Rick Bayless Recipes: 14 Mexican Christmas Dishes Inspired by the First Top Chef Master, Tamales to Mole

Rick Bayless Recipes are a warm way into the holiday table of millions of Mexican American families, where tamales, mole and pozole mean Christmas has arrived. Born in Oklahoma City into a family of restaurateurs and grocers, the chef spent six years researching food across Mexico, published Authentic Mexican in 1987, and brought regional Mexican cooking to PBS with Mexico: One Plate at a Time. He was crowned the very first Top Chef Master in 2009, holds seven James Beard Awards, and was guest chef for the May 2010 White House state dinner honoring the president of Mexico. Here are the Mexican holiday dishes worth making this season, from a tamale day to sweet bunuelos, inspired by Rick Bayless Recipes..

Rick Bayless Recipes: Red Pork Tamales for Christmas

Picture a kitchen table crowded with family, everyone spreading masa onto corn husks while a pot of red chile pork simmers on the stove. For millions of Mexican American families, that tamalada is what Christmas looks like, and it is the perfect start for these dishes inspired by Rick Bayless Recipes. Toast and soak dried guajillo chiles for a deep, brick red sauce. Beat the masa until a small spoonful floats in water; that means light, fluffy tamales. Serve them with warm chocolate champurrado..

You will need: 24 dried corn husks soaked, 2 lb pork shoulder cubed, 6 dried guajillo chiles stemmed and seeded, 3 garlic cloves, 1 tsp cumin, 1 tsp dried oregano, 2 tsp salt, 4 cups masa harina, 1 tsp baking powder, 2/3 cup lard or shortening, 3 cups warm pork or chicken broth.

How to make it: 1. Simmer pork in salted water 2 hours until tender, then shred and save the broth. 2. Toast chiles, soak in hot water 20 minutes and blend with garlic, cumin, oregano and 1 cup broth; simmer with the pork 10 minutes. 3. Beat lard until fluffy, then beat in masa, baking powder, 1 tsp salt and warm broth until a spoonful floats. 4. Spread 3 tbsp masa on each husk, add pork and fold. 5. Steam upright 60 to 75 minutes until the masa pulls cleanly from the husk.

Green Chile Chicken Tamales

Green chile chicken tamales are bright, tangy and a little lighter than the red pork kind, and having both on the table makes a tamalada feel like a party. Roasted tomatillos and green chiles make a fresh, zesty salsa that soaks into tender shredded chicken. Roast the tomatillos until blistered for the best flavor. Spread the masa thin and even, leaving room at the edges so the tamales fold neatly. Make a double batch; they freeze beautifully for months. Serve them alongside red pork tamales. Red or green, which is your family’s favorite?

You will need: 24 dried corn husks soaked, 1 lb tomatillos husked, 2 poblano or serrano chiles, 1/2 onion, 2 garlic cloves, 1/2 cup fresh cilantro, 3 cups cooked chicken shredded, 4 cups masa harina, 1 tsp baking powder, 1 1/2 tsp salt, 2/3 cup lard or shortening, 3 cups warm chicken broth.

How to make it: 1. Broil tomatillos, chiles, onion and garlic until charred, then blend with cilantro and 1/2 tsp salt. 2. Toss chicken with 1 cup of the salsa. 3. Beat lard until fluffy and beat in masa, baking powder, salt and broth until light. 4. Fill husks with masa and chicken and fold. 5. Steam 60 to 75 minutes until the masa releases from the husk.

Chiles en Nogada

Chiles en nogada show off the colors of the Mexican flag: green roasted poblanos, a creamy white walnut sauce and bright red pomegranate seeds. Each chile is stuffed with a savory and sweet filling of meat, fruit and spices. Roast and peel the poblanos carefully so they stay in one piece for stuffing. Soak the walnuts in milk to soften them for a silky sauce. Serve the dish at room temperature, just as it is traditionally eaten. It is a stunning holiday cousin of our favorite stuffed peppers. Would you make this for a special dinner?

You will need: 6 large poblano chiles, 1 lb ground pork, 1 onion diced, 2 garlic cloves minced, 1 tomato diced, 1 apple diced, 1 pear diced, 1/4 cup raisins, 1/4 cup almonds chopped, 1/2 tsp cinnamon, 1 tsp salt, 1 cup walnuts soaked in milk 1 hour, 1/2 cup sour cream or Mexican crema, 1/2 cup milk, 1 tbsp sugar, 1/2 cup pomegranate seeds, parsley leaves.

How to make it: 1. Roast poblanos until blistered, steam 10 minutes, peel and slit to remove seeds. 2. Brown pork with onion and garlic until 160 F, then add tomato, fruit, raisins, almonds, cinnamon and salt and cook 10 minutes. 3. Blend drained walnuts, crema, milk and sugar until smooth. 4. Stuff the chiles with filling. 5. Cover with walnut sauce and top with pomegranate and parsley.

