Today I’m teaching you how to make Cuernitos Mexicanos from scratch!
I teased this recipe on Instagram two weeks ago, and folks were so excited to see me developing a recipe for them.
Browsing Category
Pan Dulce
Today we’re making pumpkin conchas, or conchas de calabaza from scratch!
I shared these pumpkin conchas as an Instagram reel in September, and I did not expect for them to be a huge hit. We have a few weeks left before Thanksgiving, so I want to make sure I share this recipe before it gets here. Did I mention these pumpkin conchas are great with a cup of my pumpkin atole?
Hola! Today we’re making Pan de Elote, a Mexican sweet corn loaf, and it is one of my favorite recipes from my upcoming cookbook, Chicano Bakes!
If you’d like to pre-order a copy, you can find it here:
What is Pan de Elote?
Pan de elote is one of the very few things my mom would bake for us every summer when sweet white corn was in season. The best way I can describe this is as a fusion between a pound cake and corn bread. It’s sweet, dense, and creamy, and perfect on its own or with a dab of butter or with a drizzle of honey. The Summer is the perfect time to make this, as sweet white and sweet yellow corn are both in season right now. If you don’t have a copy of my first cookbook, you can purchase Chicano Eats here, it’s a great companion to Chicano Bakes!
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!
