy celebration in Mexico and the United States. Food and drink and enjoyed by all. Traditinal foods can include enchiladas, tamales, burritos and tacos. Below are just a few Feast Day recipes.
Sopa de Espinaca (Spinach soup with macaroni)
Ingredients
1/2 lb. spinach
1/4 lb. elbow macaroni
2 tablespoons vegetable oil
1/2 onion, minced
1/2 can (3 ozs.) tomato paste
6 cups beef broth or bouillon
Salt and pepper
4 tablespoons butter (optional)
Directions
Boil spinach and macaroni separately, rinse and drain. Brown minced onions in oil and add tomato sauce. Stir and let simmer for 2 minutes. Add broth. Salt and pepper to taste Bring the mixture to a boil and add macaroni. Then add the spinach and simmer for 5 minutes. When ready to serve, add butter if desired and let simmer again for about 5 minutes.
Mole Poblana (Chicken in spiced sauce)
Mole is prepared by Mexican cooks from about 10 spicy ingredients and takes many hours to make. It can be purchased in the United States at the food departments in large department stores.
Ingredients
2 small chickens, 2-2 1/2 lbs.
1 tablespoon salt
1 clove garlic, minced
1 onion, sliced
2 1/2 cups chicken broth
1 small can mole powder (see note)
1 can (6 ozs.) tomato paste
4 tablespoons cooking oil
Salt and pepper
Directions
Cut up and cook chickens in 4 cups water with salt, garlic, and onion for about 1/2 hour or until tender. Strain, bone, and cube. Save broth. Simmer 1 cup of chicken broth with tomato sauce, mole, and cooking oil for a few minutes. Add another 1 1/2 cups of broth and bring mixture to a boil. Add cubed chicken and let simmer for 10 minutes. Season to taste with salt and pepper. Serve with frijoles, tortillas, and guacamole.
Biscochitos (Mexican Christmas Cookies)
Biscochitos are a standard Christmas season cookie and are served with wine, or hot chocolate for the children.
Ingredients
1 cup lard or shortening
2/3 cup sugar
1 egg
2 Tbsp red wine, brandy or sherry (or sub. orange juice)
1 tsp crushed anise seed
3 cups flour
2 tsp baking powder (optional)
1/2 tsp salt (optional)
1/2 cup sugar mixed w/ 1 tsp cinnamon
Directions
Preheat oven to 350. Beat lard/shortening until light and fluffy. Mix in the 2/3 cup sugar, then the egg. Beat in 2 Tbsp wine/sherry and anise seed. Stir in flour (and salt baking powder if using), adding more wine as needed to form a soft dough. Let stand for 10 minutes. On a lightly floured surface, roll out 1/4 inch thick and cut into shapes as desired (fleur-de-lis is common shape). Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets. Bake for 10 or until slightly browned.
For more recipe ideas please consult Festive Recipes and Festival Menus bu Sula Benet, Abelard-Schilman Limited, 1970
Ingredients
1/2 lb. spinach
1/4 lb. elbow macaroni
2 tablespoons vegetable oil
1/2 onion, minced
1/2 can (3 ozs.) tomato paste
6 cups beef broth or bouillon
Salt and pepper
4 tablespoons butter (optional)
Directions
Boil spinach and macaroni separately, rinse and drain. Brown minced onions in oil and add tomato sauce. Stir and let simmer for 2 minutes. Add broth. Salt and pepper to taste Bring the mixture to a boil and add macaroni. Then add the spinach and simmer for 5 minutes. When ready to serve, add butter if desired and let simmer again for about 5 minutes.
Mole Poblana (Chicken in spiced sauce)
Mole is prepared by Mexican cooks from about 10 spicy ingredients and takes many hours to make. It can be purchased in the United States at the food departments in large department stores.
Ingredients
2 small chickens, 2-2 1/2 lbs.
1 tablespoon salt
1 clove garlic, minced
1 onion, sliced
2 1/2 cups chicken broth
1 small can mole powder (see note)
1 can (6 ozs.) tomato paste
4 tablespoons cooking oil
Salt and pepper
Directions
Cut up and cook chickens in 4 cups water with salt, garlic, and onion for about 1/2 hour or until tender. Strain, bone, and cube. Save broth. Simmer 1 cup of chicken broth with tomato sauce, mole, and cooking oil for a few minutes. Add another 1 1/2 cups of broth and bring mixture to a boil. Add cubed chicken and let simmer for 10 minutes. Season to taste with salt and pepper. Serve with frijoles, tortillas, and guacamole.
Biscochitos (Mexican Christmas Cookies)
Biscochitos are a standard Christmas season cookie and are served with wine, or hot chocolate for the children.
Ingredients
1 cup lard or shortening
2/3 cup sugar
1 egg
2 Tbsp red wine, brandy or sherry (or sub. orange juice)
1 tsp crushed anise seed
3 cups flour
2 tsp baking powder (optional)
1/2 tsp salt (optional)
1/2 cup sugar mixed w/ 1 tsp cinnamon
Directions
Preheat oven to 350. Beat lard/shortening until light and fluffy. Mix in the 2/3 cup sugar, then the egg. Beat in 2 Tbsp wine/sherry and anise seed. Stir in flour (and salt baking powder if using), adding more wine as needed to form a soft dough. Let stand for 10 minutes. On a lightly floured surface, roll out 1/4 inch thick and cut into shapes as desired (fleur-de-lis is common shape). Dip the top side of each cookie in the cinnamon-sugar and place on ungreased cookie sheets. Bake for 10 or until slightly browned.
For more recipe ideas please consult Festive Recipes and Festival Menus bu Sula Benet, Abelard-Schilman Limited, 1970
