In Guatemala there are many dishes that are traditionally made for the Día de los Muertos celebrations, one of my favorite is the molletes. Very different from the Mexican molletes, Guatemalan molletes are similar to French toast. They are stuffed with custard and accompanied with syrup made with panela or raw sugar and rum. However, you can leave the rum out for a kid-friendly version. Molletes and torrejas are sometimes used interchangeably but they are different dishes as the torrejas are not stuffed.

For my family, as well as for many other Latino families living in the United States, sharing traditional dishes like the molletes truly brings us together and makes us feel closer not only to our country, Guatemala, but also to our family there.  When I remember my family or think about my country, one of the first things that come to mind is food, because food is not only tied to traditions but also to memories, to family, to culture and to your own identity.  I am hopeful that food will help me keep my culture alive in my children and will preserve our beautiful traditions like remembering our loved ones that have passed away.

I had never made molletes or torrejas until I moved to the United States and I was really surprised at how easy they where to make, even though they do take a little time.  As all the family was gathered together in the kitchen making them I told my kids stories of my grandmother who passed away and how her molletes where so delicious.  We talked about traditions in Guatemala and about our family there. The kids loved hearing all about Guatemala, about their great grandparents and enjoyed helping out and eating all the manjar that was left over

Ingredients for Molletes

• 3 eggs
• 2 tablespoons of flour
• 1 tablespoon of sugar
• 10 small molletes (lard or sweet bread rolls, you can find them in Latino food stores)
• 2 cups of vegetable oil
• ¼ cup raisins
• red sugar for garnish

Ingredients for Custard or Manjar

• 2 ¼ cups of whole milk
• ½ cup sugar
• 6 tablespoons of cornstarch
• 1 cinnamon stick
• ¼ teaspoon salt
• 1 teaspoon vanilla

Ingredients for Syrup

• 2 cup panela or raw sugar
• 3 cups of water
• ½ cup rum
• zest from one lime
• ½ teaspoon allspice
• 3 cloves
• 1 cinnamon stick
• raisins

Directions        

• In a sauce pan over medium heat bring 2 cups of milk, sugar, cinnamon and salt to a boil.
• While milk is heating up mix together cornstarch and ¼ cup cold milk in a bowl.
• Once milk has reached the boiling point reduce heat.
• Take ½ cup of the hot milk and add to the cornstarch, mixing well.
• Pour cornstarch and milk mix back into saucepan and heat stirring constantly until custard thickens.
• Remove from heat and add vanilla mixing well.
• Let cool.
• To make the syrup place the panela or raw sugar, water, lime zest, allspice, cloves, cinnamon stick and rum in a large saucepan and bring to a boil.
• Lower heat.
• While the syrup is heating up cut off the top of each of the molletes (rolls).
• Remove some of the bread creating a cavity in the center of each mollete.
• Place 3-4 raisins inside each mollete .
• Fill with custard and place the lid on, pressing lightly to close it .
• Beat the egg whites until stiff peaks form.
• Add the yolks, flour and sugar and beat for 2 more minutes.
• Heat up the oil in a large pan.
• Dip the stuffed molletes into the egg mixture and carefully place in hot oil.
• Fry for a minute or less on each side until golden.
• Remove from pan and place on a colander, place colander over sink and pour boiling water over them.
• Pat them dry to remove excess water.
• Place the molletes in the syrup and cook over low heat until they are soft.
• Serve warm or cold.

Marigolds, Cempazuchitl (cempoal-xochitl), meaning the flower of twenty petals in Náhuatl, are traditionally known as flor de muerto or the flower of the dead. From deep reds to bright yellows, the marigold’s blooms can reach up to 2-inches in diameter and a stem up to 3-feet tall. During the pre-Hispanic era, the Aztecs selected this robust flower to cover the altars and take part of burial offerings dedicated to their dead.

Now, this beautiful flower is one of the major protagonists during the celebration on November 1 and 2, All Souls Day and Day of the Dead.  Endless garlands are hung on altars as part of the holiday’s offerings to the deceased, denoting strength of sunlight.

Not only is this flower pleasant to look at, but a flavor enhancer to poultry, teas, candies and tortillas.  Celebrate Día de Los Muertos with your tortillero filled with these marigold tortillas.  They are the perfect accompaniment to the festivity’s mole, cochinita pibil or a simple queso fundido appetizer.  ¡Buen provecho!

Tortillas de Cempazuchitl | Marigold Tortillas

Makes 16, 6-inch tortillas

Ingredients:

• 2 cups corn flour
• 1 ¼ cups water
• ¼ teaspoon salt
• 1 ½ cups fresh edible marigold petals

Instructions:
In a large mixing bowl, combine corn flour, water and salt.  Mix with hands until smooth.  If dough sticks to hands, add water 1 teaspoon at a time until desired consistency.

Heat a comal or skillet over low-medium heat.

Divide dough into 16 separate equal portions and roll each portion into a ball.

Using a tortilla press, flatten each masa ball between to plastic sheets.  Open the press and evenly distribute marigold petals on the pressed tortilla.  Press the tortilla again gently enough to embed flower petals into the masa.

Place tortilla on hot comal and cook for approximately 1 minute on each side.

Keep tortillas warm in a tortilla warmer or wrapped in a tea towel.