Navidad Oaxaqueña: A Festive Oaxacan Christmas Spread

1. Appetizer: Tamales Oaxaqueños

• Description: A traditional Oaxacan dish, these tamales are made with masa (corn dough) and filled with mole negro, wrapped in banana leaves.

• Ingredients:

  • 2 cups masa harina

  • 1 cup chicken broth

  • 1/2 cup lard or vegetable shortening

  • 1 teaspoon baking powder

  • Salt to taste

  • 1 cup mole negro (store-bought or homemade)

  • Cooked chicken, shredded

  • Banana leaves, cut into squares and heated until pliable

• Method: Mix masa harina with chicken broth, lard, baking powder, and salt to form a dough. Spread the dough on banana leaves, add a spoonful of mole negro and some shredded chicken. Fold the leaves to enclose the filling. Steam the tamales for about 1 hour until firm.

2. Main Course: Pollo en Mole Negro

• Description: Chicken simmered in mole negro, a rich and complex sauce made with chocolate, chilies, and spices.

• Ingredients:

  • 1 whole chicken, cut into pieces

  • 1 jar of mole negro paste

  • 4 cups chicken broth

  • 2 tablespoons lard or vegetable oil

  • 1 tablet Mexican chocolate (or semi-sweet chocolate)

  • Sesame seeds for garnish

• Method: In a large pot, heat the lard or oil. Brown the chicken pieces. Add mole paste and chicken broth, stirring until the paste dissolves. Add chocolate and simmer until the chicken is cooked and the sauce thickens. Garnish with sesame seeds.

3. Side Dish: Arroz Verde

• Description: Green rice flavored with fresh herbs and poblano peppers, offering a colorful and flavorful side dish.

• Ingredients:

  • 2 cups long-grain rice

  • 1 poblano pepper, roasted and chopped

  • 1 cup fresh cilantro

  • 1/2 cup fresh parsley

  • 1/4 cup onion, chopped

  • 2 cloves garlic

  • 4 cups chicken broth

  • 2 tablespoons vegetable oil

  • Salt to taste

• Method: Blend cilantro, parsley, poblano pepper, onion, garlic, and some chicken broth to form a green puree. In a pot, heat oil and fry the rice until golden. Add the green puree, remaining chicken broth, and salt. Simmer until the rice is cooked and the liquid is absorbed.

4. Dessert: Buñuelos Oaxaqueños

• Description: Thin and crispy fried pastries, coated with a sweet syrup.

• Ingredients:

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 cup lard or shortening

  • 1/2 cup warm water

  • Oil for frying

  • For the syrup:

  • 1 cup piloncillo (or brown sugar)

  • 1 cinnamon stick

  • 1/2 cup water

• Method: Mix flour, baking powder, and lard to form a dough with warm water. Roll out very thin, cut into rounds. Fry in hot oil until golden. For syrup, melt piloncillo with cinnamon and water, simmer until thickened. Drizzle over buñuelos.

5. Beverage: Ponche Navideño

• Description: A traditional Christmas fruit punch, often served warm.

• Ingredients:

  • 8 cups water

  • 1/2 cup tejocotes (or crabapples)

  • 1/2 cup guavas, quartered

  • 1 apple, chopped

  • 1 pear, chopped

  • 1/4 cup prunes

  • 1 cinnamon stick

  • 1/2 cup sugar

  • 1/4 cup raisins

  • Rum (optional)

• Method: In a large pot, combine all ingredients except rum. Simmer for about 1 hour. Serve warm, add rum if desired.

This Oaxacan Christmas dinner spread brings to the table the unique flavors and traditions of Oaxaca, offering a festive and delicious celebration of the region's culinary heritage.