Rick Bayless Recipes: Mole Poblano

Mole poblano is the celebration sauce of Mexico, dark, glossy and layered with dried chiles, nuts, seeds, spices and a little chocolate. Spooned over tender turkey, it is a showstopper for Christmas or a fresh twist on Thanksgiving leftovers. The key is toasting each ingredient gently so nothing scorches; burned chiles turn the sauce bitter. Simmer it slowly until it coats a spoon. Mole tastes even better the next day. Serve it with rice and warm tortillas, or explore more Mexican dinners beyond tacos. It is a highlight among Rick Bayless Recipes style holiday dishes. Would you make mole for the holidays?

You will need: 4 dried ancho chiles, 3 dried pasilla chiles, 2 dried mulato or guajillo chiles, 1/4 cup sesame seeds, 1/4 cup almonds, 1/4 cup raisins, 1 corn tortilla torn, 1 tomato, 1/2 onion, 3 garlic cloves, 1/2 tsp cinnamon, 1/4 tsp cloves, 2 oz Mexican-style chocolate, 4 cups chicken broth, 2 tbsp oil, 1 tsp salt, 3 lb cooked turkey sliced.

How to make it: 1. Stem, seed and lightly toast the chiles, then soak in hot water 20 minutes. 2. Toast sesame seeds, almonds, raisins and tortilla in a dry pan. 3. Blend chiles, toasted ingredients, tomato, onion, garlic, spices and 2 cups broth until smooth. 4. Fry the puree in oil 5 minutes, then add chocolate, remaining broth and salt and simmer 45 minutes. 5. Spoon over warm turkey and sprinkle with sesame seeds.

Rick Bayless Recipes: Bunuelos With Cinnamon Sugar

Bunuelos are thin, crisp fried dough rounds dusted with cinnamon sugar, and in many Mexican families they are a Christmas and New Year’s tradition. They shatter when you bite them, like a sweet, airy chip. Roll the dough as thin as you can; thinner means crispier. Keep the oil at a steady 350 F, and fry one at a time, pressing gently so it stays flat. Shake the cinnamon sugar on while they are still warm so it sticks. Inspired by Rick Bayless Recipes, they pair perfectly with warm ponche and other Christmas desserts from around the world. How many could you eat?

You will need: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tbsp sugar, 2 tbsp butter softened, 1 large egg, 1/2 cup warm milk, vegetable oil for frying, 1/2 cup sugar mixed with 2 tsp cinnamon.

How to make it: 1. Mix flour, baking powder, salt and sugar, then work in butter. 2. Add egg and warm milk and knead 3 minutes until smooth; rest 30 minutes. 3. Divide into 12 balls and roll each very thin. 4. Fry in 350 F oil 1 minute per side until golden. 5. Drain and dust with cinnamon sugar while warm.

Pozole for Christmas Eve

Pozole is the hearty hominy stew that warms Mexican homes on Christmas Eve and New Year’s. Tender pork and plump hominy simmer in a rich broth, red, white or green depending on the region, and everyone dresses their own bowl at the table. Set out shredded cabbage, sliced radishes, lime wedges, oregano and tostadas so guests can build their own. Skim the broth as it simmers for a clean, bright flavor. It is a perfect big pot for a holiday crowd. Find more bowls in our pozole recipes gallery. What topping do you always pile on?

You will need: 3 lb pork shoulder cubed, 1 onion halved, 6 garlic cloves, 1 tbsp salt, 12 cups water, 6 dried guajillo chiles, 3 dried ancho chiles, 1 tsp dried oregano, 2 cans (25 oz each) hominy drained, shredded cabbage, sliced radishes, lime wedges, tostadas.

How to make it: 1. Simmer pork with onion, 4 garlic cloves and salt in water 1 1/2 hours, skimming. 2. Toast and soak the chiles, then blend with 2 garlic cloves, oregano and 1 cup broth. 3. Strain the chile sauce into the pot. 4. Add hominy and simmer 30 minutes more. 5. Serve with cabbage, radishes, lime and tostadas.

Warm Chocolate Champurrado

Champurrado is a thick, velvety Mexican hot chocolate made with masa, and it is the classic drink to sip with tamales on a cold December night. Whisk the masa into water first so it stays smooth, then add milk, chocolate and piloncillo or brown sugar. Keep whisking as it heats, because it thickens fast and can stick to the bottom. A cinnamon stick adds warmth. Serve it steaming in mugs next to sweet pink tamales or other classic Mexican desserts for a cozy holiday night. Rick Bayless Recipes fans will love this simple classic. Have you ever had hot chocolate this thick?

