Mexican Food Recipes

Churros, Flan. Both are great, and have made both, all you really need for flan is eggs, sugar, condensed milk, and whole milk. Churro’s, is made out of dough, and you will need a churrera, which is a pastry tube, and what I like to do is to coat it after deep frying, is I like to coat the cooked pastry with cinnamon and sugar, and then toasted coconut, and then i melt chocolate chips in a bowl for dipping, and add mayan cinnamon to that as well, very delicious, delicioso, and for the flan, i like to use key lime juice, and lime zest, or sometimes, i use coconut milk, and actual shredded coconut
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Mexican Dessert Recipes, Tips and Videos: http://www.recipe4living.com/articles/mexican_dessert_recipes_tips_and_videos.htm
References :
http://www.recipe4living.com

ive made a tres leches cake before.

just make a white angel food cake DONT FROST IT. let it cool cut off the top so that it becomes spongy n you can see the pores. then in a pitcher mix 1 12oz can of evaporated milk 1 12oz can of sweetend condensed milk 1 cup of regular milk and then pour it all over the cake til it "drowns in it." refrigerate it over night. it should soak up all the liquid if it there is still a little bit of liquid left over its ok. pour it over the top.

GOOD LUCK!!
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i made this 3 times already. never fails to impress ppl.

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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