Portobello with Crema Tacos
No other celebration is as beautiful and full of meaning in Mexico as Day of the Dead is. This tradition is a merge of indigenous culture and Cristian traditions, but it’s origin comes from prehispanic cultures such as the Aztecs who relished the afterlife and therefore considered disrespectful to think on mourning the dead , a celebration of them was more suitable for their beliefs.
Some people may find it morbid to think on celebrating such day, but the real meaning lies in remembering your loved ones and honouring their memory on a day dedicated just for that.
This begins a few days before November the 2nd, where the markets begin selling bright yellow, red or orange coloured flowers known as “Cempasuchil”, or marigolds in English, a flower that grows abundantly during this time of the year and it’s believed to guide the dead back because of their bright colour and very fragrant scent .
Mexican homes, public buildings and schools get adorned with colourful altars where offerings are placed to welcome the dead back for one day, food, drinks , photos, flowers, candles and paper cuttings get displayed.
Cemeteries get filled with people and music ready to welcome their loved ones back to earth for one day. This is something that people believe in strongly, and they say they can feel the spirits around them, this becomes on a celebration that not only honours their memories but that also brings comfort to many families in Mexico.
I believe that this is one of the main reasons why Day of the Dead has become so popular around the world in the past few years, that even Disney displayed it in one of their family animated films “Coco”.
There has also been many exhibits around the world explaining the meaning of this celebration and even little festivals, so something about this day has obviously resonated within different cultures and you don’t have to be from Mexico to have a day when you honour your loved ones.
Perhaps no other year has this celebration hold so much meaning as this year is, after being through a pandemic and the many lives that have been lost , one thing is for sure I’ll be lighting a little candle for them on the day in their memory.
I thought a lot about what could be my “ofrenda” or offering for the dead this year, and this is how I came up with a special tortilla a recipe where I concentrate everything that has the most meaning to me and that uses butternut squash to incorporate the best of the seasonal produce , Mexican spices for the authentic flavours and dried marigolds the typical flower used during this festivity.
And here is a very simple but delicious recipe that I hope you would enjoy with your Holasus Corn Tortillas too!
Makes 8 tacos.
Ingredients:
1 tbsp olive oil.
1 yellow onion, (finely sliced).
2 cloves of garlic, (minced).
8 Portobello Mushrooms.
2 chipotle chilies in adobo, (finely chopped and with a bit of the adobo).
You can find these in most supermarket in the Mexican food section.
1/2 lemon juice.
1 tbsp tamari sauce.
1 tsp Irish butter.
3 cups of baby spinach, (washed and cut in chiffonnade ).
1 cup of creme fraiche.
1 tsp sea salt.
1 tsp black coarse pepper.
1 cup of coriander, ( with stems and all finely chopped ).
2 red blistered chilies , (red jalapeños quickly fried over a pan with a little bit of oil, until they get a bit of colour. Remove them from the pan and chop them finely, reserve).
8-10 Holasus Tortillas Special Day of the Dead Edition.
Method:
Add the olive oil into a frying pan and heat it up, once your oil is hot enough toss in the onion and garlic, stir and cook them over a low heat until the onion gets translucent.
Then turn the heat up and add your mushrooms , once they being to get a bIt of colour , add the chipotles in adobo, lemon juice, tamari sauce and butter, stir combining all the ingredients with a wooden spoon.
Add the spinach and let it wilt into the mushroom mixture, pour the creme fraiche in and season with salt and pepper, stir until everything looks luscious and creamy.
Taste and adjust seasoning according to your taste, garnish with the freshly chopped coriander and the blistered red chillies.
Serve with your warm Butternut Squash and Marigold Tortillas, pour yourself a mezcal or tequila shot and celebrate the dead!