You will need: 1/3 cup masa harina, 1 cup warm water, 4 cups milk, 3 oz Mexican-style chocolate chopped, 1/3 cup piloncillo grated or packed brown sugar, 1 cinnamon stick, 1/4 tsp salt, 1 tsp vanilla.

How to make it: 1. Whisk masa harina into warm water until smooth. 2. Heat milk with cinnamon stick until steaming. 3. Whisk in the masa mixture, chocolate, sugar and salt. 4. Simmer, whisking constantly, 8 to 10 minutes until thick. 5. Remove the cinnamon stick, stir in vanilla and serve hot.

Crispy Pork Carnitas

Carnitas are tender, juicy pork shoulder slowly cooked until it falls apart, then crisped until golden at the edges. Among Rick Bayless Recipes style dishes, they are a crowd favorite at any holiday gathering because everyone can build their own tacos. Cook the pork low and slow in its own fat with orange and spices, and do not rush it. Spread the shredded pork on a sheet pan and broil a few minutes for crisp edges. Serve with warm tortillas, onion, cilantro and salsa. Short on time? These easy slow cooker hacks help. Who in your family can eat the most tacos?

You will need: 4 lb pork shoulder cut into 2 inch chunks, 2 tsp salt, 1 tsp cumin, 1 tsp dried oregano, 1 onion quartered, 4 garlic cloves, 1 orange juiced with rind, 1 cup water, 2 tbsp lard or oil, warm corn tortillas, chopped onion and cilantro.

How to make it: 1. Season pork with salt, cumin and oregano. 2. Place in a Dutch oven with onion, garlic, orange juice and rind, water and lard. 3. Cover and bake at 300 F for 3 hours until fork tender. 4. Shred the pork and spread on a sheet pan with some juices. 5. Broil 4 to 5 minutes until crisp at the edges and serve with tortillas.

Rick Bayless Recipes: Sweet Pink Tamales With Raisins

Sweet pink tamales are the cheerful dessert of a holiday tamalada, tinted rosy pink and studded with raisins. Kids love them, and they look festive on the table next to the savory kind. The masa is beaten with sugar and a touch of cinnamon, then steamed in husks just like the others. Add the food coloring a drop at a time until you reach a soft pink. Serve them warm with a mug of champurrado and more Latin American desserts. Inspired by Rick Bayless Recipes, they bring a sweet ending to a busy day of rolling. Would your kids pick these first?

You will need: 20 dried corn husks soaked, 3 cups masa harina, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup sugar, 1/2 tsp cinnamon, 2/3 cup butter or shortening softened, 2 cups warm milk, 2 to 3 drops red food coloring, 3/4 cup raisins.

How to make it: 1. Beat butter until fluffy. 2. Beat in masa, baking powder, salt, sugar, cinnamon and warm milk until light. 3. Tint pink with food coloring and fold in raisins. 4. Spread 3 tbsp on each husk and fold. 5. Steam 60 minutes until the masa pulls away from the husk.

Guacamole and Roasted Tomatillo Salsa

No holiday spread is complete without a bowl of guacamole, and a side of smoky roasted tomatillo salsa makes it extra special. Mash the avocados by hand with a fork, leaving some chunks for texture. Add lime juice right away to keep the color bright. For the salsa, char the tomatillos and chiles under the broiler until blackened in spots. Taste and adjust the salt; good chips need well seasoned dips. It is a fresh, simple pick from Rick Bayless Recipes style party foods, perfect alongside our make-ahead holiday freezer meals. Chunky or smooth?

You will need: 3 ripe avocados, 1 lime juiced, 1/4 cup white onion minced, 1 serrano chile minced, 1/4 cup cilantro chopped, 3/4 tsp salt. Salsa: 1 lb tomatillos husked, 2 serrano chiles, 2 garlic cloves, 1/4 cup cilantro, 1/2 tsp salt, tortilla chips.

How to make it: 1. Broil tomatillos, chiles and garlic until charred, about 8 minutes. 2. Blend with cilantro and salt into a chunky salsa and cool. 3. Mash avocados with lime juice and salt. 4. Fold in onion, serrano and cilantro. 5. Serve with the salsa and tortilla chips.

Rick Bayless Recipes: Oaxacan Black Mole

Oaxaca is famous for its moles, and black mole is the darkest and richest of them all, made with deeply toasted chiles, seeds, spices and chocolate. Rick Bayless spent six years researching food across Mexico, and dishes like this show why regional cooking captured him. Toast the chiles until very dark but not burned, and rinse the seeds out first. This is a weekend project, so make a big batch and freeze portions. Serve it over chicken with Mexican red rice; it fits right in with other Latin Christmas feasts. Have you ever tasted a black mole?

