Mexican Food Recipes

Tres Leches Cake! A moist cake made with three different milks.

End a great Mexican meal with a piece of this rich, moist cake.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.

References :

Sopapillas are served (sometimes free) at every Mexican restaurant and in Mexican homes everywhere! They are fluffy little fried breads that end up hollow and flaky. Usually you serve them with honey for people to pour on it, or inside. You can also serve it with ice cream.

Here are some recipes:
Easy sopapillas: http://www.cooks.com/rec/view/0,1649,147167-235204,00.html
More traditional sopapillas: http://www.cooks.com/rec/doc/0,174,145174-253206,00.html
Another sopapilla recipe: http://www.cooks.com/rec/doc/0,1726,146173-255207,00.html

This is a traditional recipe for an angel food cake with dulce de leche from someone’s grandmother:

Grandma’s Angel Food Cake

Ingredients:
6 egg whites
6 egg yolks
3 cups flour
3 cups sugar
1 cup water

Directions:
1) Preheat the oven 350 degrees. Grease a 12 inch deep round pan.
2) With an electric mixer at high speed, beat egg whites with one dash cream of tartar or salt until they form soft peaks. Gradually beat in sugar, egg yolks, water and flour until just combined.
3) Pour batter into greased round pan. Bake 30 to 40 minutes. Remove from oven immediately, cool on a rack. Garnish as desired. For filling, use dulce de leche and whipped cream as a topping.

Dulce de Leche
Ingredients:
4 cups milk
1 cup sugar
1 tsp cornstarch

Directions:
1) Pour milk, sugar and cornstarch in a non-stick saucepan and cook it over low heat, stirring fairly constantly for about 45 minutes or until the milk achieves the consistency you want. Serve plain or use it as a cake filling.

I made flan once and it was easier than I thought, the only hitch is to be very careful, but not too careful when you take the little flans out! Or you could just make one big one. I was told by a Brazilian lady that you should never use a glass dish to make a large flan, which surprised me. You’re always supposed to use a metal one according to her.

Flan
Ingredients:
Custard
1 (14 oz) can sweetened condensed milk (not evaporated), Eagle brand
1 (14 oz) can regular milk (use the can above)
3 eggs
1 tsp cornstarch (optional)

Topping
1 cup sugar
1/4 cup water

Directions:
1) Add 1” of water in a roasting pan. Place the pan in the oven and preheat to 350 degrees to boil.
2) In a ring mold (about 7.5” round): Add 1 cup sugar and place the mold directly over medium heat. Hold the mold with an oven mitt and keep turning it until the sugar melts into a golden brown caramel. Add 1/4 cup water slowly, boil for about 5 minutes. Let mold cool.
3) In a blender: Mix condensed milk, regular milk, cornstarch and eggs. Whip until smooth. Pour mixture into mold and place in center of the roasting pan with boiling water. Bake for 45 minutes. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, at least 4 hours or overnight.
4) Just before serving, warm up the mold on medium heat for a few seconds. Run the tip of the knife inside the mold. Place a deep platter over the mold and invert: the flan should slide out easily. Spoon the caramel sauce on top and serve.

Spanish Style Flan

Ingredients:
Custard
2 1/2 cups whole milk
1/2 orange with 2 long, thin pieces of rind removed
1 vanilla bean, split, or 1/2 tsp vanilla extract
1/2 cup sugar
3 large eggs plus 2 large egg yolks

Caramel
1/2 cup sugar
4 tbsp water
a few drops orange juice

Directions:
1) Pour the milk into a pan with the orange rind, vanilla bean and extract. Bring to a boil, then remove from heat and stir in half cup of sugar. Set aside 30 minutes to infuse.
2) Meanwhile, make the caramel: put 1/2 cup sugar and 4 tbsp water in a sauce pan over medium-high heat. Stir until the sugar dissolves, then boiling without stirring until the caramel turns deep golden brown. Immediately remove the pan from the heat and squeeze in a few drops of orange juice to stop the cooking. Pour into a lightly greased 5-cup flan (quiche) dish, round mold or 4-6 ramekins and swirl to cover the base.
3) Return the pan of infused milk to the heat and bring to a simmer. Beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the flan dish.
4) Place the flan dish in a baking pan and fill with enough boiling water to come halfway up the sides of the dish. Bake in a preheated oven 325 degrees F for 60-75 minutes until set and a knife inserted in the center comes out clean. Remove the flan fish from the baking pan and set aside to cool completely. Cover the let chill overnight. To serve, run a metal spatula round the flan, then invert onto a serving plate, shaking firmly to release.

Good Luck!
References :
Texan, born in El Paso (on the border)

How about Mexican Tea Cakes?
http://www.recipe4living.com/Recipe/43734-MexicanTeaCakes.aspx

Or, if you were just curious to see how flan was made, here is a recipe for Flan with Almonds: http://www.recipe4living.com/Recipe/49710-FlanwithAlmonds.aspx
References :
http://www.recipe4living.com/

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

References :
My Mother in Law

Arroz Con Leche (Rice Pudding/Rice with Milk)
Churros
Cajeta (Caramel)
Capirotada (Bread Pudding)
Bunuelos (Fritter)
Empanadas (Turnover)
Tres Leche Pastel (Cake)
Chimichangas

THANKS KILLER VEGETA
References :
:] born in mexico & raised in texas

Tres Leches Cake! A moist cake made with three different milks.

End a great Mexican meal with a piece of this rich, moist cake.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
Preparation:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.

References :

Sopapillas are served (sometimes free) at every Mexican restaurant and in Mexican homes everywhere! They are fluffy little fried breads that end up hollow and flaky. Usually you serve them with honey for people to pour on it, or inside. You can also serve it with ice cream.

