Mexican Dishes for Dia de los Muertos
1) Sopes of ground beef and beans (Soft tostadas topped with meats and veggies)
Ingredients:
- 1 pound of Ground beef
- Chopped garlic
- Chopped onion
- Garlic salt
- Pepper
- Oregano
- 1 small can of tomato sauce
- 1 small can of “El Pato” sauce
- 3 potatoes (diced)
- 3 carrots (diced)
- Small bag of Maseca masa
- 1 cup of Cold water
- Canola Oil
- Sour cream (to top)
- Cotija cheese (to top)
- Shredded lettuce (to top)
- Refried beans (to top)
Preparation time: 1 hour 30 min
Serves: 3-4 people
Procedure: Heat up a pan with a small amount of canola oil and add the ground beef, chopped garlic and onion. Add as much or little garlic salt, pepper and oregano as you desire. Cook until brown. Then add two cans of regular tomato sauce or one can of tomato sauce and one can of spicy tomato sauce “El Pato.” (If you want it spicier add more of “El Pato” sauce.)
Boil water and add the diced potatoes and carrots for 10 minutes. Once the vegetables are soft, drain the water and add to the meat.
Mix the masa harina and cold water until it reaches an agreeable consistency, usually somewhat firm. Or buy fresh and already prepped sope masa at the grocery store, just be sure to ask for fresh masa made that day. Roll up the masa into little balls and squish flat in a tortilladora or you can use a the bottom of a mug. Pinch the ends of the dough and fry in a pan of oil that covers half of the dough. Once both sides are browned, the dough is ready.
Heat up the refried beans.
Cool for 5 minutes, then add the meat, beans, shredded cotija cheese, shredded lettuce and sour cream.
2) Chiles Rellenos de camaron (Stuffed Shrimp and Cheese Chiles)
Ingredients:
- 1-2 Green pasilla peppers
- 1 cup of large shrimp
- 4 eggs white
- 2 slices of Fresh Cheese, or “queso fresco”
- Canola oil
- 1 cup of flour
- Garlic salt
Preparation time: 1 hour 30 minutes
Serves:
Procedure:
Prepare peppers by removing the seeds, core and veins, leaving the stem intact. Mince shrimp; add garlic salt to the shrimp. Stuff peppers with shrimp and cheese. Dip the pepper in the white eggs, then dredge in flour.
Heat enough canola oil to cover the bottom of your pan and add peppers, turning to lightly sauté.
