Cheater’s alfajores

Today on the Kenmore Genius Blog, I’m confessing my dirty little secret on how to make alfajores with all of the flavor and hardly any of the work. If you’re a disaster in the kitchen, are pressed for time with a busy schedule or just having a lazy moment, this recipe is for you! It’s so easy, you’ll wonder why you never thought of it yourself…. 

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Paletas de mango con chile

I wrote about my love for paletas and shared a recipe for paletas de mango con chile on the Kenmore Genius Blog recently. These are similar to mangonadas, but those usually include chamoy as an ingredient, and this recipe doesn’t.

Hop over there to check out the post with some additional notes on the ingredients. Enjoy the yummy video!

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Paletas de mango con chile

Paletas de mango con chile

Ingredients

  • 4 manila mangoes
  • juice of 4 limes
  • 4 tsp chile powder (or more to taste)
  • 1/2 cup water
  • 1/4 cup granulated cane sugar (I like Zulka brand)
  • zest of 2 limes

Instructions

  1. In a sauce pan, bring the water, sugar and lime zest to a boil, then reduce heat to a simmer. Stir until sugar is dissolved. Simmer for about 5 minutes to infuse the flavor of the lime zest and then remove from heat and let come to room temperature.
  2. Peel the mangoes and remove all the flesh. When you get close to the pit, you can just scrape it in a downward motion away from you to get the last bits off.
  3. Put the mango flesh (which should be about 2.5 cups) into the blender with the lime juice, sugar syrup and chile powder.
  4. Pulse on low for 10-15 seconds so that you get a puree that has some small mango chunks in it.
  5. Pour evenly into popsicle molds, making sure not to fill them all the way to the top; the popsicles will expand a little when they freeze, so leave a little room so they don't spill. Place them on an even surface in the freezer for at least 12 hours (or longer if you use bigger molds).
  6. Once they’re frozen through, run the bottom of the mold under warm water just long enough to loosen them from the mold.
http://theothersideofthetortilla.com/2011/06/paletas-de-mango-con-chile/

Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.

Wordless Wednesday: Capirotada

Who doesn’t love capirotada? This traditional treat, a bread pudding-like dish often served during Lent, is typically made with toasted bolillo rolls (French bread is an acceptable substitute if you can’t get bolillos), a syrupy piloncillo sauce, raisins and cheese. Everybody has their own version and there’s no one way to make it. This version from El Bajío in Mexico City includes peanuts and queso fresco sprinkled on top, and was enjoyed on our last visit to Mexico City during the winter. I’ll be sharing a recipe here for capirotada just in time for Semana Santa and Easter.

  • How do you like to make your capirotada? What kind of cheese do you use and what kind of garnishes do you like?

GARIBALDI

By now, you all know about my deeply rooted love for pan dulce, especially for a particular chochito-covered panque from El Globo called el garibaldi. In fact, El Globo is credited as the original maker of garibaldi, a little pound cake bathed in apricot jam and covered in white nonpareils. Many bakeries in Mexico try to emulate these little magical cakes, but nobody makes them quite like El Globo.

During our trips to Mexico City, we’ve always purchased them fresh to eat for breakfast. With a little café con leche, I can’t imagine a better way to start a day. On one occasion, we carefully wrapped a few to bring home with us to Chicago, but sadly they got slightly smashed in our carry-on luggage and from then on, we decided they didn’t travel well. And after eating garibaldi on countless visits to Mexico City, I returned from our most recent trip with a serious mission: to spend time in the test kitchen trying to recreate them so I wouldn’t have to wait until my next trip to Mexico to eat them. Looking at my calendar, five months is a long time – too long, if you ask me – to deny myself one of my favorite sweet treats…. 

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GUAYABAS EN SANCOCHO

guayabas en sancocho

I love the smell of ripe guayabas Mexicanas. Their creamy white flesh and tropical fragrance are simply intoxicating. They remind me of this one particular little stall that sells fruits at the Mercado Coyoacán (consequently, also the same place that made me appreciate higos–or figs; a topic for another post). Whenever I visit Mexico City, I’m always eager to tag along with my suegra when she needs to grab something from the mercado because I love walking among the vendor stalls discovering new things.

José also likes the smell of guayabas–but for a different reason. You see, as a big brother, José has always dabbled in a serious form of sibling rivalry.

My cuñada, on the other hand, can’t stand the smell or taste of guayabas. The smell actually makes her wretch. A few years ago when we were visiting around Christmastime, we bought a big bag of guayabas for making ponche Navideño. I’m sure you can guess what happened next…. 

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CHURROS

In the U.S., I’ve seen several different versions of churros. Make no mistake: none of them are very authentic. Some make my stomach churn at the thought (think theme park churros filled with chocolate or fruit-flavored goo), while others are passable for some quick cinnamon-sugar satisfaction during a desperate moment. It’s important to fry the pastry dough just right because if they’re over-fried, they’re just no good.

Churros WEB

churros

Several years ago when José and I were still dating, I made my first trip to the legendary Churrería El Moro in Mexico City. Founded in 1935, this cultural culinary gem is more than just a 75-year-old churro depot. It’s an incredible experience. The storefront has a big glass window so you can watch the churros being made. That alone makes it worth the trip. In fact, even famous Chicago-based chef Rick Bayless is rumored to have stood outside El Moro for hours upon hours when planning the concept for his new quick eatery, Xoco.

The waitresses at El Moro wear mustard-yellow diner uniforms with white trim and aprons. The blue, white and yellow patterned tiles, stained glass and yellow stucco walls inside are elements of any dream I have had dealing with churros ever since. (Yes, I dream about churros.) It’s all a part of the experience. With four types of hot chocolate to choose from and for the equivalent of a few dollars, you can’t go wrong when ordering churros y chocolate, especially in the chilly winter months. … 

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