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Celebrate Dia de Los Muertos with Oaxacan Flavor!

For this Dia de Los Muertos celebration, make sure to delight the entire family with these three traditional dishes

By LatinoLA Contributor
Published on LatinoLA: October 25, 2016

Celebrate Dia de Los Muertos with Oaxacan Flavor!

The Perfect Enmoladas - Mole Enchiladas
Developed by Bricia Lopez, Chef and Co-Proprietor of LA's Guelaguetza

Number of servings: 6

• 2 pounds red tomatoes
• 1 cup water
• One 8-ounce can of mole negro paste*
• 8 ounces of one 28-ounce can of Las Palmas® Mild Red Enchilada Sauce
• 1 cup chicken broth
• ½ teaspoon salt
• ½ teaspoon brown sugar
• 21 corn tortillas
• 3 cups chicken cooked and shredded
• Oaxaca cheese, shredded
• ½ white onion, thinly-sliced rings
• 1 cup finely chopped parsley
• 1/2 cup cotija cheese

• Boil tomatoes with water over medium heat. Allow to cook covered for 20 minutes. Remove from heat, remove the skin and use a food processor to blend the tomatoes.
• In a stock pot, pour the tomato puree and the mole negro paste. Stir until fully dissolved. Add Las Palmas® Mild Red Enchilada Sauce and chicken broth. Allow to simmer for another 15 minutes, stirring occasionally.
• In a skillet, heat up the tortillas lightly on both sides and set aside.
• Preheat oven to 350°F.
• Spread 1/2 cup of the sauce in the bottom of a 9 x 13-inch baking pan. Next, one at a time, lightly dip each tortilla into the sauce.
• Set the sauce-soaked tortilla on a plate. Place the shredded chicken and cheese on each tortilla and wrap over. Place the tortilla seam side down in the baking dish.
• Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a sprinkling of cotija cheese, onions and any remaining chicken you may have.
• Bake the enchiladas for 10 minutes.
• Sprinkle chopped parsley, and another sprinkle of cotija cheese over the top and serve.

* You can try it with Chef Bricia Lopez's Guelaguetza's Mole Negro Paste, available for purchase at

Garnachas Istmeñas - Oaxacan-Style Sopes
Developed by Bricia Lopez, Chef and Co-Proprietor of LA's Guelaguetza

Number of servings: 10 (2 Garnachas per person)


Cabbage Relish (Curtido, in Spanish):
• 1 cabbage, cored and thinly sliced
• 2 carrots, finely sliced
• 1 teaspoon salt
• ¼ cup apple cider vinegar
• 4 ounces of one 28-ounce can of Las Palmas® Original Style Enchilada Sauce

• 2 pounds beef flank steak cut in two equal pieces
• ¼ onion, thickly sliced
• 3 garlic
• 2 bay leaves
• ½ white onion, finely chopped
• 1 tablespoon dried oregano
• ¼ cup olive oil
• Salt, to taste

• 8 red plum tomatoes, smoked, roasted and peeled
• 24 ounces of one 28-ounce can of Las Palmas® Original Style Enchilada Sauce
• 2 garlic cloves
• 1 tablespoon of salt

• 2 pounds of fresh corn masa for tortillas
• 1 cup high-heat oil, like safflower or peanut
• 1 cup cotija cheese, finely grated

