Red beef tamales are in my top 3 favorite tamal flavors, followed by green chicken tamales (tamales de polllo en salsa verde), and tamales de rajas con queso.

Recipe Overview

Tools needed to make Red Beef Tamales

For this recipe, you’ll need a couple large bowls, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a blender, a dutch oven and a steamer pot. Although this recipe calls for a stand mixer, you can easily make the masa in a large bowl. 

One of the most important tools for this recipe, is the steamer pot. Make sure your steamer pot is large enough to fit a dozen tamales, and is deep enough to add a couple of cups of water. As the steam cooks the tamales and escapes, water will have to be replenished. If there isn’t enough space between the steamer insert and the bottom of the pot, you’ll find yourself refilling the pot with water often.

Ingredients for Red Beef Tamales

• Dried Corn Husks– We’ll use dried corn husks to wrap the tamales. Pick the larger ones—they’re easier to work with—then soak them in hot water until pliable.
• Masa Harina– This corn flour is made from nixatamlized corn, and this recipe calls for Maseca masa harina, If you use a different brand, it may need a little extra water. Personally, I really enjoy using the brand Masienda.
• Baking Powder– Make sure your leavening is fresh! Baking powder can go bad after a while.
• Kosher Salt– For a quick substitute, use fine sea salt. Don’t forget, 1 teaspoon of kosher salt equals 1/2 teaspoon of fine sea salt. 
• Lard– Lard helps keep our tamales moist. It is important to beat the lard for a few minutes before making the masa, until it’s fluffy. It helps keep our crumb light and tender. If you’re making vegetarian tamales, opt for vegetable shortening.
• Beef Stock– This is going to hydrate and help season our masa, if you’re making a vegetarian version, opt for vegetable stock.
• Dried Guajillo Peppers-I like to use a combination of guajillo chiles and chiles anchos. Chiles guajillos are the dried form of the Mirasol pepper, and add a bright fruity flavor to the adobo. 
• Dried Chiles Anchos– Chiles anchos are the dried form of the poblano pepper and adds smoky depth to the sauce.

How to Make Red Beef Tamales

• Rehydrate the guajillo and ancho peppers. Place the peppers in a large bowl and submerge with boiling water. Let sit for 20 minutes to rehydrate.
• Prepare the dried corn husks. Sort through the husks and pick out the larger ones.
• Place the dried husks in a large bowl, and cover with boiling water. Let them rest for 15 minutes. 
• Once the peppers are rehydrated, make the adobo and marinate the beef.
• In a large bowl whisk together the masa harina, baking powder, spices and salt. Don’t forget to use a food scale to weigh out the ingredients, many folks don’t realize they end up packing too much extra masa harina into their cups and it leads to a dense tamal.
• Season your masa, after adding the reserved adobo to your masa, taste for salt and adjust to taste.
• Portion out the dough. I like to use a large cookie scoop to portion out about 1/4 cup of dough per tamal. Wrap each tamal and steam until the masa cleanly peels away from the corn husk. 

I hope you enjoy these red beef tamales. Feel free to serve them plain, or dress them up! I like to add a little dollop of crema Mexicana, and salsa roja, and finish off with a sprinkle of queso cotija. Make sure to accompany them with with a cup of champurrado, ponche navideño, and homemade rompope too. Anyways, stay warm, stay safe, and I hope you have a great Holiday season!

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Red Beef Tamales (Tamales de Res en Chile Rojo)

This is my how to make authentic red beef tamales (tamales de res). A red guajillo chile sauce is incorporated into the masa and the tamales are stuffed with a tender braised beef. Make these with other proteins such as chicken or pork.

Course Dinner, Main Course

Cuisine Mexican

Keyword beef, christmas tamales

Prep Time 30 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8

Calories 515kcal

Author Esteban

Cost $12

Equipment

• 1 blender
• 1 strainer
• 1 large pot
• 1 steam basket

Ingredients

For the Filling:

• 24 large dried corn husks
• 10 large dried guajillo chiles stemmed and seeded
• 2 dried ancho chiles stemmed and seeded
• 1 ½ teaspoons apple cider vinegar
• 6 garlic cloves peeled
• 1 teaspoon black peppercorns
• 1 teaspoon dried Mexican oregano
• ½ teaspoon cumin seeds
• 1 ½ teaspoons fresh thyme leaves
• 1 tablespoon  Diamond Crystal Kosher Salt or 1½ teaspoons fine sea salt, plus more to taste
• 2 ½ beef chuck roast cut into 3-inch cubes
• 1 bay leaf
• 3 ½ cups water (828 ml)

For the Masa:

• 4 cups corn masa harina (448g for tortillas)
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons Diamond Crystal Kosher Salt or ¾ teaspoon fine sea salt
• 2 ½ cups low-sodium beef stock (591ml)
• ¾ cup reserved adobo (177ml)
• 1 ¼ cup lard (260g)

Instructions

• Start by rehydrating the corn husks. Place the corn husks in a large heat safe bowl, then cover with hot water and let sit for at least 15 minutes.

Make the Filling

• Place the dried guajillos and ancho chiles in a medium-sized saucepan over medium heat, and fill with enough water to cover by an inch. Let the water come to a boil, then once it reaches a boil, reduce the heat to low and let cook for 15 minutes. Reserve 3 ½ cups of the Chile soaking liquid.
• Once the peppers have softened, use a slotted spoon to transfer them to a blender, then add in the garlic cloves, black peppercorns, cumin seeds, fresh thyme, kosher salt and 3½ cups of the Chile soaking liquid (if you don’t have enough to make up 3½ cups, add water until you have enough).
• Blend until smooth. Taste the sauce for salt then adjust. Reserve 1 cup of the chile sauce then then pour the rest into a large Dutch oven.
• Add the beef chunks, then add 3 ½ cups of beef stock, stir, then cover and bring to a boil over medium heat. Once it reaches a boil, reduce the flame to low and let cook for 3 to 3 ½ hours, until the beef shreds easily. Use a slotted spoon to remove the beef, then use two forks to shred. Turn the flame up to medium, and let the sauce reduce for 12 minutes, then remove from the flame. Taste the sauce for salt and adjust,  then toss the shredded beef back into the sauce.

Make the Masa

• In a large bowl, whisk together the masa harina, baking powder, and salt. Add the lard to the stand mixer bowl fitted with the paddle attachment and whip the lard for 2 ½ minutes on medium speed. Reduce the speed to low, then alternate between adding the masa harina (1/4 cup at a time) and chile puree.
• Once all of the masa harina has been incorporated, pour in the chicken stock in a slow and steady stream. Turn the mixer off, then use a rubber spatula to scrape down the sides and bottom of the bowl. Gradually bump the speed up to medium-low and beat for 30 seconds then cover the bowl with plastic wrap and let the dough sit for 20 minutes to fully hydrate.

Assemble the Tamales

• Reserve 18 corn husks for the tamales then take a couple of extra husks and and rip 36 (¼-inch-wide 8-inch long) strips. Take two strips and tie them together at the ends, so you’re left with 18 strips (about 14 to 15 inches long). We’ll be using these to tie the tamales.
• Grab a large corn husk, and add about ⅓ cup (3oz/85g) of the masa. Use a spoon, offset spatula, or wet fingers to spread the masa down into a square, leaving an inch of space on the top, left and right side and at least 2 to 2 ½ inches of space on the bottom.
• Add two tablespoon of the filling to the center, then fold the right edge of the masa over to meet the left edge and press the edges down to seal. Tuck left side of the husk into the right side, then wrap the right side of the husk around to create a tube, then fold the bottom upwards. Tie a strip around the bottom of the tamal, to secure the bottom fold, then repeat the process with the remaining tamales.
• Add 5 to 6 cups of water to your steamer pot, then add the steamer insert and then place your tamales inside vertically, open side up.
• Place the lid on and bring the water to a boil (about 10-12 minutes) then reduce the flame to medium-low and let cook for 1 hour and 25 minutes to 1 hour and 40 minutes, until the masa cleanly pulls away from the husk.
• At the 1 hour mark, check the bottom of the pot for water, and replenish as needed. If the water for the steam runs out, the bottom of the pot will burn and get ruined.

  To reheat, steam for 30 to 40 minutes until fully warmed through.

Nutrition

Calories: 515kcal | Carbohydrates: 2g | Protein: 54g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 194mg | Sodium: 1544mg | Potassium: 1094mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg

• How to Make Authentic Red Beef Tamales (Tamales de Res)
• How to Make Sweet Potato Tamales (Tamales Dulces de Camote)
• How to Make a Traditional Mexican Rosca de Reyes
• How to Make Sweet Pineapple Tamales (Tamales de Piña)
• Blackberry Margaritas + Blackberry Simple Syrup Recipes

Today we’re making sweet potato tamales!

If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. The book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone!

Sweet potatoes are known as “Camotes” in Mexico, and the sweet potato tamales we are making today are inspired by camotes enmielados, or candied sweet potatoes, where the sweet potatoes are cooked and drenched in a warmly spiced syrup.

What are tamales?

Tamales are a traditional Mexican dish consisting of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed. 

What are sweet tamales?

On the other hand, sweet tamales, often incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin or pineapple. Today we’re making sweet potato tamales, inspired by camotes enmielados, or candied yams.

Tools needed to make Tamales

For this recipe, you’ll need a large bowl, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a blender, and a steamer pot. Although this recipe calls for a stand mixer, you can easily make the masa in a large bowl. 

One of the most important tools for this recipe, is the steamer pot. Make sure your steamer pot is large enough to fit a dozen tamales, and is deep enough to add water. As the steam cooks the tamales and escapes, water will have to be replenished. If there isn’t enough space between the steamer insert and the bottom of the pot, you’ll find yourself refilling the pot with water often.

Ingredients for Sweet Potato tamales

To make sweet potato tamales at home you’ll need a few ingredients:

Dried Corn Husks- We’ll be using dried corn husks to wrap the tamales. After buying  the husks, I like to sort through and pick out the larger ones, as they give you more room to work with. Once you have your husks picked out, rehydrate them with hot water to make them pliable. 

Masa Harina- Masa harina is the base of our dough! This corn flour is made from nixatamlized corn, and this recipe calls for Maseca masa harina, which is readily available across the country. If you use a different brand, it may need a little extra water.

