Mexican Wedding Cookies Recipe

Mexican Wedding Cookies are both sweet and savory and are always one of the many types of cookies that we bake before the Christmas Holiday Season.  Many countries have similar types of cookies and they are known around the World by different names.  Most people agree, however, that whatever you call them they are extremely easy to make.  The dough can be prepared a day or two in advance and can be refrigerated until the time that you are ready to bake.

Ingredients:
1/4 tspn Kosher salt
3/4 cup sugar
1 cup shortening
5 tbsp butter
1/2 tspn vanilla extract
3 1/4 cups winter flour (or all-purpose flour)
1 1/4 cups finely chopped pecan pieces or ground sunflower seeds

Preparation:

1. Using a mixer cream together the sugar, salt, shortening, butter, and vanilla.
2. Add the dry ingredients and mix together.
3. Form dough into a 1 and 1/2 inch diameter log.  Wrap the log in wax paper and refrigerate for at least an hour.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Cut the log into 1/4 inch disks.
6. Place the disks on a lightly greased baking sheet and place on the upper rack of the oven.  Bake for 7 to 8 minutes until the just start to brown on the edges.
7. Let the cookies cool completely and then roll the cookies in a small bowl of confectioner's sugar.
8. Store the Mexican Wedding Cookies in an airtight container.

Mexico  [ print this recipe for Mexican Wedding Cookies ]

Restaurant-Grade Salsa Recipe

We learned how to make this recipe at our friend Kacie's going away party that took place a few weeks ago.  We've already made this recipe twice since then so we decided to share it with our readers.  This recipe actually belongs to Kacie's Mother-in-Law, Griselda who grew up in Monterrey, Mexico.  So be sure to give her full credit if you ever decide to use it or else!!

We have tried to make salsa in the past using the freshest ingredients possible with only average results.  We tried a few recipes from one of the best known masters of Mexican cuisine here in the Midwest, Rick Bayless.  These recipes required alot of effort and still fell short of the type of salsa that we have come to love - the kind that is served in simple Mexican restaurants that are ubiquitous here in the 'States.

The key to making this simple recipe is to use canned whole tomatoes, no onions, and only a small amount of garlic.  The canned tomatoes are better preserved than fresh ones, taste just as good, and keep their flavor longer so your salsa will last up to 3 weeks in the refrigerator.  Give this recipe a try this weekend along with some Magaritas.

Recommended Equipment:
food processor or blender

Ingredients:
2  28oz. cans whole, skinned tomatoes
1 clove diced garlic
5 to 6 serrano or jalapeno peppers + 1 dried red chile pepper
1 handful of finely chopped cilantro, stems removed
salt and pepper to taste

Preparation:

1. Add two cans of whole, skinned tomatoes to a food processor.  Be sure to remove the hard tops of the tomatoes where the stem was attached as you add them to the food processor.
2. Add the remaining ingredients to the food processor.
3. Pulse the ingredients until they are well combined and form the desired consistency.
4. Serve with your favorite tortilla chips. 

Mexico  [ print this recipe for Restaurant-Grade Salsa ]

Margarita Sorbet Recipe

Fresh lime juice is key for this sorbet's flavor. Don't use concentrate and don't even think about using the plastic lime-shaped squeeze bottles.

Recommended Equipment:
ice cream maker

Ingredients:
2 1/2 cups cold water, divided
1/2 cup sugar
grated zest of 3 limes
1 1/2 cups cold fresh lime juice
1/2 packet (1/2 tablespoon) gelatin
1 1/2 ounces cold (refrigerated) Cointreau
2 1/2 ounces cold (refrigerated) white tequila (I used Tequila Partida Blanco)

Preparation:

