I am looking for an east traditional mexican dessert that I can make for my spanish class. Is there anything that I can make with minimal skill and equipment?
Bunuelos or Sopapillas.
For sopapillas just go buy yourself a few cans of biscuits (pillsbury etc.). Flatten each biscuit dough flat and then slice about 2-3 small holes in it to prevent bubbling. Next, deep fry em in some vegetable/peanut oil. Flip once to ensure even cooking.
Finally toss em around in a bowl of sugar and cinnamon!!
They taste amazing…soft, warm, and serve w/honey!!
October 10th, 2009 at 10:57 am
arros con leche
References :
October 10th, 2009 at 11:16 am
u boil a can of condensated milk of nestle on water for 2 hours can closed , be careful never runs out of water when u open is gonna be a solid paste u make balls once cold , and combined with chopped nuts is a clasical mexican desert
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my mom still do it on winter i live on monterrey mexico
October 10th, 2009 at 11:50 am
arroz con leche!! to make it simpler just use rice pudding and add cinnamon!! hope that works!! : )
References :
me
October 10th, 2009 at 12:17 pm
Bunuelos or Sopapillas.
For sopapillas just go buy yourself a few cans of biscuits (pillsbury etc.). Flatten each biscuit dough flat and then slice about 2-3 small holes in it to prevent bubbling. Next, deep fry em in some vegetable/peanut oil. Flip once to ensure even cooking.
Finally toss em around in a bowl of sugar and cinnamon!!
They taste amazing…soft, warm, and serve w/honey!!
References :
October 10th, 2009 at 12:31 pm
http://www.gourmetsleuth.com/mexicandessertrecipes.htm
References :
October 10th, 2009 at 12:51 pm
I would make flan.
Even though it would not be so autenthic, but they sell boxes similar to Jello, that makes it very easy to make the flan.
Or if you want to do it from scratch Check it out.
Flan
favorite dessert is flan, a caramel-topped rich custard.
Caramel:
1/3 cup water
1 cup sugar
½ tsp. lemon juice
Flan:
1 can (13.5 oz.) Goya Coconut Milk
2 cups heavy cream
6 large eggs
1/2 cup sugar
1½ tsp. Goya Vanilla Extract
Pinch of salt
Caramel: 1. In saucepan, combine the water, sugar and lemon juice over medium heat. Mix until the sugar dissolves. Swirl pan for even cooking. Stop cooking when liquid turns golden. Immediately pour the syrup into a 1½ quart soufflé dish, covering the bottom and sides.
Flan: 1. Preheat oven to 350°F.
2. In saucepan on medium, heat coconut milk and cream. Boil 3 quarters of water.
3. In a large bowl, gently whisk eggs, sugar, vanilla and salt. Whisk warm coconut milk and cream into egg mixture. When the mixture is creamy, pour it through a fine strainer.
4. Pour flan mixture into soufflé dish. Fill roasting pan halfway up with hot water. Cover loosely with aluminum foil to create a "bain-marie" (water bath) and place in oven. Cook soufflé dish for about 1¼ hour or ramekins for 30 minutes. When knife inserted in center of flan comes out clean, it’s done.
5. Remove flan to cool. Refrigerate for several hours or overnight.
6. To loosen flan from dish, slide knife around mold. Place serving dish on mold and invert. Shake gently if flan does not release.
Serves 8
References :
http://www.goya.com/english/search/search_results_list.html?which=recipe