Feliz Navidad y Prospero Año Nuevo!
Try this for the holidays: Champurrado
- 2 cups warm water
- 2 cups milk
- 1/4 cup masa harina (or 1/3 cup nixtamal)
- 1 disk Mexican chocolate, chopped
- 3 piloncillo cones, small, (one ounce each) chopped
- 1 pinch of anise seed, ground (optional)
Day of the Dead (Spanish: Día de los Muertos) is a Mexican holiday. It’s celebrated in Mexico, where it attains the quality of a National Holiday. The celebration takes place on November 1st and 2nd, in connection with the Catholic holidays of All Saints’ Day (November 1) and All Souls’ Day (November 2). Traditions connected with the holiday include building private altars honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed and visiting graves with these as gifts.
The Puya chile is similar to the Guajillo, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce. It may be soaked in water to pull out the flavor, and then the water can be used in your dish. The Puya may be used as a pizza topping, or with meat dishes, such as pork, veal, fish and chicken.
Puya Chile Salsa recipe:
5 dried Puya chiles
3 cups diced tomatoes
1 medium onion, chopped
1 cloves garlic, minced
1 Tbsp. lemon or lime juice
Salt to Taste Directions
Place chiles in boiling water; blanch 2 to 3 minutes, or until softened. Drain; cool slightly. Discard stems and seeds.
Process all ingredients in food processor or blender until coarsely chopped. This Salsa is great for tacos.