Does anyone know any Mexican desserts?

Question

my family and i are throwing a mexican themed party, and we have everything ready, but we do not have a dessert! please tell me if you know of any yummy mexican treats!!

Answer 1

yes I had this website....
there is also flan http://www.knead-2-know.com/flan.html
i also have tres leches
http://www.kckpl.lib.ks.us/YS/COOKING/TRESLECH.HTM
TRES LECHES CAKE
Submitted by Ms. Brenda

Ingredients for Cake:

1 package (18.25 oz.) plain yellow cake mix
1 package (3.4 oz.) vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs
Vegetable oil cooking spray for baking pan

Ingredients for Milk Syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup heavy (whipping) cream
1 teaspoon vanilla extract

Frosting:

One 8 oz. container of Whipped Cream Topping

Directions:
Preheat oven to 350 degrees.
Lightly spray a 13-by-9 inch baking pan with vegetable spray. Set the pan aside.
Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until well mixed for about 1 minute. Scrape the batter off the sides of the bowl with a spatula. Beat an additional 2 minutes on medium speed. The batter should be well blended. Pour the batter into the sprayed baking pan.
Bake the cake until it is golden brown, 30 to 34 minutes. Remove the cake from the oven and place the pan on a wire rack to cool completely for about an hour.
While the cake is cooling, make the milk syrup. Whisk together the sweetened condensed milk, evaporated milk, cream and vanilla in a medium-size bowl.
Poke the cooled cake all over the top with a fork. Use a large spoon or ladle and spoon some of the milk syrup over the cake. Let the syrup soak into the cake. Continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed.
Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed for about 2 hours.
Before serving you may spread on the whipped cream topping. Store this cake, loosely covered with plastic wrap, in the refrigerator for up to 1 week.
Below are photos of how the baked cake will look after all the milk is absorbed. The second photo is of the cake shown after the whipped topping is added.

Answer 2

Chocolate Chipotle Brownies Recipe By : RisaG i n g r e d i e n t s 3/4 cup butter or margarine 6 ounces semi sweet chocolate -- broken into small pieces 3 ounces unsweetened chocolate 3 large eggs 3/4 cup sugar 1/2 cup brown sugar 2 teaspoons vanilla extract 1 tablespoons chipotle powder 1/2 teaspoon cayenne powder 1/2 teaspoon ground coriander 1/8 teaspoon ground cloves 1 cup all-purpose flour 1/2 cup raisins -- soaked overnight in beer 1/2 cup hazelnuts -- toasted & chopped confectioners' sugar -- for garnish d i r e c t i o n s Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Stir well. Cool. Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate mixture. Lightly toast the spices in a skillet over low heat, stirring often and don't allow to burn.! Combine the spices and flour in a bowl with a whisk. Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't over-mix. Pour the mixture into a greased and floured 9" round pan. Bake in a 350°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If desired, dust with confectioners' sugar and serve with vanilla ice cream.

Answer 3

Flan is fairly easy to make. But for something a little different, you could try Capirotada. It's a Mexican bread pudding. My mom puts raisins, pineapple and peanuts (might sound strange but it's really good) in her version. You can try Google to find recipes.

Answer 4

The famous El Cholo here in Los Angeles serves Pralines a decadant little cookie treat, here is the recipe:

Pralines
3 cups firmly packed light brown sugar
1 cup whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup butter or margarine
2 cups chopped pecans
1 teaspoon vanilla extract


Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
Remove mixture from heat, and add butter (do not stir).
Let stand until candy thermometer reaches 150 degrees.
Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
Let stand until firm.

Answer 5

here is my award winning recipe

I N G R E D I E N T S
2 jars (8 ounces each) cajeta (optional)
1 quart vanilla ice cream or preferred flavor
Mexican Hot Chocolate Sauce (recipe below)
Cajeta Cream (recipe below)

Sauce
1/2 pound Ibarra or Mayordomo Mexican Chocolate
2 cups half-and-half

I N S T R U C T I O N S
Place jars of cajeta in a saucepan of hot water and warm over medium heat. Keep warm until needed.

When you are ready to serve dessert, scoop ice cream into cold sundae glasses or bowls. Pour a generous amount of warm chocolate and cajeta over each serving. Top with cajeta cream and serve with a long iced tea spoon.

Mexican Hot Chocolate Sauce
Heat the chopped chocolate and half-and-half in a saucepan over low heat, stirring often until the chocolate is melted. Keep warm until needed.

Cajeta Cream
1/4 cup cajeta
1 cup heavy cream

In a large mixing bowl whip together cream and cajeta until mixture stands in soft peaks. Refrigerate until needed.

Answer 6

Empanadas and bunuelos are always good! If you have any mexican neighborhoods around you look for markets or mexican bakeries. They will have all the good stuff. What's good too is mexican hot chocolate with these sweet breads (pan dulce)that they make at the bakeries.... yummy! Churros are good too! Have fun with your party!

Answer 7

Flan is really good! So is that honey type dessert they have in Mexican restaurants. Sorry, I don't know the name of it.

Answer 8

yes!! Try this

2 packs of cool whip
1 small bad of shreded coconut
1 medium bag of little sized marshmallows colored or white
1 large can of Del Monte canned mixed fruit

mix all together in a big bowl and enjoy, just dont add the fruit juice because it will get too watery. add maybe half cup if you like.

Have a great dinner..

Answer 9

Flan

Answer 10

Hi !!!
I have two recipes that I have made & are great...

Mexican Wedding Cake Recipe

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the flour, baking soda, salt and 2 cups sugar; set aside.
Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into cake comes out clean.
To Make Frosting: In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn. Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

Yield: 1 9x13 inch cake

Servings: 24

-----------AND...


Tres Leches Cake
(Three Milks Cake)

This rich Latin American butter cake gets its moist texture from soaking in milk. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe.

**Serve it chilled and with whipped cream, melted chocolate.

TRES LECHES CAKE (Three Milks Cake)

MAKES: 15 servings
PREP: 10 minutes
BAKE: 30 minutes
CHILL: 4 hours

1/2 cup unsalted butter
1 cup sugar
5 large eggs
1 teaspoon vanilla extract, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups whipping cream
1/4 cup powdered sugar

1. Preheat oven to 350°. Grease and flour a 13- by 9-inch baking dish.
2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.