Recipe Book 12 days of Christmas La Palomilla

If you want to have a delicious and traditional Mexican christmas dinner don't miss the recipes that La Palomilla shares with you.





  • 2 cups refríed black beans passed through the blender

  • 4 oz lard

  • milk

  • salt to taste

  • mozarella or Oaxaca cheese

  • 12 pieces of corn

  • corn shells for tamales


  1. Grind the corn.

  2. Add melted lard, a bit of milk and salt.

  3. Start with a layer of the beans and then add the tamal mixture.

  4. Fill tamal with a couple of pieces of cheese

  5. To close, fold the corners of the corn shells and add tamales to the steamer vertically for about 70 minutes.




-3 cups all purpose flour

-45 g butter

-1 ½ tsp baking powder

-3 eggs

For the tea:

-1 cup hot water (must stay warm)

-1 stick of cinnamon


-Orange zest of one orange.

Sugar topping:

1 ½ cup sugar

1 TBSP cinnamon

Beat by hand: Flour, eggs, baking powder and butter. Start adding the ¨tea¨until you get a sticky texture.

Place in a plastic wrap and refrigerate for an hour.

Remove from the refrigerator. Extend the batter and cut in 12 pieces.

Place 1 lt of cooking oil In a deep pan. Cook buñuelos for 1 minute and a half on each side.

Take excess oil off. Once buñuelos are fried and done, sprinkle generously with the sugar and cinnamon mixture.




-4 cups milk

-½ tsp ground cinnamon

-4 oz chocolate bar (like Abuelita)


1. Mix milk, chocolate and cinnamon in saucepan; cook on medium heat until chocolate is completely melted and mixture just comes to boil, stirring constantly.

2. Beat until you get a frothy texture.




-½ cup butter

-¾ cup sugar

-1 egg

-½ tsp vainilla

-pinch of cinnamon

-1 TBSP sour cream

-1 ½ cup flour

-¼ tsp salt

-¼ tsp baking powder


Cream butter. Add sugar little by little. Add eggs and vanilla. Beat.

Add cream

Sift flour, salt and baking powder

Mix all other ingredients.

Place in the refrigerator for 1 hour

Place dough and flatten on floured surface

Place the cookies in the oven for 8 minutes at 350 degrees

Decorate with royal icing.




500 g beets. Cut in squares.

500 g jícama

Orange slices for decoration

½ lt. fresh orange juice

100 g unsalted peanuts


3 Tablespoons Sugar

Wash and disinfect beets

Peel the beets and cook in 3 cups of water for 20 minutes

Wash the jicama, peel and cut in small squares

Cut the beets in small squares

Set aside beets, jicama, peanuts and orange juice

Mix all ingredients together and add sugar

Let cool in the fridge for about 30 minutes

Decorate with the orange slices


ensalada manzana.jpg


-1 kg apples, pitted and peeled

-1 can condensed milk

-1 can peaches

-1 can pineapple

-500 ml sour cream

-100 g raisins

-100 g chopped walnuts


Wash and peel apples.Cut into squares.

Cut the pineapple and peaches into small pieces. Set aside with the raisins, nuts and the canned juice from the peaches.

Mix apples with the mix of nuts, raisins and canned fruit.

Lastly add cream and condensed milk.

Mix all ingredients. Decorate with some walnuts in the center of the dish.

Chill until ready to serve.




1/3 cup of sugar

1 (15 oz.) can coconut milk

1 (12 oz.) can condensed milk

1/2 cup evaporated milk

5 eggs

1 teaspoon vanilla extract

1/4 cup shredded coconut flakes

¼ cup chopped pecans (optional)


Preheat oven to 350 degrees.

Prepare a water bath by placing an 8-inch round cake pan in a 13×9 baking pan. Fill outer dish with hot water to ½ inch depth.

Heat sugar in small sauce pan over medium heat, stirring constantly until melted and golden brown; Pour into 8-inch pan. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of the round pan to coat. Return dish to water.

In a blender, combine coconut milk, condensed milk, evaporated milk, eggs and vanilla. Blend on high for 30 seconds. Pour the mixture into 8-inch pan.

Bake for 45 minutes or until a table knife inserted in the middle comes out clean. Cool on wired wrack for about 30 minutes.

Run a knife around the edges of the pan. Invert a serving plate over the round pan, hold tightly and quickly turn over. Gently, shake the mold to release. Top with coconut flake for garnish and some pecans.

Refrigerate for about 2 hours and serve.



12 oz piloncillo chopped or grated

3/4 cup water

1 cinnamon stick

1 cup unsalted butter at room temperature

2 tbsp honey

4 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs at room temperature, lightly beaten

Butter to grease a cookie/baking sheet

flour to roll out the dough

1 egg lightly beaten to be used as a glaze


In a saucepan, combine grated piloncillo with water and cinnamon. Place over medium heat, once it simmers, lower the heat to keep it at a medium-low simmer for about 15 minutes, until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add butter and honey into the hot liquid and stir until it dissolves.

In a mixing bowl, combine flour, baking powder, baking soda and salt. Make a hole in the center and pour in the piloncillo mixture. Mix it all together with a spatula until it is well incorporated. Combine the eggs into the dough, which will be sticky and gooey.

Place plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 2 hours to a couple days.

When you are ready to make the cookies, preheat the oven to 375 degrees. Grease a couple cookie or baking sheets with butter.

