Easy Dia De Los Muertos Recipes

Special thanks to Boiron for sponsoring this post! Keep supporting the sponsors that keep GFY creating!

Cooking up some tasty family recipes for #DiaDeLosMuertos this year! The #DayOfTheDead is a Mexican holiday in which loved ones that have passed away are remembered, honored and celebrated. A very important part of this holiday which is celebrated in many Latin American countries is the significance and importance of food.

I love making my abuelita's Mole Chicken Enchiladas. Mole negro is a complexly flavored, dark-as-night, chile-and-chocolate sauce. (spicy and sweet) We serve this with spicy jalapeño black beans and lots of delish guacamole! You cannot forget the sugar skull cookies either. Cooking this wonderful feast brings back the best memories for me with my family in El Paso. It was such a special time to remember those that have passed on and honor them with offerings of sugar skulls, marigolds and an assortment of foods. And of course it looks so different this year not being able to attend the celebrations but it was important that I carry on the tradition this year!

I look forward to these tasty recipes even though their spice doesn’t always love me back!

But that's why I always have Boiron’s Acidil nearby, just in case! My trigger foods known to give me heartburn and indigestion are rich spicy foods, chocolate, citrusy foods, and tomatoes…but Acidil allows me to enjoy these important holidays by putting comfort back into my comfort foods! The unflavored meltaway tablets dissolve in the mouth, without the need for food or water. A convenient and discreet way to relieve indigestion anywhere, anytime (nobody even has to know)! Unlike other medications for heartburn, there are no restrictions on when to take Acidil. Use it before or after a meal; and take it on a full or empty stomach.

Such a relief! So let's get to living and celebrating the holidays without worrying about something else this year. Take Acidil and make heartburn and indigestion melt away! Enjoy the recipes and old pics!

Chicken Mole Enchiladas RECIPE

Ingredients

2 chicken breasts

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup olive oil

Mole:

5 dried pasilla or anocho chiles, stemmed and seeded

1 1/2 cups hot water

2 (6-inch) corn tortillas, or handful regular tortilla chips

2 tablespoons olive oil

1 1/2 medium onions, chopped

Kosher salt

2 garlic cloves, minced

2 tablespoons smooth peanut butter

1 teaspoon dried oregano

1 3/4 cups chicken stock

One 3.1-ounce disk Mexican chocolate

Freshly ground black pepper 

Enchiladas:

Olive oil, as needed

Twelve 6-inch corn (or flour) tortillas, warmed 

1/4 cup sour cream

3/4 cup cotija cheese

cilantro

Directions

1. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces. 

2. For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. 

3. To assemble the enchiladas: Fill a medium sauté pan half-way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a cotija and cilantro!

   JalapeÑo black beans REcipe

   Ingredients

   • 1 pound dried black beans

   • 1 (32-ounce) container chicken broth

   • 1 sweet or yellow onion, sliced

   • 3 diced jalapeños

   • 2 garlic cloves, minced

   • 2 teaspoons ground cumin

   • 1 teaspoon chili powder

   • 1 bay leaf

   • 1 teaspoon chipotle sauce

   • lime juice

   • crumbled Cotija cheese for serving

     INSTRUCTIONS

     Place black beans in a large bowl and cover with 2 inches of water. Let soak for 8 hours. Drain.

     Combine drained beans, chicken broth, onion, jalapeno, garlic, cumin, chili powder, bay leaf, and hot sauce in a Dutch oven.

     Reduce heat, cover, and simmer for 2 hours, stirring occasionally.Uncover and simmer for another 30 minutes. Add a little water if they get too thick before the beans are tender.

     Season to taste with salt and pepper and add lime juice.Serve with crumbled cotija cheese.

     SUPER SIMPLE GUACAMOLE RECIPE

     INGREDIENTS:

     • 4 ripe medium-size avocados

     • 1/2 teaspoon garlic powder

     • 1/2 teaspoon kosher salt

     • 1/2 teaspoon freshly ground black pepper

     • 1 tablespoon fresh lime juice

     • 1/4 cup chopped cilantro

     • hot green chili (2 serraños or 2-3 jalapeños), finely diced

     • 1/2 small purple onion, finely diced

     • 1 medium tomato, deseeded & chopped in 1/4" pieces

       DIRECTIONS:

      Cut avocados in half lengthwise, twist halves apart. Remove pit by hitting it with sharp base of knife blade and twisting. Scoop out flesh of avocado onto plate or cutting board. Sprinkle on garlic powder, salt, and pepper. Use potato masher, pastry blender, or fork to mash avocado to desired consistency. Add in all of the other ingredients mashing it all together. 

   Don’t forget the sugar skull cookies!! Have a local bakery do those for you!!!!