1. Make the syrup. In a medium saucepan, combine 2 cups water and the sugar and lime zest and simmer over medium heat until the sugar is completely dissolved, about 5 minutes. Remove the pan from the heat, cover it, and steep for at least 15 minutes.
2. Cover and chill the syrup for at least 4 hours.
3. Once the syrup is completely cold, add the juice. Pour the cold lime juice into a large bowl. Stream the cold syrup into the juice and whisk until combined.
4. Dissolve the gelatin in the remaining 1/2 cup of cold water. Pour 1/2 cup of cold water into a small saucepan and evenly sprinkle the gelatin on top of the water. Allow to sit for about 2 minutes so that the gelatin can absorb as much water as possible. Gently warm over low heat and stir until the gelatin is completely dissolved into the liquid, about 3 minutes.
5. Spike the syrup with cold Cointreau, tequila, and gelatin mixture. Pour the gelatin into a mixing bowl and whisk in the cold alcohol until combined. Whisk until thoroughly blended.
6. Churn the sorbet for at least 20 minutes. Due to the alcohol content, you may wish to churn it longer to get the desired thickness. If you don't want to serve it immediately, or you want a firmer texture, transfer it to a freezer-proof container and freeze for several hours before serving.

Makes about 1 quart.

Recipe courtesy of Ice Cream Happy Hour by Valerie Lum and Jenise Addison

Mexico [ print this recipe for Margarita Sorbet ]

Tres Leches Cake Recipe

Tres Leches (3 milk) cake most likely originated in Mexico although several other Central American and Caribbean nations including Nicaragua, Cuba, Costa Rica, Guatemala, and Panama all lay claim to this sweet and creamy dessert. Tres Leches Cake was invented shortly after the Nestle Company expanded its operations into Latin America during World War Two. Nestle introduced its condensed and evaporated milk products (2 of the main ingredients in this recipe for Tres Leches Cake) into these markets to fill the demand for dairy products that could be used where no refrigeration was available. It was not long after these products were introduced that Tres Leches Cake was invented and became popular throughout Latin America. Try it for dessert after Ropas Viejas or Carnitas.

Ingredients:
1 tspn baking powder
1/2 tspn Kosher salt
1 1/2 cups all-purpose flour
6 eggs
1/4 cup water
1 cup sugar
4 tspn vanilla extract
3 cups heavy whipping cream
1 12oz. can evaporated milk
1 14oz. can sweetened condensed milk
2 tbsp sugar
your choice of fresh fruit for topping (I used fresh strawberries)

Preparation:

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 X 3 spring-form pan.
2. In a large mixing bowl, mix together the baking powder, salt, and flour.
3. In another mixing bowl, using a mixer beat the eggs and the sugar together at high speed for 5 minutes. Reduce the speed to low and mix in the water and vanilla extract.
4. Slowly mix in the flour mixture into the egg mixture. Scrape the sides of the mixing bowl of any flour so that all of the ingredients are well combined.
5. Pour the cake batter into the spring-form pan. Put the pan in the oven and bake for 35 minutes or until done. If you can insert a fork into the cake and it comes out clean, the cake is done.
6. Remove the cake from the oven and let it cool for at least 15 minutes.
7. Transfer the cake to a dish that has raised edges - I used a Pyrex pie dish.
8. After the cake has cooled completely, use a serrated knife to cut off the top crust of the cake so that the cake will be able to easily soak up the milk mixture that we will prepare next.
9. In a mixing bowl, mix together the condensed milk, evaporated milk, 1 cup of the heavy whipping cream, and 2 teaspoons of the vanilla extract.
10. Using a fork, poke holes into the top of the cake.
11. Slowly spoon the milk mixture over the top of the cake allowing the cake to absorb it.
12. Refrigerate for at least 2 hours.
13. Serve with fresh whipped cream and your choice of fresh fruit.

Mexico

Corazón de Camarena Recipe

If you are looking for a easy to make cocktail that features some of the classic ingredients of Summer, look no further. The Corazón de Camarena features the unique combination of tequila, strawberry, and fresh basil.

Recommended Equipment:
cocktail shaker

Ingredients:
2 oz Familia Camarena Reposado Tequila
1/2 cup strawberry simple syrup (*see recipe below)
2 oz fresh lime juice
2 tbsp fresh basil, chopped
1 tspn agave nectar
fresh strawberries, sliced

Ingredients - strawberry syrup:
1 cup sugar
1 cup water
5 sliced strawberries



Preparation:

1. Place the basil in the bottom of a cocktail shaker, pour in the tequila.
2. Use the back of a spoon (or muddler) to mash the basil leaves into the tequila.
3. Fill the shaker with ice and add strawberry simple syrup, lime juice and agave nectar.
4. Fill with ice, shake and strain into a high ball glass over ice.
5. Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink.

