Day of the Dead dishes

October 26, 2008 7:33:17 AM PDT
The Day of the Dead is a Mexican Holiday similar to Halloween, so we're cooking up some goodies with executive chef Ivy Stark from Dos Caminos.We're making two dishes, and the recipes are below

Chocolate Atole (Mexican Hot Chocolate)


  • 5 cups milk
  • 1 cup cream
  • 1 1\2 cup water (#1)
  • 12 oz Mexican chocolate
  • 1\4 cup bittersweet chocolate
  • 6 oz sugar
  • 1 tsp vanilla paste
  • 1\4 tsp ground cinnamon
  • 1 oz white maseca
  • 1\2 cup water (#2)


  • Combine the White Maseca with 1/2 cup water (#2) and whisk until smooth. Set aside.

  • Place milk, cream, water (#1), sugar, vanilla paste and cinnamon in a large pot and bring to a boil.

  • Once mixture has come to a boil, turn off the stove and add both chocolates (Bittersweet and Mexican chocolate) and whisk until mixture is emulsified and smooth in appearance.

  • Once chocolates are fully mixed, add the Maseca/Water mixture to the pot and whisk until combined and smooth.

  • Place the pot back on the stove over a medium flame and continue to whisk until mixture begins to thicken. Approximately 2 minutes.

    Mezcal Crema


  • 2 cups heavy cream
  • 1/4 cup confectioners sugar
  • 2 Tablespoons Mezcal
  • 1 tsp vanilla extract

    Sweet Corn Tamales


  • 3-1/2 cups lard
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 20 cups masa harina
  • 2 cups creamed corn


  • 2 cups yellow corn
  • 1 cup white corn
  • 4 cups shredded Chihuahua cheese
  • 1 pound poblano peppers, roasted, peeled, seeded and diced
  • 1 cup creamed corn
  • salt to taste

  • 40 dried cornhusks, soaked in water for at least 2 hours until soft
  • 1-1/2 cups greek yogurt
  • 2-1/2 pounds french feta, crumbled
  • Salsa Negro (see recipe)


  • To prepare masa, place shortening, sugar, baking powder and masa harina in a bowl of mixer with paddles. Mix the ingredients until combined. Add creamed corn. Thoroughly blend ingredients. The mixture should be thick and sticky.

  • In a separate bowl, combine the filling ingredients until well blended.

  • Drain the cornhusks and pat dry with a towel. Select a large husk. Lay the husk on the table and using a tablespoon, scoop masa onto the husk. Use the spoon to spread the dough within 1 inch of all four edges of the husk. Spoon 1 of filling over the center of the masa on the husk.

  • Spread lengthwise. Fold the sides of the husk lengthwise over the filling, then fold the bottom of the husk up to the center. Be careful not to fold the edges of the cornhusk inside the dough. Fold one of the open ends over, to close it, leaving the other edge open.

  • Tamales can be wrapped tightly and frozen at this point if desired.

  • To cook, place a steamer or colander in a tall pot. Add water to reach the bottom edge of the steamer. Stand the tamales upright on top of the steamer. Pack tamales against each other until they stand against the sides of the pot without support. Cover the steamer and place over high heat. Steam over simmering water for about 1 hour. Place a coin in the bottom of the pot, it will rattle if more water is needed.

  • After 45 minutes, test the tamales by carefully unwrapping one from the and cornhusk. The tamales are done when the husk comes away clean from the dough.

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