Chiles en Nogada

By Jessica Toledo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

By Jessica Toledo – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

As I mentioned on our “About” page, the original cookbook never made it into print. At the time the marriage dissolved, one important recipe was still pending, as we were having trouble convincing the family to invest the time necessary for making this complicated dish and allowing us to do all the measuring.

Since it never happened, I’ll point you instead to a very authentic version on The Mija Chronicles blog.

Kahlua Drinks

Sombrero

Spanish Moss

Spanish Moss

1 oz. Kahlua
4 oz. milk

Serve on the rocks.

Spanish Moss

This recipe comes from the makers of Kahlua.

1 oz. Kahula
1 oz. tequila
½ oz. green crème de menthe

Shake with cracked ice, strain into wine glass and serve with 1 ice cube.

Kahlua and Brandy

Pour equal parks Kahlua and brandy or cognac over ice.

Fried Stuffed Jalapeños

Fried stuffed jalapenos20-24 pickled jalapeño peppers
2 (3 oz.) pkgs. cream cheese, softened
1 egg
1 c. milk
Salt and pepper to taste
Bread crumbs (or cornmeal seasoned with oregano and paprika)
Flour
Oil or shortening for frying

Slice jalapeños almost in half lengthwise and remove seeds and membrane. Mix 2 T. seeds with cream cheese and discard the rest. Stuff peppers and freeze. Combine milk, egg, salt and pepper. Roll frozen peppers in flour, dip in milk mixture and roll in bread crumbs. Dip again and roll in bread crumbs again until well coated. Return to freezer. Just before serving, drop frozen into hot oil and cook until crispy brown. Serve hot.

Sopaipillas

IMG_4732IMG_4734          Makes 4 dozen
3½-4 c. flour
1 t. salt
2 t. baking powder
1 T. sugar*
1 T. butter or shortening
1½ c. scalded milk, cooled to room temperature, or
1¼ c. scalded milk
1 pkg. yeast
¼ c. warm water
Oil for frying

Combine flour, salt, baking powder and sugar in large bowl. Cut in shortening. If using yeast, dissolve in warm water.* Add milk to yeast. Add milk to flour mixture to make a firm dough. Knead dough 15-20 times and let sit 20-30 minutes. Roll to ¼-inch thick and cut into triangles or diamonds. Fry a few at a time in hot oil until brown. Serve with honey (L), cinnamon and powdered sugar (R), or butter.

*The sugar may be added to the yeast instead of with dry ingredients, if desired.

Cajeta de Celaya – Leche Quemada

CajetaCajeta 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.

Champurrado

IMG_4716Atole is a drink made with corn meal or corn masa. Champurrado is a chocolate flavored atole.

Serves 5-6
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.)

Champurrado II

Serves 5-6
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.

Flan

FlanA Flan like no other! (pictured)

2 beaten eggs
1 quart milk
1 c. brown sugar, packed
1 c. dark corn syrup
1 t. cinnamon
1 t. vanilla
½ t. ginger
1½ c. flour
Whipped cream
Chopped pecans

Add top 8 ingredients in order into bowl of electric mixer using whisk attachment to mix well. Transfer to large saucepan. Cook over medium heat until thick, stirring constantly. Mixture will become lumpy, but stir out as many lumps as possible while heating. Bake in 9-inch square pan for 1 hour* at 300 degrees, or until knife inserted in center comes out clean. Cool on rack to room temperature, and then refrigerate for at least 3.5 hours before serving. Run a knife around the edges of the pan to loosen, and flip pan over onto serving dish and let sit until the flan drops out of the pan. Top with whipped cream and nuts and serve.

*In my oven it took and hour and a half.

Here are additional Flan recipes:

Flan with Caramelized Sugar

½-1 c. sugar
2 (13 oz.) cans evaporated milk
1 (14 oz.) can sweetened condensed milk
5 large eggs
1 t. vanilla

Sprinkle sugar evenly in 9-inch cake pan and place on stove over medium heat.
Shake pan occasionally until sugar is melted and light brown. Remove from heat and let cool. Combine remaining ingredients in blender and blend smooth. Pour into cake pan. Place in a pan of hot water. Bake at 325 degrees for 45 minutes to an hour, or until knife inserted in center comes out clean.

