Cinco de Mayo, Taco Tuesday, or Mexican evening meal? Dessert! 21 Mexican-inspired treats to sweeten your fiesta.
Mexican pastries include a few notable tastes. First, dulce de leche. Dulce de leche is comparable to caramel, except there’s no sugar, thus there’s no need for a candy thermometer. We use it to top rumchata cupcakes or cheesecake, stuff puff pastry churro biscuits, and dip churro chips.
If you enjoy Mexican, you probably prefer spicy cuisine. Taco seasoning, chipotles in adobo, and Valentina hot sauce may impart spice to Mexican foods and sweets. We added spicy, pickled chamoy, a Mexican seasoning, to mango sorbet. Sweet, tangy, and spicy works! We adore spicy-sweet Mexican hot chocolate, therefore we made a mousse pie that tastes like peppery s’mores. Spice without heat? Try cinnamon sugar churros, tres leches cakes, or coconut cupcakes. Ceylon cinnamon is sweeter than other types and is authentically Mexican.
Tequila and lime is a classic Mexican taste combo. We adore margaritas in sweets like our cheesecake mousse or bars. We have margarita pie. Tequila-spiked key lime pie. Tequila? We cook angel food cake dipped in tequila and lime. They’ll delight partygoers.
1. Homemade Churros
Deep fry seems hard sometimes. But now you have an easy and delicious recipe that absolutely worth it. It actually tastes good at room temperature. It can be made just in 10 minutes and still tastes good. This makes them a great party dessert.
The Spanish churro is a delicious example of the fried dough seen in many different cuisines throughout the world. Since its inception, the churro has spread over the world. Our version is a fusion of the Mexican style, which is often wrapped in cinnamon sugar, and the Spanish style, which is typically served with a chocolate dipping sauce.
Ingredients
ATTENTION: CHURROS
- Water, 1 cup
- (6 Tablespoons) butter
- 2-tablespoons of white sugar
- vanilla extract, 1 teaspoon
- Flour, all-purpose: 1 cup
- Kosher salt, one teaspoon
- 2 big eggs
- Veggie oil, for deep frying
- Sugar and cinnamon.
SO THAT YOU CAN MAKE THE CHOCOLATE DRESSING
- One and a half cups of mini dark chocolate chips
- 3/4 cup of full-fat cream
- The ground cinnamon, 1 teaspoon
- 14 teaspoons of kosher salt
Directions
Step 1
To make churros, combine water, butter, and sugar in a big pot and cook over medium heat. Cook till boiling, then stir in the vanilla. After incorporating the flour and salt, turn off the heat. For 30 seconds, stir the mixture with a wooden spoon to thicken it. Set aside 10 minutes for the mixture to cool.
Step 2
To the chilled mixture, beat the eggs in one at a time with a hand mixer, until they are well incorporated. Fill a piping bag with a big open star tip and set it aside.
Step 3
Achieve 375 degrees Fahrenheit by heating enough oil to reach halfway up the sides of a big pot set over medium heat. Pipe churros into ropes about 6 inches long, keeping the piping bag a safe distance from the oil. Remove excess dough from the piping bag using kitchen shears.
Step 4
Fry for 4–5 minutes, rotating occasionally, until golden. Fry 3–4 churros at a time, waiting for the oil temperature to return to 375°F between batches. Take out the churros with a slotted spoon or tongs, and then quickly coat them with cinnamon sugar before placing them on a cooling rack.
Step 5
Put chocolate chips in a medium, microwave-safe bowl and stir until melted and smooth; use as a dipping sauce. Heavy cream should be heated to a low simmer in a small saucepan over moderate heat. After waiting 2 minutes, stir the chocolate chunks into the heated cream. To the bowl, I’ve added cinnamon and salt, which I’ve mixed together.
Step 6
Give the churros a chocolate dip.
Before frying 10-minute cooling time is important. Your batter will become more rigid as it cools, which will make it easier to fry!
2. Best-Ever Flan
In the same vein as crème brûlée or panna cotta, flan is a dessert that will never go out of vogue.
We are of the belief that flan, also known as the traditional baked custard that is often served in Spain and Latin America, will never go out of vogue. Pour yourself a cup of coffee that has just been made fresh, and then delve into one of the creamiest, most delicious desserts that have ever been created.
The custard with the richest texture.
