Galletas Del Día De Los Muertos Food
GALLETAS DEL DíA DE LOS MUERTOS
Celebra una de las festividades hispanas más queridas al preparar estas bellas -y súper innovadoras- galletas del Día de los Muertos.
Provided by My Food and Family
Categories Postres
Time 1h30m
Yield 21 porciones de 2 galletas cada una
Number Of Ingredients 8
Steps:
- Calienta el horno a 325°F.
- Combina 2 tazas de harina con el bicarbonato de sodio. Bate el queso crema con la mantequilla, el azúcar glass y con la vainilla en un tazón grande utilizando la batidora y hasta que tenga una consistencia ligera y esponjosa. Agrega poco a poco la preparación de harina revolviéndola bien cada vez que añadas más.
- Reserva 1/3 taza de masa. Forma 42 bolitas (de 1 pulg.) con el resto de la masa; coloca las bolitas en charolas (bandejas) para hornear dejando 2 pulgs. de distancia entre ellas.
- Mezcla la masa que reservaste con el resto de la harina; divídela en 42 pedacitos, utilizando aproximadamente 1/4 cdta. para cada uno. Divide cada pedacito en tres pedazos; haz rodar 1 pedacito para formar una bola y, a continuación, haz rodar los 2 pedacitos restantes para formar tiras de 2 pulgs. de largo. Coloca 2 tiras en forma de equis sobre cada una de las bolitas de masa de las charolas para hornear. Agrega una bolita de masa en el centro de cada equis.
- Hornea las galletas 20 min. o hasta que se doren un poco por debajo. Mientras tanto, combina el azúcar granulada y la canela en un tazón mediano.
- Haz rodar las galletas, una por una y aún calientes, sobre la preparación de canela hasta que queden recubiertas de forma pareja; ponlas en rejillas metálicas. Deja que se terminen de enfriar.
Nutrition Facts : Calories 170, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Sugar Skulls. Although not made to be eaten, the colorfully and intricately decorated sugar skulls, or calaveras, are the item most commonly recognized and associated with Día de los Muertos around the world.
- Pan de Muertos. Found in bakeries and home kitchens in the weeks leading up to the holiday, pan de muertos is the most traditional Day of the Dead food and is central to its celebrations.
- Mole Negro. Mole is a complex, deeply flavored sauce originating from the state of Oaxaca and a popular Day of the Dead food. Mole negro brings an intense flavor from burnt and blackened chiles along with chocolate and many other ingredients.
- Tamales. Although enjoyed throughout the year, tamales are a popular Day of the Dead food eaten during the long nights of celebration during Día de los Muertos.
- Red Pozole. A common Day of the Dead food in Mexico City, this savory stew of meat, hominy and spices gets an extra kick from an abundance of red chiles.
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- Chapulines. Chapulines, or roasted grasshoppers, are a popular snack in Mexico, especially around Oaxaca. According to the Institute of Culinary Education, the consumption of chapulines dates back as far as the mid-16th century when insects were a vital protein source.
- Calabaza en Tacha. Primarily associated with Day of the Dead food in the Yucatan Peninsula, candied pumpkin seasoned with cinnamon and sugar is a popular dessert around this time of year.
- Caramel Flan. Flan has been popular throughout Latin and Central America for centuries and is a common Day of the Dead food. The rich, creamy custard topped with caramel can be found in homes and sold by vendors carrying trays of the dessert along the streets leading to the cemeteries during the Day of the Dead festivities.
- Alegrias and Pepitorias. Often made with puffed seeds of the native amaranth plant, dried fruits, nuts and honey, alegrias are enjoyed particularly around Mexico City.
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