NEW YORK (WLNY) — Chef Barbara Sibley from La Palapa restaurant in the East Village joined us to celebrate the Day of the Dead, the Mexican celebration where the deceased are toasted with food, booze and dancing.

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Find the recipe below:

Chalupas: Hand Formed Corn Masa “Boats”

Makes 12

1 generous cup corn masa harina
1/4 teaspoon salt
1 cup warm water
¼ cup Vegetable oil

1. In a large mixing bowl, stir together the masa and salt. Slowly add the water and as you do, work the masa into dough with your hands. Knead the dough for 3 to 5 minutes or until it is moist and smooth but not sticky. If the dough seems too dry, moisten your hands with water and knead some more. If the dough seems to wet add a little more masa harina, no more than one tablespoon at a time. You want moist, smooth dough. Divide the masa dough into 12 equal balls. Form each ball into a round disc about ½-inch-thick.

2. Heat a griddle or cast-iron pan over medium-high heat and cook each disc for about 3 minutes on each side or until a crust forms. Leave the chalupas in one place for the first 3 minutes. If the chalupas are moved before the crust forms they will stick to the pan. As you remove the discs from the pan, pinch a rim all the way around it so that it’s about 1/3 inch high. If the center is thick pinch it to form small peaks to hold filling. Set the chalupas on a plate to cool. Then cover well with plastic wrap until ready to use. They will keep in the refrigerator up to 1 week.

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3. To reheat: Preheat oven to 350F. Place the chalupas on a lightly oiled baking sheet bowl side up. Brush them lightly with the oil. Place the baking sheet in the oven for about 8 minutes or until the chalupas are warm and lightly crisped.

4. Remove from the oven and place on a plate lined with paper towels. Fill with beans, guacamole, salsa, cheese, shredded chicken, etc.

Huitlacoche Filling for Chalupas

Makes 4 cups

2 cups huitlacoche, fresh or in a can
½ cup white onion
2 poblano chiles, finely chopped
1 tsp dry hoja santa or epazote
1 cup corn kernels
¼ cup corn oil
1 T salt, or to taste

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1. In a sauté pan over medium heat sauté the onion until it is translucent.
2. Add the poblano, and sauté for about 2 minutes.
3. Next add the corn and cook until tender. Add the huitlacoche, hoja santa and salt.
4. Cook stirring gently until heated through for about 3 minutes.
5. Will keep covered in the refrigerator for 5 days.