Mexican Food Recipes

like churros, rice pudding, the cakes different desserts

flan, churros….great food

like churros, rice pudding, the cakes different desserts

flan, churros….great food

can you explain what they are too plz its for a research project and i cant find any information about them

Caramel flan
Rice pudding (arroz con leche)
Buñuelos
Chongos Zamoranos (sweet cheese pudding in syrup)
Milk caramel candy (by the spoonful) Yummy!
Three Milks Cake (Pastel Tres Leches) Yummier!
Fresh fruit popsicles
strawberries and cream

google them like "caramel flan recipe" and you will get plenty of sites to get your info from.

Oh, the so called Mexican Wedding Cookies or Cakes many people might suggest are not considered dessert, I’ve lived in Mexico for over thirty years and have never ever eaten those.

what are some traditional mexican desserts and how can i make them?
i need recipes and cooking instructions

NOT CHURROS

You coould make some mexican wedding cake cookies they are really good! I also have a recipe for fried ice cream and Flan

Wedding Cookies:
Ingredients
1 cup butter 1/2 cup white sugar 2 teaspoons vanilla extract 2 teaspoons water 2 cups all-purpose flour 1 cup chopped almonds 1/2 cup confectioners’ sugar
Directions
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.

Fried Ice Cream:

Ingredients
1 quart vanilla ice cream 3 cups crushed cornflakes cereal 1 teaspoon ground cinnamon 3 egg whites 2 quarts oil for frying
Directions
Scoop ice cream into 8 – 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Flan:
Ingredients
10 egg yolks 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 3 tablespoons margarine 3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

I’m having a mexican meal but I don’t know wat to make for dessert. We’ll be having warm wraps with chicken. I don’t necessarily want a mexican dessert but something that would match the meal. I don’t like nuts, but I like chocolate and anything else (except ginger cake ewww ). Does anyone have any ideas on a dessert or a collection of desserts ? Thanks
I also cant stand alcohol in desserts

Somebody else mentioned Flan and Tres Leches Cake. Here are the recipes I use for those.

CARAMEL FLAN

2/3cup sugar
1(14 ounce) can sweetened condensed milk
1can (from the condensed milk) full of whole milk
4eggs
1/2teaspoon vanilla extract
1/2teaspoon almond extract
1/4teaspoon salt

To make caramel: Heat the sugar in a skillet over medium heat. When it begins to melt, reduce heat and continue until it has completely dissolved and browned. Stir constantly. As soon as the sugar has browned, pour it into a 1 1/2 quart baking dish or flan pan. Tilt the dish so that the caramel spreads evenly over the entire bottom of the dish.

Put remaining ingredients into a blender and mix well. Pour into the dish that you coated with the caramel. Cover the dish lightly with foil. Set the dish in a larger pan with water halfway up the sides of the flan dish. (Also known as a water bath.)

Bake at 325 degrees for 1 1/2 hours. Watch the water level of the pan and fill if necessary. Cool for two hours at room temperature and then refrigerate overnight.

To serve, run a knife along the outside edge and invert onto a serving plate. Let it sit a few minutes so the caramel can drip down, then remove the flan dish.

TRES LECHES CAKE

3/4cup butter, softened
1 1/2cups sugar
9egg yolks
1teaspoon vanilla
2cups all-purpose flour
1 1/2teaspoons baking powder
1cup milk
9egg whites
1teaspoon cream of tartar
2cups heavy whipping cream
1(5 ounce) can evaporated milk
1(14 ounce) can sweetened condensed milk

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 into a greased 9 x 13 inch pan.

Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool.

In a small bowl, stir together the heavy cream, evaporated milk and the sweetened condensed milk. Pour the mixture over the cake until it won’t absorb any more. You may have milk mixture left over. Refrigerate for several hours before serving.

Yield: 24 servings

Optional: Add Kahlua or other liqueur to the milk mixture before pouring over the cake.

i have to make a mexican dish for spanish and it cant contain nuts (someone in my class is alergic) if anyone knows any please tell me…thank you

Here are 3 deserts with no nuts!! Good luck!

1)
Spanish Cream
A Spanish dessert similar to flan from Prudence Penny Cookbook, 1950

I N G R E D I E N T S
1 ounce (2 tablespoons) gelatin
1/2 cup cold water
1/2 cup hot milk
1/3 cup granulated sugar
1/4 teaspoon salt
2 whole eggs, separated
2 1/4 cups cold milk
1 teaspoon vanilla

I N S T R U C T I O N S
Soften the gelatin in 1/2 cup cold water.

Beat the egg yolks slightly with the sugar and salt. Add the hot milk to the mixture and mix thoroughly. Add the softened gelatin and stir to incorporate.

Add the cold milk and vanilla and stir. Beat the egg whites until stiff but not dry and fold into the egg mixture.

Spray individual molds with vegetable oil spray such as "Pam". Pour mixture into molds, refrigerate until set about 8 hours or overnight.

To Serve
Dip mold into a bowl of warm water (do not submerge). Turn onto a plate. Top with whipped cream if desired.

OR
2)
Mexican Chocolate Soufflé Cake
Chile powder, espresso powder and cinnamon spice up this chocolate soufflé cake.

