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Dulce de leche


June 26, 2015
homemade vanilla ice cream with cajeta swirls and Mexican chocolate chunks

Pancho Villa, one of the most renowned generals from the Mexican Revolution was wild about ice cream. It is even said he was most fond of vanilla ice cream covered in chocolate. This historic photo, published in the El Paso Times, shows him sitting at the famous El Paso confectionery The Elite, right after having an ice cream.

Pancho Villa at Elite Confectionary

History has judged him both harshly and heroically. Yet, from the account of my husband’s great grandmother Regina, he was a true gentleman.

Continue reading Vanilla Ice Cream with Cajeta Swirls and Mexican Chocolate Chunks


Dulce de Leche Cinnamon Rolls

Dulce de Leche & Pecan Cinnamon Rolls
Roles de Canela y Dulce de Leche

Serves: makes 12 generous sized rolls

Roles de Canela y Dulce de Leche" alt="Dulce de Leche & Pecan Cinnamon Rolls
Roles de Canela y Dulce de Leche" />

Ingredients

For the starter:

1/2 cup lukewarm water

3/4 cup lukewarm milk

3/4 ounce (2 1/4 teaspoons) active dry yeast

1 tablespoon sugar


For the dough:

2 eggs, lightly beaten

4 cups all-purpose flour, plus more to knead the dough

1/2 cup sugar

Pinch of kosher or coarse sea salt

1/2 cup unsalted butter, melted, plus more to butter the bowl


For the filling:

1/4 cup unsalted butter, cut into 1/4 -inch dice

3/4 cup dulce de leche or cajeta

1 teaspoon ground cinnamon or canela

3/4 cup roughly chopped pecans


For the glaze:

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

2 teaspoons freshly squeezed lime juice

1/3 cup sweetened condensed milk

1/3 cup confectioners’ sugar

To Prepare

To make the starter: Place the lukewarm milk and water in a small bowl. Be careful as it shouldn’t be hot or cold, or the yeast will not react. Sprinkle the yeast over the liquid along with a tablespoon of sugar. Stir and let rest until it puffs up and becomes foamy, about 10 minutes.

To make the batter: Place the flour in a large mixing bowl. Make a hole in the middle and pour in the beaten eggs, foamy yeast starter, sugar, and salt. Start combining the ingredients with a rubber spatula or wooden spoon. After a few strokes, add the melted butter. Mix with energy, until fully combined. The dough will be very sticky and gooey.

Sprinkle your counter or work surface very generously with all-purpose flour. Turn the sticky dough onto the surface, and knead until it transforms from being sticky and gooey to soft and elastic, about 3 to 4 minutes. Add a bit more flour to the counter, if needed, and use a bench scraper to gather the sticky dough from the counter as you knead the dough, and it becomes malleable and soft. Shape the dough into a ball.

Butter a large bowl, place the ball of dough in it, cover it with a clean kitchen towel, and let it rest in a warm area of your kitchen with no drafts or air currents, for about 1 to 1 1/4 hours, or until it doubles in size.

To make the rolls: Butter a 9x13-inch baking pan.

Sprinkle your counter or working surface generously with all-purpose flour. Place the dough on the floured counter and knead gently to begin to form a rectangle. Sprinkle a rolling pin with flour and use it to roll the dough into a long rectangle of about 10-inches wide by 24-inches long.

Leaving a 1-inch frame around the rectangle spread the dulce de leche across the length of the dough to form a centered and long 6-inch stripe. Sprinkle the chopped pecans, the cinnamon, and the butter chunks all over the surface, except for that 1-inch frame.

Preheat the oven to 350 degrees.

Working lengthwise, roll up the rectangle tightly. Brush the top 1 inch edge of the rectangle, with water, and close the roll up. Cut into 12 rolls: I like to cut the log in half first, then that half in half, and each of those quarters into 3 rolls. Place them in the buttered baking dish. Cover the baking dish with a kitchen towel, and let them rest in a warm area of your kitchen with no drafts or air currents, until they double in size, about an hour.

Bake the cinnamon rolls for 27 to 30 minutes, until they are fully cooked and golden brown on top. Remove from the oven.

To make glaze: In a medium bowl, combine the melted butter with the vanilla, lime juice, and sweetened condensed milk and mix with a whisk or spatula. Incorporate the confectioners sugar and mix until fully combined. Pour freely all over the rolls.

