Day Of The Dead Foods
Need to know how to make Day of The Dead foods? The Day of the Dead is a popular Mexican celebration that honors loved ones who are departed by cooking their favorite foods when they were alive. Families gather together, and share memories and different Day of the Dead foods. Here are some.
Day of the Dead Pinto Bean Dip
- 1¾ cups canned pinto beans, drained
- 1 tbs. olive oil
- juice of two lemons
- 1 medium red onion, chopped
- 1 tbs. coriander
- 1 garlic clove
- chili peppers, chopped
- Blend all the ingredients in a blender or food processor, until creamy.
- Transfer the dip to a bowl, top it with the chopped chili peppers, and splash on a little olive oil.
- Serve with tortilla chips or fresh vegetables.
Day Of The Dead Pine Nut Flan
- 1 (14 oz. ) can sweetened condensed milk
- 1 cup pine nuts
- 4 egg yolks
- 2 whole eggs, beaten
- 1 cup milk
- ½ cup sugar
- Blend the pine nuts with the condensed milk in a blender, until the two ingredients mix well.
- Add in the egg yolks, whole eggs, and milk, until smooth.
- Heat the ½ cup of sugar in a medium-baking dish, stirring continuously, until caramelized.
- Pour the pine nut mixture into the baking dish containing the caramelized sugar.
- Place the baking dish in a larger pan of water.
- Bake at 350 F for 30 to 40 minutes, or until a fork inserted in the middle comes out clean.
- Remove from the oven, and let it cool.
Day of the Dead Guacamole With Chipotle
- 4 ripe avocados
- ½ medium onion, chopped
- 1 large tomato, chopped
- ¼ cup chopped cilantro
- 2 chipotle chiles (they are sold in a can)
- 1 tbs. fresh lemon juice
- Blend all the ingredients in a food processor, until smooth.
- Transfer the guacamole into a serving bowl, surrounded by tortilla chips and vegetables.
Mexican Chicken Roll-Ups for the Day of the Dead
- 1 cooked, skinless, boneless, whole chicken breast
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 3 cups tomatoes, chopped
- 2 garlic cloves, minced
- 4 cups lettuce, shredded
- 1 tbs. olive oil
- ¼ cup shredded cheese
- ¼ cup salsa
- Saute the red and green bell peppers, onion and garlic in a large lightly greased skillet over medium-high heat, mixing the ingredients until the onion becomes transparent.
- Add the chicken, reduce the heat, and cook for 8-10 minutes.
- Transfer the chicken mixture into a serving bowl.
- Warm the tortillas in the microwave or regular oven and place the lettuce, cheese and salsa in separate bowls, for guests to serve themselves.
Day of the Dead Corn Pudding
- 12 tbs. butter
- 1 cup sugar
- 7 –8 cups corn kernels
- ½ cup milk
- 5 tbs. flour
- 1 tbs. baking powder
- 5 eggs
- Beat the butter and the sugar with an electric mixer in a large mixing bowl, or by hand with a spatula, until soft.
- Blend the corn kernels with the milk in a blender, until well mixed.
- Pour the corn kernel mixture into the large mixing bowl containing the sugar and butter, and mix well.
- Add the flour with the baking powder, sifted, little by little, mixing well.
- Add the eggs, one after another, beating well each time.
- Butter a baking dish, and pour in the batter.
- Bake at 350 F for 45 to 50 minutes, or until the top is golden.