Tres Leche Cake

Equipment 9×13 metal baking dish Ingredients US Customary Metric 1x 2x 3x Cake: ▢1 cup all-purpose flour ▢1 1/2 teaspoons baking powder ▢1/4 teaspoon salt ▢5 large eggs , separated ▢1 cup granulated sugar , divided ▢1/3 cup whole milk ▢1 teaspoon vanilla extract Milk Mixture: ▢12 ounce can evaporated milk ▢14 ounce can sweetened condensed milk ▢1/4 cup whole milk Whipped Topping: ▢1 pint heavy whipping cream ▢3 Tablespoons powdered sugar ▢1/2 teaspoon vanilla extract ▢ground cinnamon , for topping Instructions Preheat oven to 350 degrees F. In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls. Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix). Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy! Notes Store Tres Leches Cake in the refrigerator, covered, for 3-5 days. Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.

Mexican Street Corn Casserole

INGREDIENTS 40 oz bag frozen corn - thawed, or not thawed (see notes) 2/3 cup mayonnaise 2/3 cup sour cream - full fat or light is fine 2 teaspoons chili powder - divided 3/4 teaspoon garlic powder 1/2 teaspoon salt 6 oz queso fresco - crumbled and divided 3 tablespoons cilantro - chopped fresh limes - optional, for spritzing at the end if desired, see notes EQUIPMENT 13″x9″ glass baking pan INSTRUCTIONS Preheat oven to 350°F. Spray a 13×9 with nonstick spray. In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco. Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm. NOTES Corn: You can thaw the corn or bake it frozen (I didn’t notice a difference when I did it both ways). When frozen it’ll bake longer, around 40-45 minutes. Feel free to use fresh corn off the cob as well. Lime: Can add some lime juice and lime zest to the top if you’d like a punch of lime flavor!

Mexican Fried Rice

From Elsa.

You should keep in mind the following guidelines:
1 clove garlic for every cup of rice
2 cups water for every cup of rice
1 Tbsp oil for every cup of rice
1 Tbsp chicken bouillon for every cup of rice
2 tsp salt for every cup of rice



The following recipe if for two cups of rice:

2 cloves garlic
1/2 white onion chopped
3 large chopped tomatoes
1/2 cup water

Place in blender and blend.

In pan cook on medium heat:
2 Tbsp oil and two cups of Jasmine rice. Stir constantly until rice reaches a nice golden brown color. About 15-20 minutes.

Then add:
4 cups of water
Blended Tomatoes
2 Tbsp. chicken Bouillon
2 tsp. salt
Bring to a boil, then cook the rice for ten minutes or until rice is mostly soft. (This took longer than ten minutes in the demonstration. More like 20.)

Refried Beans

This is a recipe from Elsa.

In a pressure cooker place:
1 clove garlic
1 cup beans
3 cups water
1 Tbsp Salt

--Cook in pressure cooker on high for one hour.

In a pan heat 5 Tbsp of Lard (can use olive oil)
If you would like peppers, tomatoes or onions to your beans, you should cook them in the lard now.

Add cooked beans to pan with lard. Doesn't have to be all the cooked beans. Cook and mash. The longer you let it cook on medium heat, the better it will taste.  Add bean water if you need wetter beans.

Salsa

This is Elsa's salsa recipe.

7 tomatoes (big round ones like beef steak, cooked in a skillet lined with tin foil until skin starts blackening.)
1 Arbol dried chili (more if you want more heat)
Scant 1 Tbsp. salt
Scant 1/4 cup water

-- Place in blender and blend.  Add diced cilantro and onion to taste when salsa is cooled.

Chocoflan

Chocoflan

 

--This recipe is from Rocio Huffman. It is also in the ward cookbook I made last year. It is the best Mexican dessert I've ever eaten.

 

½ cup cajeta (goat milk caramel)

1 can (12-oz.) evaporated milk

1 pkg. (8-oz.) Cream Cheese, softened

7 large eggs, divided

1 tsp vanilla

1 cup sugar

1 pkg. (2-layer size) chocolate cake mix

1 cup water

1/3 cup oil

½ cup Sour Cream

1 cup thawed Whipped Topping

--Heat oven to 375º. Pour cajeta into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over cajeta in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with cool whip.

How To Unmold Chocoflan:

Place serving plate over cake pan. Invert dessert onto plate. Gently remove pan; spoon any remaining caramel left in pan.

Substitute

Caramel sugar is a great substitute for cajeta. Simply mix 1/2 cup sugar and 2 Tbsp. water in saucepan; cook on medium heat 7 min. or until sugar is deep golden brown. Pour into prepared pan; continue as directed.

Tinga

This is a recipe from Isela Garcia. My nephew, Josh, requested authentic Mexican food. So I asked a Mexican for help. She is great and this is very good.

This can be adjusted for larger groups. It's a great party food.

Ingredients:

4 chicken breasts
1 clove garlic
salt to taste
1 1/2 onions, sliced
6 tomatoes, cubed
1 can whole chipoltes (read directions! You don't need the whole can.)
Chicken bouillon to taste

Boil chicken in water with garlic and salt until chicken is cooked. Remove chicken from water, but save chicken water. Shred chicken.

Sauce:
Put 6 cubbed tomatoes in a blender and blend with chipolte. You will add a couple of the chili's and a little bit of the sauce the chilis are in. With a little bit of chicken water, chicken bouillon and some salt to taste. Should be a paste, not runny!

Grill 1 1/2 sliced onions in a little bit of oil. Once soft add sauce and boil in pan long enough to cook the tomatoes.

Add chicken to sauce. If too thick, add stock from chicken pot.

Put in crockpot to keep warm.

Serve on Tostadas, with sour cream and lettuce.

Suggested sides:
Spanish rice, refried beans, chips, salsa and guacamole.