If you add the glaze while the rolls are still hot, they will turn out even better. Eat as soon as glaze has set, or at least try; it will be just a few minutes.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/dulce-de-leche-pecan-cinnamon-rolls/


Homemade Cajeta or Dulce de Leche

Homemade Cajeta or Dulce de Leche
Cajeta Casera

Serves: makes about 3 cups

Cajeta Casera" alt="Homemade Cajeta or Dulce de Leche
Cajeta Casera" />

Ingredients

8 cups, or 2 liters goat milk, you can substitute or combine with cow’s milk

2 1/2 cups dark brown sugar or shredded piloncillo

1 tablespoon vanilla extract

1/2 teaspoon baking soda

To Prepare

Place a large pot (I use my new copper one!) over medium heat. Pour milk, vanilla, sugar and baking soda, give it a good stir and let it come to a simmer. Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken.

After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger. Reduce the heat to medium low, to keep it at that constant medium simmer. You want active bubbling, but not over the top angry bubbles. Stir a bit more frequently, as you don’t want the bottom to develop a thicker layer.

You know the cajeta is ready when: It achieves a caramel brown color; it is thick as liquid caramel or syrup, much like a chocolate syrup consistency; it envelops the back of the spoon; when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, cajeta takes it’s time to drop and lastly, the sides of the pot show how the cajeta has cooked down and if you run your spoon across that side, you get a fudgy (and delicious) residue.

Turn off the heat and let cool (it will thicken considerably as it cools).

Place in a glass jar, cover tightly with a lid. It will keep in refrigerator for up to 6 months.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/homemade-cajeta-or-dulce-de-leche/


Churros with Cajeta or Dulce de Leche

Churros con Cajeta

Serves: makes about 16

Churros con Cajeta

Ingredients

Canola oil for frying, plus 1/4 cup

1 cup sugar, plus 1/4 cup

1 tablespoon ground cinnamon, plus 1/2 teaspoon

2 cups water

2 teaspoons vanilla extract

1 teaspoon kosher or coarse sea salt

2 cups all-purpose flour

Cajeta or dulce de leche (optional dipping sauce)

To Prepare

In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.

On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.

In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.

Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.

While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/churros/


March 11, 2015
churros

Some Latin foods don’t need translating anymore. That is the case of churros. Crisp and golden on the outside, soft and almost moist in the center, and covered in a gritty mix of sugar and cinnamon. They have to be some of the most, if not the most, irresistible fritters.

Mexicans don’t get the credit for inventing them though. That battle is still disputed between the Portuguese and the Spanish. But we do owe the Spanish for helping churros find their way to our Mexican kitchens, where we have found a way to make them our very own. More than five centuries later, so rooted they have become, it is hard to find a town, small or large, that doesn’t sell them.

You can find churros being sold by street vendors in little paper bags, in baskets, or in stands that have a heating light to keep them warm – people tend to underestimate how chilly Mexican nights can get. But there are also churrerías, places that only sell churros and different kinds of hot chocolate to accompany them.

Continue reading Churros Don’t Need Translating Anymore


Dulce de Leche Cheesecake

Dulce de Leche CheesecakePay de Queso con Dulce De Leche

Serves: 12

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Ingredients

For the crust:

1 1/2 cups finely ground Maria cookies, vanilla wafers or graham crackers

6 tablespoons unsalted butter, melted, plus more for greasing the pan


For the cream cheese filling:

1 pound cream cheese, at room temperature

1 14-ounce can La Lechera sweetened condensed milk

3 large eggs, at room temperature


For the dulce de leche topping:

1 1/2 cups sour cream

1 14-ounce can La Lechera dulce de leche

1 cup chopped pecans

To Prepare

Butter a 9- to 10-inch springform pan and set aside.

To make the crust: In a large bowl combine the ground cookies and melted butter until thoroughly mixed. Turn the cookie mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make cream cheese filling: Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping: In a medium bowl, mix the sour cream with the dulce de leche until combined.

Adjust the oven rack to the lower third of the oven and preheat to 350°F.

Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.

Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.

Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2013/12/dulce-de-leche-cheesecake/


MEXICAN FRENCH TOAST ROLLS
Dedos gitanos
Makes 6

INGREDIENTS
6 slices white bread
Cajeta, La Lechera dulce de leche, nutella or any preserves
2 tablespoons unsalted butter
1 egg
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon cinnamon

TO PREPARE
Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice.

Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.

In a bowl mix the egg and the cup of milk, whisk until well combined. In another extended bowl, mix the sugar with the cinnamon.

Set a skillet over medium heat. Add a tablespoon of butter.

Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted, cook the rolls until they’re golden brown and look fully cooked. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!


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