Mexican Food Recipes

Ooooh, make a tres leches cake. You can find a variety of recipes at allrecipes.com.
References :

Arroz con Leche- A Mexican Rice Pudding
INGREDIENTS:
3 cups whole milk
1 1/4 cup water
1 cup rice, short or medium grain
2 cinnamon sticks
1/4 teaspoon salt
1 14 oz can sweetened condensed milk
1/2 cup raisins, soaked in warm water to soften
2 teaspoons vanilla
butter for topping *optional
PREPARATION:
Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.

***Easy and delicious!!
References :

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.
References :

I AGREE WITH THE TRES LECHES CAKE. ITS VERY RICH IN FLAVOR. IT’S CALLED THE THREE MILKS CAKE BECAUSE THEY USE THREE DIFFERENT MILKS. I BELIVE IT IS WHOLE MILK,CONDENSED MILK AND EVAPORATED MILK
References :

MEXICAN WEDDING COOKIES

1 cup unsalted butter, at room temperature
½ cup powdered sugar, plus more for coating baked cookies
1 tsp vanilla
1-¾ cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat oven to 275 degrees F. Line cookie sheets w/parchment paper. Using electric mixer, cream butter & sugar at low speed until smooth. Beat in vanilla. At low speed gradually add in flour. Mix in pecans with/spatula. With floured hands, take out about 1 tablespoon dough & shape into a crescent. Continue to dust hands w/flour as you make more cookies. Place on prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional powdered sugar. Cool on wire racks
References :