El pan de muertos
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El pan de muertos

Por Kiwilimón - November 2013
Este delicioso manjar es una tradición que lleva en México milenios, aquí un poco de su historia y el secreto detrás de su gran sabor.   Más allá de una tradición cultural el pan de muerto es una institución familiar que nos ha reunido alrededor de las mesas de nuestros padres y abuelos desde hace cientos y cientos de años. Ese suculento pan que se deshace en las manos acompañado de un rico chocolate caliente es la razón por la que muchos toman el Día de muertos como su festejo favorito del año. El origen de este pan se remonta a la época prehispánica. Desde entonces los pueblos mesoamericanos lo preparaban justo para las ofrendas a los dioses y era considerado un alimento sagrado, la única diferencia es que se preparaba con semillas de amaranto molidas, tostadas y, dice la leyenda, que se bañaba con sangre de aquellos tributos humanos que se ofrecían a los dioses. Este pan les gustó muchos a los españoles durante la conquista pero no veían con buenos ojos el uso de la sangre así que iniciaron la elaboración del mismo pan pero ahora hecho de trigo, con forma de corazón y lo bañaban de azúcar y pintaban de rojo para emular la tradición nativa. Vale la pena explicar que según la tradición prehispánica la punta del centro del pan representa un cráneo, y las cuatro vertientes que van hacia la base del pan representan los cuatro caminos del universo en los que creían. En algunas regiones, el pan de muerto se elabora de manera distinta al que conocemos como normal, es decir el pan salpicado de azúcar. Tal es el caso del de Oaxaca, que en realidad es un gran pan de yema al que se le incrusta una figura de alfeñique que representa el alma de la persona a quien se le dedica el pan En la Mixteca Poblana, el pan de muerto se prepara con la misma masa que el bolillo, pero se le da forma humana y es espolvoreado con azúcar blanca si es pan para el altar de los niños, o con azúcar roja, si se destinará al altar de los adultos. Ahora muchos tienen sus propias recetas de pan de muerto y algunos hasta lo rellenan de nata y cajeta, pero hay un ingrediente que es imprescindible y que debe aparecer en cada preparación pues es el de mayor tradición: el agua de azahar. Este destilado del naranjo amargo es el que le da el distintivo sabor a tan delicioso pan, de hecho, acompañar la receta con ralladura de naranja tampoco es mala idea pues intensifica el sabor frutal dentro de lo dulce y poroso del pan. México es uno de los únicos lugares en el mundo donde se honra a nuestros fallecidos alrededor de la mesa, con preparaciones especiales como el pan de muerto pues es así como los recordamos, en familia.  

Receta de Pan de Muerto de Yema

Ingredientes: - 575 gramos de harina - 90 gramos de azúcar - 120 gramos de mantequilla derretida - 3 huevos - 1 cucharada de semilla de anís - 120 mililitros de agua tibia - 25 gramos de levadura - 1 cucharadita de sal - 1 yema de huevo para barnizar - colorantes artificial de varios colores Para ver el paso a paso para preparar esta receta da click aquí.  

"¿Conocías las variedades de pan de muerto que existen?"

   
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