Las Posadas: A Beautiful Last Days Before Christmas Tradition

In villages and towns across the world, from Mexico to Guatemala, from Puerto Rico to Austria, something beautiful begins nine nights before Christmas.

Each evening, families and communities gather to remember the journey of Mary and Joseph. By candlelight, they walk through streets or from house to house, singing carols and reading Scripture. At the head of the procession are figures of Mary, Joseph, and the donkey. The group stops at various doors, asking for shelter. And at each one, a voice responds: There is no room at the inn.

But on Christmas Eve, everything changes. One door opens.

The Holy Family is welcomed in and led to a place of honor. The Christ Child is gently laid in a cradle of straw as those gathered sing a lullaby. Prayers are offered, and then the celebration begins, feasting, music, firecrackers, and (in some countries) a piñata!

This tradition is known by different names depending on where it’s celebrated, Las Posadas in Mexico and many parts of Latin America, The Golden Nights in Austria, and sometimes Seeking Shelter in English-speaking homes. But at its heart, it’s a novena, a nine-day rhythm of prayer and preparation, rooted deeply in the devotional life of the Church.

What Is a Novena?

A novena (from the Latin novem, meaning “nine”) is a Christian devotional practice of praying for nine consecutive days, often leading up to a feast day. The tradition has ancient roots, connected to the nine days the disciples and Mary spent in prayer between the Ascension and Pentecost, and it’s used throughout the liturgical year as a way to prepare for something sacred.

In this case, the nine days leading up to Christmas are spent walking spiritually with Mary and Joseph, as they journey toward Bethlehem. Each evening is an opportunity to slow down, pray, and symbolically “make room” for the coming of Christ, not only in the manger, but in our homes and hearts.

Ways to Celebrate at Home

• Before your evening devotion, gather your family and sing Advent hymns as you process the crèche figures of Mary, Joseph, and the donkey into the living room. Place them in a special spot of honor and light a candle beside them.

• Remind your children that these days are about more than waiting, they’re about preparing. We’re creating a spirit of kindness and hospitality, making room not only in our homes, but in our hearts.

• You might also invite your children to host the Holy Family in their own rooms. Instead of processing to the living room, sing your way to the bedroom door of the child who will host them for the night. When it’s their turn, encourage them to prepare a welcoming space—make the bed, clear a spot on the dresser for the figures, and decorate with ribbons, candles, or fresh evergreens.

• Read a story about Las Posadas together. I especially love Tomie dePaola’s The Night of Las Posadas. The illustrations are beautiful and reverent, and the story is gentle enough for even the littlest listeners.

• Then gather around the table for a simple but festive meal. Consider making tamales, hot chocolate, or buñuelos, crisp, cinnamon-sugar fritters that are a favorite during this season. (I’ve included our favorite recipes below!)

  
  

  Whether you celebrate as a family, with neighbors, or simply in the quiet of your living room, this tradition invites you to walk those last steps of Advent with Mary and Joseph, and to open the door with joy when Christ comes on Christmas Eve.

  
  

the recipes -

Homemade Tamales for Las Posadas.pdf

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Homemade Tamales

Tamale Filling:

• 1 1/4 pounds pork loin

• 1 large onion, halved

• 1 clove garlic

• 4 dried California chile pods

• 2 cups water

• 1 1/2 teaspoons salt

  
  

Tamale Dough:

• 2 cups masa harina

• 1 (10.5 ounce) can beef broth

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2/3 cup lard

• 1 (8 ounce) package dried corn husks

• 1 cup sour cream

  
  

Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.

Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.

Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Buñuelos (Mexican Fritters) for Las Posadas .pdf

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Bunuelos or Mexican Fritters

Fritters:

• 3 cups flour

• 1 tablespoon sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup milk

• 1 egg

• 2 tablespoons lard, melted and cooled

• 2 teaspoons vanilla

• Vegetable oil, for frying

  
  

Cinnamon Sugar:

• 1 cup sugar

• 1 tablespoon Cinnamon

  
  

Directions:

For the Fritters, mix flour, sugar, baking powder and salt in medium bowl. Set aside. Mix milk, egg, lard and vanilla in large bowl until well blended. Gradually add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl. Cover with plastic wrap. Let dough rest 30 minutes.

Meanwhile, for the Cinnamon Sugar, mix sugar and cinnamon in medium bowl. Set aside.

Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes.

Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365°F to 370°F on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture.