Homemade Mexican Recipes

Diana Said:

I am looking for a recipe for homemade Mexican fruit filled cake and frosting Thanks

We Answered:

Mexican Fruit Cake

2 c.sugar
2 c.flour
2 eggs
2 tsp.baking soda
1 large can pineapple,in syrup & juice
1 c.chopped pecans

Mix all ingredients together well.Pour into a greased 9"x 13" baking pan.Bake at 350 for about 40 minutes.Cool.

Icing:
1 (8 oz.)pkg. cream cheese,softened
1 stick margarine,softened
2 c.powdered sugar
1 tsp. vanilla

Blend together cream cheese & margarine,add powdered sugar & vanilla.Spread on cake after cake has cooled.

Jaime Said:

I would like a recipe for homemade Mexican flour tortillas, simple as possible.?

We Answered:

HOMEMADE FLOUR TORTILLAS

3 tbsp. shortening
1 tsp. salt
2 c. flour
3/4 c. water

Sift dry ingredients together in a bowl. Cut in shortening. Add water to make dough. Take handful of dough and roll out on a lightly floured board, as thin as you can. Bake on a lightly greased griddle. Turn to brown

or

3 cups flour (unbleached or all-purpose)
2 tsp baking powder
1 tsp salt
4-6 tbsp lard (plus extra for pan)
about 1 cup warm (not hot) water

In a large bowl, mix together flour, baking powder and salt. Cut in lard and mix with your hands. Stir in warm water a little at a time until you reach of dough-like consistency. You may not need all the water or you may need a little more. Knead dough on a floured work surface for about 2 minutes. Seperate the dough into 12 balls. Let them rest for 10 minutes (or more) covered with plastic wrap.

Heat up a cast iron skillet over medium-high heat. On a floured work surface, roll out tortillas with a floured rolling pin until very thin with about a 8-inch diameter. Melt about a tsp of lard on the pan and distribute evenly on pan surface. Lay one tortilla on the pan. Once the tortilla has hit the pan, flip (with your fingers or tongs) when you see the first few bubbles appear, about 1 minute. Cook another 30 seconds or until just slightly browning on bottom. Transfer on a plate and cover with tin foil while remaining tortillas are cooked. Add more lard to pan if necessary.

Makes 12 tortillas

Edith Said:

Homemade recipe for Taco bells mexican pizza?

We Answered:

I'm not sure they can ever be "healthy" (and taste the same) but here are lots of recipes for making them yourself:
http://www.google.com/search?q=recipe+Meâ€¦

Lance Said:

Anyone have any good dessert/sweets recipes using MEXICAN VANILLA?

We Answered:

i have two recipes that are really delicious:

Mexican Vanilla Muffins

3/4 cup unsalted butter
Scrapings of 1 vanilla bean (or 2 teaspoons vanilla paste)
1 1/2 cups sugar
2 large eggs
4 teaspoons pure vanilla extract
3 cups cake flour *
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
For the Vanilla Syrup (Optional)

1/2 cup water
1/2 cup sugar
2 tablespoons corn syrup (see note below for comments)
1 tablespoon pure vanilla extract
* stir the cake flour before scooping and measuring

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and generously spray a 24-cup mini muffin pan with nonstick cooking spray (or use paper liners) or 14-16 regular muffins cups. Place on the prepared baking sheet.

In a mixer, cream the butter and sugar until well blended. If using vanilla bean, cream the scrapings of the bean in with butter. (Slice the vanilla bean in half lengthwise and use a small knife to scrape out the insides.)

Blend in eggs and vanilla. Fold in dry ingredients and gradually add milk. Scrape down the bowl often to make sure all is evenly incorporated. If you didnâ€™t use a vanilla bean, fold in the vanilla paste at this point.

Spoon batter into preparing muffin cups, filling each Â¾ full. Bake until lightly golden brown, 17-20 minutes for little muffins, 20-24 minutes for larger ones, or until muffins spring back when lightly pressed with fingertips.

Meanwhile, for the Vanilla Syrup, gently boil sugar, corn syrup and water for 5 minutes. Cool to almost room temperature and stir in vanilla. Brush each muffin with vanilla syrup twice and let stand. (I just drizzled the syrup on top with a spoon and give it a few minutes to absorb into the muffins).

Note: Instead of cake flour you can use 2 3/4 cups all-purpose flour and 1 tablespoon cornstarch.

Mexican Flan
Makes: 12

1 cup sugar
6 egg yolks (room temperature)
2 whole eggs (room temperature)
24 ounces evaporated milk
3/4 cup sugar
2 teaspoons Mexican vanilla extract

Preheat oven to 350 degrees F.

Place the 1 cup sugar in a heavy-bottomed saucepan and caramelize over medium heat At first, swirl the pan over the heat, but do not stir (this will cause it to clump). After about 8 minutes, when the sugar has begun to liquefy, stir with a heavy spoon. When the caramel turns light brown, quickly (and carefully burns are painful) pour into a 2-quart, high-sided metal flan mold. Tip pan so caramel coats the bottom and up sides of mold. Work fast; caramel hardens quickly.

Using a whisk, beat together the egg yolks, eggs, evaporated milk, sugar and vanilla. Mixture should be well-blended but not frothy. Pour into the caramelized mold. Cover with the flan mold lid and secure with clips. (this prevents the top from overcooking). Place the mold in a larger pan (such as a roasting pan) and pour in about 1 1/2 inches of hot water.

Place on the bottom rack of the preheated oven and bake for approximately 65 minutes. After 55 minutes, open the oven door and test the flan by inserting the thinnest knife you own into the middle of the flan. Do not go all the way to the bottom. If large curds cling to the knife the flan is not yet done. Give it about 10 minutes longer. If just a film of custard clings to the knife, the flan is done. When you jiggle the mold, the custard should shimmer in the middle but look cooked around the edge.

Remove from oven and cool mold on a rack. The flan will continue to cook for about an hour after being removed from the oven. During this time it will set up. Refrigerate at least 2 hours before unmolding.

Run a thin, sharp knife around the edge of the flan. Move the pan from side to side to see if the flan is slipping and free from the edges of the pan. Place a flat serving platter with a raised rim on top of the mold. Holding the platter and mold together tightly, flip them over. The flan should slip easily onto the platter, along with most of the caramel sauce. Use a spoon to remove more caramel and spoon it around the custard. The bottom of the pan will have a hard layer of caramel still on it.

Cut flan into wedges spooning caramel sauce over each slice.

Jennie Said:

Homemade Mexican pizza recipes please?

We Answered:

slightly fry up 2 flour tortillas spread some re-fried beans on top of one tortilla add some cooked ground beef place the other tortilla on top spread some salsa rojo on top sprinkle a mixture of shredded monterrey jack and cheddar cheese add diced tomatoes, green onions, and sliced olives heat in broil for a couple minutes add guacamole and sour cream cut in four pieces and enjoy with your favorite hot sauce

Debbie Said:

I need a good recipe for homemade mexican restaurant style tortilla chips,any suggestiones?

We Answered:

heat oil in a pot.

use a pizza wheel or a sharp knife to cut up your totillas into strips or triangles.

Fry them about 6-10 chips at a time. Just fry about a minute. take them out and salt them. If you want them crispier fry longer. If you like them a bit chewy then shorter.

Using a slotted spoon pull them out and place them on a plate lined With paper towels.

salt them while they are still hot.

use flour and corn tortillas for variety.

the whole frying part is really just trial and error. Just be careful not to burn your self.

if you don;t have a slotted spoon you can use a hot dog turner.

Homemade Mexican Recipes

Other Articles