Mexican recipes for the Day of the Dead

• Music for Pregnant Women

Published: 11/02/2013 - Updated: 02/25/2016

• Author: Nayeli Reyes

In Mexico, one of the most important celebrations is the Day of the Dead on the 1st/2nd November. The purpose of this day is to remember loved ones who have passed and many families across the country place altars that are filled with offerings, from toys to candles to clothes, to remember these people. Of course the food is an essential part of this celebration, as each family usually offers favorite foods to the dead while gathering together to enjoy these dishes.

Here are some delicious Mexican recipes to try for the next "Día de los Muertos":

Day of the Dead bread

Ingredients

• 600 gr. Flour
• 1 packet of yeast
• 1/2 cup of warm water
• 1 cup sugar
• 1/2 tsp. salt
• 150 gr. butter
• 1 ½ tsp. Orange blossom water
• 1/2 cup. milk
• 4 eggs
• 3 egg yolks

Preparation

1. Mix the yeast in warm water with a tablespoon of flour and a spoonful of sugar. Let stand for about 15 minutes until foam begins to form.
2. Whisk 1/2 cup sugar, salt and orange blossom water in a bowl or using a blender.
3. Add the milk and yeast mixture.
4. Add 3 eggs and 3 egg yolks little by little until they are incorporated into the mixture well. The dough should be soft and elastic.
5. Add the melted butter and mix gently to prevent lumps.
6. Cover the dough with a damp cloth or plastic wrap and rest for at least 2 hours.
7. Form portions of the desired size and shape into rounds, reserve a portion of the dough to form the "bones" of the bread. Place them in a cross on top of the bread portions and glaze with the remaining egg, beaten with a little water .
8. Resting again until doubled in volume and varnish.
9. Bake at 180°C for 30 minutes until lightly browned .

Cempazuchitl soup

Ingredients

• 8 cempazuchitl flowers
• 1/2 onion
• 2 cups vegetable stock or chicken stock
• 3 tbsp. vegetable oil
• 2 carrots
• 4 tomatoes
• 200 ml. cream
• Salt

Preparation

1. Remove the flower petals and wash and disinfect well.
2. Chop the carrots into chunks.
3. Cook the tomatoes in salted water.
4. Blend carrots, tomato and onion with a little vegetable or chicken stock.
5. Sautée the preparation in oil and add the cream. Bring to the boil and season with salt and pepper.
6. Garnish with the cempazuchitl flower petals and serve hot.

Guava atole

Ingredients

• 100 gr. Corn flour
• 1l. water
• 300 ml evaporated milk
• 350 gr. Guava
• 250 gr. Sugar
• 1 Cinnamon stick
• 1/4 tsp. salt

Preparation

1. Dilute the dough in water until there are no lumps. If necessary, add more water.
2. Heat over a low temperature until the mixture thickens slightly and add the cinnamon.
3. Blend or process guavas with water.
4. Add sugar and salt to the diluted mass.
5. Add the guava and water, mix well and remove the piece of cinnamon.
6. Add to the dough and add diluted evaporated milk. Bring to the boil then reduce heat and simmer.
7. Heat over a low flame until thickened for about 25-30 minutes. If the preparation is too thick you can add more water, or if the liquid is very dilute add more mass and serve hot.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.