Preparation - Strawberry Syrup Recipe:

1. Combine 1 cup sugar, 1 cup water and 5 sliced strawberries in a saucepan.
2. Bring to a boil, then let simmer for 10-15 minutes.
3. Cool the syrup, then strain the liquid through a sieve, pressing the strawberries to extract all liquid.

Mexico

Pork Tenderloin in Chipotle Mole Recipe

Last week, we had a half of a pork tenderloin left over so I tried making it with chipotle mole. It turned out really good so here is the recipe. You can slice pork tenderloin in chipotle mole thin and serve with tortillas and top it with red onion, lettuce, and
shredded Oaxaca cheese.

Recommended Equipment:
food processor
dutch oven

Ingredients:
2 tbsp olive oil
3 cloves garlic, diced
1 14oz. can diced tomatoes with green chiles
1 thin slice of light rye bread, well toasted
1/2 cup raisins
1/2 of a 7 oz. can of chipotle chiles in adobo sauce
1 tbsp sugar
1 tbsp unsweetened cocoa
1/2 tspn cinnamon, ground
1/4 tspn cloves, ground
1/4 tspn black pepper
1/4 cup white wine
3/4 cup orange juice
1 to 1.5 pound pork tenderloin
1 tbsp sesame seeds
Preparation:

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add garlic to the skillet and for 1 to 2 minutes.
4. Pour the olive oil and garlic into your food processor. Set skillet aside for later.
   
5. Add the tomatoes (with liquid) to the food processor.
6. Dice up the toast and add it to the food processor along with the chipotle chiles, cocoa, sugar, raisins, cinnamon, clove, and black pepper. Pulse the ingredients until they have formed a thick sauce.
7. Pour the contents of the food processor back into the skillet and add the white wine and orange juice.
8. Heat the mole mixture in the skillet over medium heat until it begins to boil. Then reduce heat to low.
9. Pour 1 tbsp olive oil into your dutch oven. Heat the oil over medium high heat.
10. Add the pork to the dutch oven and brown the meat evenly. Cook the pork for about 12 minutes. There should be a dark brown residue at the bottom of the dutch oven when you have finished.
11. Pour the mole mixture over the pork tenderloin. Using a wooden spoon, rub the mole over the brown residue left by the pork to incorporate it into the sauce.
12. Place the lid on the dutch oven and place it into the oven and bake for 25 minutes.
13. Meanwhile, in a small dry skillet, heat the sesame seeds over medium heat for about 4 minutes.
14. When the pork tenderloin has finished baking, remove it from the oven.
15. Cut the pork into medallions and serve with a sesame seed garnish.

Note: this dish is a little spicy so you may want to serve it with a side of plain yogurt as a balance.

Mexico

Chocolate Cake Frosting Recipe

This is a good all-purpose recipe for chocolate frosting. I use it when making Mayan Chocolate Cake, but it works well with any type of basic cake or cup cake recipe.

Recommended Equipment:
stand mixer

Ingredients:
6 tbsp unsweetened cocoa powder
2 3/4 cup confectioners sugar
6 tbsp butter, at room temperature
1 tspn vanilla extract
5 tbsp evaporated milk
1/2 tbsp Kahlua (optional)

Preparation:

1. In a bowl, mix together the cocoa and the confectioners sugar and set aside.
2. Using the mixer, cream the butter until smooth.
3. Alternate adding the sugar and the evaporated milk to the creamed butter running the mixer on low.
4. Mix in the vanilla extract.
   
5. Adjust the consistency by adding additional sugar or milk (if necessary).
   

Mexico

Mayan Chocolate Cake Recipe

This recipe for Mayan Chocolate Cake is an essential dessert recipe that will serve you well for years to come. Whenever I used to have to make a cake, I would buy a box of cake mix and a can of icing. However, after I started paying attention to the ingredients on those products I wanted to find an easier and healthier way to make them from scratch. I think you will find that this recipe is in fact pretty easy and the cake tastes better than the dry mix varieties that you find at the grocery store.

Mayan Chocolate Cake features cocoa which originated from the gulf coast region in Mexico. The cocoa, along with this chocolate icing recipe featuring Kahlua, give this cake a distinctive flavor only found south of the border.

