The preparation of food for the dead is a Dia de los Muertos tradition. The aroma of the food is said to guide the spirits home to be with family and after a long journey from the spirit world, our loved ones are hungry and thirsty. Below are links to some traditional foods for the altars.
Mexican Hot Chocolate
- 2 teaspoons good quality ground cocoa
- 1 teaspoon sugar, plus extra to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground almonds. You can add more if you want a thicker texture
- 250 ml milk
- Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined.
- Heat the milk in a pan and add the chocolate mix.
- Bring to the boil and reduce the heat.
- Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the milk.
- Serve hot.
Mole Rojo (Red Mole) from Chef Rick Bayless
10 ounces (5 medium) tomatillos, husked and rinsed
1 1/3 cup (about 6 1/2 ounces) sesame seeds
1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup (about 4 ounces) unskinned almonds
1 cup (about 4 ounces) raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon anise, preferably freshly ground
1/4 teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
3 quarts chicken broth
1/3 to 1/2 cup sugar
*For the remainder of the recipe CLICK HERE
Tamales are made differently from region to region. This is just one way but should be a GREAT start for tamale newbies. Remember, it takes TIME to make them so clear your schedule and invite some friends to help.
Pan de Muertos (Bread of the Dead)
- 1/2 cup whole milk
- 2-3/4 oz. (5-1/2 Tbs.) unsalted butter, cut into small pieces
- Two 4×1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)
- 1 Tbs. orange blossom water
- 3 large eggs, lightly beaten
- 1/4 oz. (1-3/4 tsp.) active dry yeast
- 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
- 1/4 cup granulated sugar
- 1 tsp. kosher salt
- Vegetable oil as needed
For the topping
- 2 oz. (4 Tbs.) unsalted butter, melted
- 1/4 cup granulated sugar
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