Marinate fruit slices in brandy and sugar overnight. Add burgundy and let sit 1 hour. Add club soda immediately before serving.
Slice franks in half length-wise. Dip tortilla in oil to soften and roll frank half up tightly in it. Fry until tortilla is crisp. Mustard or not, up to you.
Cheddar or American cheese
Oil for frying
Split franks length-wise but do not cut completely in half. Place a length of cheese in the split and wrap the frank in a tortilla. Fry until tortilla is crisp.
Cajeta actually means ‘box,’ a reference to the small, round wooden boxes the dessert is traditionally packaged in. The boxes contain Leche Quemada, literally ‘burned milk,’ usually goat’s milk which is cooked until all the water evaporates, and then sweetened.
5 quarts milk (goat’s milk is preferred but not required)
1 t. baking soda
2 2/3 c. sugar
1 large stick cinnamon
¼ c. cornstarch*
2-3 T. milk
½ c. water
½ c. sherry
In large pot, scald milk over low heat. Stir in soda, sugar and cinnamon and bring to a boil, stirring constantly. Blend cornstarch in 2-3 tablespoons additional milk and stir into the pot. Cook, stirring until the bottom of the pot can be seen when scraped with a spoon. Add water and mix well. Add sherry and mix well again. Continue cooking, stirring constantly, until the bottom of the pot can be seen again. Pour mixture into small wooden boxes or glass dishes. Serve at room temperature.
* 1 c. ground blanched almonds may be substituted for the cornstarch and additional milk.
For a yummy treat, drizzle some Cajeta over vanilla ice cream as pictured.
Make your own tortillas or use the large commercial ones especially for burritos. Fill heated tortillas with beans, picadillo and cheese. Fold ends in and roll to close. Fry in oil until crisp.* Drain on paper towels. Garnish with lettuce, tomato and salsa on the side.
*For a healthier option (and the one most common today), skip the frying and eat burritos after rolling, putting lettuce, tomato and salsa inside.
**I used Picadillo I, omitting the nuts and raisins.
1/3 c. masa harina mix (or 3 T. corn meal)
3 c. cold water
1 T. brown sugar
1 T. granulated sugar
1 t. vanilla (preferably Mexican)
2 squares Mexican chocolate (or 2 oz. dark Dutch chocolate), grated
1 t. cinnamon
2 c. milk
Blend masa with 1 cup water. Add in the rest of the water and strain through a fine sieve into a large saucepan. Bring to a boil over low heat, stirring constantly. Add sugars, vanilla, chocolate and cinnamon slowly, still stirring constantly. Stir in milk slowly and cook until mixture is creamy. (Best if stirred with wire whisk.)
2 c. water
3 c. milk
½ c. masa harina mix
4 oz. Mexican chocolate (or dark Dutch chocolate), grated
1/3 c. brown sugar
½ t. cinnamon
½ t. vanilla (preferably Mexican)
1/8 t. salt
In saucepan, bring water to a boil. Mix milk and masa in a bowl and strain through fine sieve into boiling water. Add remaining ingredients and cook over low heat, stirring constantly, until mixture begins to simmer. Serve immediately.