Mexican food is very varied and one of the most delicious in the world, it is well known for its spiciness, but it is much more than that.
The gastronomy of Mexico includes intense flavors and preparations that include exotic ingredients.. It has European and pre-Columbian influences. Preparations such as tacos, enchiladas, tortillas, etc. are known throughout the world.
In addition to that, there are dishes that are served specifically for celebrations, in this post we are going to learn about 2 of them that are served at Christmas.
Romeritos with mole for Christmas
The recipe of the romeritos with mole It is very easy to prepare, if you have the right ingredients and prepared. It is a meal that is usually served at Christmas in Mexico, it is delicious and everyone there associates it with that time of year.
Rosemary are tender-textured edible plants that can grow wild or be cultivated.. It must be clarified that it is not the same as rosemary, the aromatic plant.
To prepare the romeritos you have to know that only the leaves are used, not the stems. So one of the first tasks to do to prepare this recipe is to separate the stems from the leaves. Then you have to wash the leaves with plenty of water, which removes any dirt, particles, branches, etc. that they may have.
Using prepared mole is a great option that can make the recipe easier to prepare.. Choose a good brand so that your preparation is perfect.
Another important tip to make the romeritos con mole delicious is to use carbonate in the cooking water, since this element improves the conditions of various ingredients.
The nopales must also be cleaned, and they are also better if they are cut into long strips. The shrimp must be clean and without heads, you can use the ones that are already precooked.
Eating romeritos with mole is a very important Christmas tradition in Mexico, but anywhere in the world you can make the recipe with great success.
christmas pozole
Another recipe that is typically prepared at Christmas is pozole, a Mexican dish full of flavor.. It is a soup that contains meat, which can be pork, beef or chicken, chili, vegetables and corn.
The Christmas pozole is a dish that can vary greatly from one cook to another, since it lends itself to making changes to taste, however, what cannot be missing is corn, chili and meat.
The first thing to do is clean the meat that is going to be used, removing the pieces of fat. Then it must be cut into pieces and placed on the fire with enough water to make the broth. When the broth is ready, some people remove the fat, other people think that it is tastier with that contribution of lipids.
The chiles must be very clean and cut, to roast them on a suitable griddle, they must be watched at all times so that they do not burn. Once roasted, the seeds and veins are removed and they are soaked in water.
While the chiles are hydrating, you have to wash the pozole corn very well. This is done with running water. It is then added to the pot with the meat.
After soaking, the chili is placed in an electric food processor, along with onion, garlic, pepper, cumin, salt and water. It is processed until a cream remains.
This cream is added to the pot with the meat and corn and is left to cook for a few minutes, until all the ingredients are cooked and soft. Before removing from the heat, correct the salt and the pozole will be ready.
The Christmas pozole is served at Christmas dinner along with the romeritos con mole and other dishes of Christmas Mexican cuisine such as baked pork leg, the Christmas mixiote and many others.