Almond Flan

½ c. sugar
1 2/3 c. sweetened condensed milk
1 c. milk
3 eggs
3 egg yolks
1 t. vanilla
1 c. chopped almonds

Sprinkle sugar evenly in 9-inch cake pan and place on stove over medium heat. Shake pan occasionally until sugar is melted and light brown. Remove from heat and let cool. Combine remaining ingredients in blender and blend smooth. Pour into cake pan. Cover pan with foil and place in a pan of hot water. Bake at 350 degrees for an hour, or until knife inserted in center comes out clean.

Individual Orange Flan

Serves 6
1 2/3 c. sugar
4 c. milk
Zest of ½ orange
Zest of ½ lemon
4 eggs, beaten

In small saucepan, melt 2/3 cup sugar over low heat until it turns light brown. Pour evenly into 6 muffin tins. In large saucepan, simmer milk, peels and remaining sugar slowly until just boiling. Let milk cool; blend in eggs and pour into muffin tins. Place muffin tin into a pan of cold water. Bake in 450-degree oven for 30-45 minutes until firm.

Chocolate

Chocolate                                                                      Serves 8
6 c. milk
3 oz. Mexican chocolate (or dark sweet chocolate), grated
1 t. cinnamon
3 eggs

In top of double boiler, boil milk for 5 minutes. Remove from heat; add in chocolate and cinnamon a little at a time, beating well after each addition with molinillo or eggbeater. When chocolate is thoroughly blended, heat to boiling. Remove from heat; add in well-beaten eggs, whipping mixture until thoroughly blended and frothy.

Pralines

Although, historically speaking, Pralines are French in origin and made with almonds, every Southern cuisine has adapted and made the recipe its own. Tex-Mex is no exception, so here are some of my favorites.

Pralines                                                                                                          Makes approx. 4 dozen
3 c. sugar
1½ c. buttermilk*
½ t. baking soda
2 T. butter
2 c. pecans
2 T. vanilla

Combine sugar, buttermilk and soda in large saucepan and stir once. Bring to a boil over low heat and boil gently without stirring until syrup is 238 degrees (soft ball stage) on candy thermometer, about 30-45 minutes. Remove from heat and add in butter. Beat with a wooden spoon until mixture begins to lose some of its shine and thickens slightly, about 5-7 minutes. Quickly stir in nuts and vanilla and drop by spoonfuls on waxed paper. Let stand until set (overnight if possible).

*If you are like me and don’t keep buttermilk in the house, make your own. Add 1 T. white vinegar to 1 scant cup milk, stir well and let sit 5-10 minutes.

San Antonio Pralines (pictured)

Makes 18
1 c. granulated sugar
½ c. brown sugar
¼ c. milk
1 T. butter
1 c. pecans
1 t. vanilla

Mix sugars, milk, butter and pecans in saucepan. Bring to a boil for 2-3 minutes. Remove from heat, add vanilla and beat until creamy. Drop by spoonfuls on waxed paper. Let stand until set (these set up almost immediately).

Peanut Pralines

Makes 24
1 lb. brown sugar
4 T. water
1 T. butter
1 lb. roasted peanuts
1 t. vanilla

Combine all ingredients in saucepan and bring to a boil, stirring constantly. Boil 1-2 minutes, remove from heat and drop by spoonfuls on waxed paper. Let stand until set.

Mexican Cornbread

Mexican cornbread1½ c. yellow cornmeal
1 c. milk or buttermilk
2 eggs
¾ t. salt
½ t. baking soda
1 (8 oz.) can cream style corn
½ lb. grated cheese (longhorn, cheddar or colby)
1 large onion, chopped
1 clove garlic, minced
4 jalapeños, chopped
2 T. chopped red sweet pepper (optional)
1/3 c. oil or bacon drippings*

Combine all ingredients and mix well. Pour into greased 9×13 pan and bake 45-60 minutes in 350-degree oven.

*For a main dish, brown ½ lb. ground beef, drain and add to batter.