Can anyone give me recipes for Mexican desserts?

Question

I'll give the person 10 points who comes up with the best answer.

Answer 1

Ninfa's Banana Empanadas

EMPANADA DOUGH: (Makes enough for about 8-10 empanadas)
2 1/2 C. all-purpose flour
1 tsp. sugar
4 Tbsp. lard, shortening or butter, cut into small bits
3/4 C. warm water
1 tsp. salt
1 egg yolk, optional

FOR EACH EMPANADA:
2 1/2 ounce ball of dough (about the size of an egg)
1 small fresh banana, sliced
1Tbsp. dark seedless raisins
1 tablespoon chopped pecans
1 tsp. honey
1 egg white, for sealing edges
Oil, for frying

GARNISH:
1 tablespoon powdered sugar
1/2 Tbsp. ground cinnamon
5 slices fresh banana
1 tsp. chopped pecans
1 tsp. dark seedless raisins
4 1/2 ounces vanilla ice cream (1 scoop)
1 maraschino cherry
1/4 C. cajeta sauce (caramel sauce, available in grocery stores)

Methods/steps
To make dough: Dough can be made by hand or in food processor. To make by hand, measure flour and sugar into bowl; stir to mix. Add fat and thoroughly work it into the flour. Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough. Knead for 4 to 5 minutes. If using processor, add flour and sugar to work bowl; pulse briefly. Add fat, then process until it's thoroughly incorporated into the flour. Dissolve salt in water (mix in egg yolk, if using), and then add through feed tube with machine running. When dough has formed a ball, continue to process to knead dough for 20 seconds. Remove from bowl and knead into a smooth ball.
Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to make the dough easier to roll.
For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter. (Use a tortilla press, if available.) Place on a hot pan and cook briefly on one side. On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey. With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape. Using a fork, press around the edges to seal.
Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees. Fry empanadas for 2 minutes, turning as necessary, until golden brown. Remove from oil and let drain.
Sprinkle powdered sugar over top, then cinnamon. Garnish with banana slices, pecans, and raisins. Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta sauce.
http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,305/

Answer 2

Sopapillas is deep fried bread, I think, it has holes inside and you inject them with honey.

Bunuelos are strips of flour tortillas, deep fried, sprinkle with cinnamon sugar.

Fried ice cream is good.

Common flavor combos in Mexican foods: Chocolate with cinnamon (in something like hot cocoa or coffee) sweet with hot, citrus with hot.

Maybe you can treat all the adults to a shot or drink with Tequila Rose (creamy strawberry tequila) or a margarita for dessert...instead of ice cream.

You can't go wrong with citrus...maybe just a pretty arrangement of fruit slices, heavy on the oranges, and different types of oranges like the blood orange which has red fruit. Or you could do key lime pie, or lemon merange pie, or a fruit sorbet, or rainbow sherbet.

Margarita flavored jello was available during the summer. I still have two boxes. I never made it.

I just made this recipe for cornmeal cookies. This is kind of interesting to finish a Mexican meal because cornbread is so common in TexMex food. I did make some changes to the recipe. I cut the vanilla and butter flavoring, used butter instead of shortening. I would use less sugar in the dough, then roll doughballs in sugar before pressing with a glass or fork (like peanut butter cookies). The texture is very interesting with the cornmeal, and the flavor is like crossing a sugar cookie with johnnycake.

http://recipes.allrecipes.com/Utilities/PrintRecipe.aspx?RecipeID=10953&servings=12&Format=3x5

Answer 3

Apple Enchilada Dessert
* 1 (21 ounce) can apple pie filling
* 6 (8 inch) flour tortillas
* 1 teaspoon ground cinnamon
* 1/3 cup margarine
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1/2 cup water

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
3. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

Biscochitos

* 6 cups all-purpose flour
* 1/4 teaspoon salt
* 3 teaspoons baking powder
* 2 cups shortening
* 1 1/2 cups white sugar
* 2 teaspoons anise seed
* 2 eggs
* 1/4 cup brandy
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

DIRECTIONS:

1. Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
2. Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional).
3. Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
4. Bake at 350 degrees F (180 degrees C) 10 - 12 minutes or until golden brown.

Churros

* 1 cup water
* 2 1/2 tablespoons white sugar
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 2 quarts oil for frying
* 1/2 cup white sugar, or to taste
* 1 teaspoon ground cinnamon

DIRECTIONS:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.