How to Make Popular Day of the Dead Recipes

Celebrate the lives of the departed by having a meal with the living, making these recipes.

Instructions

  • Step 1: Make albondigas Make albondigas, or meatballs, by bringing a quart of water with the carrots, potatoes, a diced onion, salsa, and bouillon cubes to a boil in a stockpot. Then reduce the heat to medium and simmer, stirring occasionally, for 10 minutes.
  • Step 2: Make meatballs and cook Mix the ground beef, breadcrumbs, and milk in a bowl, form 1-inch meatballs, and drop them into the simmering broth. When the water starts to boil again, reduce the heat to medium-low. Then cover the pot and cook the stew until the meatballs are cooked through -- about 20 minutes. Serve the stew hot.
  • TIP: Chop up some fresh cilantro and sprinkle it over the stew for a garnish.
  • Step 3: Make chicken mole Prepare chicken mole. Blend the mole with the chicken broth, then bring it to boil in a large skillet. Add the chicken, and cook for about 20 minutes until the chicken is cooked through, turning it once after 10 minutes. Sprinkle the top with toasted sesame seeds before serving.
  • Step 4: Make Mexican rice Make Mexican rice. Cook the rice in the vegetable oil in a medium saucepan over medium heat for three minutes. Pour in the chicken broth and bring it to a boil. Then stir in half of a diced onion, green pepper, jalapeno pepper, and diced tomato.
  • TIP: For an extra-spicy kick, use a habanero pepper instead of jalapeno.
  • Step 5: Add seasonings and cook Add the boullion cube and season the mixture with the 1/2 teaspoon ground cumin, 1/2 cup chopped fresh cilantro, and a halved clove of garlic, adding salt and pepper to taste. Bring it back to a boil, cover the pan, reduce the heat to low, and cook for 20 minutes. Serve with the chicken and albondigas for your Day of the Dead feast.
  • FACT: Food is traditionally offered on Day of the Dead altars so that spirits can be nourished by their aromas or essences.

You Will Need

  • 4 sliced carrots
  • 2 peeled and diced potatoes
  • 1 1/2 onions
  • 1 1/2 c. salsa
  • 2 beef bouillon cubes
  • 1 1/2 lbs. ground beef
  • 1/3 c. seasoned dry bread crumbs
  • 1/3 c. milk
  • 8-oz. jar of mole poblano
  • 28 oz. of chicken broth
  • 4 chicken breast halves
  • Toasted sesame seeds
  • 2 tablespoons vegetable oil
  • 1 c. long grain white rice
  • 1/2 green pepper
  • finely chopped
  • Chicken bouillon cube
  • Herbs and spices
  • Blender
  • Cilantro (optional)
  • Habanero pepper (optional)

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