Baking Powder- Make sure your leavening is fresh! Baking powder can go bad after a while.

Kosher Salt- I use kosher salt in all of my recipes, for a quick substitute, use fine sea salt. Don’t forget, 1 teaspoon of kosher salt equals 1/2 teaspoon of fine sea salt. 

Unsalted Butter- Butter gives us a soft crumb, make sure to only use unsalted butter, using salted butter makes it harder to control the salt content.

Granulated Sugar- Sugar sweetens the tamales and also helps keep the crumb moist and tender.

Molasses- Molasses not only helps sweeten our tamales, but it also brings out the rich caramel notes in the roasted sweet potatoes.

Sweet Potatoes- Sweet potatoes are naturally sweet and starchy, which helps keep the dough together.

Step by Step Instructions and Tips to Make Sweet Tamales

Roast the sweet potatoes.

Prepare the dried corn husks. Sort through the husks and pick out the larger ones.

Place the dried husks in a large bowl, and cover with boiling water. Let them rest for 15 minutes. 

Once the sweet potatoes are done roasting, let them cool then peel off the skin. Place the sweet potatoes in a stand mixer bowl, then add in the butter and molasses.

Beat them together on medium speed for about 3-4 minutes, until the mixture is fluffy and pale. 

In a large bowl whisk together the masa harina, baking powder, spices and salt. Don’t forget to use a food scale to weigh out the ingredients, many folks don’t realize they end up packing too much extra masa harina into their cups and it leads to a dense tamal.

Portion out the dough, wrap each tamal and steam until the sweet potato tamales are nice and soft inside. 

I hope you enjoy these sweet potato tamales. If you’d like to get a little fancy, add a dollop of marshmallow fluff, and give it a quick torch to finish it off, or just serve them plain with a cup of champurrado, ponche navideño, and homemade rompope. Anyways, stay warm, stay safe, and I hope you have a great Holiday season!

Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch!

What is a Rosca de Reyes?

Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown.

If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria!

Ingredients Needed to Make a Rosca de Reyes

Fr this recipe, you’ll need the following ingredients:

• Water: For this recipe, I like to bloom my yeast in hot water with a tablespoon of granulated sugar. Make sure the water is hot to the touch, but isn’t boiling, or it will kill the yeast.
• Sugar
• Yeast
• Unbleached All-Purpose Flour
• Ground Cinnamon & Nutmeg: I’m using ground cinnamon and nutmeg to spice the cake, but as you learn your way through the recipe, feel free to use whichever spices you’d like to use.
• Kosher Salt
• Buttermilk: Do not sub out the buttermilk. The buttermilk carries extra fat to yield a tender and moist crumb.
• Eggs
• Unsalted Butter
• Powdered Sugar
• Butter Flavored Shortening: I prefer to use shortening for the topping, but feel free to use butter if you’d like. Butter will give you a more snappy topping.

Tools

For this recipe, you’ll need the following tools:

• A Large Mixing Bowl: To mix the dry ingredients together.
• A Small Measuring Cup: To bloom the yeast.
• A Large Measuring Cup: To Mix the buttermilk and eggs together.
• Measuring Spoons: To measure out the spices. These are my favorite, and I love that they nest, and have a magnet to keep them together.
• A stand Mixer, to knead the dough.
• A large baking sheet to bake the rosca de reyes. Opt for lighter colored baking sheets. Baking sheets that come in darker colors will conduct more heat, making things bake a little quicker. Check your local restaurant supply store for them, I get them for much cheaper there!

Step By Step Instructions

• Start by Making the Dough:
  • In a measuring cup, bloom the yeast by stirring together the yeast, tablespoon of sugar and hot water.
  • While the yeast blooms, weigh out the flour and the rest of the sugar. Whisk in the spices and salt.
  • In a separate measuring cup, whisk together the buttermilk and eggs.
  • Fit the stand mixer with the hook attachment, then pour in the bloomed yeast mixture. Set the speed to low.
  • Pour in the melted butter, then add in the buttermilk mixture.
  • Gradually bump up the speed and let the dough knead for 3 to 4 minutes, until it comes together into a smooth ball. Let the dough rest and proof in a dark warm place.
• Make the Sweet Topping.
  • Weigh out the flour and powdered sugar, then whisk in the salt and baking powder. Fit the stand mixer with the paddle attachment.
  • Add the shortening to the stand mixer bowl, and set the speed to low. Gradually add in the flour mixture, then add in the vanilla extract. Beat together until the topping comes together. Add extra vanilla extract as needed, or add in food coloring at this time.
• Assemble the Rosca de Reyes.
  • Form the dough rope into an oval on a lined baking sheet, then grab one end and use it to enclose the second end, pinching any seams to close. If you are hiding a plastic baby, press it into the dough at this time, making sure to pinch any seams closed.
  • Brush the dough ring with egg wash, then adorn the ring with strips of the sweet topping.
  • Bake until the cake is nice and golden brown. Let it cool completely.
  • Before serving, brush and naked parts with melted butter, and finish with a sprinkle of cinnamon sugar.

Quick Tips to Keep in Mind While Making the Rosca

• Use a quick read thermometer to make sure the water is hot enough to bloom the yeast, the temperature should be between 100° to 110°F/38° to 43°C.
• If you are not grating your own nutmeg and are using ground nutmeg, make sure to only use 1/2 a teaspoon.
• Use a food scale to weigh out the ingredients. This recipe calls for 4 cups or 500 grams of flour. My cup of flour weighs 125 grams which is on the lighter side. If you’re only using measuring cups, chances are you’re packing extra flour into your cups, and it will make the cake much more dry.
• The recipe for the sweet topping gives you some extra room so you can add a couple of drops of gel food coloring without it becoming too sticky. If you aren’t using food coloring add up to an extra teaspoon of vanilla. You’re looking for the topping to have a soft playdoh consistency. Too much hydration will make it sticky, you can correct this by adding some extra flour about 1/2 teaspoon at a time. Keep in mind that the more extra flour you add, the less sweet it will be.
• Although the recipe has you form the dough into a rope and then shape it into oval, you can also divide the dough into 10 individual portions. Place the balls of dough side by side, arranged in an oval, the same way that I did for the pictures above. It takes the finished rosca up a notch!

That’s all I have for you today! For more pan dulce recipes make sure to pick up a copy of Chicano Bakes. I do hope you give this recipe a try! If you are looking for something to accompany your rosca de reyes, make sure to check out my recipes for atole de calabaza or champurrado. Stay warm, and stay safe y nos vemos pronto!

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  How to Make Sweet Pineapple Tamales (Tamales de Piña)
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Print

Traditional Mexican Rosca de Reyes

Course Bread

Cuisine Mexican

Keyword Rosca, Rosca de Reyes

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 10 Servings

Calories

Ingredients

For the Cake

• ¼ Cup Hot Water (59 grams)
• 1 Tablespoon Yeast
• ⅓ Cup Sugar (67 grams) + 1 tablespoon
• 4 Cups Unbleached All-Purpose Flour (500 grams)
• 1 ½ Teaspoons Ground Cinnamon
• 1 Teaspoon Grated Nutmeg
• 1 Teaspoon Diamond Crystal Kosher Salt , or sub with ½ teaspoon Fine Sea Salt
• ½ Cup Buttermilk (115 grams), at Room Temperature
• 2 Large Eggs , at Room Temperature
• ⅓ cup Unsalted Butter (76 grams), at Room Temperature

For the Topping

• ¾ Cup Powdered Sugar (75 grams), Sifted
• ⅔ Cup Unbleached All-Purpose Flour (84 grams)
• ¼ Teaspoon Baking Powder
• ¼ Teaspoon Diamond Crystal Kosher Salt , or sub with a pinch of Fine Sea Salt
• ⅓ Cup Butter-Flavored Vegetable Shortening (64 grams), cubed
• 1 Tablespoon Vanilla Extract

For the Egg Wash

• 1 Large Egg , whisked with 1 tablespoon water

To Serve

• 3 Tablespoons Sugar
• ½ Teaspoon Ground Cinnamon
• ¼ Cup Unsalted Butter (57 grams), melted

Instructions

Make the Dough

• Make the cake: In a large measuring cup, stir the slightly hot water and 1 tablespoon of the sugar together, then stir in the yeast. Let the mixture sit for 10 minutes until bubbling and foamy.
• In the bowl of a stand mixer, whisk together the flour, cinnamon, nutmeg, remaining ⅓ cup (67 g) sugar, and salt in a large bowl. Snap on the dough hook and turn the speed on to low. Pour in the yeast mixture and beat to incorporate. Beat in the buttermilk. Add the eggs, one at a time, beating well after each addition. Add the butter and let the dough knead until it comes together, about 2 minutes. Bump up the speed to medium and let the dough knead for a final 4 minutes.
• Transfer to a large greased bowl and cover with plastic wrap. Let the dough sit in a warm dark place to rise and double in size, about 2 hours.
• Punch the dough down and let it rest for 5 minutes. Line a 13 × 18-inch (33 × 46 cm) baking sheet with parchment paper. Transfer the dough to a lightly floured work surface and roll it out into a smooth rope 28 inches (70 cm) long. Form the dough rope into an oval on the lined baking sheet, then grab one end and use it to enclose the second end, pinching any seams to close. If you are hiding a plastic baby, press it into the dough at this time, making sure to pinch any seams closed.
• Let the dough rest in a dark and warm place until doubled in size, 45 minutes to 1 hour.

