Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [45]
Although not obsessed like my unusually petite redheaded sugar aficionada of a sister, I now find myself sneaking into the kitchen every once in a while with a craving for something sweet. Although I will never resort to squirting the cajeta straight into my mouth, I will, however, fill a very large spoon with the sweet caramel and bring it upstairs to nibble on while reading a book or typing up a recipe.
As for the desserts in this book, know one thing: They all have Carina’s stamp of approval. I had to remake the Amaranth Macaroons a few times before getting the perfect almond-to-sugar ratio and her blessing. I adore my nieces, but Carina being pregnant translated to my making a whole bunch of Mexican Chocolate Soufflé and Pomegranate Pine Nut Brittle. Have you ever tried to tell a pregnant woman with cravings that you’re too busy to be making desserts on demand? I wouldn’t recommend it.
Carina’s lifelong obsession with anything and everything sweet has made her a connoisseur of confections, and she has become much more discriminating with time. Thumbs-up from her guarantees a home run. And guess what? She has tasted, and approved, every single one of these recipes. If there is an ingredient that’s not to be found in your local grocery store, go out of your way to find it. Believe me, it’s worth it. Especially the cajeta …
BUÑUELOS
SERVES 6
½ cup sugar
1 teaspoon ground cinnamon
Vegetable oil, for frying
Six 8-inch flour tortillas, whole or cut into shapes
The smell of fried tortillas and cinnamon engulfed our home during the Christmas season as my mom made dozens of these crunchy treats and wrapped them in cellophane to give to friends and family. I’ve now taken over the tradition, and my son loves to help me cut the tortillas into holiday shapes with cookie cutters or scissors before I fry them. Using authentic Mexican tortillas (lard and all) makes all the difference.
Mix the sugar and cinnamon together on a plate.
Pour enough oil into a medium-size heavy saucepan to reach halfway up the sides of the pan. Heat the oil to 350°F.
Working in batches, fry the tortillas in the hot oil for 2 minutes on each side, until golden brown. Transfer them to paper towels to drain. While the tortillas are still warm, toss them with the cinnamon sugar, turning to coat. Serve warm, preferably, or at room temperature.
POLVORONES
GROUND WALNUT COOKIES
MAKES ABOUT 4 DOZEN
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
2 cups all-purpose flour
½ cup ground walnuts
1 cup chopped walnuts
½ cup powdered sugar, plus more for serving (optional)
Polvo means “powder” in Spanish, which is exactly what these crumbly, buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment to a cup of after-dinner coffee—or for dipping in hot chocolate, as I did when I was a child.
Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap them separately in plastic wrap, and refrigerate until cold, about 30 minutes.
Preheat the oven to 325°F. Put the ½ cup powdered sugar in a shallow bowl and set it aside.
Working with half of the chilled dough at a time and keeping the rest in the fridge, roll 2-teaspoon-size chunks of the dough between your palms to form balls. Arrange the balls on a large baking sheet, spacing them ½ inch apart.
Bake the cookies until they are golden brown on the bottom and just pale golden on top, about 18 minutes. Let the cookies cool on the baking sheet for 5 minutes. Then toss the warm cookies in the powdered sugar. Transfer the sugar-coated