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.
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 free LA LECHERA®. Score!|
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
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.