Make the Topping

• In the bowl of a stand mixer, whisk together the pow “powdered sugar, flour, baking powder, and salt. Snap on the paddle attachment, add the shortening and vanilla and beat on low speed until the dough starts to come together, about 30 seconds. Scrape the sides of the bowl and beat for a full minute, until the dough comes together in a smooth round ball. Cover with plastic wrap to prevent it from drying out.
• About 30 minutes before the ring of dough is done proofing, preheat the oven to 350°F (180°C).
• Brush the ring with the egg wash. Divide the topping into 4 equal portions, then line a tortilla press with two squares of plastic (a 1-gallon resealable plastic bag cut into two pieces is perfect for this). Place one of the balls of dough and press down until you have a 5-inch (12.5 cm) round. Use a knife to carefully slice 2 strips 2 inches (5 cm) wide from the center. Carefully remove the remaining dough and return it to the remaining topping dough. Gently peel the 2 strips of dough onto your hand and drape them crosswise over the ring of dough (going from the inner edge to the outer edge of the ring). Space the strips 1 to 1½ inches (2.5 to 4 cm) apart. Repeat this process with the remaining balls of dough, then knead all the scraps of extra topping together to make more strips if you need them. The texture of the topping should be soft, like playdoh. If you find it needs a little more hydration, add a little more vanilla extract, about ½ teaspoon at a time. Too muhc hydration will make it sticky.
• Bake the cake until the internal temperature reaches about 200°F (93°C) and the outside is golden brown and glossy, 24 to 26 minutes. Let the cake cool completely on the baking sheet.

Serve

• In a small bowl, stir together the sugar and cinnamon. Brush the golden brown sections of the ring (in between the strips of topping) with melted butter and sprinkle cinnamon sugar over these sections.

Today I’m sharing a recipe for sweet pineapple tamales, from the Chicano Bakes cookbook!

If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. It is currently on sale for about $15 over on Amazon, and the book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone!

What are tamales?

Tamales are a traditional Mexican dish typically comprised of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed. 

What are sweet tamales?

On the other hand, sweet tamales, incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin, and pineapple, which is what we’re making today.

Tools needed to make Tamales

Making tamales from scratch at home is simple. For this recipe, you’ll need a bowl, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a blender, and a steamer pot. Although this recipe calls for a stand mixer, you can easily make the masa in a large bowl. 

One of the most important tools for this recipe, is the steamer pot. You want to make sure your steamer pot is large enough to fit a dozen tamales, and is deep enough to add water. As the steam cooks the tamales and escapes, water will have to be replenished. If there isn’t enough space between the steamer insert and the bottom of the pot, you’ll find yourself refilling the pot with water often.

Ingredients for Sweet Pineapple Tamales

To make sweet pineapple tamales at home you’ll need a few ingredients:

Dried Corn Husks- We’ll be using dried corn husks to wrap the tamales. After buying  the husks, I like to sort through and pick out the larger ones, as they give you more room to work with. Once you have your husks picked out, rehydrate them with hot water to make them pliable. 

Masa Harina- Masa harina is the base of our dough! This corn flour is made from nixatamlized corn, and this recipe calls for Maseca masa harina, which is readily available across the country.

Baking Powder- Make sure your leavening is fresh! Baking powder does go bad after a while.

Kosher Salt- I use kosher salt in all of my recipes, for a quick substitute, use fine sea salt. Don’t forget, 1 teaspoon of kosher salt equals 1/2 teaspoon of fine sea salt. 

Unsalted Butter- Butter gives us a soft crumb, and beating the butter and brown sugar together before making the dough is going to give us tender and fluffy tamales. Make sure to only use unsalted butter, using salted butter makes it harder to control the salt content.

Brown Sugar- Pairing brown sugar and pineapple together for this recipe was a no brainer, it brings out those deep rich sweet notes in the pineapple. 

Honey- Honey was a must in the recipe. Not only does it add hydration, but it also the perfect complement to the brown sugar and pineapple.

Step by Step Instructions and Tips to Make Sweet Tamales

Prepare the dried corn husks. Sort through the husks and pick out the larger ones.

Place the dried husks in a large bowl, and cover with boiling water. Let them rest for 15 minutes. 

In a blender, combine the pineapple chunks and pineapple juice. Blend for 20-30 second until you have a smooth puree. If you’d like to have bits of pineapple in the tamales, you can add in an additional cup of mango chunks to the puree and pulse for a few seconds to break the chunks slightly, but not puree them completely.

Fit the stand mixer with the paddle attachment, then add in the brown sugar, honey and butter. Beat them together on medium speed for about 3-4 minutes, until the mixture is fluffy and pale. 

In a large bowl whisk together the masa harina, baking powder and salt. Don’t forget to use a food scale to weigh out the ingredients, many folks don’t realize they end up packing too much extra masa harina into their cups and it leads to a dense tamal.

Alternate between adding the masa harina mixture and the pineapple puree, until you have a smooth soft dough. 

Portion out the dough, wrap each tamal and steam until the tamales are nice and soft inside. 

I hope you enjoy these sweet pineapple tamales. They pair perfectly with a warm cup of champurrado, ponche navideño, and homemade rompope. Anyways, stay warm, stay safe, and I hope you have a great Holiday season!

• How to Make Authentic Red Beef Tamales (Tamales de Res)
• How to Make Sweet Potato Tamales (Tamales Dulces de Camote)
• How to Make a Traditional Mexican Rosca de Reyes
• How to Make Sweet Pineapple Tamales (Tamales de Piña)
• Blackberry Margaritas + Blackberry Simple Syrup Recipes

Print

Sweet Pineapple Tamales (Tamales de Piña)

Makes 1 dozen tamales

Course Dessert

Cuisine Mexican

Keyword pineapple tamales, sweet tamales, tamal recipe, tamales, tamales de piña

Servings 12 Tamales

Calories

Ingredients

• 18 Dried Corn Husks (Large)
• 1 lb Fresh Pineapple Chunks (454 grams)
• ½ cup Pineapple Juice (118 g)
• 1 ¾ cups Maseca Masa Harina (for tortillas) (196 grams)
• 1½ teaspoons Baking Powder
• 1 teaspoon Diamond Crystal Kosher Salt (or ½ teaspoon fine sea salt)
• ½ cup Unsalted Butter (115 grams)
• ½ cup Light Brown Sugar (104 grams)
• ⅓ cup Honey (112 grams)

Instructions

• Rehydrate the corn husks by placing them in a large heatproof bowl, covering with hot water, and letting sit for at least 15 minutes.
• In a blender, combine the pineapple chunks and pineapple juice and blend on high speed until you have a smooth puree, 30 to 40 seconds. Set aside.
• In a large bowl, whisk together the masa harina, baking powder, and salt. In a stand mixer fitted with the paddle, combine the butter, brown sugar, and honey and beat together for 2½ minutes on medium speed. Reduce the speed to low, then alternate between adding in the masa harina ¼ cup (28 g) at a time and the pineapple puree, until everything has been incorporated. Turn the mixer off, then use a rubber spatula to scrape down the sides and bottom of the bowl. Gradually bring the speed up to medium-low and beat for 30 seconds. Cover the bowl with plastic wrap and let the dough sit for 20 minutes to fully hydrate.
• Once the corn husks are rehydrated and pliable, reserve 12 of them for the tamales, then take a couple of the extra husks and rip 24 strips ¼ inch (6 mm) wide and 8 inches long. Tie two together until you have 12 strips 15 to “16 inches (38 to 40 cm) long. You’ll use these to tie the tamales.
• To assemble the tamales, grab a corn husk and place it in the palm of your hand. Use a spoon to add about a heaping ⅓ cup (110 g) of the dough to the center of the husk, leaving 1 inch (2.5 cm) free space on the top, left, and right sides and at least 3 to 4 inches (7.5 to 10 cm) of space on the bottom. The dough will expand as it cooks, so if you don’t leave the inch of empty space for clearance at the top, it will ooze out.
• Fold the right edge of the husk over the dough toward the left side, then take the left side of the husk and fold it over the right side to create a tube, then fold the bottom flap upward (leaving the top open). Tie a strip around the bottom of the tamal, to secure the bottom fold. As you work, place the folded tamales upright inside a steamer insert, making sure not to crowd the steamer insert.
• Add 1½ quarts (1.5 liters) water to a steamer pot. Add the steamer insert, cover, and bring the water to a boil (10 to 15 minutes). Reduce the heat to medium-low and steam for 1 hour 35 minutes to 1 hour 45 minutes. At the 1-hour mark, check the bottom of the pot for water and replenish as needed. If the water for the steam runs out, the bottom of the pot will burn and get ruined.
• It’s tricky to tell when sweet tamales are done cooking because they’re soft while they’re steaming but firm up once cooled; on average these tamales take about 1 hour 40 minutes to fully cook. You can start checking for doneness at the 1 hour 25-minute mark. Simply take a tamal out and let it cool for 8 to 10 minutes, then check the inside. If the center looks a little raw or soft, continue to let the tamales steam for another 10 to 20 minutes.
• Store in an airtight container or gallon-sized resealable plastic bag. These tamales will keep for 4 days max in the fridge, and 3 to 4 weeks in the freezer. The freshness and flavor starts to decline past this. To reheat, steam for 20 to 30 minutes over medium-low heat until fully warmed through.

We’re making a blackberry simple syrup and blackberry margaritas today!

Temperatures are reaching over 110° this week here in Fresno, which means these blackberry margaritas are going to be a delicious way to keep cool. For the past couple of weeks, my backyard has been bursting with boysenberries and blackberries, and consequently, I’ve been using them for aguas frescas, paletas, and the margaritas we’re making today. Additionally, I’ve got passion fruit on the vines that are in the process of ripening. If you have any suggestions for recipes you’d like to see them in, let me know below!

Make the Blackberry Simple Syrup

You’ll need 12 ounces of fresh blackberries, 1 ½ cups of water, ½ cup of sugar, and ¼ teaspoon of kosher salt. Begin by combining the blackberries, water, sugar, and salt in a medium saucepan. Lightly mash the berries, then simmer the mixture over medium-low heat for 6 minutes. After simmering, remove from heat and let it cool completely. Once cooled, blend the mixture on high speed for 1 minute, then strain into an airtight container. Let cool completely, then store your homemade blackberry simple syrup in the fridge, ready to enhance your favorite drinks. You can use the blackberry simple syrup for margaritas, aguas frescas, spritzers, or punch!

Blackberry Simple Syrup & Blackberry Margarita Ingredients

Refreshing Blackberry Margarita Recipe

To make this delicious margarita, you’ll need 3 ounces of blackberry simple syrup, 2 ounces of fresh lime juice, 2 ounces of tequila, and ½ ounce of triple sec. In a cocktail shaker filled with ice, combine the blackberry simple syrup, lime juice, tequila, and triple sec. Shake vigorously and pour into a glass filled with ice. Garnish with fresh blackberries for an extra touch of elegance.

