Native Texan Livin': Easy Menu Ideas for Dia De Los Muertos

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Thursday, October 1, 2015

Easy Menu Ideas for Dia De Los Muertos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CelebrateLosMuertos #CollectiveBias

Do you celebrate Dia de los Muertos?  We don't nomally in our family but it's becoming more and more commonplace to see all of the sugar skull decorations in every store I walk into.  Dia de los Muertos is a festive time to celebrate, remember & honor your loved ones who have passed away.  It falls on November 1st & 2nd, coinciding with the Catholic holidays All Saints Day & All Souls Day.

No time like the present, I decided to introduce my family to some traditional Mexican dishes.

The Menu:
Chicken Mole
Mexican Street Corn

YUM!!!  Since my love for HEB runs deep, I headed that way to get all my needed ingredients.
And yes, you do see a coupon for buy 2 get 1 freLA LECHERA®.  Score!
I even found these super cute plates at HEB!  Perfect for the occasion!

First things first, prep the Horchata.  If you haven't had this before, you don't know what you're missing.  It's a sweet rice milk drink topped with cinnamon & served on ice.  I know...sounds odd...but it's so good!
LA LECHERA® sweetened condensed milk
1 cup milk
1 1/2 cups long grain rice
4 cups hot water
2 cinnamon sticks
1/4 tsp. ground cinnamon
Add all of the ingredients together in a large bowl EXCEPT the ground cinnamon.  Mix well & cool at room temperature.  Refrigerate a couple hours or overnight, preferably.

Remove cinnamon sticks & spoon the rice into a blender; reserve the liquid.  Blend a few minutes getting mixture as smooth as possible.  Add the reserved liquid & blend a few more minutes.  Strain the liquid through cheese cloth over a bowl & squeeze out the liquid from the rice paste that will be left.  Discard the rice paste & repeat process as needed.

Serve over ice & enjoy!

For dinner, I prepared a quick & easy Chicken Mole.  I actually cheated a little a lot on this one because traditionally, this is a long, thoughtful process to make & prepare.  I went with the crockpot method!

I gathered all my ingredients & blended them up until smooth.

I removed the skin from the chicken thigh/leg quarters & placed them in the crockpot.  Then I poured the blended mole sauce all over the chicken.  The chicken cooked all day, the house smelled amazing with the sweetness & before we knew it, it was dinner time!  The chicken was so moist & tender, falling right off the bone.  (That's actually the one thing I would do differently with using the crockpot...don't use bone-in meat.  The chicken gets WAY tender & it was somewhat tedious to pick through the meat & sauce to make sure no bones got on our plates or in our bellies!)

For the Mexican Street Corn, I mixed a couple spoons of mayo, a couple spoons of sour cream, MAGGI® chicken bouillon, cilantro, queso fresco, chili powder & garlic.  I boiled the corn & once cooked, I slathered the mixture all over the corn & topped with more chili powder & crumbled queso fresco.  It was SO good!!!

Need more suggestions on how to celebrate Dia de los Muertos?  Check out El Mejor Nido for more Halloween & Dia de los Muertos recipes & menu ideas.

Buen Provecho!


  1. Can I come over and you make all of that for me??? Looks AMAZING!!!

    1. Awww, thanks!!! :-) Sure, I'll cook and you give me a makeover! ;-)

  2. Love the simplicity of the chicken con mole!! Thanks #client

    1. Thank you! Yes, simple for me is always a good thing! :-)