Mexican Food Recipes

I really wish I could make sopapillas but I don’t have a deep fryer Any other dessert ideas with a recipe please?

Tres Leches Cake is always a hit when I serve it. This is the recipe I use:

Ingredients

* 3/4 cup butter, softened
* 1 1/2 cups white sugar
* 9 egg yolks
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 cup milk
* 9 egg whites
* 1 teaspoon cream of tartar

* 2 cups heavy whipping cream
* 1 (5 ounce) can evaporated milk
* 1 (14 ounce) can sweetened condensed milk

* 2 cups heavy whipping cream
* 1 cup white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That’s okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

so my mothers birthday is coming up and she LOVES!! mexican especially the fried ice cream i was thinking of making it for her but i honestly don’t know how to make i mean i have an idea but for all i know it could be completly wrong

so can someone please give me a organized step by step recipe on how to make it and what extra ingredients i may need it would be greatly appreciated

thanks guys

Ingredients
1 quart vanilla ice cream
1 cup crushed frosted cornflakes
1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
Vegetable oil, for frying
Hot chocolate sauce, optional
Whipped cream, optional

Directions
With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.

Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

I might be able to go out and grab an ingredient or two at the store, but it would be so much nicer if i didnt have to!
I have the basics for cakes and cookies (flour, sugar, brown sugar, baking powder, eggs, etc…)
I need a simple, quick recipe for a dessert or something.
I need it for tomorrow for class, so it can be something simple just for them to try.
Pleaseeeee help is soo greatly appreciated!

Got some milk and condensed milk? Lots of eggs?

Make flan.

I had the most AMAZING dessert from a mexican bakery today BUT want to know the name of it so i can look up a recipe for it. It was a circular sweet, dense bread filled with white pudding. The pudding was exposed on the top, which leads me to believe that the pudding was baked when the bread was too. Can anyone help with the name situation??? thanks <3
it for sure was NOT a churro. it was a circular loaf of bread about 8 inches in diameter. if ur looking down at the bread theres a scoop of the pudding right in the middle about 4 inches in diameter. the bread was really sweet and im assuming the pudding was egg based

You might be talking about the Mexican pastry CONCHAS ( conchas are sea shell). They have different king and different color topping/flavor.

http://www.arts.state.ms.us/folklife/directory/mexican_baking/gallery/images/3.jpg

Pan dulce (means Pan = bread, dulce = sweet = Sweet Bread) are a category of Mexican pastry sweet bread – The one you are looking for specifically is called Conchas.

so my mothers birthday is coming up and she LOVES!! mexican especially the fried ice cream i was thinking of making it for her but i honestly don’t know how to make i mean i have an idea but for all i know it could be completly wrong

so can someone please give me a organized step by step recipe on how to make it and what extra ingredients i may need it would be greatly appreciated

thanks guys

My whole family is mexican and i’ve never heard of "fried ice cream" wat is that?

Please help with recipes. Needs to be kid friendly (have to serve 20-30 small portions/samples) – something that kids will like. Very easy to make. He has no way to keep this hot. This is for a presentation – his research was on Mexico. Thank you for your help.

If you are close to a mexican food store, you can buy Churro mix and fry them up. Kids love them, just like the ones at Disneyland. If not you can make Elephant ears bunuelos http://www.cooks.com/rec/view/0,184,155180-250194,00.html

I am having a party this weekend and the theme is Mexican food and drinks (coronas, margaritas…). I’m looking for some fun ideas for the drinks, appitizers, food, dessert, anything! I need to be able to make the recipes serve about 20 people. My husband promised everyone the party with this theme before talking to me! Besides tacos and salsa, I’m stumped! HELP

I used to have Mexican themed parties and would have a burrito, taco and tostada bar. There would be the taco shells and flat shells for tostadas, you can put out corn and small flour tortillas( and also large flour tortillas for burritos), taco meat, refried beans (heated in crock pots) shredded lettuce, shredded cheese, diced tomatoes, sliced olives, jalapenos, salsa, sour cream, guacamole, etc… and have them put together their own concoctions. People love to put it together themselves…it’s fun! Have a great party and good luck!

I am really curious about cooking with chocolate. I just got a Mexican cook book and it only has one chicken recipe that uses chocolate. Any recipes or suggestions would be appreciated
wow, you guys are awesome, this is going to be a hard one to choose.
Thank you to all.

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce –

.INGREDIENTS
2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped

..DIRECTIONS
1.Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.

2.Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

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Chicken Mole with Four Chiles –

.INGREDIENTS
4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
1/2 cup almonds
1/2 cup peanuts
1/8 cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

..DIRECTIONS
1.Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.

2.Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.

3.Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.

4.If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.

5.Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.

6.Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.

7.Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.

8.Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

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Chocolate Mayan Jungle Bird –

.INGREDIENTS
1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

..DIRECTIONS
1.In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.

2.Preheat oven to 425 degrees F (220 degrees C).

3.In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.

4.Strain contents of roasting pan int

I am really curious about cooking with chocolate. I just got a Mexican cook book and it only has one chicken recipe that uses chocolate. Any recipes or suggestions would be appreciated
wow, you guys are awesome, this is going to be a hard one to choose.
Thank you to all.