Pair These Blackberry Margaritas

These margaritas pair perfectly with my shrimp ceviche! The charred and spicy entomatadas and blackberry margaritas are a match made in heaven, too. The onion dip BLTs we enjoyed last summer would also be a fantastic complement. If you’re looking for other drink recipes, try my refreshing pineapple mango agua fresca or my always-popular toasted coconut horchata.

These blackberry margaritas are the perfect remedy for the scorching 110° heat in Fresno. With my backyard brimming with fresh boysenberries and blackberries, this recipe has been a great way to incorporate them into my summer drinks! The homemade blackberry simple syrup adds a vibrant twist, not only to margaritas but also to a variety of beverages like aguas frescas and spritzers. As my passion fruits continue to ripen, I’m excited to experiment with new recipes, and I’d love to hear your suggestions! Enjoy these cool, delicious blackberry margaritas and stay refreshed this summer. Nos vemos pronto!

• 
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  Today we’re making sweet potato tamales! If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. The book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone! Sweet potatoes are known as “Camotes” in Mexico, and the sweet potato tamales we are making today are inspired by camotes enmielados, or candied sweet potatoes, where the sweet potatoes are cooked and drenched in a warmly spiced syrup. What are tamales? Tamales are a traditional Mexican dish consisting of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed.  What are sweet tamales? On the other hand, sweet tamales, often incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin or pineapple. Today we’re making sweet potato tamales, inspired by camotes enmielados, or candied yams. Tools needed to make Tamales For […]
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  Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch! What is a Rosca de Reyes? Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown. If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria! Ingredients Needed to Make a Rosca de Reyes Fr this recipe, you’ll need the following ingredients: Tools For this recipe, you’ll need the following tools: Step By Step Instructions Quick Tips to Keep in Mind While Making the Rosca That’s all I have for you today! For more pan dulce recipes make sure to pick up […]
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  by Esteban
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  We’re making a blackberry simple syrup and blackberry margaritas today! Temperatures are reaching over 110° this week here in Fresno, which means these blackberry margaritas are going to be a delicious way to keep cool. For the past couple of weeks, my backyard has been bursting with boysenberries and blackberries, and consequently, I’ve been using them for aguas frescas, paletas, and the margaritas we’re making today. Additionally, I’ve got passion fruit on the vines that are in the process of ripening. If you have any suggestions for recipes you’d like to see them in, let me know below! Make the Blackberry Simple Syrup You’ll need 12 ounces of fresh blackberries, 1 ½ cups of water, ½ cup of sugar, and ¼ teaspoon of kosher salt. Begin by combining the blackberries, water, sugar, and salt in a medium saucepan. Lightly mash the berries, then simmer the mixture over medium-low heat for 6 minutes. After simmering, remove from heat and let it cool completely. Once cooled, blend the mixture on high speed for 1 minute, then strain into an airtight container. Let cool completely, then store your homemade blackberry simple syrup in the fridge, ready to enhance your favorite drinks. You can […]

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Blackberry Simple Syrup

Makes about 3 cups

Course Cocktail

Cuisine Mexican

Keyword Blackberry, Blackberry Simple Syrup, Blackberry Syrup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 66kcal

Ingredients

• 12 ounces Blackberries (340 grams)
• 1 ½ cups Water (12 oz)
• ½ cup Sugar (100 grams)
• ¼ teaspoon Kosher Salt

Instructions

• In a medium saucepan, combine the blackberries, water, sugar, and salt.
• Lightly mash the berries, then place the saucepan over medium low heat and let it come to a simmer.
• Once the mixture reaches a simmer, let it cook for 6 minutes, then remove from heat. Let it cool completely.
• Once cooled, pour this mixture in the blender and blend on high speed for 1 minute. Strain into an airtight container, and store in the fridge.

Nutrition

Serving: 3oz | Calories: 66kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 75mg | Potassium: 69mg | Fiber: 2g | Sugar: 15g | Vitamin A: 91IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.3mg

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Blackberry Margarita

Makes 1 Margarita

Course Cocktail

Cuisine Mexican

Keyword Blackberry, Blackberry Margarita, Blackberry Simple Syrup

Prep Time 3 minutes minutes

Cook Time 2 minutes minutes

Total Time 5 minutes minutes

Servings 1 Margarita

Calories 418kcal

Ingredients

• 3 ounces Blackberry Simple Syrup
• 2 ounces Fresh Lime Juice
• 2 ounces Tequila
• ½ ounce Triple Sec

To Garnish

• Blackberries

Instructions

• To a cocktail shaker filled with ice, add in the blackberry simple syrup, fresh lime juice, tequila, and triple sec.
• Shake vigorously, then pour into a glass filled with ice.
• Garnish with blackberries, and enjoy!

Nutrition

Serving: 1g | Calories: 418kcal | Carbohydrates: 72g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 52mg | Potassium: 125mg | Fiber: 0.2g | Sugar: 68g | Vitamin A: 28IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 3mg

Hola Hola! Today we’re making traditional Mexican shrimp ceviche!

Now that it is beginning to feel like Summer, I’m starting to crave more seafood, and shrimp ceviche is one of my favorite ways to enjoy seafood. It’s simple, it’s so fresh, and it’s also an easy way to load up on veggies. The recipe we’re making today actually comes from my first cookbook, Chicano Eats: Recipes from my Mexican-American Kitchen.

What is Mexican Shrimp Ceviche?

Mexican shrimp ceviche is a popular Mexican dish known for its fresh and vibrant flavors. It typically consists of raw shrimp that are “cooked” in lime juice along with a variety of fresh ingredients such as tomatoes, onions, cilantro, cucumbers and avocados. The acidity of the citrus juice causes a chemical reaction that changes the texture of the shrimp, making them appear opaque and firm, similar to traditionally cooked shrimp. Like with most dishes, the way shrimp ceviche is prepared is going to vary by region.

Mexican shrimp ceviche is served chilled as an appetizer or light meal, often accompanied by tortilla chips, tostadas, or saltine crackers. It’s a refreshing and flavorful dish that’s perfect for enjoying during hot weather or as a starter for any get together.

Ingredients Needed to Make Mexican Shrimp Ceviche

To make shrimp ceviche you need the following ingredients:

1. Shrimp: I use 2 lbs. of 21-25 medium shrimp. Make sure peel and devein them properly before blanching them and cooking them in the lime juice. Make sure your shrimp are fresh, they should smell fresh, and if they smell sour or fishy at all, avoid using.
2. Limes: Use Persian limes for more juice.
3. Roma Tomatoes: If heirloom tomatoes are in season, use them in place of romas for better flavor.
4. Cucumbers: Use English cucumbers. The skin is edible and not waxy, which means they don’t need to be peeled!
5. Red Onion: Use a mandolin for thin slices.
6. Cilantro: Finely chop the cilantro.
7. Imitation Crab: Imitation crab is a must in Shrimp ceviche!
8. Avocados: Dice ripe avocados and fold into the ceviche, and if you have any leftover, slice to use as a garnish!
9. Serranos: Use a mandolin for thin slices.

How to Make Traditional Mexican Shrimp Ceviche

1. In a large bowl, combine tomatoes, cucumbers, red onion, cilantro, shredded imitation crab, and sliced serrano pepper.
2. Next, blanche 1 pound of shrimp in boiling water for 3 to 4 minutes until they turn pink. Immediately transfer them to an ice bath to halt the cooking process.
3. In a separate bowl, marinate the remaining pound of shrimp in lime juice in the refrigerator until they turn pink, approximately 15 to 20 minutes. Once done, drain the shrimp.
4. Next, fold the shrimp into the bowl with the veggies.
5. Then, prepare the seasoning by whisking together lime juice, celery salt, black pepper, and granulated garlic. Pour over the ceviche and mix well, ensuring all ingredients are evenly coated. Adjust seasoning to taste.
6. Lastly, serve the ceviche on tostadas, topped with avocado slices and a sprinkle of sea salt. Accompany with lime wedges and hot sauce for an extra kick!

Pair the Shrimp Ceviche with an Agua Fresca!

Enjoy my traditional Mexican shrimp ceviche alongside an ice-cold michelada for an optimal experience. Consider trying my classic Micheladas recipe for a traditional option, or opt for a fruitier alternative with my pineapple micheladas. If you don’t consume alcohol, explore my selection of refreshing agua fresca recipes. With berry season in full swing, my strawberry horchata is an ideal choice. Alternatively, indulge in the tropical sweetness of my pineapple mango agua fresca, my cherry lime chia agua fresca, or coconut pineapple agua fresca.

That is all I have for you today! My backyard is bursting with blackberries and boysenberries, which means you might just see some drink recipes in the near future! Stay cool, stay safe, y nos vemos pronto!

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Traditional Mexican Shrimp Ceviche

Course Appetizer, Main Dishes

Cuisine Mexican

Keyword ceviche, mexican ceviche, shrimp ceviche, shrimp tostadas

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories

Ingredients

For the Ceviche

• 2 lbs 21-25 Medium Shrimp (907 g), peeled, deveined
• 1 ½ cups Lime juice (355ml), from 10-12 limes
• 2 lbs Roma Tomatoes (907 g), diced
• 2 Cucumbers ,peeled and diced
• 2 Avocados ,peeled and diced
• 1 cup Imitation Crab ,shredded
• 1/2 cup Red Onion (60g), thinly sliced
• 1/2 cup Cilantro ,finely chopped
• 1 Serrano Chile , thinly sliced or diced

For the Seasoning

• 2 Limes ,juiced
• 1 ½ teaspoons Celery Salt
• 1 teaspoon Granulated Garlic
• ¾ teaspoon Ground Black Pepper

For Serving

• Kosher Salt
• Tostadas
• Key Limes
• Hot Sauce

Instructions

Prep the Veggies:

• In a large bowl, toss together the tomatoes, cucumber, avocado, shredded imitation crab, red onion, cilantro and sliced serrano.