I N G R E D I E N T S
Vegetable cooking spray
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup plain nonfat yogurt
1 tablespoon pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tablespoon hot water
1/2 teaspoon ancho powder
1/2 teaspoon ground canela (cinnamon)
1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
4 large egg whites
1/2 cup granulated sugar
1/2 teaspoon confectioners’ sugar

I N S T R U C T I O N S
Preheat the oven to 375°. Lightly coat a 4-cup soufflé dish with cooking spray. In a small bowl set over a pan of simmering water, stir the chocolate until melted; alternatively, melt the chocolate in a microwave oven. Let cool to tepid.

In a small bowl, combine the yogurt, vanilla, espresso, ancho powder and cinnamon. In another bowl, stir together the cocoa and flour.

In a large bowl, beat the egg whites until they form soft peaks. Gradually beat in the granulated sugar until stiff peaks form. Using a rubber spatula, lightly fold in the melted chocolate. Fold in the yogurt mixture and then the dry ingredients just until combined. Scrape the batter into the prepared dish. Bake in the lower third of the oven for about 30 minutes, or until the top is just set and moist crumbs cling to a toothpick inserted in the center. Dust with confectioners’ sugar and serve.

OR

3)

Pastel Tres Leches (Three Milk Cake)
Recipe by Nestle Foods. Visit the Nestles website for more delicious recipes.

I N G R E D I E N T S
6 large egg whites
1/2 cup granulated sugar, divided
6 large egg yolks
1 cup all-purpose flour, sifted

Cream
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1 can (7.6 fl. oz.) NESTLÉ Media Crema, or 1 cup heavy whipping cream
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/4 cup brandy
1 teaspoon vanilla extract

Topping
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

I N S T R U C T I O N S

Cake
PREHEAT oven to 375° F.
Grease and flour 9-inch spring form pan.

BEAT egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

Cream
COMBINE sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

Topping
BEAT cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.

My favorite Mex. food is crispy beef tacos, with rice and re-fried beans. I like my tacos made with corn tortillas…and to have beef, lettuce, tomatoes, onions, and shredded cheese….in addition to either sour cream or picante sauce (the real thick, chunky, medium kind).
I like my rice and beans to have just the right amount of seasoning on them….the same goes for the beef, inside my tacos.

In addition to this main dish, I always like chips and salsa (again, thick, chunky and medium)…the chips to have just the right amount of salt on them. To drink, I have water and either a soft drink or tea (straight or very little lemon, in it…but usually just straight). On the side, I like (sometimes), flour tortillas with a light or moderate amount of butter on them. Usually, I don’t order dessert at Mexican restaurants.

Now, in terms of what Mex. restaurant I like…..there are several indepedent Mex. places, in my area. Some are good, others are not. However, the Mex. rest. I like the best, period, is El Fenix. Totally # 1.

So, that’s the Mex. food and restaurant I like the best.

What is your fave Mex. food and rest?

Fortunately I get the real thing because I have lived in Mexico for over 30 years. No so called Mexican fare you get in America comes even close. Chicken Mole, Stuffed Poblano Peppers, Pork Pibil and Tinga Poblana are my favorite along with real tortilla soup. I am also lucky to enjoy fruit flavored drinks made with hibiscus flower or tamarind. You have to come here to get it.

My favorite Mex. food is crispy beef tacos, with rice and re-fried beans. I like my tacos made with corn tortillas…and to have beef, lettuce, tomatoes, onions, and shredded cheese….in addition to either sour cream or picante sauce (the real thick, chunky, medium kind).
I like my rice and beans to have just the right amount of seasoning on them….the same goes for the beef, inside my tacos.

In addition to this main dish, I always like chips and salsa (again, thick, chunky and medium)…the chips to have just the right amount of salt on them. To drink, I have water and either a soft drink or tea (straight or very little lemon, in it…but usually just straight). On the side, I like (sometimes), flour tortillas with a light or moderate amount of butter on them. Usually, I don’t order dessert at Mexican restaurants.

Now, in terms of what Mex. restaurant I like…..there are several indepedent Mex. places, in my area. Some are good, others are not. However, the Mex. rest. I like the best, period, is El Fenix. Totally # 1.

So, that’s the Mex. food and restaurant I like the best.

What is your fave Mex. food and rest?

Fortunately I get the real thing because I have lived in Mexico for over 30 years. No so called Mexican fare you get in America comes even close. Chicken Mole, Stuffed Poblano Peppers, Pork Pibil and Tinga Poblana are my favorite along with real tortilla soup. I am also lucky to enjoy fruit flavored drinks made with hibiscus flower or tamarind. You have to come here to get it.

It depends on the serving size.

You can take a good depending on the ingredients, most deserts are high in fat and sugar, anyway!

I have a mexican dinner party planned, but the only thing missing is a dessert!!

Please could someone suggest something, and provide recipes if applicable.

No special diets to cater for, although one of the guests is pregnant so I would prefer the desserts to be alcohol free…

Many thanx in advance for your help.
oh wow Branalista…. That sounds AWESOME!! Will be doing that I think!!

Thanx!!

EASY and SO GOOD!

1) Flour tortillas

2) Cinnamon chili sugar (30 cinnamon / 60 sugar / 10% good quality chili powder)

3) Powdered Sugar

4) Vanilla Ice cream

5) Oil for frying (vegetable oil)

Preheat oven to 250.
Cut/Quarter tortillas and lightly fry each one in vegetable oil until both sides are lightly golden brown.
As they come out of the oil, toss each piece in a bowl of cinnamon sugar. Reserve in oven to keep warm.
Sprinkle all of them with powdered sugar.
Serve with vanilla ice cream. SO GOOD.