The custard, with its velvety smoothness, is without a doubt the highlight of this dish. It is important to take the flan out of the oven when the centers still have a tiny jiggle in order to let it achieve its full potential. Because the texture of the custard will become more stable once it has cooled, it is essential to remove it from the oven before it is completely set. Before removing the flan from the ramekin, allowing the custard to come to room temperature will guarantee that the flan has fully solidified and will remove without sticking. Tap the bottoms of the ramekins before removing them from the dish; this will assist ensure a clean release of the contents.
Ingredients
- 1 3/4 tablespoons of heavy cream
- 1 cup of undiluted milk
- 1 tsp. pure vanilla extract
- A pinch of salt that is kosher
- 1 and a half tablespoons of granulated sugar split between three large eggs
- 3 big egg yolks
Directions
Step 1
Turn the oven on to 350 degrees. Combine cream, milk, vanilla extract, and salt by whisking the ingredients together in a large basin or measuring cup.
Step 2
Mix together one cup of sugar and a third of a cup of water in a medium saucepan set over medium-high heat. 10 to 15 minutes later, when the mixture has become a deep golden color, continue cooking it while gently rotating the pot but without stirring it. (Here’s a helpful hint: while you’re creating caramel, wipe the inside of the pan with a pastry brush soaked in water so that you don’t accidentally burn the sugar.) In a hurry, divide the caramel into seven ramekins with a capacity of 6 ounces each. Rake the caramel into the inside of the ramekins by gently lifting and tilting the dishes. (Don’t be alarmed if the sugar begins to crystallize at this stage! During the baking process, it will become liquid.) Put individual ramekins into a large casserole dish.
Step 3
In a large bowl, use a whisk to combine the eggs, egg yolks, and the remaining half cup of sugar. Incorporate the cream mixture in a careful manner until it is barely blended. Spread the mixture out equally in the ramekins, approximately a half cup in each one.
Step 4
Pour enough boiling water into the baking dish so that it comes up to the middle of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. After fully cooling, the ramekins should be stored on a cooling rack for around two hours. If you are not going to serve the dish immediately, cover it with plastic wrap, and place it in the refrigerator to chill until you are ready to serve it.
Step 5
When you are ready to serve the flan, use a tiny knife or an offset spatula and release the edges of the flan very gently. If it has been refrigerated, reheat it up in the microwave in intervals of 10 seconds for a total of 30 seconds. Flip the flan onto a dish with a shallow rim, give it a little shake to loosen it up, and then take it out of the ramekin.
3. Snowball Cookies
When it comes to these snowballs, which are also known as Mexican Wedding Cookies, the first thing we will point out is that you shouldn’t try to consume them while dressing in your Sunday best. It is possible that the powdered confectioner’s sugar that gives these snowballs their “snowy” appearance and wonderful flavor may cause you to be covered in sugar after each mouthful, but the trade-off is WELL-WORTH IT.
We should also mention that this mess is completely justified since the finished product is sugary, crumbly, and quite simple to put together. The dough may be made in a single big bowl using just your hands and the bowl. After about half an hour, you’ll be able to take a bite out of one of these nutty snowball cookies. You might also try using roasted pecans, almonds, or pistachios for the walnuts in this recipe.
Make sure the butter is softened rather than melted when making these bite-sized cookies so that you can get the perfect size and texture every time. Cookies made with melted butter will spread and become flatter than they were before baking. This recipe makes around thirty cookies measuring one inch in diameter, although it is simple enough to be doubled. To ensure that you get the most out of your batch, scoop and level each cookie using a tablespoon measure. This will ensure that you get the most out of your batch.
If you’ve attempted to make them, please share your results in the comments section below.
Ingredients
- 1 c. all-purpose flour
- 1 and a half cups of walnuts, cut very coarsely
- 1/4 c. granulated sugar
- A pinch of salt that is kosher
- 1 tsp. pure vanilla extract
- 1/2 tablespoon of butter, diced and melted
- 1 measuring cup of powdered sugar
Directions
Step 1
Prepare a large cookie sheet by lining it with paper and preheating the oven to 350 degrees. Flour, walnuts, granulated sugar, salt, and vanilla extract should be mixed together in a large basin. After adding the butter, blend the other ingredients with your hands until the mixture resembles a coarse meal.
Step 2
Roll the dough into little balls and set them on a cookie sheet that has been prepared.
Step 3
Bake for 15 minutes.
Step 4
Cookies are ready to be rolled in powdered sugar when they are still warm but have cooled enough to be touched.
Step 5
Place on a rack to cool thoroughly before proceeding. After it has cooled, coat it once again in powdered sugar.