Remove the dough from the refrigerator and sprinkle a couple tablespoons of flour on a countertop. Rub a bit of flour on the rolling pin as well. Roll out the dough which will now be firmer, until you have about 1/4 -inch thickness. Using cookie cutters press down on the dough.

Place the cookies on the baking sheet as you shape them along. Gently brush the cookie tops with the remaining egg. Roll the leftover dough into a ball, wrap it with the plastic wrap, and place it in the freezer for at least 10 minutes before using it again, or it will be too soft and sticky. Repeat to make the remaining cookies.

Bake the cookies 7 to 9 minutes. Remove them from the oven and place on a cooking rack. Keep them covered so they remain soft.



4 apples

8 guayabas

5 sugar cane

15 Mexican hawthorne

5 Tamarinds

100 g prunes

6 small piloncillos

50 g of Jamaica

1 cinnamon stick


In a deep thick pan heat 3 lt of water with the cinnamon stick cut in pieces. Fire should be low.

Boil the Mexican hawthornes for 5 minutes so that you can peel.

Boil the Jamaica flower for 5 minutes.

Peel the tamarind.

Disinfect all fruit and chop the fruit in small different sizes.

Once the water is boiling with cinnamon we are going to add the 6 piloncillos and wait for them to be dissolved a bit. Afterwards, add Jamaica water (not the flowers( to add a bit of color. Add sugar cane, peeled hawthornes, apples, guayaba, tamarind and prunes. Let boil for 20 minutes and serve.


mandarine jam.jpg


1 1/2 cups mandarin (finely sliced)

1/2 lemon

6 cups water

4 1/2 cups sugar

1 tablespoon Jamsetta (if needed)


Peel mandarins

Remove seeds and as much skin as possible.

Chop mandarins and add peeled and chopped lemon

Cover with water and boil uncovered for 1 hour.

Add sugar and continue to boil until mixture jellies

If it hasn't jellied after 1/2 hour, add one tablespoon of Jamsetta and boil for a further 5 minutes

Ladle hot jam into sterilised jars, put the lids on jars and allow to cool to room temperature



volcan chocolate.jpg


Non stick spray

1/4 cup flour

1 tsp baking powder

3 tablets (90 gramos each)chopped Chocolate Abuelita

1/4 cup butter

3 TBSP milk

2 large eggs

1 tsp vanilla extract

Vanilla ice cream

fresh rasberries


Preheat oven to 425 F. Grease four cupcake pans

Mix flour and baking powder in a bowl and set aside.

Heat the chocolate, butter and milk in a small pan mixing at medium heat until chocolate fully melts. Add the mixture of flour and mix well. Let it cool.

Add the eggs one by one beating well. Add the vanilla extract. Divide in the cupcake pans (metallic).

Bake in the center of the oven for 11 or 12 minutes until they rise. They still must have some movement (the inside of the cakes has to be melted). Let them cool for 2 minutes. Take out of molds carefully and turn upside down on dessert plate.

Serve immediately with ice cream and rasberries.




1 package dried Cod



Bell peppers

Tomato Puree



White Bread roll

Olive Oil

Banana peppers


Cooking Oil


Soak the dried cod pieces for 2 days in water before starting the dish preparation. Change the water twice a day.

Peel the potatoes. Slice them finely and fry them until they are almost cooked. Use regular oil to cook in a pan. Place aside.

In the same pan, cook the onions. They must be sliced finely. Set aside in another dish.

Slice the white bread roll. Place in the oven till they are golden brown. On an additional skillet, spread a bit of olive oil on the bread. Once the bread is cold, grind it.

Fry the bell peppers in the same pan with olive oil. They must be peeled and roasted.

Place the cod pieces in flour and fry them in olive oil. Cool. Once they are cool peel off the fish´s skin and bones. Mince.

Caldillo (Sauce)

Prepare the tomato sauce with tomato puree, a pinch of salt and pepper, making sure it is somewhat a heavy sauce.

Cut olives into small squares. Chop parsley finely.

In a rectangular glass dish, place a layer of ground bread. Then place a layer of cod, on top a layer of potatoes, then a layer of peppers, a layer of onions, then the olives , then parsley, and finally the tomato sauce. Repeat the steps. On the top place parsley and the banana peppers.

Cover with aluminium foil and place in the oven for 30 minutes at 250 degrees to boil. Make sure it is not overcooked.




(these portions are for about 10 people)

½ kg mole

¼ kg mole with shrimp

1 kg baby potatoes

1 ½ kg romeritos (seepweed)

1 kg nopales

½ kg peas

½ kg whole shrimp

chicken broth for the mole

6 bacon slices


Mix mole with the chicken broth. Once it is well mixed place into a deep cooking pan. Add bacon slices.

Place shrimp heads to toast in another pan. Once they are toasted, place in blender to grind with about ¼ cup water. Place through a strainer.

Add the ground shrimp to the mole mix. Let ingredients grab flavour for about an hour at very low heat. Keep stirring with wooden spoon.

Add peeled shrimp until the pot begins to boil

Cook nopales, potatoes, peas and romeritos on the side. Once they are cooked, add to the mole and shrimp mixture little by little.

Let the broth boil again at slow fire. Once it boils it is ready. The whole process should take around 3 hours.

Now you have a full menu to share with your loved ones. On behalf of La Palomilla we wish you a happy holidays

Claudia López