You will need: 6 dried chilhuacle or ancho chiles, 4 dried pasilla chiles, 1/4 cup sesame seeds, 1/4 cup peanuts, 1/4 cup raisins, 1 slice bread, 2 tomatoes, 3 tomatillos, 1/2 onion, 4 garlic cloves, 1/2 tsp cinnamon, 1/2 tsp dried oregano, 3 oz Mexican-style chocolate, 5 cups chicken broth, 3 tbsp oil, 1 1/2 tsp salt, 3 lb cooked chicken pieces.

How to make it: 1. Toast chiles until very dark, soak 30 minutes and drain. 2. Toast sesame seeds, peanuts, raisins and bread. 3. Char tomatoes, tomatillos, onion and garlic under the broiler. 4. Blend everything with spices and 2 cups broth, then fry in oil 5 minutes. 5. Add chocolate, remaining broth and salt and simmer 1 hour, then serve over chicken heated to 165 F.

Cochinita Pibil

Cochinita pibil is a Yucatan specialty of pork marinated in tangy citrus and earthy achiote, then wrapped in banana leaves and slow roasted until it melts. The color is a brilliant red orange, and the flavor is bright and gently spiced. Marinate it overnight in the fridge for the deepest flavor. If you cannot find banana leaves, wrap the pan tightly in foil. Serve it with quick pickled red onions on warm tortillas, next to Mexican red rice, or try more pulled pork recipes. It is a bold holiday centerpiece inspired by Rick Bayless Recipes. Have you ever cooked with banana leaves?

You will need: 4 lb pork shoulder cubed, 3 oz achiote paste, 1/2 cup orange juice, 1/4 cup lime juice, 4 garlic cloves, 1 tsp cumin, 1 tsp dried oregano, 2 tsp salt, banana leaves or foil. Pickled onions: 1 red onion sliced, 1/2 cup lime juice, 1/2 tsp salt.

How to make it: 1. Blend achiote, orange juice, lime juice, garlic, cumin, oregano and salt. 2. Coat the pork and refrigerate overnight. 3. Line a baking dish with banana leaves, add pork and marinade and fold the leaves over. 4. Cover tightly and roast at 325 F for 3 to 3 1/2 hours until tender. 5. Toss onion with lime juice and salt and serve with the shredded pork.

Alcohol-Free Ponche Navideno

Ponche navideno is the warm Christmas fruit punch served at Mexican posadas, simmered with guavas, apples, sugarcane, prunes and cinnamon until the entire house smells like the holidays. This version is completely alcohol free, so everyone from grandparents to kids can fill a mug. Simmer gently and do not let it boil hard, so the fruit stays intact and pretty. Ladle some fruit into every cup. Serve it with crisp bunuelos or homemade churros. It is a fragrant welcome among Rick Bayless Recipes style holiday dishes. What fruit would you add?

You will need: 12 cups water, 2 cinnamon sticks, 1 cup piloncillo grated or packed brown sugar, 6 guavas quartered, 2 apples diced, 2 pears diced, 1 cup prunes, 1/2 cup raisins, 2 sugarcane sticks cut into strips optional, 1 orange sliced.

How to make it: 1. Simmer water, cinnamon and piloncillo until the sugar dissolves. 2. Add sugarcane and prunes and simmer 10 minutes. 3. Add guavas, apples, pears, raisins and orange. 4. Simmer gently 30 minutes until fragrant and the fruit is soft. 5. Ladle into mugs with pieces of fruit.

Pan Dulce Conchas

Conchas are the shell topped sweet rolls that fill Mexican bakery cases, soft and fluffy with a crunchy sugar topping scored to look like a seashell. They are perfect for holiday mornings with hot chocolate. Let the dough rise in a warm spot until truly doubled. Press the topping on firmly and score it with a sharp knife just before the final rise. Make a few chocolate and a few vanilla for fun. These are a sweet finale for Rick Bayless Recipes style holiday mornings, with champurrado and a slice of creamy flan. Vanilla or chocolate concha?

You will need: 1 cup warm milk, 2 1/4 tsp active dry yeast, 1/3 cup sugar, 2 large eggs, 1/4 cup butter softened, 1 tsp salt, 1 tsp vanilla, 4 cups all-purpose flour. Topping: 1/2 cup butter softened, 1/2 cup powdered sugar, 1 cup all-purpose flour, 1 tbsp cocoa powder optional.

How to make it: 1. Stir yeast and 1 tbsp sugar into warm milk and rest 5 minutes. 2. Mix in remaining sugar, eggs, butter, salt, vanilla and flour and knead 8 minutes, then rise 1 1/2 hours. 3. Shape 12 balls on lined sheets. 4. Mix topping, flatten into disks, press onto each roll and score a shell pattern. 5. Rise 1 hour and bake at 350 F for 18 to 20 minutes.