~ cinco de mayo is right around the corner and you don't have to be of Spanish descent to celebrate! my love for Mexican flavors started when i first ventured into cooking, i mean who doesn't love fresh fruit and veggies with their cheese and carbs? i found the colors inspiring and the flavors always paid off, plus it was an easy way to include guacamole into every meal! these three recipes can be adapted into everyday life and are all vegetarian but can easily be made for the meat-atarians in your life !
Green Chile and Sweet Potato Breakfast Burritos
makes 6
~ this recipe can be adapted for those that like more spice, or meat. i've made mine with the addition of chicken or eggs. the first as an entree for lunch or dinner and the eggs for breakfast. they also freeze well and make an easy meal
- 1 can of diced green chiles
- 2-3 sweet potatoes, peeled and chopped into medium dice
- half cup frozen/fresh corn kernals
- half cup cotija cheese or sharp aged cheddar
- torillas
- sour cream, cilantro, various hot sauces for topping and either eggs or chicken if desired
- lime wedges
how to:
- turn your oven to 375, place chopped sweet potatoes on a large sheet pan, drizzle with olive oil and roast for 20- 25 minutes. if adding chicken, either pan fry boneless, skinless chicken thighs and dice or buy a rotisserie chicken and shred the meat and set aside. if adding eggs, do a quick scramble while the potatoes are in the oven.
- once the potatoes are done, pop them into a large frying pan with the green chiles, cheese ( and chicken/eggs if adding). toss until the cheese just starts to melt then scoop out into a bowl for assembly.
- heat your tortillas on the stove top/frying pan until just warmed, and assemble as desired! i like mine with a bit of sour cream, then potato mixture, topped with cilantro and siracha and drizzled with lime.
Mexican Street Corn
makes 2
~ this was a new one for me, i love corn but usually just slathered in butter and salt. i was skeptical about the mayonnaise but was mind....BLOWN
ingredients:
- 1 corn cob per person, drizzled with olive oil
- 2 tbsp mayonnaise
- pinch cayenne or chile powder
- chopped cilantro
- parmesan cheese or cotija cheese
how to:
- preheat your oven to 400 degrees and roast your olive oil drizzled corn cobs in a roasting pan for 20-25 minutes, once done let cool for a few minutes. spread on 1 tbsp of mayo onto each cob, sprinkle with parmesan, chile powder, salt, pepper and cilantro. Enjoy!
Trés Leches Cake
~ i made my first tres leches cake when i found out it was my husbands co-workers birthday. he was working here in Vancouver and had been away from his family in mexico for over 3 years. Carlos was always so polite i had to do something and it was an excuse to eat cake! tres leches means 3 milk in Spanish so you know your calcium intake is covered for the day and that's good right? we won't mention the sugar content!
Ingredients
cake:
vegetable oil
6 3/4 oz cake flour, plus extra for pan
1 tsp baking powder
1/2 tsp kosher salt
4 oz unsalted butter at room temp
8 oz sugar
5 whole eggs
1 1/2 tsp vanilla extract ( i used tahitian vanilla extract)
glaze:
1 (12 oz) can evaporated milk
1 (14 oz ) can of sweetened condensed milk
1 cup half and half
topping:
2 cups heavy cream
8 oz sugar
1 tsp vanilla extract
how to:
- preheat the oven to 350 degrees F. lightly oil and flour a 13 by 9-inch metal pan and set aside.
- whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
- place the butter into the bowl of a stand mixer. using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. stop to scrape down the sides of the bowl, if necessary. add the eggs, 1 at a time, and mix to thoroughly combine. add the vanilla extract and mix to combine. add the flour mixture to the batter in 3 batches and mix just until combined. transfer the batter to the prepared pan and spread evenly. this will look like a very small amount of batter. bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
- remove the cake pan to a cooling rack and allow to cool for 30 minutes. poke the top of the cake all over with a skewer or fork. allow the cake to cool completely and then prepare the glaze.
- place the butter into the bowl of a stand mixer. using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. stop to scrape down the sides of the bowl, if necessary. add the eggs, 1 at a time, and mix to thoroughly combine. add the vanilla extract and mix to combine. add the flour mixture to the batter in 3 batches and mix just until combined. transfer the batter to the prepared pan and spread evenly. this will look like a very small amount of batter. bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
- remove the cake pan to a cooling rack and allow to cool for 30 minutes. poke the top of the cake all over with a skewer or fork. allow the cake to cool completely and then prepare the glaze.
for the glaze:
- whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. once combined, pour the glaze over the cake. refrigerate overnight.
topping:
- place the heavy cream, sugar and vanilla into the bowl of a stand mixer. using the whisk attachment, whisk together on low until stiff peaks are formed. change to medium speed and whisk until thick. spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
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