Pastel de chocolate de Juju
For the cake:
1 cup water
2/3 cup cocoa
1/2 cup unsalted butter
2 cups all-purpose flour
1 3/4 cups sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sour cream
2 large eggs, preferably at room temperature
For the Frosting:
1/4 cup milk
1 tablespoon vanilla
1/2 cup cocoa
1/2 cup unsalted butter
2 cups confectioners' sugar
1/4 cup sprinkles, optional
To prepare the cake: Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.
In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.
In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.
Take the cake out of the oven and let it cool a bit while you prepare the frosting.
To prepare the frosting: In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.
To assemble: Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).
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STREET-STYLE CUT-UP FRUITS & VEGETABLES
Frutas y verduras de carrito
1 to 2 large mangoes
4 large carrots
Dried ground chile such as piquín
3 limes, or more to taste
Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.
The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work…
HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe Mexican avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.