Recipes To Celebrate Día de los Muertos

28 Oct 2021 by Sandra Bernardo in Cuisine, Decorating, General, Home, Pleasure, Products

With the celebration of the Day of the Dead just around the corner we bring you traditional Mexican recipes suitable for a rich family celebration. From the traditional tamales to a mouth-watering mole these are dishes sure to make the holiday truly memorable.

Pozole Rojo

Ingredients

  • 1 1/4 lbs. pork butt, cut into 3/4-inch cubes
  • 2 Tbsp. vegetable oil
  • 1 white onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano leaves, crushed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) hominy, drained and rinsed
  • 1 cup water
  • 2 Knorr Tomato Bouillon with Chicken flavor Cube(s)

Preparation

1. Season pork with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat and brown pork. Remove and set aside.

2. Reduce heat to medium and heat remaining 1 tablespoon oil and cook onion about 4 minutes or until soft, stirring occasionally. Add garlic, cumin and oregano, and cook about 1 minute. Add pork and remaining ingredients. Bring to a boil. Reduce heat and simmer covered about 45 minutes or until pork is tender.

3. Serve with chopped avocado, radish and lime wedges.

Bean & Chorizo Tamales

Ingredients

  • 30 corn husks
  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 cup chorizo sausage, chopped
  • 3 cloves garlic, finely chopped
  • 1 can (15 oz.) refried beans
  • 1 Tbsp. Knorr Chicken flavor Bouillon
  • 1 3/4 cups water
  • 3 cups masa harina
  • 1 cup lard or vegetable shortening
  • 1 1/2 tsp. baking powder

Preparation

1 Soak corn husks in warm water until soft, about 1 hour. Drain and thoroughly dry corn husks.

2 Heat oil in 10-inch skillet and cook onion and chorizo stirring occasionally, until onion is translucent, about 8 minutes. Stir in garlic and cook 30 seconds. Stir in refried beans, adding 1 to 2 tablespoons of water if needed, and cook until heated through; set aside.

3 For masa dough, dissolve Knorr Chicken flavor Bouillon in boiling water. Pour water into mixing bowl, then stir in masa harina and baking powder. Beat on medium speed using paddle attachment, until combined. Remove from bowl and set aside. Beat lard on high speed in same bowl until very fluffy. Reduce speed to medium, then add masa mixture, a handful at a time, until mixture is smooth and well combined. Increase speed to high and beat until masa is a soft, thick paste, about about 4 minutes. Cover and set aside.

4 Spread 1/2 cup masa dough onto each husk. Place 2 tablespoons bean filling on the middle of the masa dough. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.

5 Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales. Cool tamales 3 minutes before serving.

Chicken Mole with Sautéed Vegetables

Ingredients

  • 2 Tbsp. vegetable oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 2 cups water
  • 1/2 cup mole sauce
  • 2 green bell peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 1/2 tsp. Knorr Chicken flavor Bouillon or Knorr Selects Chicken Bouillon
  • 2 medium tomatoes, cut into wedges

Preparation

1 Heat 1 Tbsp. of the oil in large skillet over medium-high heat and cook chicken thighs 4 minutes, turning once, until browned. Remove and set aside. Add water and mole sauce to skillet, whisk to completely combine. Bring to simmer; return chicken to sauce, cover and continue simmering for 6 minutes or until chicken is thoroughly cooked.

2 Meanwhile, heat remaining 1 Tbsp. oil in another large skillet over medium-high heat and cook peppers and onions with Knorr Chicken flavor Bouillon, stirring occasionally, 4 minutes. Add tomatoes and cook another minute. 

3 Serve chicken in mole sauce with sautéed vegetables. For an authentic touch, garnish if desired with a sprinkle of sesame seeds.

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THIS ARTICLE IS WRITTEN BY

Sandra Bernardo

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