On this “ Día de Muertos”, make your altar of the dead with a delicious Capistrano offering

To start talking about the “Día de muertos” is to remember the colors that fill the festivity, the offerings that we dedicate with great affection to the people who are no longer with us, the mixed smell of copal and cempasuchil flowers. This day is flooded with countless memories and between laughter, songs and meals we welcome this day so full of mysticism and nostalgia.

One of the elements that cannot be missing for this day is an altar of the dead with the photographs of the people we love so much and who are no longer with us, to be able to guide them on their way and feed them what they loved so much when they were still living. .
Even being far from Mexico you can build one at home, here we will tell you how.

First of all, it is to have the images of your loved ones, these cannot be absent because they are the ones who are venerated.
Candles are important on an altar. These will serve to illuminate the path of our deceased on their journey to visit us.
On the altar we will place the bread of the dead or if you cannot get it, place a sweet bread of your choice.
Chopped paper to decorate, this is cut to form figures of skeletons or skulls. If you cannot find this type of paper, decorate with the paper that you like the most.

Ingredients

• 8 corn cob leaves
• 4 tablespoons of butter
• 200 g of corn flour for kneading
• 1/2 tablespoon yeast
• 1 glass of broth
• 1 pinch of ground cumin
• 1 pinch of sugar
• 1/2 green pepper
• 100 g of canned corn
• 75 g of grated cheese
• 20 slices of Capistrano jalapeño ham
• Salt to taste

Preparation.

• Soak the corn husks the day before.
• Beat the butter until fluffy. Without stopping to beat, add the salt, sugar, cumin, flour and yeast until the pasta has a different consistency.
• Add the broth little by little until the consistency changes to whipped cream.
• In a separate bowl, mix the corn with the chopped bell pepper, the Capistrano jalapeño ham and the cheese.
• On a corn husk, spread a couple of tablespoons of the masa and another tablespoon of the corn bowl.
• Fold the corn husk into small rectangular packets so that the flour dough envelops the corn filling.
• Wrap the package in aluminum foil. Make all the necessary packages until you finish the ingredients. Steam for about an hour.
• Remove foil and serve in natural wrapper.

Recipe: https://www.petitchef.es/recetas/otro/tamales-de-queso-fid-919798

During these two days, all the Mexican houses that live in the country or abroad, the pantheons are filled with food, drink and music, where we experience death as something that is in our day to day because the tradition we have is closely related to her, but in a playful way because we actually venerate our dead, because they are alive, as long as we remember them they are still here with us.