Mexican Recipes< » Desserts
A word from Sheri: I wanted to share some of my favorite Mexican recipes with you. They range from basic Mexican recipes to real authentic Mexican recipes. My husband Gustavo is a chef and also from Mexico. Some of these recipes are from his mother and grandmother. I hope you enjoy them, you may add or take away from them depending on your taste. The key to making good Mexican food is using the same spices they use in Mexico. You can get them at Mexican markets and even larger super markets carry them also try Indian and Asian food stores. Use fresh veggies when possible it makes a big difference in the way your food will taste. Plant a small garden with a few tomato plants, jalapenos, bell peppers and cilantro. These veggies and herbs play a big part in Mexican cooking. Also when preparing or cooking Mexican food and drinks, a lot of preparation is involved so plan accordingly. This is why the food taste so good!
1/2 c. raisins
1 c. rice
1 c. water
2 c. whole milk
1 4oz can evaporated milk
1 c. sugar
2 TBS ground cinnamon
1/2 cup butter
In a large cooking pot put one cup of water in and raisins, bring to boil. When raisins are round and cooked add rice, milk, evaporated milk, sugar, cinnamon and butter. Cook on medium heat and stir occasionally making sure it is not burning on the bottom. Cook about 25 minutes.
PASTEL DE TRES LECHES
1 box of white or yellow cake mix
1 can of pineapple rings
2 c. evaporated milk
1 1/2 c. sweeten condensed milk
3 1/2 c. table cream
6 egg yokes
Follow the directions on the cake box to bake the cake, and bake in a large cake pan. You can use 2 boxes if you want to make a larger cake. Bake cake and set aside to cool off completely. Mix evaporated milk, sweeten condensed milk, table cream and egg yokes in a large bowl and blend till smooth. Pour milk mixture over cake and let it soak it up good. You may have some milk mixture left over and just discard it. After the cake soaks up the milk mixture place cool whip on top and on sides if you have taken it out of the pan. Add pineapple rings on top and refrigerate for 1 hour. This is a wet cake and taste good when it is cold.
MEXICAN WEDDING COOKIES
1 c. butter, soften
1 1/2 c. confections sugar
1 tsp. pure vanilla extract
2 3/4 c. all-purpose flour
pinch of salt
1 1/3 c. finely chopped pecans
Preheat oven to 375*F. Beat the butter in a large bowl until it is light and fluffy, then beat in 1 cup of the confections sugar, with the vanilla. Gradually add the flour and salt to the creamed mixture until it forms a dough. Add the finely chopped pecans with the remaining flour. Knead the dough lightly. Divide dough into 30 pieces and roll them into round balls. Space about 1/4 apart on baking sheet. Use wax paper so they do not stick to bottom and a use a light colored baking sheet so the bottoms do not turn dark. Press each with your thumb to flatten a bit. Bake cookies for 10-15 minutes until they are just turning brown. Cool on baking sheets for about 8 minutes. Put the remaining confectioners sugar in a bowl and add a few cookies at a time and shake them around gently until they are heavily coated. Serve when hot. Makes about 30
1/2 c. sugar
2 whole eggs
2 egg yolks
2 c. milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
Melt sugar over medium heat. As sugar melts reduce heat and stir until it turns into a brownish liquid. Immediately pour into a 1 quart baking dish then tilt and swirl dish to coat bottom of baking dish. Mix whole eggs and egg yolks in blender. Then add milk, instant coffee and cinnamon, blend well and pour over caramel coating. Set flan dish in baking pan and add hot water until halfway up outside of flan dish. Bake in oven at 325*F, uncovered, for 1 1/2 hours. Flan is done when you can stick a knife inside flan and it comes out clean. Remove flan dish and refrigerate 3 hours. When ready to serve run knife around edges of flan to remove dish. Place a dish on top and flip over and give a little shake. Spoon excess sauce on flan.
-Thanks to Sheri for these great recipes!
4 ounces dried corn husks (about 32 husks)
1 1/4 cups masa harina
2 golden delicious apples peeled, cored and coarsely chopped
1/3 cup raisins
1 cup and 1 tbs sugar
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup vegetable shortening
1 tsp baking powder
1/4 tsp salt
Separate husks and soak in a large bowl of hot water until pliable, about 1 hour.
Put masa harina into a medium bowl and add 1 1/4 cups boiling water and beat with a wooden spoon until smooth. Cover dough with plastic wrap and set aside to cool to room temperature, about 1 hour.
Place rains, apples, 5 tbs sugar, 1 tsp cinnamon and 3 cups of water into a medium pot and simmer over medium heat for about 30 minutes.
Strain leaving 1 cup of the cooking liquid.
Transfer fruit to a bowl and mash with a fork. Then add vanilla. Set aside fruit and cooking liquid to cool completely.
Beat the vegetable;e shortening in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Add masa dough and remaining sugar and cinnamon and beat until smooth, about 1 minute.
Gradually add 3/4-1 cup of saved cooking liquid while continuing to beat mixture until it reaches the consistency of a thick cake batter. Add baking powder and salt and beat masa dough about 1 minute more.
Drain the husks. Tear 8 husks lengthwise into 48 thin strips and set aside. Place 24 husks, concave side up, on work surface.
Place 2 tbs of masa dough into the center of each husk and spoon 1 heaping tsp of mashed fruit in the center of the masa. Fold long sides over the filling and then tie the ends of the tamale shut with the husk strips. Repeat process to make 24 tamales.
As you make each tamales. place them upright leaning one against the other in the top of a steamer. Place steamer over a pot of simmering water over medium heat, cover, and steam husks until husks separate from filling easily, about 1 hour.
Allow to stand for about 15 minutes before serving.
Makes 24 tamales
MEXICAN WEDDING COOKIES
8 tbs butter at room temperature
1/2 tsp vanilla
1 1/2 cups confectioners sugar
1 cup sifted flour
1 cup finely ground pecans or walnuts
Preheat oven to 375 degrees.
Beat the butter in a medium bowl with an electric mixer on medium until fluffy. Add the vanilla and 2 tbs of confectioners sugar and beat well.
Beat in the flour and stir in the nuts.
Shape the dough into 1 inch balls using about 1 tbs of dough for each ball and place about an inch apart on an ungreased cookie sheet.
Bake until pale brown, about 15 minute. Rotate the cookie sheet about half way through baking time to make sure the cookies bake evenly.
Place cookies on a rack to cool and then roll them into the remaining confectioners sugar.
Tie each cookie up in frilly white paper for presentation.
Makes about 24 cookies
NARANJAS RELLENAS DE COCO (oranges stuffed with coconut)
4 thinned skinned oranges (can also use limes)
4 1/2 cups sugar
1 2/3 cups shredded unsweetened coconut
Simmer orange in a large pot of water over medium heat for about 1 hour and then drain. Dissolve 4 cups of sugar in 4 cups of water in a large pot over medium low heat.
Slice about one half and inch off the top of each orange and add oranges and tops to the water.
Simmer over low heat for about 2 1/2 hours.
Dissolve remaining sugar in 1/2 cups of water in a medium saucepan over medium high heat. Add coconut and boil until most of the water evaporates, about 15 minutes. Set aside to cool.
Remove oranges from cooking liquid and set aside to drain and cool completely.
Boil cooking liquid over medium high heat until syrupy, about 15 minutes.
Set aside to cool completely.
Spoon coconut filling into each orange. The inside of the oranges will mostly have dissolved. Set and orange top on each orange and serve with the syrup.
-These recipes are from Karan H. and her friend Dany's family in Cancun. Gracias!
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