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce –

.INGREDIENTS
2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped

..DIRECTIONS
1.Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.

2.Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Chicken Mole with Four Chiles –

.INGREDIENTS
4 dried mulato chiles
4 dried ancho chiles
4 dried guajillo chiles
4 dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1 plantain, peeled and chopped
1/2 cup almonds
1/2 cup peanuts
1/8 cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1 tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

..DIRECTIONS
1.Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.

2.Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.

3.Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.

4.If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.

5.Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.

6.Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.

7.Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.

8.Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Chocolate Mayan Jungle Bird –

.INGREDIENTS
1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

..DIRECTIONS
1.In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.

2.Preheat oven to 425 degrees F (220 degrees C).

3.In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.

4.Strain contents of roasting pan int

I am in a spanish class and we have to bring in a Hispanic influenced food, I want to do a dessert, so do you have any easy, tasty recipe’s that are seen comonly in America and are Hispanic inluenced? They need to be tasty because I have to share with the class. AT LEAST 25 it needs to make. I really apreciate your help, and It would be best if you have tried the recipe personaly and enjoyed it, so much that you would share it with others for a grade. I AM NOT LOOKING FOR RECIPES THAT YOU HAVE NEVER TRIED BEFORE AND THINK IT "LOOKS" WONDERFUL! Thanks a ton! Adios!

Title: BAKED APPLE ZAPATA
Categories: Mexican, Appetizers
Yield: 12 servings

2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts, chopped
2 tb Cornstarch dissolved
3 tb Water
Water

Use your favorite recipe for flour tortillas, or make
dough from the recipe on the Tortilla mix package.
Divide the dough into 4, 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic
wrap and set aside. In a saucepan, place apples with
enough water to cover. Add lemon juice. Cook over high
heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat
until slightly thickened. Combine cornstarch and
water and add to mixture, stirring until thick.
Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture
down the middle of each tortilla. Fold one side of
the tortilla over the mixture; then fold the remaining
side over. Fold in the ends and seal by moisting the
tortillas with a little water. Bake in a preheated,
400 degree F oven until lightly browned. Remove and
sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila
Sabayon sauce made with tequila, egg yolks, and sugar.
NOTE: Tortillas and apple mixture may be made ahead
several hours or a day
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Title: Texas Cheese Wafers
Categories: Snacks, Cheese, Mexican
Yield: 20 servings

1 c Butter; softened
2 c Flour
8 oz Cheddar cheese; grated
1/2 ts Cayenne pepper
1/2 ts Salt
2 c Toasted rice cereal

Mix butter, flour, cheese and seasonings and stir lightly. By
teaspoons, roll into balls and put on a cookie sheet. Dip fork tines
into flour and and press into each wafer in a crisscross pattern.
Bake 15 minutes or until lightly browned. Store in airtight
containers till ready to serve!
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Title:Mexican Candy Cake
Categories: Cakes, Desserts
Yield: 12 servings

8 oz Candied cherries, qrtrd.
8 oz Candied pineapple, chopped
8 oz Dates, chopped
8 oz Coconut (or 7 oz pkg.)
4 1/2 c Nuts, walnuts, pecans, etc.
3 tb Flour
1 cn Condensed milk

Toss fruit and nuts with flour. Mix in milk
thoroughly until all is well coated. Press into
sprayed bread pans and bake at 250 degrees 1-1/2
hours, or till light brown. Let cool in pans until
completely cool, then slice. Best if it mellows in
refrigerator about 2 weeks.
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Cinnamon-Grilled Bananas with Mexican Chocolate

4 firm, but ripe, bananas, unpeeled
1 T. sugar
1/2 t. ground cinnamon, preferably Mexican cinnamon (canela)
8 small scoops premium quality ice cream, preferably dulce de leche flavor
1/2 C. coarsely chopped Mexican chocolate

Note: If Mexican chocolate is not available, use a semi-sweet dark chocolate.

Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside. Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes. Place bananas cut-side down on a clean cooking grate. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs or spatula, turn over and let cook 5 more minutes, or until the skin pulls away from the banana. Arrange two banana halves without skins on each serving plate. Top each serving with two scoops of dulce de leche ice cream. Sprinkle each with 1 tablespoon crumbled chocolate. Serve immediately. Makes 4 servings.
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Cherry Chimichangas

2 cans cherry pie filling (1lb.,5oz.)

2 grated rind of 2 oranges

6 12 inch flour tortillas

slivered almonds

oil for frying

powdered sugar

Reserve one cup cherry pie filling for topping. Mix remaining pie filling with grated orange rind.

Spoon onto centers of tortillas. Sprinkle a few almonds over pie filling.

Fold in opposite sides of each tortilla and roll up covering pie filling.

Heat oil (one-inch) in a large skillet over medium-high heat.

Fry chimichangas, two at a time, seam-side down, until golden brown.

Drain on paper towels.

Sift powdered sugar over each fritter and top with remaining cherry pie filling and almonds before serving.
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