Cook The Shrimp:

• Set up a large bowl of ice and water. In a medium saucepan, bring 5 cups (1.2 liters) water to a boil over high heat. Add 1 pound (455 g) of the shrimp and cook until they turn completely pink, 3 to 4 minutes. Use a slotted spoon to immediately transfer the shrimp to the ice bath to stop them from cooking. (Letting them cook any longer will result in rubbery, overcooked shrimp.)
• In a medium bowl, combine the remaining 1 pound (455 g) shrimp and the lime juice, making sure all of the shrimp are completely submerged. Cover the bowl with plastic wrap and place in the fridge. Let the shrimp “cook” in the lime juice until they are completely pink in color, 15 to 20 minutes. Drain the shrimp.

Make the Seasoning:

• In a small bowl, whisk together the lime juice, celery salt, granulated garlic, and black pepper.

Make the Ceviche:

• Fold the lime-cooked shrimp and the parboiled shrimp into the vegetables then pour the seasoning over the ceviche and toss everything together once more, then taste for salt and adjust.

Serve the Ceviche

• Top a tostada with 1 cup (200 g) to 1½ cups (300 g) of the ceviche. Top the ceviche with avocado and finish with a sprinkle of sea salt. Serve with lime wedges and your favorite Mexican hot sauce.

Today we’re making a refreshing pineapple mango agua fresca!

Last week I dusted off the grill for some carne asada and made this agua fresca to go along with our tacos, and didn’t realize I hadn’t shared the recipe yet. So, I’m sharing it with you today! It’s light, it’s refreshing, and perfect for the hot weather we have coming up. Although we’re making an agua fresca today, this recipe would also work great for paletas. Simply omit 1 1/2 cups of water, add extra sugar, and pour into your favorite paleta molds.

What is an Agua Fresca?

Agua frescas are traditional Mexican drinks, and the name roughly translates to “Fresh Waters” that are typically made with water and fresh ripe fruit. If you happen to visit any taqueria in the US, they’re likely to have a few different flavors to choose from, but the core offerings always tend to include; agua de jamaica (hibiscus), agua de tamarindo (tamarind), and horchata (rice drink)!

Tips to Make this Pineapple Mango Agua Fresca

One of the most important tips I can give you, is to use ripe fruits for your agua fresca! Using ripe fruits will give you better flavor, and better sweetness so you don’t have to use a lot extra added sugar. To make this pineapple mango agua fresca you’ll need a ripe pineapple, ripe mangoes, a lime, water, and sugar.

If I’m using mangoes in a recipe, I’m always going to reach for champagne (also known as ataulfo) mangoes. They just have a deeper and richer flavor profile, and work a lot better in recipes. If your fruit is underripe, I recommend omitting a cup of water to avoid diluting the flavor even more.

Pair this Pineapple Mango Agua Fresca with some of my Favorite Dishes:

Tacos de Papa

Pozole Rojo

Bean & Cheese Dip

That’s all I have for you today, I hope you have a great weekend, y nos vemos pronto!

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Pineapple Mango Agua Fresca

Course Agua Fresca, Drinks

Cuisine Mexican

Keyword agua fresca, drink recipes, mango, mango recipes, pineapple, pineapple recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 cups

Calories 106kcal

Ingredients

• 1 Ripe Pineapple
• 4 cups Diced Mango (From about 4 large Mangoes)
• 1 Lime
• 6 cups Water , divided
• ¼ cup Sugar , plus more tot taste

Instructions

• Start by peeling the pineapple, removing the core and slicing the pineapple into large chunks. Transfer the large pineapple chunks to a blender, then add in the diced mango.
• Juice the lime into the blender, then add in 1 cup of water. Blend for 1 minute on high speed until smooth.
• Strain this mixture into a large pitcher, then add in the remaining 5 cups of water.
• Stir in ¼ cup of sugar, then taste and adjust. Let chill in the refrigerator for 1 hour, before serving over ice. Garnish with a pineapple wedge or mango slices.

Nutrition

Serving: 1cup | Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 216mg | Fiber: 3g | Sugar: 23g | Vitamin A: 770IU | Vitamin C: 69mg | Calcium: 26mg | Iron: 0.4mg

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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.

What are cuernitos?

Cuernitos, are a traditional Mexican pan dulce (pastry) shaped like horns, which is how they get their name. At panaderías you will see several different types of cuernitos. Some will be soft, with a sweet pink/orange/ or white sugary streusel stripe running down the center and dusted in cinnamon sugar like the ones we’re making today. Others might be savory, often filled with cream cheese and jalapeños. You will also stumble upon cuernitos that are made with puff pastry and filled with pastry or whipped cream too, but we aren’t making those today.

Before you start

Gather your Ingredients:

First, to make the cuernito dough you need; milk, water, unsalted butter, eggs, sugar, light brown sugar, active-dry yeast, all-purpose flour, ground cinnamon, ground nutmeg, and salt. Next, weigh out your ingredients, and make the bread dough. I decided to use a combination of white and light brown sugar to help accentuate the spices. This dough is a slow riser so do not add any more cinnamon than the recipe calls for. Cinnamon can inhibit yeast, making the dough take even longer to rise.

Then for the streusel, you need all-purpose flour, powdered sugar, butter-flavored shortening, vanilla extract and gel food coloring to color your dough. I recommend using gel food coloring for better color payoff and to avoid over adding moisture to the topping.

Tips to Make Cuernitos Mexicanos

• Work on a clean, lightly floured your surface.
• Lightly grease your hands to make the dough easier to work with.
• Start with 1/4 teaspoon of food gel coloring to avoid adding too much moisture to the topping. If you add too much moisture, add up to an extra teaspoon of flour to get the topping back into workable shape. The topping should be hydrated and pliable, like play doh.
• Slowly press the topping into the dough, if it stick to the rolling pin, it might be too wet. Flour your rolling pin to make it easier to work with.
• Stretch the base of the triangle to about 5-6 inches to give the cuernitos length, so they aren’t short and chubby.

Quick Visual Guide

I hope you give this recipe a try! I know this recipe seems intimidating, but once you shape a few, you’ll get it down. If you need any additional help, I’ll be posting a video on Instagram where I’ll be making them. Remember to have fun, and don’t be afraid to make mistakes. Anyways, I’d love to see your recreations, so don’t forget to send me any snap shots over on Instagram so I can share your beautiful creations on my stories. Nos vemos pronto!

Click here for more Pan Dulce Recipes!

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Cuernitos Mexicanos

Course Dessert

Cuisine Mexican

Keyword Cuernitos Pan Dulce, Cuernitos, Cuernitos Mexicanos, Pan Dulce, Pan Dulce Recipe

Servings 10 pieces

Calories

Ingredients

For the Dough

• ½ cup Whole Milk (118 g)
• ¼ cup Water (59g)
• ⅓ cup Granulated Sugar (66 g), plus 1 tablespoon
• 1 tablespoon Active Dry Yeast
• 4 cups All-Purpose Flour (500 g)
• ⅓ cup Light Brown Sugar (69 g)
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Kosher Salt , or ½ teaspoon fine sea salt
• ½ cup Unsalted Butter (115g), melted
• 2 Large Eggs , at room temp

For the Sweet Streusel Topping

• 1 cup All-Purpose Flour (125 g)
• 1¼ cup Powdered Sugar (125 g)
• ¼ teaspoon Kosher Salt , or a pinch of fine sea salt
• ½ cup Butter Flavored Vegetable Shortening (96 g),
• 4 teaspoons Vanilla extract
• 1/4 teaspoon Food Coloring (optional)

For the Egg Wash

• 1 large egg , beaten

To Assemble

• ¼ cup Unsalted Butter , melted
• ½ cup Granulated Sugar (100 g)
• 1 teaspoon Ground Cinnamon

Instructions

• Make the Bread Dough:
• In a measuring cup or heatproof bowl, whisk together the milk (118 g), and ¼ cup (59g) water, and 1 tablespoon of sugar. Pop it into the microwave for 30 seconds until the mixture is just slightly hot to the touch. (If it's burning hot it'll kill the yeast). For better accuracy, use a thermometer and heat this mixture to 110° to 115℉/43° to 45℃.
• Stir in the yeast, then let this mixture sit for 10 minutes until nice and bubbly. (If it doesn't bloom, the milk might have been too hot and killed yeast. Start over)
• In the bowl of a stand mixer, whisk together 4 cups of flour (500 g), remaining ⅓ cup of sugar (66g), ⅓ cup of light brown sugar (69 g), 1 tablespoon of ground cinnamon, 1 teaspoon of ground nutmeg, and 1 teaspoon of kosher salt. Snap on the dough hook, then turn the mixer on to low and slowly pour in the bloomed yeast mixture. Once incorporated, add in the melted butter, then beat in the eggs, one at a time. Increase the speed to medium-low and let the dough come together for two minutes.
• Turn the mixer off, and scrape down the sides and bottom of the bowl, and let the dough knead on medium-high for a final 4 minutes. (Note: The dough will be nicely hydrated, and will be very stretchy and slightly sticky to the touch. This is correct! Use a sturdy silicone spatula to handle it.)
• Lightly mist a large bowl with nonstick spray, and use a silicone spatula to scrape the dough into the bowl. Cover with plastic wrap and let the dough proof in a warm and dark place for 2 ½ to 3 hours. (This dough is a slow riser so be patient!) While the dough proofs, make the sweet streusel topping.

Make the Streusel Topping:

• In a medium bowl, whisk together 1 cup of all-purpose flour (125 g), 1 cup of powdered sugar (125 g), and ¼ teaspoon of kosher salt. Set aside. In a clean stand mixer bowl, combine ½ cup of butter flavored shortening (96 g), and fit the stand mixer with the paddle attachment. Turn the mixer on and beat on low speed for one minute.
• Slowly add in half of the flour mixture, then pour in 4 teaspoons of vanilla extract, then continue adding in the rest of the flour mixture. Scrape down the sides of the bowl, then beat on medium speed until the topping comes together, 2-3 minutes. At this stage the topping should feel like soft play doh. At this stage add ¼ teaspoon of food gel coloring of your choice. If you happen to add too much food coloring and the dough becomes sticky, add 1 teaspoon of flour to get it back to the right consistency. If you feel that it needs more moisture, add in a little more vanilla extract, about 1/2 teaspoon at a time.
• Divide the topping into 10 balls of dough that weigh about 32 grams each. Cover with plastic wrap to prevent them from drying out, then set aside.

