Mexican BeansIngredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Mexican RiceIngredients:
1 tablespoon olive oil
1 large white onion chopped
4 garlic cloves minced
1 tablespoon of minced & seeded Serrano chiles
2 cups long grain white rice
3 1/4 cups low-sodium chicken stock
3/4 teaspoon salt
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic & Serrano; saute until the onion is translucent {about 9 minutes}.
2. Mix in rice then stir for 2 minutes. Mix in broth & salt then bring to a boil. Reduce heat to low; cover & cook until rice is just tender & broth is absorbed {about 15 minutes}. Remove from heat & let stand with the lid on for 5 minutes.
3. Transfer to a bowl and stir occasionally until rice is lukewarm. Enjoy!
Tres Leches CakeIngredients:
Milk mixture -
1 {14 ounce} can sweetened condensed milk
1 {12 ounce} can evaporated milk
1 cup heavy cream
1 teaspoon vanilla {I use Nielsen Massey Mexican vanilla extract in this recipe}
Cake -
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon {I use Mexican cinnamon that I buy from the "ethnic" aisle in the grocery store}
8 tablespoons {1 stick} of unsalted butter
1 cup whole milk
4 large eggs at room temperature
2 cups sugar
2 teaspoons vanilla extract {again, Mexican if ya got it}
Frosting -
1 cup heavy cream
3 tablespoon light corn syrup
1 teaspoon vanilla extract
Directions:
1. FOR THE MILK MIXTURE: Pour the condensed milk into a large microwave-safe bowl & cover tightly with plastic wrap. Microwave on low power, stirring & replacing the plastic wrap ever 3-5 minutes, until slightly darkened & thickened {9-15 minutes}. Remove the bowl from the microwave & slowly whisk in the evaporated milk, cream, & vanilla. Let cool to room temperature.
2. FOR THE CAKE: Adjust the oven rack to the middle position& preheat to 325 degrees. Grease & flour a 9x13" baking pan & set aside. Whisk flour, baking powder, salt & cinnamon in a large bowl. Heat the butter & milk in a small saucepan over low heat until the butter is melted then set aside off of the heat.
3. With an electric mixer on medium speed, beat the eggs in a large bowl for about 30 seconds, then slowly add the sugar until incorporated. Increase the speed to medium high & beat until the egg mixture is very thick & glossy {5-7 minutes}. Reuce the speed to low & slowly mix in melted butter mixture & vanilla. Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed, then mix on medium speed until full incorporated {about 30 seconds}. Using a rubber spatula, scrape the batter into the prepared pan & bake until a clean toothpick inserted in the middle comes out clean {30-35 minutes}. Transfer the cake to a wire rack & let cool for 10 minutes.
4. Using a skewer, poke holes at 1/2 inch intervals all over the top of the cake. Slowly pour the milk mixture over the cake until completely absorbed. Let sit at room temperature for 15 minutes then refrigerate uncovered for 3-24 hours {the closer to 24 the better}.
5. FOR THE FROSTING: Remove the cake from the refrigerator 30 minutes before serving. With an electric mixer on medium speed, beat the cream, corn syrup, & vanilla to soft peaks {1-2 minutes}. Frost the cake & slice into squares. Enjoy!
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