Mexican Christmas Traditions

Name: Moras con crema popsicles
Prep time: 25 min
Total time: 33 min
Yield: 10 3-ounce
Cuisine: Mexican
Ingredients: 2/3 cup chopped strawberries; 1/2 cup blueberries; 1/2 cup blackberries; 1/2 cup raspberries; 1/2 cup pure cane sugar (not white sugar) or raw sugar; 1 1/4 cup heavy whipping cream

Easy Watermelon Margaritas

1 · Aug 19, 2018 · Leave a Comment

A watermelon margarita is a tasty summer cocktail that’s easy to make and also a great way to use up extra fruit.

I can’t think of a better way to close out the final weeks of summer on the patio than a fresh watermelon margarita. Can you? These are also perfect for sipping by the pool on a hot day.

These margaritas are super easy to make, and you can even use fresh, store-bought watermelon juice if you don’t have a juicer at home. (Although there are so many inexpensive juicers on the market nowadays, you can find lots of decent options on Amazon with Prime shipping!) …

Moras con Crema Popsicles

2 · Jul 6, 2018 · Leave a Comment

Mixed berries and cream popsicles are a spin on the traditional fresas con crema, loved all over Mexico. This version incorporates blackberries, raspberries and blueberries, in addition to strawberries.

My fresas con crema popsicles are some of the most popular paletas on the blog, and with good reason: they’re the perfect way to enjoy summer berries! I created this version with mixed berries a few years ago and loved the way it came out. It’s similar, but different enough that you get a different flavor palate with all the berries.

The best way to get these berries to bloom with flavor is to macerate them. Similar to the way I macerate sliced strawberries with sugar for my fresas con crema popsicles, we’ll macerate the berries in this recipe, too, with one key difference.

It’s essential to break some of the blackberries, blueberries and raspberries while macerating them, otherwise you won’t get much berry juice. I gently break the berries with a potato masher, but you can also use a fork or other kitchen tool. Remember: you want broken berries that will hold their shape, but ooze some juice. You don’t want berry pulp.

A couple of acknowledgements here: Blueberries are not all that common to find in some parts of Mexico, despite the fact that Mexico grows a lot of the blueberries eaten in the U.S. If you’re not a blueberry-lover, you can sub in more blackberries (called zarzamoras in Spanish).

These popsicles are heavy on the dairy, and they don’t translate well with coconut cream (vegans and non-dairy folks who like to make substitutions, be warned, you won’t get the same results). If you don’t eat dairy, I’d suggest making strawberry hibiscus popsicles instead to avoid tummy troubles. And if you REALLY like blackberries and can tolerate sweetened condensed milk, you might want to try my Oaxacan horchata popsicles, which have blackberries and cantaloupe in them—just like you’d float on top of the drink.

During the warmest months of the year, I suggest freezing these berries and cream popsicles completely overnight before serving so they aren’t quick to melt in the heat.

You’ll need a few things to make this recipe:

Popsicle molds
Wooden popsicle sticks
Cuisinart Mini Prep Plus (or another food processor or blender that can make whipped cream)

Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com

Moras con crema popsicles

Prep 25 mins

Inactive 8 mins

Total 33 mins

Author Maura Wall Hernandez

Yield 10 3-ounce

Similiar to the popular fresas con crema dessert, this version uses a mix of summer berries for a spectacular berries and cream popsicle you'll make again and again.

Ingredients

2/3 cup chopped strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
1/2 cup pure cane sugar (not white sugar) or raw sugar
1 1/4 cup heavy whipping cream

Instructions

Wash all berries, pat dry, and remove strawberry stems.
Chop 2/3 cup strawberries (about 4-6 large strawberries) and add to a glass bowl.
Place blueberries, blackberries and raspberries in the glass bowl and break some of the berries slightly with a potato masher to release their juices.
Mix the berries gently with a spoon and sprinkle with 1/2 cup sugar. Stir to make sure all the berries are coated, then allow the berries to sit undisturbed for 20 minutes to macerate and draw out the juices.
After the berries have been macerating for about 15 minutes, add 1 1/4 cups heavy whipping cream to a food processor and process for about 2 minutes or until a thick whipped cream is formed. (If you over-process, you'll end up with butter.)
Use a spatula to fold the whipped cream into the macerated berries, being careful not to over-mix and cause the whipped cream to go flat.
Spoon into a popsicle mold, add sticks and freeze for 8 hours or overnight.

Notes

To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.

If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.

Courses Dessert

Cuisine Mexican

You might also like: Mangonada popsicles

How to choose a ripe avocado

18 · Feb 4, 2018 · Leave a Comment

If you’ve ever struggled with finding a ripe avocado in the grocery store, here are my foolproof tips to make sure you never buy unripe avocados by mistake again.

Avocado is a very versatile ingredient in Mexican cuisine. And although most people think of avocado just as a savory ingredient, you can use it for sweet recipes, too. Aside from typical recipes like guacamole and salsa verde with avocado, this fruit is also great for making avocado paletas, avocado fudge pops, and avocado chocolate pudding.

With so many potential uses, you’ll want to ensure you always have avocados on hand. But when it comes to choosing a ripe Haas avocado, there are a few cardinal rules to follow.

DO

Evaluate the avocado’s skin color and texture, and remove the stem to determine ripeness.

DON’T

Squeeze the avocado. There’s a difference between using your fingers to gently feel if the skin gives—indicating softness—and squeezing it, which can damage the flesh inside, and in some cases, break the outer skin.
Put avocado in the refrigerator before they’re ripened.

…

Té de bugambilia

12 · Feb 3, 2018 · 1 Comment

Té de bugambilia, also known as bougainvillea tea in English, is an essential Mexican home remedy during cold and flu season. It’s an excellent way to alleviate coughs, chest congestion and sore throats.

Years ago on a visit to Mexico City, my father-in-law taught me how to make this very effective Mexican home remedy for alleviating coughs and sore throats.

The recipe couldn’t be simpler: boil water and add the flowers until the water turns pink, then add Mexican lime juice (key limes) and honey. Some people like to add a little Mexican cinnamon stick to theirs as well, but I prefer my tea without it. Add slightly more honey if your throat is particularly sore….

Guide to Mexican limes

8 · Oct 10, 2017 · 2 Comments

Mexican limes are widely used in the cuisine and offer a bright, acidic touch to food and beverages.

All limes pictured in this post are Mexican limes.

Lime juice is an indispensable part of Mexican cuisine. It’s used in everything from beverages to dressing ceviche, soups, salads, fruit and vegetables, meats, in desserts and more. And it’s not just the juice; lime zest also makes its way into plenty Mexican recipes as well.

The limón chico (also known as limoncito or limón de Colima) is what most people think of when they think of Mexican limes. They generally measure between 2.5 and 5 centimeters in diameter, are more round (rather than oval) with thin, bright green skin, greenish-yellow pulp, have small seeds, and a very acidic flavor. As they age, the skin turns yellow and the flavor bitter when they’re over-ripened.

Known as limón grande or limón sin semilla, the larger Mexican limes do not have seeds….