Shape the Rolls:

• Line two large (13×18 in) baking sheets with parchment paper.
• Once the dough has proofed, punch it down, then let it rest uncovered for 5 minutes. Then divide the dough into 10 portions that weigh about 100 grams each. Make sure to keep the dough covered to prevent it from drying out. Lightly flour your surface, then use a rolling pin to roll out the balls of dough into ovals that are about 6 inches in length and about 3-4 inches in width, making sure not to roll out the dough too thin.
• Take one of the balls of sweet topping and run it in between your hands to shape it into a short 4 inch snake, than place the topping in the middle of the oval, making sure the beginning and end of the snake is running in the same direction as the oval. Use a rolling pin to gently press the topping into the dough, extending the oval to about 12 inches in length, and about 4 inches in width. (Make sure to flour the rolling pin to prevent the topping from sticking)
• Use your hands to shape the oval into a triangle. Gently stretch the bottom of the oval into the base of the triangle to about 5-6 inches in length. Then use your fingers to curl the outer edges of the dough inward. Carefully grab your triangle, and flip it over so the side with the topping is now facing down underneath the dough.
• Use your fingers to gently roll the base of the triangle towards the tip, then Evenly space 5 cuernitos per baking sheet. Finish shaping the cuernitos by individually curling their ends towards each other. Let them proof in a warm place for 45 minutes to 1 hour, until they've doubled in size. (Optional: Gently brush the ends with egg wash before baking).
• Once they're ready to bake, bake for 22-25 minutes at 350 degrees, until they're nice and golden. Let cool for 30 minutes.
• Make the cinnamon sugar: In a large bowl, whisk together ½ cup of granulated sugar and 1 teaspoon of ground cinnamon. Brush the ends of the cuernitos with the melted butter, then sprinkle on the cinnamon sugar. Give them a tap to remove any excess, then serve.

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Today we’re making bizcochitos! These Mexican shortbread cookies covered in cinnamon sugar are also known as polvorones or pan de polvo and they are an incredibly easy and delicious to make.

I’ve been sharing all sorts of recipes from Chicano Bakes over on Instagram, and this is a recipe that did not make it in the book! Since it has been one of the most requested recipes, it was time to share it on the blog.

What are bizcochito cookies?

Bizcochitos are traditional Mexican shortbread cookies that are tossed and coated in cinnamon sugar. They are also recognized as Polvorones, and Pan de Polvo.

Gather your ingredients!

For the bizcochito dough, we’re going to need a couple of simple ingredients. We’ll need unsalted butter, all-purpose flour, brown sugar, powdered sugar, ground cinnamon, vanilla extract and regular granulated sugar.

Make the Cookie Dough:

Brown your butter!

To start, this recipe begins by browning butter. It’s a simple process and it is a great way to add depth and nuttiness to a cookie. To brown butter in this recipe, add 3/4 cup of unsalted butter to a saucepan over medium-low heat. The butter will melt and start to foam and fizzle. As the butter starts to brown, you’ll notice the milk solids start to toast and brown. They’ll start to float to the top. Stay nearby to constantly stir the butter to avoid having the milk solids from burning and sticking to the bottom of the pan. After the butter has browned, pour it into a heatproof measuring cup and let it cool completely. Let it solidify at room temperature.

Browning the butter is the “hardest” thing about this recipe. After the browned butter has solidified toss it into the stand mixer bowl along with the rest of the softened unsalted butter, light brown sugar, and vanilla extract. Beat this mixture for 4 minutes until it’s pale and fluffy to ensure the brown sugar melts into the butter. After the butter is pale and fluffy, add in the flour mixture. Then portion out the dough onto a baking sheet.

Make the cookie dough!

Before baking the cookie tray, let it chill in the fridge for 30 minutes. This gives flavors enough time to get to know each other.

I made the decision to incorporate both browned butter and brown sugar to this recipe as a result of cinnamon being the prominent flavor in these cookies. The caramel notes the brown sugar adds and the nutty toffee notes the brown butter adds to the cookie dough work together to amplify and complement the cinnamon flavor, and it makes for a fantastic cookie!

Baking tips to keep in mind:

There is a science to baking, therefore the most important tip I’m going to give you in order to make bizcochito cookies successfully, is to use a food scale to weigh out your ingredients. I often see folks not using a scale or not fluffing their flour properly which causes them to pack extra flour into their cups.

In this recipe, extra flour is going to cause your cookie dough to be dry and crumbly.

Enjoy your Bizcochito cookies!

To this end, that is all I have for you today! This recipe is so simple, and so delicious. Enjoy your cookies with a warm cup of atole, or champurrado. My favorite way to enjoy them is warm out of the oven with a scoop of vanilla ice cream. I hope you give this recipe a try, don’t froget to tag me on social if you make this recipe at home.

Have a recipe you’d like to see next? Let me know in the comments below.

Nos vemos pronto!

Print

Bizcochito Cookies (Pan de Polvo Recipe)

Course Dessert

Cuisine Mexican

Keyword Bizcochito, Bizcochito Recipe, Bizcochitos

Servings 22 Cookies

Calories

Ingredients

For the Cookie Dough:

• 1 ¼ cup Unsalted Butter (284 g), divided, at room temperature
• 2 ¾ cup All-Purpose Flour (343 g)
• ½ cup Powdered Sugar (50 g)
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoon Kosher Salt , or ¼ teaspoon fine sea salt
• ⅓ cup Light Brown Sugar (69 g)
• 1 tablespoon Vanilla Extract

For the Cinnamon Sugar:

• ½ cup Granulated Sugar (100 g)
• 1 teaspoon Ground Cinnamon

Instructions

Brown the butter:

• In a medium sized saucepan, melt ¾ cup (171 g) of butter over medium-low heat.
• Wait for the butter to start fizzling and foaming, stirring occasionally with a silicone spatula to make sure nothing burns or sticks to the bottom of the pan.
• The milk solids will start to brown and float to the top. Once the butter is a golden brown color, and the milk solids are toasted, pour the browned butter into a heatproof measuring cup. From start to finish, it should take about 12-14 minutes to brown the butter. Make sure to scrape all of the milk solids into the measuring cup, they hold a lot of flavor.
• Let the brown butter cool completely and solidify at room temperature.

Make the Cookie Dough:

• In a medium size bowl whisk together 2 ¾ cup of all-purpose flour, 1/2 cup of powdered sugar, 2 teaspoons of ground cinnamon and ½ teaspoon of kosher salt.
• Note: If you are not using a scale to weigh out your ingredients, make sure to properly fluff your flour. If you are packing your cups with flour, the dough will be dry and crumbly.
• In the bowl of a stand mixer, combine the brown butter and remaining ½ cup of unsalted butter, ⅓ cup of light brown sugar, and 1 tablespoon of vanilla extract.
• Fit the stand mixer with the paddle attachment, then gradually bump the speed up to medium. Beat the butter and brown sugar together for 4 minutes, until the mixture is fluffy and pale in color.
• Reduce the speed to low, then add in the flour mixture ¼ cup at a time.
• Once all of the flour has been incorporated, scrape down the sides and bottom of the bowl, then beat the cookie dough on medium speed for one final minute.
• Line a 9×13 inch baking sheet with parchment.
• Use a 1 ½ tablespoon sized cookie scoop to portion out the cookie dough, and space out each portion on the baking sheet about 1 inch apart. I like to leave the cookie dough as scooped so the cracks and valleys stay on the cookies, but if you'd like for your cookies to be smooth and dome, just roll the cookie dough into balls.
• Then let the baking sheet with the cookie dough rest in the fridge for 30 minutes.
• While the cookie dough chills, preheat the oven to 350 degrees.
• Once the cookie dough is ready, bake the cookies for 20-22 minutes, until the cookies are nice and golden brown. Let the baked cookies cool for 5 minutes.

Toss the cookies in Cinnamon Sugar:

• In a medium sized bowl, whisk together 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon. After the cookies have cooled for 5 minutes, toss in the cinnamon sugar, then serve.