• Combine the cabbage, salt, vinegar and ¼ cup of Las Palmas® Original Style Enchilada Sauce in a large bowl and mix together. Allow to sit for at least three hours, stirring occasionally.
• Put the flank steak, the thickly sliced onion, garlic, bay leaves, and salt to taste in a large pot and add water to cover. Bring to a simmer and skim off any foam that forms on the surface. Let simmer until the meat shreds easily. This will take 20 to 30 minutes.
• When the beef is tender, turn off the heat. Remove the beef from the broth and let it cool. Trim off any excess fat from the beef, then finely shred the beef with your hands. Add the meat to the food processor and grind until all the shredded pieces have been processed.
• Transfer the meat to a bowl and add the remaining onion, oregano, olive oil and salt to taste.
• To smoke the tomatoes, place a griddle (comal, in Spanish) or heavy skillet under high heat until hot. Place the tomatoes directly on the pan and turn them often until the tomatoes are entirely black. Remove the tomatoes from heat and allow them to cool. Remove and discard skin. Combine the smoked tomatoes, the remaining Las Palmas sauce, cloves and salt in the food processor and pulse. Salsa must have a thick consistency. Adjust salt to taste.
• To make the tortillas, make small round masa balls, the size of a ping pong balls, approximately 1 ounce each. Carefully place the masa balls between two sheets of plastic, one at a time. Firmly press with your hand until you have flattened them out to a thick tortilla, about 3-inches in diameter. Place them on a hot comal or griddle and cook both sides, turning them over after a couple of minutes on each side three times. After the tortillas have been cooked on a griddle, use fingers to pinch the outer edges to form a light rim.
• Grab a separate sauté pan and heat up the high-heat cooking oil, creating a layer thick enough to fry only the bottom layer of the tortillas. Grab some of the meat and carefully place it on top of the tortilla, then place the filled tortilla on the hot pan. After a few seconds, carefully top off the garnacha with a couple tablespoons of sauce while still on the pan. Make sure you are using a splatter screen.
• Sprinkle cotija cheese as desired on top and serve with the curtido on the side.

Salsa Verde de Carne Frita con Frijoles - Pork green stew with de la olla beans
Developed by Bricia Lopez, Chef and Co-Proprietor of LA's Guelaguetza

Number of servings: 10


For the stew:
• 5 pounds pork spare ribs (the fattier, the better) cut in 3-inch strips
• 16 garlic cloves, roasted, smashed
• 1/2 small onion, roasted
• 2 pounds tomatillos, preferably milperos, roasted
• 8 small red tomatoes, roasted
• One 28-ounce can of Las Palmas® Medium Green Enchilada Sauce (or the hot version)
• Salt, to taste

For the beans:
• ½ pound dried beans, picked over (black)
• ¼ medium white onion
• 1 large fresh epazote sprig
• 2 large garlic cloves, peeled
• 1 cup of cactus, cooked and chopped in ¼ in cubes
• Sea salt
• Water


For the beans:
• Cover beans with cold water in a container, and skim off anything that rises to the surface. Drain beans, and reserve.
• Add beans to a stockpot and cover with enough hot water to cover by 4 inches. Add the epazote, garlic and the beans. Cover, and bring to a boil.
• Once the beans have come to a boil, reduce to a simmer and cook until skin is tender; for about an hour.
• Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 1 to 2 more hours depending on the age and quality of the beans. If at any time the water level seems to be too low, add hot water, never add cold water or the beans will harden.
• Lastly, add the cooked cactus and cover. Let sit for another 10 minutes. Set aside.

For the stew:
• Place the ribs in a stockpot, and cover with water. Bring to a boil over medium-high heat. Skim all brown foam off with a fine strainer and discard the foam.
• When the water no longer has any foam, add the garlic. Allow the ribs to boil for 5 more minutes and add salt to taste, about 1 tablespoon. Lower heat and allow to simmer for 20 minutes. Remove 2 cups of broth and reserve.
• Continue to cook over high heat and stir in broth to infuse the garlic flavor into the ribs, until all the liquid has evaporated and the ribs are thoroughly browned on each side.
• Remove the ribs piece by piece and place on a separate dish. Do not discard the pot, as you will be using it again.
• Wrap each tomato, tomatillo and onion in aluminum foil and place directly on the grill. Allow all sides to cook for about 10 minutes, turning with tongues carefully. Unwrap each of them carefully and toss the aluminum.
• Place Las Palmas® Medium Green Enchilada Sauce, roasted tomatoes, roasted tomatillos and roasted onion in a blender and blend until finely pureed.
• Remove any excess grease from the pot you used to brown the pork (if necessary), but leave just enough to fry your sauce, about 1 tablespoon. Do not remove any brown bits, as this will allow for a deeper flavor of the sauce.
• Add the tomato puree, cup of broth liquid you reserved, and 1/4 cup of extra water to the pot. Allow cooking for 10 more minutes on low heat.
• When serving, add a ¼ cup of beans in a bowl and top off with pork and green salsa until bowl is ¾ full. Serve with warm tortillas on the side.

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