Arroz con Leche de Cajeta y Canela

Creamy, cinnamon-scented rice pudding meets a ribbon of cajeta. Serve it warm for a cozy dessert or chilled in individual cups.

From the MexGrocer Pantry

Arroz - Mahatma Long Grain Rice Poly - 2 lb

Carnation Evaporated Milk - 12 oz

Mexican Vanilla Extract by Molina Gran Reserva - 2 fl oz

Coronado Cajeta Quemada - Goat's Milk Dulce de Leche - 23.28 oz

Ingredients

• 1 cup long-grain white rice

• 2 cups water

• 1 Mexican cinnamon stick

• 4 cups whole milk

• 1 (12 oz) can evaporated milk

• 1/2 cup granulated sugar, or to taste

• 1 tsp vanilla

• Pinch of salt

• 1/3 cup raisins, optional

• Cajeta, for drizzling

• Ground cinnamon, for garnish

Directions

1. Rinse rice. Add rice, water and cinnamon stick to a heavy pot; bring to a boil, reduce heat and simmer until most water is absorbed, about 15 minutes.
2. Add whole milk and evaporated milk. Cook over low heat, stirring often, 20–25 minutes until creamy and rice is tender.
3. Stir in sugar, vanilla, salt and raisins if using. Cook 5 more minutes.
4. Remove cinnamon stick. Rest 10 minutes; mixture thickens as it cools.
5. Serve warm or chilled with cajeta drizzle and a light dusting of cinnamon.

Mexican-Style Churros with Cinnamon Sugar

Golden ridges, a tender center, and a cinnamon-sugar finish make these churros a treat to enjoy fresh from the kitchen.

From the MexGrocer Pantry

Zulka Pure Cane Brown Sugar - Azucar Morena Granulada - 4 lbs

Tampico Ground Cinnamon – Canela Molida 1 oz

Mexican Vanilla Extract by Molina Gran Reserva - 2 fl oz

IBARRA Table Chocolate 6 Tablets 2.1 oz - 12.6 oz

Ingredients

• 1 cup water

• 6 Tbsp unsalted butter

• 1 Tbsp sugar

• 1/4 tsp salt

• 1 cup all-purpose flour

• 2 large eggs

• 1 tsp vanilla

• Neutral oil, for frying

CINNAMON SUGAR:

• 1/2 cup sugar

• 1 1/2 tsp Mexican cinnamon

OPTIONAL DIPS:

• Cajeta

• Melted Mexican chocolate

Directions

1. Combine water, butter, sugar and salt in a saucepan; bring to a boil.
2. Add flour all at once and stir vigorously until dough forms a ball and a thin film appears on pan, 1–2 minutes.
3. Cool 5 minutes. Beat in eggs one at a time, then vanilla, until smooth and pipeable.
4. Heat 2 inches oil to 350°F. Pipe 4–5 inch strips through a large star tip, cutting with scissors.
5. Fry in batches 2–3 minutes, turning until deep golden. Drain briefly.
6. Toss warm churros in cinnamon sugar. Serve with cajeta or Mexican chocolate.

Buñuelos Mexicanos with Piloncillo-Cinnamon Syrup

Thin, crisp buñuelos are made for breaking and sharing. Choose a dusting of cinnamon sugar or spoon over the fragrant syrup.

From the MexGrocer Pantry

Royal Baking Powder - Polvo para Hornear Royal - 8.1 oz

Piloncillo - Panela or Panocha Cane Sugar - 8 oz

Tampico Whole Cinnamon – Canela Entera 1.5 oz

Zulka Pure Cane Brown Sugar - Azucar Morena Granulada - 4 lbs

Ingredients

BUÑUELOS:

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 Tbsp sugar

• 1/2 tsp salt

• 1 large egg

• 2 Tbsp melted butter

• 1/2 cup warm water, plus more as needed

• 1 tsp vanilla

• Neutral oil, for frying

• Cinnamon sugar, for dusting

SYRUP:

• 8 oz piloncillo, chopped

• 1 1/2 cups water

• 1 Mexican cinnamon stick

• 1 strip orange peel, optional

Directions

1. Mix flour, baking powder, sugar and salt. Add egg, butter, warm water and vanilla; knead until smooth, 5–7 minutes.
2. Cover and rest 30 minutes. Divide into 12 balls.
3. For syrup, simmer piloncillo, water, cinnamon and orange peel 15–20 minutes until lightly syrupy; strain if desired.
4. Roll each dough ball paper-thin, about 7–8 inches wide. Let rest uncovered 5–10 minutes.
5. Fry one at a time in 350°F oil until crisp and golden, flipping once.
6. Drain; dust with cinnamon sugar or serve with piloncillo syrup.

Short on Time? Make Quick Cinnamon-Sugar Tortilla Buñuelos

Skip mixing, kneading, resting, and rolling the dough. Start with uncooked flour tortillas, fry them until light golden brown and crisp, then dust them with cinnamon sugar while they’re still warm. It’s an easy buñuelo-style shortcut for a last-minute dessert or a sweet snack to share.

Yield: 6 tortilla buñuelos   •   Prep: 5 minutes   •   Cook: About 10–15 minutes

Tortilla Fresca Uncooked Flour Tortillas – 8-inch, 44 ct

Ingredients

• 6 uncooked Tortilla Fresca flour tortillas, 8-inch
• 1/2 cup granulated sugar
• 1 1/2 tsp ground Mexican cinnamon
• Neutral oil, such as canola or vegetable oil, for frying

Directions

1. Mix the sugar and ground cinnamon in a wide, shallow dish. Set a wire rack over a baking sheet or line a plate with paper towels.
2. Pour about 1 inch of oil into a deep, heavy skillet wide enough to hold an 8-inch tortilla flat. Leave plenty of room above the oil. Heat to 350°F.
3. Carefully lower one uncooked tortilla directly into the hot oil. Fry about 30–60 seconds per side, turning with tongs, until light golden brown, crisp, and cooked through. Use the color and crispness as your guide; timing varies with tortilla thickness. Fry one at a time and let the oil return to 350°F between tortillas.
4. Lift out with tongs and let excess oil drip off. Drain briefly, then sprinkle both sides generously with the cinnamon-sugar mixture while the tortilla is still warm.
5. Serve warm. Leave whole for a classic round presentation or break into pieces for sharing.

MexGrocer kitchen tip: Use the tortillas uncooked, straight from the package—no preliminary cooking on a comal is needed for this fried version. Fry until the dough is fully cooked and crisp, then add the sugar coating after frying.

Want an extra-sweet finish? Serve with the piloncillo-cinnamon syrup from the recipe above, or add a little cajeta.

Shop Uncooked Flour Tortillas →

Shop the Sweet Essentials at MexGrocer.com

Stock the pantry for these three recipes, then use the same favorites for warm drinks and more homemade desserts. Select a product below for current details and availability.

Coronado Cajeta Quemada - Goat's Milk Dulce de Leche - 23.28 oz

Drizzle over arroz con leche and serve alongside warm churros.

View product →

Tampico Whole Cinnamon – Canela Entera 1.5 oz

Simmer a stick with the rice pudding or piloncillo syrup.

View product →

Tampico Ground Cinnamon – Canela Molida 1 oz

Mix into cinnamon sugar and dust over the finished rice pudding.

View product →

Piloncillo - Panela or Panocha Cane Sugar - 8 oz

Use 8 oz for the buñuelo syrup in this recipe.

View product →

IBARRA Table Chocolate 6 Tablets 2.1 oz - 12.6 oz

Explore a traditional Mexican chocolate for a warm drink alongside your desserts.

View product →

Carnation Evaporated Milk - 12 oz

Mexican Vanilla Extract by Molina Gran Reserva - 2 fl oz

Arroz - Mahatma Long Grain Rice Poly - 2 lb

Royal Baking Powder - Polvo para Hornear Royal - 8.1 oz

Zulka Pure Cane Brown Sugar - Azucar Morena Granulada - 4 lbs