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  This is my how to make authentic red beef tamales (tamales de res). A red guajillo chile sauce is incorporated into the masa and the tamales are stuffed with a tender braised beef. Make these with other proteins such as chicken or pork. I love to pair these with my blackberry margaritas. Red beef tamales are in my top 3 favorite tamal flavors, followed by green chicken tamales (tamales de polllo en salsa verde), and tamales de rajas con queso. Recipe Overview Tools needed to make Red Beef Tamales For this recipe, you’ll need a couple large bowls, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a blender, a dutch oven and a steamer pot. Although this recipe calls for a stand mixer, you can easily make the masa in a large bowl.  One of the most important tools for this recipe, is the steamer pot. Make sure your steamer pot is large enough to fit a dozen tamales, and is deep enough to add a couple of cups of water. As the steam cooks the tamales and escapes, water will have to be replenished. If there isn’t enough space between the steamer insert and the bottom of […]
• 
  How to Make Sweet Potato Tamales (Tamales Dulces de Camote)
  Today we’re making sweet potato tamales! If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. The book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone! Sweet potatoes are known as “Camotes” in Mexico, and the sweet potato tamales we are making today are inspired by camotes enmielados, or candied sweet potatoes, where the sweet potatoes are cooked and drenched in a warmly spiced syrup. What are tamales? Tamales are a traditional Mexican dish consisting of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed.  What are sweet tamales? On the other hand, sweet tamales, often incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin or pineapple. Today we’re making sweet potato tamales, inspired by camotes enmielados, or candied yams. Tools needed to make Tamales For […]
• How to Make a Traditional Mexican Rosca de Reyes
  Feliz Año Nuevo, today we’re making a traditional Rosca de Reyes from scratch! What is a Rosca de Reyes? Rosca de Reyes, or King’s Cake, is a traditional cake that we enjoy on January 6 (and in the days leading up to it), to celebrate Día de los Reyes Magos, or Three Kings’ Day. This is a yeasted cake in the shape of a round or oval ring. It is adorned with strips of a sweet streusel topping and dried fruits meant to represent the jewels of a crown. If you’ve never had it before, beware! There’s usually a plastic doll representing baby Jesus hidden somewhere in the rosca de reyes. According to tradition, if you happen to get the slice with the baby in it, you have to host a get together and make tamales on February 2 for Día de la Candelaria! Ingredients Needed to Make a Rosca de Reyes Fr this recipe, you’ll need the following ingredients: Tools For this recipe, you’ll need the following tools: Step By Step Instructions Quick Tips to Keep in Mind While Making the Rosca That’s all I have for you today! For more pan dulce recipes make sure to pick up […]
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  How to Make Sweet Pineapple Tamales (Tamales de Piña)
  Today I’m sharing a recipe for sweet pineapple tamales, from the Chicano Bakes cookbook! If you are looking for more tamal recipes, make sure to pick up a copy of Chicano Bakes. It is currently on sale for about $15 over on Amazon, and the book has many recipes for tamales, including sweet strawberry tamales, sweet corn tamales, as well as red beef and green chicken tamales, and tamales de rajas con queso. I made sure there was something for everyone! What are tamales? Tamales are a traditional Mexican dish typically comprised of a corn dough, or masa, made from nixtamalized corn flour, as well a filling, either chicken, pork, beef, fish or vegetables, wrapped in a corn husk or banana leaf, which is then steamed.  What are sweet tamales? On the other hand, sweet tamales, incorporate a sweet fruit puree into the dough, and sometimes will fold in fruit as well. Popular sweet tamal flavors include strawberry, sweet corn, pumpkin, and pineapple, which is what we’re making today. Tools needed to make Tamales Making tamales from scratch at home is simple. For this recipe, you’ll need a bowl, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a […]
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  Blackberry Margaritas + Blackberry Simple Syrup Recipes
  We’re making a blackberry simple syrup and blackberry margaritas today! Temperatures are reaching over 110° this week here in Fresno, which means these blackberry margaritas are going to be a delicious way to keep cool. For the past couple of weeks, my backyard has been bursting with boysenberries and blackberries, and consequently, I’ve been using them for aguas frescas, paletas, and the margaritas we’re making today. Additionally, I’ve got passion fruit on the vines that are in the process of ripening. If you have any suggestions for recipes you’d like to see them in, let me know below! Make the Blackberry Simple Syrup You’ll need 12 ounces of fresh blackberries, 1 ½ cups of water, ½ cup of sugar, and ¼ teaspoon of kosher salt. Begin by combining the blackberries, water, sugar, and salt in a medium saucepan. Lightly mash the berries, then simmer the mixture over medium-low heat for 6 minutes. After simmering, remove from heat and let it cool completely. Once cooled, blend the mixture on high speed for 1 minute, then strain into an airtight container. Let cool completely, then store your homemade blackberry simple syrup in the fridge, ready to enhance your favorite drinks. You can […]

Today we’re making a caramel apple chocoflan!

Can you believe this now the 7th chocoflan recipe I’ve developed? Pasteles imposibles are one of my favorite types of recipes to develop. Writing and developing a recipe for cake from scratch is already challenge. Having to ensure that both the flan and cake can work together takes great skill. Plus, I love the challenge!

The caramel apple chocoflan were making doesn’t include any chocolate– if you’re looking for classic chocoflan or for an impossible cake that does feature a chocolate cake layer, check out the classic chocolfan, or my red velvet chocoflan in the Cake chapter of Chicano Bakes. Pick up a copy here. You can also check out the recipe for my dulce de leche chocoflan from my first cookbook, Chicano Eats, here.

This caramel apple chocoflan is comprised of a cream cheese flan layer and a spiced apple cake bottom.

What is a chocoflan, or impossible cake?

Chocoflan is a cake comprised of two different layers, the top layer consist of flan, and the bottom layer consists of a chocolate cake.

Why is it called the impossible cake, magic cake or pastel imposible?

The chocoflan is referred to as the magic cake, impossible cake, or pastel impossible. This is because when you are assembling the chocoflan in a bundt pan, you add in the cake batter first, then you add the flan base on top of the cake batter. As a result, while chocoflan bakes, the batters will swap places. When you invert the bundt pan, the chocolate cake layer ends up on the bottom, and the flan is now on the top. It makes for a tasty magic trick.

Why does the batter swap places when you make a chocoflan?

The batters swap places due to the density of the flan and cake. The flan is heavier and more dense, so it sinks to the bottom of the pan, causing the cake to float to the top since it is lighter.

Tips to make the Caramel Apple Chocoflan:

• I tested this recipe with different variables and I found that I got the best apple flavor by using a combination of apple sauce and grated apples. A good honey crisp apple is perfect for this cake.
• This recipe requires a 10 cup bundt pan. I like to use a standard wilton bundt pan for this.
• Intricate bundt pans are pretty but sometimes prevent the batters from moving as single units and cause too much marbling.
• Assemble the chocoflan inside the pan you will be using for your water bath to avoid any spills.
• Last, but not least, use a slotted spoon, ladle or small sieve to gently pour in the flan. Disturbing the cake batter will have pieces of cake baked into the flan, as a result, it will cause too much marbling.

I am spending the next few days with family in Southern California, and will be back in December with new recipes. I hope you give this Caramel Apple Chocoflan a try. If you make it, don’t forget to tag me in any pictures.

Have a great Thanksgiving! Nos vemos pronto!

Latest Recipes

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  How to Make Authentic Red Beef Tamales (Tamales de Res)
  This is my how to make authentic red beef tamales (tamales de res). A red guajillo chile sauce is incorporated into the masa and the tamales are stuffed with a tender braised beef. Make these with other proteins such as chicken or pork. I love to pair these with my blackberry margaritas. Red beef tamales are in my top 3 favorite tamal flavors, followed by green chicken tamales (tamales de polllo en salsa verde), and tamales de rajas con queso. Recipe Overview Tools needed to make Red Beef Tamales For this recipe, you’ll need a couple large bowls, a whisk, measuring spoons, measuring cups, mixing bowls, a spatula, a blender, a dutch oven and a steamer pot. Although this recipe calls for a stand mixer, you can easily make the masa in a large bowl.  One of the most important tools for this recipe, is the steamer pot. Make sure your steamer pot is large enough to fit a dozen tamales, and is deep enough to add a couple of cups of water. As the steam cooks the tamales and escapes, water will have to be replenished. If there isn’t enough space between the steamer insert and the bottom of […]
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Caramel Apple Chocoflan (Pastel Imposible)

Course Dessert

Cuisine Mexican

Keyword apple cake, apple recipes, baileys flan, chocoflan, impossible cake, magic cake, pastel impossible

Servings 12

Calories 265kcal

Ingredients

For the Cake

• 1 ½ cups All-Purpose Flour , (188 g)
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Baking Soda
• ½ teaspoon Diamond Crystal Kosher Salt , or ¼ teaspoon fine sea salt
• ¼ teaspoon Ground All-Spice
• 1 cup Unsweetened Applesauce , (250 g)
• ¾ cup Grated Apple , (from 1 apple)
• ¼ cup Vegetable Oil ,
• ½ cup White Granulated Sugar , (100 g)
• ½ cup Brown Sugar , (104 g)
• 1 Large Egg

For the Flan

• 8 ounces Cream Cheese , at room temperature
• 1 ½ cups Half and Half
• 14 oz Condensed Milk , (397 g)
• 1 ½ teaspoons Pure Vanilla Extract
• Pinch of Salt
• 4 Large Eggs

To Serve

• Caramel, Dulce de Leche, or Cajeta
• Chopped Pecans

Instructions

• Preheat your oven to 350º F and spray a 10 cup bundt pan with non stick spray. Place the pan into a large roasting pan that will help act as a water bath. Finally fill a large pitcher or vessel with hot tap water, something around 2-3 quarts will work. Doing this ahead of time makes the oven have to be open for less time.

Make the Cake

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
• In another bowl whisk together the applesauce, freshly grated apple (just the apple, we don't need any extra juice left behind from the grating), oil, white sugar, brown sugar, and egg.
• *Grate the apple on a box grater using the large holes you'd normally use for cheese. Peel and core the apple and grate right before mixing with the rest of the wet ingredients to prevent any browning.
• Fold the wet ingredients into the flour mixture.

Make the Flan

• Add the cream cheese, condensed milk, half and half, and vanilla to a blender and blend until the mixture is smooth, about 30 seconds on medium speed. Add the eggs and salt and blend on low just until the mixture is combined, over blending will add extra air to the mixture.

Assemble the Chocoflan

• Carefully pour the batter to the prepared cake pan, then smooth it out. Gently pour in the flan using a sieve or ladle to avoid disrupting the cake batter.
• Place the square of aluminum foil greased side down onto the Bundt pan and wrap it around the outside edge of the pan. No need to wrap it super tightly, but try not to just leave it sitting on top. Place the Bundt pan in a large roasting pan. Transfer the roasting pan to a pulled-out oven rack. Fill the roasting pan roughly two-thirds of the way up the sides with warm water (a large pitcher with a good spout is your best friend here) and close the oven door. 
• Bake until a short bamboo skewer or cake tester comes out with only a few crumbs from the cake, 1 hour 45 minutes to 2 hours. Start checking on it at the 1 hour 45-minute mark and note that if the skewer goes into the flan its tip might be a little wet because the flan won’t have set yet; it will do that in the refrigerator.
• Carefully remove the roasting pan from the oven and carefully lift the Bundt pan out of the water bath and place it on a cooling rack. Let the chocoflan cool completely at room temperature with the foil tented on top of the pan; this will take about 2 hours.
• Place the foil tightly back onto the pan and place the chocoflan in the refrigerator to set completely. This should take 4 to 5 hours, but an overnight 6- to 8-hour chill is ideal for the flan to set up perfectly.
• When you’re ready to serve, carefully use the tips of your fingers to pull the cake away from the edge of the pan then place a large serving platter or cake stand over the Bundt pan and flip over to invert. Depending on your pan the chocoflan might be a little difficult to invert at first. If this is the case dip the bottom of the pan into a bowl of warm water for 5 to 6 minutes and try to invert the cake again.
• Once you are ready to serve, serve each slice with a drizzle of dulce de leche, caramel sauce, or cajeta, and finish with a sprinkle of chopped pecans.
• To store, carefully wrap it in plastic wrap and keep in the refrigerator for up to 3 days. 

