Mexican Desserts from the Heartland Recipes

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Got a sweet tooth? Enjoy trying new and different desserts? Well, this array of Mexican Postres, or Mexican desserts is guaranteed to delight you. Choose from Arroz Dulce-Mexican Rice Pudding, Capirotada-Mexican Bread Pudding, Mexican Dessert Empanadas - Fruit Turnovers, Tequila Ice Cream or Buñuelos-Sweet Fried Bread topped with cinnamon-sugar. Try one, try them all! But, just make sure you enjoy!

A special hint for those of you who want an even quicker, easier way to enjoy Mexican Desserts - just click on Desserts here at mexgrocer. Browse through and find the easiest of the easy way to make these favorites, and more!

Arroz con Leche (Mexican Rice Pudding)

This is a favorite Mexican dessert in Mexico, also called Arroz de Leche. Kids love it, and so do their parents. Allow a little over three hours to prepare, although most of this time will be baking. Serves six.

4 cups milk
1 cup rice
1 cup sugar
1 tsp vanilla
1 cup heavy cream
1/4 tsp salt

In medium saucepan, heat milk over medium-high heat, until scalded but not burned. Pour rice into 9 x 14 inch pan. Cover with scalded milk, and bake at 325 degrees for 3 hours, or until the rice is soft, but not dry. Stir occasionally during first hour to prevent sticking. If necessary, add more scalded milk. After 2 hours, 45 minutes remove from oven. Add vanilla, sugar, and cream. Return to oven to finish baking for 15 minutes. Serve hot.

Capirotada (Mexican Bread Pudding)

Makes eight servings and takes less than an hour to prepare.

1 stick unsalted butter
1/2 loaf French bread or baguette, with crust, cut into small cubes
1 lb brown sugar
1 1/2 cups water
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped into small cubes
Heavy cream for garnish

Preheat the oven to 350 degrees. Butter a 9 x 14 inch glass casserole pan. Set aside.

Melt the remaining butter in a medium saucepan over low heat. When all butter is melted, add bread cubes and stir to coat evenly.

Spread bread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.

Remove the bread and turn the oven temperature up to 400 degrees.

Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and nutmeg. Set aside.

In large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the 9 x 14 pan. Bake, uncovered for 20 minutes. Every five minutes, remove from oven and stir. By the time the pudding is done, the top should be golden brown and crusty and the liquid almost gone. Do not stir again! Serve immediately, drizzling heavy cream over the top of each serving.

Mexican Dessert Empanadas These are fruit turnovers. They're easy to make, delicious and thoroughly authentic. This recipe serves eight and takes about 30 minutes to prepare. Trust me, it's well worth it. Empanadas are delicious served with Tequila Ice cream (recipe immediately following).

2 cups flour
1 tsp salt
2 tsp baking powder
milk (as needed)
2 tbsp solid vegetable shortening
1 cup strawberry, Orange or any other type fruit preserves
2 cups vegetable oil
powdered sugar

Combine flour, salt and baking powder and sift together thoroughly.

Using two dinner knives, cut shortening into flour mixture until mixed. As you go along, add enough milk (water may be substituted) to slightly moisten dough. Dough should be easy to handle, but not sticky. (In the event that it becomes sticky, add a bit more flour.)

Let stand for about ten minutes. On a lightly floured wooden cutting board, roll dough until thin. Using a jar top, cut dough into eight circles, about four inches each in diameter.

Place one heaping teaspoon of filling in middle of each circle. Fold dough over in half, then pinch edges together in a semicircle to hold in filling. Heat oil in deep frying pan until a drop of water sizzles when it lands in the oil. Fry empanadas in oil until golden brown-about three minutes per side. Drain on paper towels. Sprinkle with powdered sugar and serve warm.

Tequila Ice Cream

This delicious, unique ice cream requires that you have an ice cream maker on hand. Other than that, it is quite simple to make and will wow friends and family with its flavor! The recipe makes almost a half gallon-plenty to scoop over eight servings of empanadas, or to just serve on its own.

2 cups milk
3 cups heavy cream
1 cup white tequila
1/2 cup sugar
3 tablespoons honey
8 egg yolks

In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12 minutes and remove from heat.

In medium bowl, whisk sugar and honey into egg yolks until well blended. Pour a third of simmered mixture into yolks while stirring briskly with a whisk.

Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture. Stir constantly over medium heat until it is thickens enough to coat the back of spoon. Do not allow to boil.

Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. When cooled, process in ice cream machine according to manufacturer's directions. Store, covered in freezer.

Buñuelos (Sweet Fried Bread)

This recipe makes about two dozen buñuelos, a lightly fried Mexican treat that predates the Spaniards. Topped with frosting or cinnamon sugar (as indicated here) it makes a special sweet treat that will please adults and kids alike. Allow about an hour to prepare.

3 1/2 cups flour
2 eggs, beaten
1 tsp salt
1/2 cups milk
1 tsp baking powder
1 ½ cups (see directions below) vegetable shortening or vegetable oil
Cinnamon-Sugar Topping

Combine flour, salt, baking powder, and sugar in a large mixing bowl and cut in margarine.

Add eggs and milk to flour mixture and work mixture into dough. Knead dough until it's smooth and elastic. Form dough into balls the size of an egg. Cover dough and set aside for 15 minutes.

Roll each ball of dough into a circle four inches in diameter. Cut a small hole in center of each circle. Place circles of dough between single layers of waxed paper until all are rolled and ready for to be deep-fried.

Heat approximately two inches of shortening in a heavy saucepan (preferably cast iron skillet) at medium-high heat. Fry buñuelos until they are puffed and golden brown on both sides, turning once.

Drain on paper towels. Coat the buñuelos with a cinnamon-sugar topping (recipe immediately following) and serve warm.

Capa De Azucar Y Canela (Cinnamon-Sugar Topping for Buñuelos)
1 ½ cups sugar
2 teaspoons cinnamon

Combine sugar and cinnamon in a small mixing bowl. Sprinkle mixture over buñuelos until they are evenly coated.

Please visit our Mexican desserts recipe section at Mexican Desserts

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Recipe and tips provided by Ann Hazard.

Join author Ann Hazard, as she leads you through four generations of historic Baja culinary adventure. She shares not only her family's favorite travel tales, but also the delicious, easy-to-prepare recipes she has collected and created. By the time you've cooked a meal or two and finished reading the book, you're guaranteed a lasting dose of Baja Magic. The book may even turn your perspective slightly to the South, lighten your heart and forever transform your outlook on life!


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