4. Mangonada Sorbet
The chamoy sauce, which is made of pickled fruits and chiles, is the key ingredient in this sweet and savory scoop. This sauce is delicious on pretty much anything, but it is particularly well-liked on raw vegetables, fresh fruits, and grilled corn. In the event that you are unable to locate it, we have included an alternative recipe for a spicy strawberry swirl that utilizes Tajin. If you are unable to locate Tajin in the grocery store where you shop, substitute chili powder or hot sauce for it and season to taste as you go.
Here are a few pointers that can help you make the most of this delicacy:
The chamoy sauce, which is formed of pickled fruits and chiles, is the key ingredient in this sweet and savory scoop. This sauce is wonderful on pretty much everything, but it is particularly well-liked on raw vegetables, fresh fruits, and grilled corn. In the event that you are unable to locate Chamoy in the condiment area of the supermarket, an alternative recipe for a spicy strawberry swirl with Tajin has been supplied below for your convenience. If you are unable to get Tajin in the grocery store where you shop, substitute chili powder or spicy sauce for it and season to taste as you go.
Ingredients
- 1 big, ripe mango
- 1/3 c. granulated sugar
- 1/4 of a cup of water 1/4 of a cup of silver tequila
- 1/4 c. fresh lime juice
- Kosher salt
- Chamoy, plus more for serving, or strawberry jam, one-fourth cup
- 1 tsp. more Tajin seasoning for serving, as needed (optional)
Directions
Step 1
Freeze the bowl of your ice cream maker the night before you want to start the churning process.
Step 2
Mango should be peeled and sliced. Puree the mango in a food processor or blender until it reaches a creamy consistency. After obtaining 1 cup’s worth of the puree, transfer it to a big bowl. After adding the sugar, water, tequila, lime juice, and a bit of salt, mix all of the ingredients together until the sugar is dissolved. Stir the mixture at regular intervals of 5 minutes to keep it from freezing over while it is chilling in the refrigerator for an hour or in the freezer for 20 minutes.
Dulce de LecheStep 3
If you want to make spicy strawberry jam instead of chamoy, combine the jam and Tajin in a small bowl and whisk until combined. Try it out, and if you like it, add more Tajin.
Step 4
Soak a paper towel in tequila, and then massage the soaked towel all over the inside of the freezer bowl of your ice cream machine (this prevents the sorbet from freezing on the sides of the bowl).
Step 5
Freeze the mango mixture in accordance with the directions that came with your ice cream maker until it reaches the consistency of soft serve, which should take around 20 minutes. Transfer scoops of mango sorbet to a container with a lid that can be sealed, alternating between scoops of sorbet and tablespoonfuls of the chamoy or jam combination. When you have everything in your container, use a butter knife and combine the two different concoctions by combining and swirling them together.
Step 6
Cover and freeze for approximately four hours, or until the liquid becomes solid. If preferred, serve with more chamoy and/or Tajin sprinkled on top.
5. Dulce de Leche
Although making caramel from scratch is worth the effort, it’s not the simplest thing. We really like how straightforward dulce de leche is, and we think that it tastes just as good as traditional caramel does. You will just need some time and a can of sweetened condensed milk to complete this recipe.
This also implies that if you are cooking the dulce de leche in a plain old pot, you may need to add more water to the pot on many occasions while it is cooking in order to keep the can submerge and maintain the correct amount of pressure.
When you first get your hands on a jar of this stuff, you’re going to want to use it in everything, but brownies and frosting are two of our absolute favorites to use it in. Have you made a batch? Share your thoughts with us in the comment box below on how it went!
Ingredients
1 14-oz. can sweeten condensed milk
Directions
FOR USE IN THE INSTANT POT
Step 1
Place the sweetened condensed milk in a sterile mason jar that is one pint in capacity. Put a screw in the lid.
Step 2
Put the trivet in the Instant Pot, and then put the airtight jar in the middle of the trivet. Fill the instant pot with sufficient water to reach the 1 mark “underneath the cap of the jar. Cook for thirty-five minutes with the cover of the Instant Pot closed using the Manual mode and high heat.
Step 3
After quickly releasing the steam, remove the jar from the oven using tongs or oven mitts. It is essential that the jar be allowed to totally cool before being opened.
FOR STOVETOP
Step 1
After removing the label from the can, place the contents in a large saucepan or Dutch oven. Put enough water into the pot so that the can is submerged by at least 2 “water.
Step 2
After bringing the water in the pot to a boil over high heat, reduce the heat to a low simmer and continue cooking for two and a half hours, topping off the pot with additional water as needed to keep the can submerge. Take the can out using the tongs, and then (very important!) wait until it has cooled down to room temperature before opening it.
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