Recommended Equipment:
stand mixer
2 9 x 2 round cake pans

Ingredients:
2 1/2 cups all purpose flour
1/2 tspn salt
1 tspn baking soda
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup unsalted butter, warmed to room temperature
4 eggs
1 cup sour cream
1/2 cup whole milk
2 tspn pure vanilla extract

Preparation:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix flour, cocoa, salt, and baking soda and set aside.
3. In a large mixing bowl (I used a standard Kitchen Aid stand mixer), beat the butter and sugar together for 5 minutes.
   
4. Mix in the eggs one at a time.
5. Next, mix in the sour cream, milk, vanilla extract.
6. Gradually mix in the flour mixture until it is completely blended. Do not over mix.
7. Scrape the sides and bottom of the bowl to ensure that all of the dry flour mix has combined.
8. Grease 2 round pans with butter then dust them with flour.
9. Pour 1/2 of the cake batter into each pan.
   
10. Place pans in the oven and bake for 30 to 35 minutes. Remove them from the oven when you can insert a form into the top of the cake and it comes out dry.
11. Let the cakes cool for 30 to 45 minutes.
    
12. Cover the cakes with aluminum foil and place in freezer for 3 to 4 hours.
    
13. Move the cakes to the refrigerator to thaw for at least 4 hours then remove from refrigerator.
14. Place cake on a plate and apply frosting to the top of the cake.
15. Place the second cake on top of the first. The frost the top and sides of the cake.
    

Mexic0

Carnitas Recipe

The first time that I tried carnitas was in Chicago. There was a "super mercado" a couple of blocks from my apartment that sold them from a counter in the back of the store. Since then I have preferred carnitas over similar dishes that feature beef. Although this recipe takes a few hours to prepare, it's worth the wait. Carnitas have alot of flavor and they are inexpensive to make. For this recipe, I used corn tortillas (heated in the microwave for 30 seconds), the carnitas, salsa, cilantro, and diced red onions. Here is how you make them:

Recommended Equipment:
slow cooker

Ingredients:
2 tbspn kosher salt
2 tbspn ground cumin
2 tbspn garlic powder
1 tbspn oregano
2 tspn coriander
1/2 pork shoulder
1 bay leaf
3/4 cup chicken stock
corn tortillas
+ salsa, shredded cheese, diced red onions, sour cream, and/or other toppings.

Preparation:

1. In a bowl, mix together the first 5 ingredients to create a dry rub.
2. Make several deep cuts into the 1/2 pork shoulder.  The idea is to create alot of surface area on the pork to apply the dry rub.
3. Rub spice mixture from step #1 onto the pork.
4. Place the pork in a large, covered bowl.  Refrigerate overnight.
5. In the morning, place the pork into the center of the slow cooker.
6. Pour the chicken stock around the pork. Try to avoid pouring the stock directly on the pork so that the spices stay adhered to the pork.  Drop in the bay leaf into the chicken stock.
7. Place cover on the slow cooker and cook on low for 6 to 8 hours.
8. Preheat oven to 350 degrees Fahrenheit.
9. Shred the pork into smaller pieces, place them on a baking pan.  Pour some of the broth from the slow cooker over the shredded pork (about a cup) and then bake the pork in the oven for 30 minutes. This will create a bark on the carnitas.
10. Remove pork from the oven.  Heat the tortillas (10 at a time).  Wrap them in a damp paper towel and heat them in the microwave for 30 seconds.
11. Serve with rice, Cuban Black Beans, tortillas, guacamole, salsa, cilantro, diced red onions, shredded cheese and/or whatever toppings you like.  

Mexico

Mazatlán Meatloaf

Mazatlán Meatloaf is a Mexican take on an American classic comfort food. It's rich, spicy hot flavor are unforgettable. Try it with Garlic Mashed Potatoes.

Ingredients:
1 pound ground beef
1 pound ground pork
1/2 pound chorizo sausage
2 eggs
1 cup plain bread crumbs
1/2 tspn kosher salt
1/2 tspn black pepper
1 tbsp dried porcini mushrooms
1/2 tspn ground cumin
1/2 tspn dried basil
3/4 yellow onion, diced
2 cloves garlic, diced
1/2 of a 7 ounce can of chipotles in adobo sauce
1 6 ounce can tomato paste
1/2 tspn sugar

Preparation:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, add the ground beef, ground pork, chorizo, bread crumbs, eggs, salt, pepper, porcini mushrooms, cumin, basil, onion, and garlic. Mix all of these ingredients together using your hands to form a loaf.
3. Grease a 4 x 7 casserole dish or bread pan.
   