Nutrition

Calories: 265kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 245mg | Potassium: 173mg | Fiber: 1g | Sugar: 22g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

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?

Since writing Chicano Bakes, conchas are now one of my favorite projects to turn to whenever I’m having a rough week. They help me refocus my energy, and melt my stress away. It’s a recipe that requires a couple of hours, and a good bit of attention. I also like that the give me the opportunity to get creative with different color combinations for the streusel topping.

Here’s a few tips to keep in mind when making pumpkin conchas from scratch:

What are conchas?

Conchas are a type of traditional Mexican pan dulce. They are pastries, consisting of a sweet bun topped with a sweet crunchy streusel. The topping is scored with a seashell design, which is how they get their name! Conchas are great with a cup of coffee, atole, or warm cup of Mexican chocolate.

Today we’re making pumpkin conchas, where we’re lacing the bun with pumpkin puree and aromatic fall spices! The addition of the pumpkin puree not only turns the dough a pretty orange color, but it also adds plenty of moisture, so you end up with really soft and fluffy conchas.

How to make Pumpkin Conchas from Scratch:

I am going to repeat this every time I share a baking recipe with you—baking by weight is the way to go!

Use a scale to weigh out your ingredients. It will ensure that you get the same result every single time! Not only will it give you consistent results, it’ll help avoid from adding too much flour to your dough. You can find food scales for a reasonable price, this is the one I personally use-OXO 5lb Food Scale

Proof your dough in a warm place.

Whenever I need to proof dough, I like to preheat the oven to 350 degrees for 2-3 minutes, then I turn it off. This ensures that the dough will be proofing in a warm place.

The dough should feel slightly sticky.

Yes, the dough will feel a little sticky, but don’t add any extra flour to the dough. Make it easier to work with and add a little bit of oil to your hands to prevent it from sticking.

Tips to make the Concha Streusel Topping:

Once you are done making the concha dough, start on the streusel.

It’ll keep you from getting overwhelmed later. You can have it made and you can portion it out so it’s ready to be pressed as soon as the main dough is done proofing.

If you’re not using any food coloring in your streusel topping, add more vanilla extract.

I left the topping just a little under hydrated to account for food coloring. 2 1/2 teaspoons shouldn’t be too crumbly but using 1 whole teaspoon of vanilla extract will be the perfect amount for well hydrated topping.

Fix sticky or crumbly concha topping!

If you add too much food coloring and the streusel topping is sticky, toss it back into the stand mixer bowl. Add 1 teaspoon of flour at a time until it’s no longer sticky to the touch. Add one to two drops of food coloring at a time to prevent it from becoming too wet.

Get creative with the streusel topping colors.

I recommend using gel food coloring for great color payoff without adding too much moisture. Here are some great classic color options, and these neon colors are also fantastic! I’m using the neon orange and classic yellow colors for the conchas in the photos.

I hope you try these pumpkin conchas (conchas de calabaza). If you’ve never made them before, they might not be perfect the first time you make them and that’s totally okay! Take your time and have fun with the process. If you have any questions, send me a comment on here, or send me a DM on Instagram .

I’ve got two more recipes to share with you before Thanksgiving arrives, and I’m especially excited for the next one coming up because it’s a twist on one of my favorite desserts. I hope you have a great rest of the week, y nos vemos pronto!

Pumpkin Concha Video Tutorial

• 
  How to Make Authentic Red Beef Tamales (Tamales de Res)
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  How to Make Sweet Pineapple Tamales (Tamales de Piña)
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Print

Pumpkin Conchas (Conchas de Calabaza)

Course Bread

Cuisine Mexican

Keyword conchas, Pan Dulce, pumpkin conchas, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Proofing 3 hours hours

Total Time 3 hours hours 37 minutes minutes

Servings 12

Calories 537kcal

Ingredients

For the Dough

• ⅓ cup Whole Milk (78 g)
• 1 tablespoon Active Dry Yeast
• 5⅓ cups All-Purpose Flour (666 g)
• 8 oz Pumpkin Puree (226 g)
• ½ cup Unsalted Butter (8 tablespoons/ 115 g)
• ⅔ cup Dark Brown Sugar (138 g)
• ½ cup Granulated Sugar (100 g)
• 2 Large Eggs , at room temperature
• 1 teaspoon Kosher Salt , or ½ teaspoon fine sea salt
• 1 teaspoon Ground Cinnamon
• ¾ teaspoon Ground Cardamom
• ½ teaspoon Ground Ginger
• ¼ teaspoon Ground Nutmeg

For the Egg Wash

• 1 Egg , beaten

For the Topping

• 1 cup All-Purpose Flour (125 g)
• 1¼ cups Powdered Sugar , sifted (125 g)
• ½ teaspoon Baking Powder
• ¼ teaspoon Kosher Salt , or pinch of fine sea salt
• ½ cup Butter Flavored Shortening (96 g)
• 2½ teaspoons Vanilla Extract
• Gel Food Coloring , (optional)

Instructions

Make the Dough

• In a heatproof measuring cup, mix together the whole milk and 1 tablespoon of granulated sugar. Pop it into the microwave for 20 seconds, until this mixture is just slightly hot to the touch. Stir in the yeast then set aside to let the yeast bloom for 10 minutes until nice and bubbly.
• In a standmixer bowl, whish together the flour, remaining ½ cup of granulated sugar, dark brown sugar, cinnamon, ginger, cardamom, nutmeg and salt.
• In a large measuring cup, whisk together the pumpkin puree and melted butter, then mix in the eggs.
• Snap on the dough hook and turn the mixer speed to low, and pour in the yeast mixture. Once incorporated, beat in the pumpkin mixture. Increase the speed to medium-low and let the dough come together for about 2 ½ minutes. Turn the mixer off, scrape down the sides of the bowl, then let the dough mix on medium-high speed for a final 4 minutes.
• Lightly mist a large bowl with cooking spray then scrape the dough into the bowl and cover with plastic wrap. Let the dough sit in a dark warm place to proof for about 2 ½ hours, until doubled in size.

Make the Concha Topping

• In a large bowl, whisk together the flour, powdered sugar, baking powder and salt.
• Add the shortening to a clean stand mixer bowl, and snap the paddle attachment on. Turn the speed to low and beat the shortening for a minute. Incorporate the flour mixture 1/3 cup at a time, then add in the vanilla extract. Scrape down the sides of the bowl, then beat the topping at medium speed  for a final 2 minutes until it comes together. Add in any food coloring at this time, making sure not to add too much to prevent the topping from becoming too sticky.
• NOTE: If you are leaving the topping white, add in an extra 1/2 teaspoon of vanilla extract (use a total of 1 tablespoon). I left the topping just a little under hydrated to account for food coloring, 2 1/2 teaspoons shouldn't be too crumbly but using 1 whole teaspoon of extract should be the perfect amount for well hydrated topping.
•  Divide the topping dough into 12 equal portions (about 25 grams each), place in a bowl and cover with plastic wrap to prevent it from drying out.

Assemble the Conchas

• Once the dough has proofed, remove the plastic, punch the dough down and let it rest for 5 minutes.
• Line 3 large baking sheets with parchment paper.
• With clean hands, divide the dough into 12 equal sized portions (about 110 grams each). The dough will feel slightly sticky, add a few drops of oil to your hands to make it easier to work with, but do not add any extra flour to the dough.
• Arrange 4 balls of dough on each baking sheet, then brush each portion of dough with the egg wash.
• Take a gallon-sized plastic Ziploc bag and cut down the seams so you have two large squares of plastic. Place a portion of the topping in between the plastic squares, then take a plate and gently press down on the topping to flatten it into a circle with a 3.5-4 inch radius. Gently peel off the topping and place it over each portion of concha dough, then use a stencil or knife to score a shell design into the topping. Repeat with the remaining portions of topping dough.
• Let the conchas proof one last time for about an hour until doubled in size.
• 30 minutes before the conchas are done proofing, preheat the oven to 350 degrees F then bake for 20-22 minutes at 350 degrees, until the buns are nice and browned.
• Let cool on a wire rack for 30 minutes before serving.

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 86g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 263mg | Potassium: 173mg | Fiber: 3g | Sugar: 34g | Vitamin A: 3229IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg

Hola! Today I’m keeping it pretty quick and simple, we’re making atole de calabaza (Mexican Pumpkin Atole)!

We’ve finally started feeling the cold temperatures here in the Central Valley, so it only feels appropriate to start sharing hot drink recipes. If you’ve never had atole before, it’s a traditional hot corn based beverage with pre-Columbian roots, and it comes in all sorts of flavors. Today, it typically consists of milk, sweetener, spices, and masa harina to thicken it.

For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!

The atole we’re making today is pumpkin based, so we’re using milk, pumpkin puree, and brown sugar (but you can easily substitute it with piloncillo), as well as a touch of nutmeg, vanilla, and cinnamon to give it some warmth. The addition of the pumpkin puree gives the pumpkin atole a creamy orange color, and when I was testing this recipe, I noticed the addition of the vanilla extract gave it a really creamy mouthfeel–which I really enjoyed!

If you’re looking to pair the pumpkin atole with pan dulce, my marranitos would be the perfect choice. They’re made with brown sugar and molasses, and would make a great complement. You can find the recipe here.

That’s it for today, I hope you have a great Halloween tonight, y Feliz Dia de Muertos! Nos vemos pronto!

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Print

Creamy Mexican Pumpkin Atole

Course Drinks

Cuisine Mexican

Keyword Atole, Mexican Recipes, pumpkin recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories

Ingredients

• 8 cups Milk , divided
• 15 oz Pumpkin Puree , 425 g
• 1 cup Brown Sugar , 208 g
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Ground Nutmeg
• 2 Cinnamon Sticks
• ½ cup Masa Harina , 56 g

Instructions

• In a bowl, whisk together the masa harina with 1 cup of milk.
• In a large dutch oven, whisk together the remaining 7 cups of milk, pumpkin puree, brown sugar, vanilla extract, and the nutmeg. Add in the cinnamon sticks then bring to a simmer over medium heat, about 8-10 minutes.
• Whisk in the masa harina slurry, then reduce the heat to medium -low and cook until it starts to thicken, 10 to 12 minutes. Stir often to prevent the milk from burning.
• Serve hot.