Dia De Los Muertos
by Amber O’Connor
While the children in America traditionally dress in costumes and go trick or treating on October 31st every year a different tradition occurs in Mexico. Dia De Los Muertos or Day of the Dead is celebrated November 1st and 2nd every year. This holiday is used to honor the deceased. Offerings of food, candies, flowers and even sometimes tequila are left at the graves of friends and family members. Often, members of the family will hold vigil all night in the cemeteries with lit candles. If a family member is unable to go to the gravesite, altars are made in the home using la calaca, or the skeleton to represent the departed.
While any of the favorite foods of the deceased can be used, in honor of this holiday, here are some traditional Dia De Los Muertos recipes from the Mayan culture. One look at these recipes and it is easy to see the care and love involved in honoring one’s relatives on this holiday.
PIBIWAH – BU’ULIWAH (Bean Tamales)
Masa:
8 Cups Masa Harina
2 t. salt
2 C. lard
1 hot green chili, finely chopped
2 C. chicken broth
Place masa and salt in large mixing bowl
Beat lard until fluffy
Stir in the broth and add to the masa
Blend ingredients well and add chili if desired
Bean Paste:
22 oz. black beans, dried
12 C. water
1 hot green chili, toasted
1 bulb garlic, toasted
½ C. lard
1 onion, toasted and chopped
Salt to taste
4 limes, halved
2 hot green chilies, chopped
Wash beans well, add water, and soak overnight.
Change water and add to cover
Add toasted chili and garlic; simmer 2 hours adding water as needed
Heat lard in skillet, sauté onion until translucent, add to beans.
Cook for an additional hour or until done, add salt if needed
Remove the chili and garlic.
Place beans in blender and blend to puree.
Tamales:
8 – 10 inch banana leaves or parchment paper
Banana leaf ties or string
Favorite chili salsa
1 Recipe Masa Harina (above)
¾ C. pumpkin or squash seeds, toasted
Water as needed
½ C. honey
1 Recipe Black bean puree (above)
Line up the banana leaf pieces, side by side.
Pat out 8 fat tortillas using ¼ C. of masa for each one.
Place each of the tortillas on a leaf.
Mix pumpkin seeds with enough water to make a thin paste. Spread a layer of pumpkin seed paste over the top of each tortilla.
Pat out 8 more fat tortillas and place them on top of the first layer. Spread on a spoonful of honey.
Add a 3rd layer of tortillas. Spread on a heavy layer of the Bean Puree.
Add the fourth layer of tortillas.
Make 4 indentations in the top of each tortilla. This symbolizes the four winds. Spread a layer of pumpkin seeds in each of the indentations.
Fold over the edges of a banana leaf and wrap it as if it were a package.
Tie the tamale with string to secure the contents.
Do this with all the tamales.
Place in steamer and steam for 1 – 1 ½ hours
Unwrap and serve with salsa.
TSAH BI YAX IK (Enriched Green Chili Salsa)
1 small onion, toasted and chopped
2 cloves garlic, toasted and chopped
5 fresh green hot chilies, toasted and chopped
2 T. lard
¼ C. juice from sour oranges or limes
Salt, to taste
Toast the onion, remove skin, and chop
Toast the garlic, remove skin, and chop
Toast chilies and crush them in a molcajete or grind them in a food processor.
Heat lard in heavy skillet and sauté onion and garlic until the onion is translucent.
Add the chilies and sauté for another 2 minutes.
Mix in the sour citrus juice.
X – TANCHUCUA (Porridge of Chocolate and Corn)
2 T. cocoa (unsweetened and preferably the Aztec chocolate)
4 T. sugar
1 T. masa harina
6 C. water
½ t. cinnamon
¼ t. vanilla
Mix the cocoa, sugar and masa together in a clay pitcher or heavy saucepan.
Stir in ½ C. of the water and whip with whisk until all of the lumps have dissolved.
Cook on medium-high heat while adding the remaining water, a little at a time.
When the porridge is steaming and has thickened somewhat, turn off the heat, strain the chocolate and serve.
Recipes from: Mayan Cooking: Recipes From the Sun Kingdoms of Mexico, Hamman, 1998
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