Chocolate cake Flan
Recipe for one cake
1 mix of chocolate cake (betty crocker triple chocolate works very well)
1 mix of chocolate cake (betty crocker triple chocolate works very well)
1/3 cup oil (for cake mix)
2-3 eggs(for cake mix)
1 can condensed milk
1 can evaporated milk
6 eggs
1 8 oz cream cheese full fat :)
1/2 cup sugar
1 ts vanilla
1 can of dulce de leche (mexican caramel)
Make cake as instructed on package. In a sauce pan, melt the sugar until it becomes golden-amber in color. Pour it in the bundt cake pan. With a knife spread the sugar over every surface in the pan- on the sides and the middle. Let sugar harden. After sugar is cool and hard add the cake mixture. Using a blender, mix evaporated milk, the condensed milk, eggs, cream cheese and vanilla in separate bowl. Add this mixture on top of the cake. Bake as instructed on the cake box. After cake is done let rest for about 5 minutes, turn over on a platter, let cool and frost with the dulce de leche.
1 can condensed milk
1 can evaporated milk
6 eggs
1 8 oz cream cheese full fat :)
1/2 cup sugar
1 ts vanilla
1 can of dulce de leche (mexican caramel)
Make cake as instructed on package. In a sauce pan, melt the sugar until it becomes golden-amber in color. Pour it in the bundt cake pan. With a knife spread the sugar over every surface in the pan- on the sides and the middle. Let sugar harden. After sugar is cool and hard add the cake mixture. Using a blender, mix evaporated milk, the condensed milk, eggs, cream cheese and vanilla in separate bowl. Add this mixture on top of the cake. Bake as instructed on the cake box. After cake is done let rest for about 5 minutes, turn over on a platter, let cool and frost with the dulce de leche.
"Barbacoa"
3.5 - 4 lbs of beef chuck shoulder
5 roma tomatoes
2 anaheim peppers
1 small white onion
1 small red onion
1 ts white vinegar
1 cup water
3 dried pasilla peppers (To rehydrate, stick in container of hot water and let soften. Remove seeds and stem before using)
3 medium size garlic cloves
1/2 ts mexican oregano
2 russet potatoes
3 carrots
about 10 to 12 green pickled olives
5 slices of pickled jalapeno
1 T pickled jalapeno juice
2 ts of tomato-chicken bouillon
salt and pepper to taste
In a pan, sauté meat, onions, pepper and tomatoes with about 2 T of oil. After about 10 minutes add chile pasilla mixture (blend chile pasilla, garlic and oregano and 1 cup water) let simmer for about 1 and half hours. Add potatoes, carrots, olives, jalapeno, pickled jalapeno juice, chicken bouillon, salt and pepper. Cook until potatoes and carrots are done. I hope this is helps.
3.5 - 4 lbs of beef chuck shoulder
5 roma tomatoes
2 anaheim peppers
1 small white onion
1 small red onion
1 ts white vinegar
1 cup water
3 dried pasilla peppers (To rehydrate, stick in container of hot water and let soften. Remove seeds and stem before using)
3 medium size garlic cloves
1/2 ts mexican oregano
2 russet potatoes
3 carrots
about 10 to 12 green pickled olives
5 slices of pickled jalapeno
1 T pickled jalapeno juice
2 ts of tomato-chicken bouillon
salt and pepper to taste
In a pan, sauté meat, onions, pepper and tomatoes with about 2 T of oil. After about 10 minutes add chile pasilla mixture (blend chile pasilla, garlic and oregano and 1 cup water) let simmer for about 1 and half hours. Add potatoes, carrots, olives, jalapeno, pickled jalapeno juice, chicken bouillon, salt and pepper. Cook until potatoes and carrots are done. I hope this is helps.
Horchata:
2 cups of rice
3 cups of water
2 cups whole milk
3/4 C sugar
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
Soak rice in hot water for 8 hours. Drain the rice and add it to a blender or food processor along with 3 cups of water. Pass the rice blend through a mesh strainer or thin cheese cloth into a container. Squeeze it good to get all liquid out. Discard all the solid part of the rice. Add remaining ingredients to the jar, stir, serve cold. (You can add spices and sugar to your taste) Makes about 1.8 liters.=7 cups
2 cups of rice
3 cups of water
2 cups whole milk
3/4 C sugar
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
Soak rice in hot water for 8 hours. Drain the rice and add it to a blender or food processor along with 3 cups of water. Pass the rice blend through a mesh strainer or thin cheese cloth into a container. Squeeze it good to get all liquid out. Discard all the solid part of the rice. Add remaining ingredients to the jar, stir, serve cold. (You can add spices and sugar to your taste) Makes about 1.8 liters.=7 cups
Mexican Sausage Beans (similar to refried beans but much much better)
3 cups of cooked beans (puree beans in a blender or food processor)
6 oz of chorizo
6 oz of chorizo
1 1/2 cups of shredded melting cheese (such jack, colby, etc)
1 T dices pickled jalapeno
1 ts jalapeno pickle juice
2 T butter
add butter to a pan, add the chorizo cook for about 10 minutes. Add the beans cheese, pickled jalapeno and juice. Stir cook on low until cheese has melted. this serves about 8 to 10 people.
Pasta Salad
Noodles 8 oz
Mayonnaise 6 T (mexican mayonnaise tastes the best "Mayonessa" I think)
peas 3/4 cup
salt 1 tsp
pepper to taste
Cook pasta, let cool. Mix all ingredients. add mayo till it seems right. You don't need to add the whole amount if it seems ok. Add pepper and more salt if desired. Serves about Serves about 9 to 10 people.
Mexican Rice (we didn't serve this, but its a delicious and authentic recipe!)
1 cup of rice
1 clove of garlic minced
3 T chopped green pepper (anaheim or bell pepper)
4 T chopped white or yellow onion
1/4 cup tomato sauce
1 3/4 C warm water
1 ts salt
1 ts chicken bouillon (is that how you spell it)
2 T butter
In a pan melt butter add rice, garlic, onion, and green pepper. sauté for about 10 to 17 minutes being careful not to burn the rice. Add water, salt ,tomato sauce, and the chicken bouillon. cover and cook in medium heat for about 20 to 25 minutes. Turn the stove off, fluff the rice with a fork, add warm vegetables such as carrot, peas and corn and mix.
CILANTRO RANCH Dressing (contributed from Cafe Rio)
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That's it!
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)
Mix all ingredients together in the blender. That's it!
