Your loved ones may be dead, but that's no excuse to serve them terrible food.
1. Pan De Muerto
Yield: 3 loaves
Ingredients:1 cup milk
4 cups all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for sprinkling
1 1/2 teaspoons active dry (fast-action) yeast
4 eggs
1/2 teaspoon sea salt
1 tablespoon grated orange zest
1–2 teaspoons orange blossom water, to taste
3/4 cup cold butter, diced
Melted butter, for greasing and brushing
Sugar, for sprinkling
For glaze:
1 egg, beaten
Pinch sea salt
Pinch sugar
Directions:
1. Bring milk to a boil in a small saucepan over medium-high heat, then remove from heat and let cool. Set aside.
2. Put the flour into a large bowl. Sprinkle in sugar and yeast, and pour in the milk. Mix together carefully (be sure not to overmix) until just combined. Set aside for 1 hour.
3. Add the remaining ingredients, except the melted butter, and shape into a ball. Transfer to a clean, lightly floured work surface and knead for 10 minutes. Add the butter and knead again for 10 minutes. Return to the bowl and cover. Let rise for 2 hours, until doubled in size.
4. Grease 2 baking sheets with melted butter. Divide the dough into 3 pieces. Take 2 of those pieces and roll them into tight balls, and then press them gently to flatten a bit. Cover and let rise for 1 hour. Preheat the oven to 400°F.
5. After 1 hour, take the remaining piece of dough and divide it into 10 little pieces. Roll 2 of these pieces into small balls and 8 of these pieces into long, thin logs.
6. To make the glaze, combine all the glaze ingredients and 1 tablespoon water in a small bowl, and mix well. Brush the loaves gently with the glaze. Take four of the logs and drape them in an X shape over one of the balls. Repeat for the other disk of dough. Brush these with egg. Take a little ball of dough and place it on the top of one disk of dough, where the X meets. Press down gently so it sticks. Repeat for the other little ball of dough.
7. Glaze the dough balls and bake in the oven for 30–35 minutes or until golden. Remove from the oven and transfer to a wire rack to cool. While they are still warm, brush with melted butter and sprinkle with sugar.
(Recipe provided by Margarita Carrillo Arronte)
2. Huitlacoche Tamales
Serves: 8
Ingredients:1 pound corn husks
1 cup maseca (corn flour)
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
2 cups huitlacoche
1/2 cup roughly chopped cilantro
salt and pepper, to taste
1/2 cup cotija cheese
1/2 cup huitlacoche crema
1 cup julienned black radish
Directions:1. Soak corn husks in a medium-size bowl of water. Set aside.
2. Moisten the maseca with the warm water, and set aside. Beat shortening in mixer until creamy and fluffy, about 20 minutes. Fold in the corn flour and the chicken stock.
3. Mix well and set aside. In a blender puree huitlacoche and cilantro with a little water until smooth. Add this mixture to the dough and fold in well. Adjust seasoning with salt and pepper.
4. To assemble the tamales, open the corn husks and place 1 spoonful of dough in the center of the corn husk. Fold over the sides of the husk and secure with a piece of string. Repeat the process until all the dough is finished. In a double boiler with a steamer insert, steam the tamales for 40 to 45 minutes.
5. Remove tamales from the steamer and allow them to sit for 5 minutes. Then open them and serve them with a sprinkle of cotija cheese, huitlacoche crema, and julienned black radish.
(Recipe provided by Executiv Chef Ivy Stark of Dos Caminos)
3. Potato and Chorizo Tacos
Serves: 6
Ingredients:
4 potatoes, diced
2 tablespoons corn oil, plus extra for frying
1 onion, finely chopped
1 pound 2 ounces chorizo, skinned and diced
6 smoked chipotle chilies in adobo, chopped
Sea salt
12 corn tortillas
Directions:
1. Bring a saucepan of water to a boil over high heat, add the potatoes, and cook for 7 minutes. Strain and set aside.
2. Heat the oil in a saucepan. Add the onion and cook over medium heat, stirring occasionally, for 7 minutes. Add the chorizo and cook, stirring occasionally, for 5 minutes, until translucent. Add the chilies and cook for a few minutes, then add the diced potatoes and stir everything together well. Season to taste with salt, then remove the pan from the heat.
3. Warm the tortillas by placing them in a dry frying pan or skillet, and flipping them over and over until they are soft. Place them in a basket and cover with a dish towel until you have warmed them all. Fill each tortilla and fold in half.
(Recipe provided by chef and author Margarita Carrillo Arronte)
4. Slow Cooker Chili Colorado
Serves: 8
Ingredients:
6 whole dried chilis (such as ancho or guajillo)
3 pounds beef chuck, trimmed and cut into cubes
Salt and freshly ground black pepper, to taste
2 teaspoons cumin
1 tablespoon oil (such as coconut, olive, or ghee)
4 garlic cloves
1 small onion, cut into large chunks
1 small red bell pepper, seeded and cut into large chunks
1 poblano chili, cut into large chunks
1 tablespoon fresh oregano, chopped
Directions:1. Split the dried chilies by either tearing the tops off or using kitchen scissors to cut them open. Remove the seeds from the peppers and discard (feel free to leave a few, if you like a spicy chili).
2. Toast chilies in a pan over medium-low heat for 15 seconds. This will cause a quick blistering, but be careful not to burn the chilies.
3. Fill a bowl or measuring cup with about 4 cups of hot tap water. Place your toasted chilies in the hot tap water, so they may soften.
4. Preheat a large sauté pan over medium-high heat.
5. Turn your slow cooker to a low temperature.
6. Season your beef with salt, pepper, and cumin.
7. Add a little oil to the pan, and evenly distribute a handful of beef cubes. When the beef has begun to color, toss the beef around in the pan, until all pieces are seared. Add the beef to slow cooker. Repeat this step with remaining beef cubes.
8. Add garlic, onions, fresh peppers, and oregano to a blender, with a little salt and pepper. Remove chilies from hot water and also add them to the blender. Save the water. Puree the onion-chilies mixture. If you need to add any moisture to get the blender going, add small amounts of the water from the chilies, just to get the blender moving.
9. Once the vegetables have been pureed, add to slow cooker. Stir the beef into the sauce and cook on low for eight hours.
(Recipe provided by DJ Foodie)
5. Tikin-Xik Fish
Serves: 6
Ingredients:
3 1/4 pounds grouper, filleted
Juice of 1 orange
1 1/2 teaspoons oregano
Sea salt and pepper
2 tablespoons achiote paste
4 tablespoons apple cider vinegar
4 tablespoons lard or butter
1 large white onion, sliced
3 tomatoes, sliced
2 bay leaves
1 habanero chili, membrane and seeds removed
2 yellow bell peppers, seeded and cut into strips
1 banana leaf
Plantains, to serve
Refried beans, to serve
Directions:1. Preheat the oven to 350 F. Place fillets in a shallow dish. Add orange juice and oregano, and season with salt and pepper.
2. Place achiote and vinegar in a small bowl until dissolved. Pour mixture over fish, cover with plastic wrap, and marinate in the refrigerator for 1 hour.
3. Grease a large, ovenproof dish with some of the lard or butter. Remove the fish from the marinade and place the fish in the dish.
4. Spread with remaining lard, then put onion, tomatoes, bay leaves, chili, and bell peppers on top. Wrap fish with banana leaf, then cover with aluminum foil and bake for 25 minutes or until the fish is cooked but not dry.Serve with plantains and refried beans.
(Recipe provided by Margarita Carillo Arronte)
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