Here are some recipes:
Easy sopapillas: http://www.cooks.com/rec/view/0,1649,147167-235204,00.html
More traditional sopapillas: http://www.cooks.com/rec/doc/0,174,145174-253206,00.html
Another sopapilla recipe: http://www.cooks.com/rec/doc/0,1726,146173-255207,00.html

This is a traditional recipe for an angel food cake with dulce de leche from someone’s grandmother:

Grandma’s Angel Food Cake

Ingredients:
6 egg whites
6 egg yolks
3 cups flour
3 cups sugar
1 cup water

Directions:
1) Preheat the oven 350 degrees. Grease a 12 inch deep round pan.
2) With an electric mixer at high speed, beat egg whites with one dash cream of tartar or salt until they form soft peaks. Gradually beat in sugar, egg yolks, water and flour until just combined.
3) Pour batter into greased round pan. Bake 30 to 40 minutes. Remove from oven immediately, cool on a rack. Garnish as desired. For filling, use dulce de leche and whipped cream as a topping.

Dulce de Leche
Ingredients:
4 cups milk
1 cup sugar
1 tsp cornstarch

Directions:
1) Pour milk, sugar and cornstarch in a non-stick saucepan and cook it over low heat, stirring fairly constantly for about 45 minutes or until the milk achieves the consistency you want. Serve plain or use it as a cake filling.

I made flan once and it was easier than I thought, the only hitch is to be very careful, but not too careful when you take the little flans out! Or you could just make one big one. I was told by a Brazilian lady that you should never use a glass dish to make a large flan, which surprised me. You’re always supposed to use a metal one according to her.

Flan
Ingredients:
Custard
1 (14 oz) can sweetened condensed milk (not evaporated), Eagle brand
1 (14 oz) can regular milk (use the can above)
3 eggs
1 tsp cornstarch (optional)

Topping
1 cup sugar
1/4 cup water

Directions:
1) Add 1” of water in a roasting pan. Place the pan in the oven and preheat to 350 degrees to boil.
2) In a ring mold (about 7.5” round): Add 1 cup sugar and place the mold directly over medium heat. Hold the mold with an oven mitt and keep turning it until the sugar melts into a golden brown caramel. Add 1/4 cup water slowly, boil for about 5 minutes. Let mold cool.
3) In a blender: Mix condensed milk, regular milk, cornstarch and eggs. Whip until smooth. Pour mixture into mold and place in center of the roasting pan with boiling water. Bake for 45 minutes. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, at least 4 hours or overnight.
4) Just before serving, warm up the mold on medium heat for a few seconds. Run the tip of the knife inside the mold. Place a deep platter over the mold and invert: the flan should slide out easily. Spoon the caramel sauce on top and serve.

Spanish Style Flan

Ingredients:
Custard
2 1/2 cups whole milk
1/2 orange with 2 long, thin pieces of rind removed
1 vanilla bean, split, or 1/2 tsp vanilla extract
1/2 cup sugar
3 large eggs plus 2 large egg yolks

Caramel
1/2 cup sugar
4 tbsp water
a few drops orange juice

Directions:
1) Pour the milk into a pan with the orange rind, vanilla bean and extract. Bring to a boil, then remove from heat and stir in half cup of sugar. Set aside 30 minutes to infuse.
2) Meanwhile, make the caramel: put 1/2 cup sugar and 4 tbsp water in a sauce pan over medium-high heat. Stir until the sugar dissolves, then boiling without stirring until the caramel turns deep golden brown. Immediately remove the pan from the heat and squeeze in a few drops of orange juice to stop the cooking. Pour into a lightly greased 5-cup flan (quiche) dish, round mold or 4-6 ramekins and swirl to cover the base.
3) Return the pan of infused milk to the heat and bring to a simmer. Beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the flan dish.
4) Place the flan dish in a baking pan and fill with enough boiling water to come halfway up the sides of the dish. Bake in a preheated oven 325 degrees F for 60-75 minutes until set and a knife inserted in the center comes out clean. Remove the flan fish from the baking pan and set aside to cool completely. Cover the let chill overnight. To serve, run a metal spatula round the flan, then invert onto a serving plate, shaking firmly to release.

Good Luck!
References :
Texan, born in El Paso (on the border)

How about Mexican Tea Cakes?
http://www.recipe4living.com/Recipe/43734-MexicanTeaCakes.aspx

Or, if you were just curious to see how flan was made, here is a recipe for Flan with Almonds: http://www.recipe4living.com/Recipe/49710-FlanwithAlmonds.aspx
References :
http://www.recipe4living.com/

My Husband Love This!
It is usually served at Easter but he will eat it anytime.
Capirotada
1 1/4 cup shredded cheddar or Monterey Jack Cheese
1/3 cup chopped pecans
6 pieces of bread (toasted and broken into pieces)
1 or 2 cinammon sticks
2/3 cups raisins
3/4 cup brown sugar
1 1/2 cup water
Heat oven to 350 degrees
Grease a 1 1/2 quart round casserole dish
Using a saucepan, mix brown sugar and water
Heat to boiling, stir occasionallly
Add cinammon sticks
Boil uncovered for 3 mins, stiring
Spread 1/3 bread pieces in the casserole dish
Sprinkle 1/3 of cheese mixture over
Sprinkle 1/3 of pecans
Repeat with bread pices and mixture at least twice
Pour sugar syrup over layers
Bake for 20 to 25 mins
Test for doneness when knife is inserted in center and comes away clean

References :
My Mother in Law

Arroz Con Leche (Rice Pudding/Rice with Milk)
Churros
Cajeta (Caramel)
Capirotada (Bread Pudding)
Bunuelos (Fritter)
Empanadas (Turnover)
Tres Leche Pastel (Cake)
Chimichangas

THANKS KILLER VEGETA
References :
:] born in mexico & raised in texas