4. Put loaf in the pan.
5. In a food processor, pulse 1/2 of the chipotle and adobo. Then mix it together with the tomato paste and sugar. Use this sauce to top the meat loaf.
6. Bake meat loaf for 1 hour and let cool for 15 minutes before serving.
   

Mexico

El Tapitio

El Tapitio is one of the many great dishes served at Los Mariachis in Springfield, Ohio. If you are ever in Springfield or Xenia, you should visit "Los." Be sure to try their Margaritas too.

This recipe is not quite at the level of the version served at the restaurant, but it does come close. If you are not able to visit the restaurant, give it a try along with Cuban Black Beans and Margaritas.

Ingredients:
1 pound chicken breast
1/2 pound Chorizo
iceberg lettuce, chopped
2 Roma tomatoes, diced
tortillas
mozzarella cheese
sour cream

marinade
1/4 cup beer
juice of 1 fresh lime
5 clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp brown sugar
1 tbsp cilantro, chopped
1 tbsp Worcestershire sauce
1/2 tspn ground cumin
salt and pepper to taste

Preparation:

1. In a large bowl, mix together all of the ingredients for the marinade.
2. Cut the chicken breast into 1 to 2 inch pieces and add to the bowl of marinade.
3. Cover bowl and refrigerate overnight.
4. Heat a large skillet over medium heat. Add the pieces of chicken along with the ground Chorizo to the skillet and cook until browned.
5. Heat the tortillas.
6. Add the chicken and Chorizo mixture to the tortilla and top with lettuce, tomato, mozzarella cheese and sour cream.

Looking for a wine to go with El Tapitio? Try one of these:
Forest Glen Pinot Noir
Motos Liberty Pinot Grigio

Mexico

Margarita Recipe

This one comes from my friend Paul in Texas. If you like margaritas, you have to give these a try and if you don't you should still give them a try because they're nothing like the ones that you get when you order a margarita in a restaurant.

When you taste one of these margaritas, you will understand that they were made the old way, by hand, no prefabricated mixes that you find in a 7-11 convenient store. This is the real deal. This is how margaritas were made a hundred years ago. Perhaps Pancho Villa had a pitcher of these when he decided to declare war on the United States. I don't know but I think that when you try them, you will think that perhaps you've finally found Eldorado. I've said it before and I'll say it again, "I don't always drink Margaritas, but when I do they are made this way..." Enjoy responsibly.



The following recipe makes 2 to 3 margaritas.

Ingredients:
3 shots of Sauza Conmemorativo tequila
3 shots of Gran Marnier
3 shots of lime juice, fresh squeezed
3 heaping tbsp sugar
crushed ice

Preparation:

1. In a shaker, add all of the ingredients except the crushed ice.
2. Stir to dissolve the sugar.
3. Fill shaker with crushed ice.
4. Shake until your arm hurts.
5. If you want salt on the rim of the margarita glass, use a lime wedge to wet the rim.
6. Pour margarita into glasses and serve.

Related Articles / Posts:
Six Tequilas That Are Too Good For a Margarita

Mexico

Guacamole

OK, this one is pretty basic but spring is in the air and you should always have a bowl of guacamole or salsa in the fridge for a quick snack. You will also need some guacamole to use in the recipe that I'll try to post tomorrow.

PS: Only 27 days until Cinco de Mayo!!

Ingredients:
3 avocados, peeled, pits removed
1 lime
1 tspn salt
1 tspn pepper
1/2 cup diced yellow onion
3 tbsp fresh cilantro, chopped
2 roma tomatoes, diced
2 cloves garlic, minced

Preparation:

1. Mash the avocados up in a large bowl.
2. Add the salt and pepper to the bowl.
3. Squeeze the juice of the lime into the bowl and stir into the avocado mixture.
4. Dice 1/2 cup of onion and rinse onions with cold water in a strainer.
5. Add onions, cilantro, tomatoes, and garlic to the avocado mixture.
6. Stir all of these ingredients together and refrigerate for at least an hour.

Mexico