We invite you to take a colorful journey through Mexican pastries and confectionery, delighting your palate with delicious recipes to share with your family. Simply and practically, traditional Mexican sweets will allow you to prepare, step by step, a variety of desserts such as flans, cakes, puddings, sweets, drinks, and more dishes. Enjoy this mix of flavors and aromas of traditional Mexican sweets recipes selected with you in mind.
Almond paste candies
1/4 kg almonds
2 cups of sugar
1 cup egg whites
Soak almonds in boiling water for fifteen minutes. Remove the shells and dry them very well with a napkin. Grind them in a grinder or metate. Add sugar to a cup of water, stir and put it on the fire. When you take a little of this honey between two fingers and it stretches and does not shrink immediately, it is ready.
Add the almonds. Leave it on the fire stirring it constantly. When you see the bottom of the saucepan, remove it and whisk it until it cools. Add the egg white and grind the paste again in the metate. Then form your animals or figures. Place the figures on a plate until they are air-dried.
2 cups sugar
1 1/2 cups walnuts
100 grams of butter
Place the sugar and walnuts over low heat and when the sugar begins to melt, stir constantly. When it caramelizes and turns a golden color, pour the candy onto a well-buttered granite or marble surface. When the swarm is cool, cut it into pieces of the desired size.
Sweet cheese from Celaya
1 1/2 liters of cow's milk
2 liters of goat's milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon carbonate
1 fig leaf 1
1 tablespoon vanilla essence 1 tablespoon
1 cinnamon stick
Set aside one cup of cow's milk. Heat the rest of the milk, sugar, and cinnamon. Stir the cornstarch with carbonate and dissolve it in the milk. Add this mixture to the boiling milk, as well as the fig leaf. Let it boil, stirring constantly with a wooden spoon until it thickens. Do this operation strongly, add the vanilla, if desired vary to another flavor by changing the essence. Continue beating until the sweet is completely cooled.
2 liters of raw milk
1 curdling tablet
2 cups of sugar
1 large cinnamon stick
Dissolve the tablet in two tablespoons of warm water and add it to the milk. Place it in a warm, not hot, place near the stove until it curdles. Break the chongos into large chunks and remove one cup of the whey, so that they are not too "watery". Add the sugar and cinnamon to the whey and simmer for about an hour and a half, or until the honey thickens.
Sweet potato with orange and marshmallow
1 1/2 kilograms of yellow sweet potato
450 grams of sugar
1 small glass of maraschino
25 large marshmallows
100 g butter
The sweet potatoes are steamed, peeled, and passed through a press. To the juice of the three oranges add sugar, the maraschino glass, and the butter slightly softened in small pieces. Mix all the ingredients well and add the sweet potato, stirring until a smooth dough is formed, pour it into a greased mold or in a refractory container and decorate it with the marshmallows, put it in the oven with moderate heat until the marshmallows are fluffy and take a golden color. Serve hot to accompany ham and pork.
350 grams of shelled hazelnuts
500 grams of sugar
5 egg yolks
1 egg white
200 grams of powdered sugar
50 grams of raisins
100 grams of pleated paper baskets
Put the sugar on the fire with half a liter of water. When it has the point of a soft ball (when dropping a few drops of honey in water, it makes a soft ball), add the ground hazelnut, stir continuously and when you see the bottom of the pan, remove it from the fire and let it cool a little.
Add the yolks and return to the fire. When the bottom of the saucepan is visible again, it is removed. Beat until breaded, make small balls of appropriate size, and roll them in the powdered sugar and cinnamon powder. Garnish with a raisin and place in paper baskets.
One small coconut
2 and a half cups of sugar
6 egg yolks
Heat the sugar with 3/4 cup of water. Stir until the sugar dissolves and let it boil until the preparation has a "soft ball" (when dropping a drop of honey in water, it makes a soft ball). Add the honey to the well-beaten egg yolks and return the mixture to the fire, stirring constantly.
When it comes to a boil, add the grated coconut and continue stirring until the coconut thickens enough and the bottom of the pan is visible. Remove from the heat and let it cool a little. If it is too pale in color, add a few drops of yellow vegetable color, as it should be a strong shade.
Place teaspoons of the cocada on top of the wafers. Cover them with another wafer, pressing lightly. When these portions have cooled, slice them a little.
One shredded coconut
300 g piloncillo
1 liter of milk
1/2 teaspoon carbonate
Almonds for garnish
Boil the milk with the piloncillo. When it melts, add the coconut and the carbonate. Leave the mixture on the fire stirring it constantly. When the bottom of the saucepan is visible, remove the mixture from the heat and pour it into a buttered rectangular bowl. Arrange the shelled almonds on top so that they are in the center of the squares and place them in the refrigerator to dry. Wrap them in waxed paper.
Alforjas from Colima
4 cups of sugar
1 cinnamon stick
3 cups shredded and ground coconut in a mortar
The sugar, the cinnamon, and a cup and a half of water. Put on the fire. Stir it constantly until the sugar melts and let it boil so that the honey takes the point of "hard ball" (that is to say, until, by dropping a few drops of honey in the water, hard balls are formed).
Immediately add the coconut, remove from the heat and shake vigorously until it hardens, fill half of a rectangular wafer-lined bowl. Add the rest of the coconut, and a few drops of red paint, and pour it on top of the previous one. Let it cool completely and divide it into rectangles or triangles.
3 tablespoons margarine
1 teaspoon cinnamon
Core the apples. Slice them into four rings each, grill them in the margarine turning them only once, sprinkle them with the cinnamon and serve them. (4 servings).