Recipe(tried): Ponche

Regarding a Mexican style Christmas. I am a Mexican-American and can share some things that we have had at our family meals during this season. It is true that tamales are very much a part of this season, however, what is very good and not made much mention of is the sweet tamale.
You can go to a Mexican store and ask for Masa Prepada (The dough-corn, for the tamales that is prepared already and ready to use.) You can purchase approximately 5 lbs of the masa to make approximately 15-20 tamales. Also, you will need one pack of Ojas (spellng? pronunciation o-has, the corn husks you put the masa in). The size you make will affect how many this will yield. Work the masa with your hands, until it is not so cold and becomes somewhat pliable. (Cold masa tends to be like play dough when you first get it out of the can:). Add about one cup of brown sugar, 1/2 can or so of drained crushed pineapple and a cup or so of raisins to this dough. Mix well. Add more or less of all ingredients, accroding to your taste. I just listed a semi-sweet version.

The husks should be washed in plain water and soaked to make soft.You can soak for only about 15 minutes, then drain. You only want these wet, not dripping with water.

Open the oja with the broader part away from you, holding it like a bread you will spread something on. Put another oja in the opposite direction on this first one, so thatit is facing the opposite direction. Put a couple good slats of the mixture on the wrap. Make a tamale size chub of the masa and roll the husk closed. Fold the ends, so they are facing each other. Use the bigger ojas as they are easier to work with. Take a small oja and pull it into long strips. Use it as a string th tie the sweet tamale closed, and if possible including closing the ends. (This tying is how you know the traditional meat tamales from the sweet.) Steam these in water for approximately 30-45 minutes. Time depends on thickness. Masa is done when firm and pulls away from the husk easlily. Great with Tea.

Another of our Christmas items is Hot Chocolate, however, not the instant powder type. Again, in the ethnic food section of most stores, you can find tow main brands of this chocolate, one is "Abuelita" (means Grandma) or "Ibarra". These are solid hexagon shaped chocolate blocks with cinnamon mixed in. You can break these and melt in milk or water. You can add a cinnamon stick, or thicken a little. Masa Harina is sold as a dry meal in a package like flour. My Grandma would make a thick meal with the flour and water and stir it in the chocolate to make it heartier. We love this! It works well also, when your Grandma is not with you for Christmas. Making this is like getting a hug from her!

Feliz Navidad! y prospero ano felizidad.

Merry Christmas and a prosperous New Year.