I had a random idea
This flan is smooth and creamy, and we’re topping it with a homemade vanilla rum whipped cream that pairs perfectly with the toasted coconut that I’ll probably be making again for Mother’s Day next week. If you have any time to make flan this week, give this flan a try, you can easily find coconut extract in the baking aisle of the grocery store!
Don’t forget to tag me and send me pictures if you happen to make this, nos vemos pronto!
Happy Sunday, today we are going to be making mantecadas!
Mantecadas are these sweet and buttery sugar muffins typically wrapped in a red liner that you are highly likely to stumble into at your local panadería, as it is a staple when it comes to pan dulce.
I tested this recipe a few times trying different baking temperatures and using different levening agents until I got the right crumb I was looking for. A traditional mantecada is made with yeast, but I opted to swap the yeast out for baking soda and baking powder, giving me a more flavorful and fluffy muffin. When making these, it is important to let the batter chill in the fridge so the baking soda has enough time to react with the rest of the ingredients and create an airy batter that’ll produce a nice fluffy muffin top, if you don’t let the batter rest enough, the muffins will bake up flat.
These are extreeeemely easy to make, and if you happen to have extra time while the batter is sitting in the fridge, whip up some café con leche, or some chocolatito caliente to accompany your mantecadas, nos vemos pronto!
Today we’re making teleras!
Teleras are these soft golden yeasty rolls dusted in flour that are typically used for tortas in Mexico. These are totally different than bolillos as these are much softer and don’t have the crunchy outer shell bolillos have.
Teleras are really easy to make, and because we’re using vegetable shortening instead of lard, they’re vegan! I did test two separate batches using lard and vegetable shortening and I did not notice a difference in taste so if you’d prefer to use lard over shortening, feel free to swap it in. One thing to note when making these is to properly stretch the dough out when you are shaping them. If you don’t stretch your teleras enough, you’ll be left with short and very puffy loaves.
Once you’ve baked your teleras, there are so many things you can do with them! You can eat them plain while they’re warm and soft, or you can wait for them to cool then toast them and add a schmear of frijoles refritos and queso fresco, or just use them for a regular torta! I used mine to make tortas de milanesa, and it was so satisfying to know I had made the rolls myself.
If you have any time for a baking project this weekend, try them out! They’ll have your kitchen smelling like a panadería.
¡Nos vemos pronto!
Hola, I’m back with a bowl of sopita de fideo!
These past few days have been filled with rain and it has been really really cold leaving me stuck inside all day testing recipes for the book. I’m currently working on the desserts chapter and I can’t wait for you to see all of the sweet treats I have in there! Once the book is 100% done I’ll be writing a blog post to share the whole process with you, but if you follow me on Instagram, I’ll be answering even more of your questions in my next Q+A!
Today we’re making sopa de fideo, a soup with a rich tomato based broth with thin vermicelli noodles, and it was a soup mi mamá would make for us when days were chilly and gray. It had been a while since I last had fideo but I’ve been sick and it is all I’ve been craving, so I just had to make myself a bowl.
I know most of us are enduring some cold temperatures right now so if you’re looking to make something comforting this weekend, look no further. Fideo comes together in a pinch, and a if you happen to have any cheese in the fridge, a gooey quesadilla is great with it!
I’m currently testing a recipe for telera rolls that I’m hoping to perfect today so I can share it with you tomorrow, until then, nos vemos pronto!
