Light Mexican Recipes
Tanya Said:
The name of a double-layered light">mexican cookie similar to a short-bread with a light caramel-like filling?We Answered:
An alfajor (Spanish, in IPA: [alfa'xoɾ]; plural alfajores) is a traditional cookie in some regions of Spain and in countries of Latin America, found all over South American and Central America and Mexico, most notably in Uruguay, Argentina and Perú. Its basic form consists of two round sweet biscuits joined together with dulce de leche or jam and covered with powdered sugar. In most alfajores there are two layers of cake, and a filling in between.1/2 cup butter, 1 cup sugar, 1 egg, 2 egg yolks, 1 tsp. vanilla, 2 tsp. lemon rind, grated, 1 1/2 cup cornstarch, 1/2 cup flour, 1 tsp. baking powder, and 1/4 tsp. salt.
Cream butter; add sugar and beat until fluffy. Add egg (food) and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.
OR:
http://allrecipes.com/Recipe/Peruvian-Al…
& for the Dulce De Leche
2 can sweetened condensed milk
Directions:
Dulce De Leche
Place the unopened cans into a pot large enough to hold them.
Cover the cans with water and over medium-high heat, bring to a simmer.
Reduce the heat and gently simmer for 2 hours. Keep an extra pot of boiling water on the side to replenish evaporated water from the pot. The cans of condensed milk should always be covered by simmering water.
When cooked, let the cans cool in the water bath. When cooled, remove the cans.
Open the cans, scoop out the Dulce de Leche and serve.
Or you can just buy a jar! I luv the stuff i'd spread it on everything if I could.
Jason Said:
How Do Mexican Restaurants Get Their Salsa So Dark Red?We Answered:
make sure the tomatoes are really ripe and use a sharp knife not a blender. or perhaps they use canned tomatoes.Claudia Said:
recipe please mexican cake bakers. the smooth whipped icing used in most mexican bakeries.?We Answered:
most of them use a simple receipe of either shortening or butter and confectionary sugar. and flavoring such as vanilla maple ,lemon........Frances Said:
In San Antonio, TX Mexican street vendors sell peeled raw whole cucumbers in a light green brine, know recipe?We Answered:
I live in cali i woulden't know.=]
Travis Said:
what is the light green salsa-like sauce that they serve with tortilla chips in mexican restaurants in Texas?We Answered:
guacamole ?Donald Said:
Lighter Mexican Party food...Cinco de Mayo?We Answered:
Tortilla Soup RecipeIngredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1" squares
1/4 cup grated Cheddar cheese
Directions:
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
Serves 6-8.
Roasted Red Bell Pepper Dip Back to the top
Ingredients:
1tsp extra-virgin olive oil
5 cloves garlic, peels intact
3 red bell peppers, roasted, peeled and seeded
½ tsp ground cumin
4oz cream cheese, room temperature
2 tbsp sour cream or crème fraiche
Salt & freshly ground pepper
Directions:
Preheat oven to 350 degrees (F). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven until the cloves are soft (40-60 minutes), let cool.
Squeeze the soft garlic cloves from their peels into a blender or food processor fitted with the metal blade. Add the red peppers and cumin and purée. Add the cream cheese and blend until smooth. Transfer into a small bowl and fold in the sour cream or crème fraiche. Salt and pepper to taste. This dip will keep in an air tight container, refrigerated for 2 to 3 days.
Best make a double batch!!
Chocolate Banana Burrito
A banana bread batter is spread over flour tortillas, sprinkled with chocolate chips, rolled up and drizzled with a chocolate glaze before baking.
I N G R E D I E N T S
1/2 cup sugar
1/4 cup butter or margarine, softened
3/4 to 1 cup mashed bananas
1 egg
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 TBS canola oil
6 (8-inch) flour tortillas
1 cup semi-sweet chocolate chips
Glaze
1/2 cup semisweet chocolate chips
2 TBS butter
1/4 cup unsweetened cocoa
Powdered sugar, if desired
I N S T R U C T I O N S
Preheat oven to 350 degrees. Combine sugar and butter in a large bowl. Beat at medium speed until creamy. Add bananas, egg and vanilla. Continue to beat and scrape bowl often until well mixed. Reduce the speed to low and add flour, baking powder, baking soda, salt, and oil. Beat until well mixed. Place one tortilla on a large surface or plate. Spread 1/6 of the batter onto the tortilla and top with chocolate chips. Roll burrito and place in a greased 2-quart baking dish. Repeat with remaining tortillas. For the glaze, melt the chocolate chips and butter with the cocoa in a 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Drizzle glaze over the burritos. Bake in the oven 20-25 minutes until golden. You may sprinkle powdered sugar on top, if desired.