Dia de los Muertos, celebrated annually on Novemeber 1st and 2nd, is a day to honor our friends and family members that have passed on. A typical Day of the Dead party in Mexico, Latin America or even the U.S. has beautiful altars adorned with marigolds, sugar skull cookies known as calaveras and, of course, a lot more delicious, traditional food.
Celebrity chef Ingrid Hoffmann has a go-to recipe that includes her own twist on the holiday. Find the delicious sweet and salty starter recipe below!
Guava & Bacon Tequeño
4 strips Smithfield Hometown Original Bacon, cut crosswise in half
4 (1 oz. sticks mozzarella string cheese
4 oz. guava paste
1 8 oz. can refrigerated crescent dough sheet or 1 12 oz. can refrigerated crescent rolls (8 rolls)
1. Cook the bacon in a medium skillet over medium-high heat until the bacon is browned and just crisp, about five minutes. Transfer to paper towels to drain. While the bacon is still warm, cut each piece in half, making a total of 16 pieces.
2. Preheat the oven to 400ºF.
3. Cut each piece of cheese in half lengthwise, then in half crosswise, making a total of 16 pieces. Cut the guava paste into 16 (1/4-inch-thick) strips, the same size as the cheese.
4. Unroll the dough. (If using crescent roll dough, firmly press the perforations to seal.) Press to form a 13 x 10-inch rectangle. With the long side toward you, cut the dough into 16 (3/4-inch) strips.
5. Stack together one piece of cheese, one guava strip, and one piece of Smithfield Hometown Original Bacon. Place stack at an angle on one strip of dough and roll up. Seal ends closed. Repeat with remaining cheese, guava, and Smithfield Hometown Original Bacon. Place 1-inch apart on an ungreased baking sheet. Bake until puffed and golden, about 10 minutes. Serve warm.
Serves 8 (16 pieces)