Sonora Tortillas

Category: Desserts

Mexican desserts recipes

  • Sombrero Cookies

    Sombrero Cookies

    What’s more festive than fun cookies!
    Put your decorating skills to the test with these quick and easy sombrero cookies.

    https://www.delish.com/cooking/recipe-ideas/recipes/a52797/sombrero-cookies-recipe/

    Ingredients





    Directions

    Preheat oven to 350° and line a large rimmed baking sheet with parchment paper.

    Bake 16 teaspoon-sized cookies until golden, 12 minutes. About a minute after you pull them out of the oven, gently flatten cookie middles with a shot glass to form a rim. Let cool completely.

    Add a dollop of decorating gel to the middle of the cookie and place a gumdrop on top. Let set, about 5 minutes. Frost the perimeter of the cookie. Sprinkle entire cookie with nonpareils to coat the gel and shake off excess.

  • Marranitos

    Marranitos

    These delightful gingerbread pig cookies are such a fun treat to make! Marranitos are a traditional Mexican pastry typically served around holidays. Give it a try, you won’t be disappointed.

    https://mexicancandy.org/mexican-pastries/

    Ingredients











    Directions

    Boil piloncillo in water until it dissolves completely. Set it aside to cool down.

    Sift flour, cinnamon, baking powder, and salt into a bowl.

    Add butter and orange zest. Stir until combined.

    Make a dent to add egg, vanilla, and piloncillo syrup. Mix well.

    Cover the dough and chill it for 30 minutes in the refrigerator.

    Roll the dough and cut cookies with a pi-shaped cutter.

    Transfer the cookies onto a baking sheet in a baking tray.

    Brush with egg wash and bake them for 10 minutes at 350 degrees F.

  • Bizcochitos

    Bizcochitos

    Cookies! Try your hand at these delicious Bizcochitos. Simple and delicious. Get the whole family involved and enjoy some celebratory baking!
    https://jensfavoritecookies.com/2013/04/26/bizcochitos-for-cinco-de-mayo/

    Ingredients









    Cinnamon-Sugar Mixture


    Directions

    Cream shortening and sugar. Add eggs and vanilla and mix well.

    Add anise and lemon zest, and mix well. Add salt and baking powder and mix well.

    Add flour a bit at a time, mixing to incorporate. You may need to stir with a spoon or knead with your hands to get all the flour incorporated.

    Wrap in plastic or parchment paper and chill for 30-60 minutes.

    In a small bowl, combine cinnamon and sugar.

    Roll onto a lightly floured surface, to about ¼” thickness, and cut shapes. Place on baking sheet, and sprinkle with cinnamon-sugar mixture.

    Bake at 350 degrees for 12-15 minutes.

  • Bunuelos

    Bunuelos

    Fried dough fritter!! Sound delicious? Of course it does! Then you won’t want to skip this recipe. Bunuelos are perfect to make in advance and serve for a sweet dessert. Who would say no to a fried dough fritter sprinkled with sugar and cinnamon?

    https://www.allrecipes.com/recipe/10502/bunuelos/

    Ingredients










    Directions

    In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.

    Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.

    Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.

    Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

  • Conchas (Pan Dulce – Sweet Bread)

    Conchas (Pan Dulce – Sweet Bread)

    Sticking with the notion of making breakfast a little sweeter – how about some Conchas? Conchas, also known as Pan Dulce, is a popular sweet bread.
    It’s buttery delicious, with a streusel topping.

    https://www.acozykitchen.com/conchas-pan-dulce

    Ingredients

    Concha Dough











    Streusel Topping






    Directions

    To Make The Concha Dough:

    To the bowl of a stand-up mixer with the hook attachment (you can also do this in a large bowl and knead it by hand!), add the warm water. Pour the active dry yeast on top and mix in into the water. Allow to stand until foamy, about 5 to 7 minutes. If it doesn’t get foamy then you’ll need to do it again.

    When the active dry yeast is foamy, pour in the vegetable oil, melted butter, granulated sugar, evaporated milk, salt, vanilla, ground cinnamon and eggs. Break up the eggs with the back of a spatula and allow the dough hook to mix it up a bit, about 30 seconds.

    Next, pour the flour in all at once and run the machine for about 5 minutes on medium speed, until the dough is soft and smooth. If you’re doing this by hand, once the dough comes together, you’ll want to dump it out onto your floured counter and knead it for about 10 minutes, until it’s nice and smooth.

    Rub a large bowl with oil or spray it with cooking spray and place the dough in the center of the bowl. Cover it with a clean kitchen towel and allow it to rise for about 1 hour, until doubled in size.

    To Make the Streusel Topping:

    In the bowl of stand-up mixer with the paddle attachment (you could also mix this by hand if you don’t have a mixer), add the butter, sugar, flour and vanilla extract. Mix until smooth, about 1 minute.

    Divide the dough in two. To one part of the topping, add a drop of food coloring gel. To the other topping, add the cocoa powder and knead until it’s cohesive.

    To Assemble The Conchas

    Once the dough has risen, divide the dough into 12 equal parts. Or better yet, weigh them into balls of 100g. Form the balls of dough into rounds. Repeat until you’ve worked through all of the dough.

    Take about 2 tablespoons of the topping and rollout using our palms, flatting it into a thin round. Drape it over the round of dough, patting down lightly. Using a knife, cut grooves in the topping like a clam shell. You can also do other types of cuts like criss cross, circles, etc. Cover and let rise until nearly doubled, about 30 minutes.

    Preheat oven to 350 degrees. Bake for about 18 to 20 minutes, or until lightly golden brown. Allow to cool. Serve with hot chocolate or coffee.

  • Sopapillas

    Sopapillas

    Dessert for breakfast? Why not!
    Sopapollas, a treat that’s popular in Northern Mexico. They can be served with jam or honey and sprinkled with icing sugar or cinnamon. Maybe both! Oh my!

    https://www.isabeleats.com/sopapillas/

    Ingredients









    Directions

    In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.

    Add oil and water and stir to combine until a dough forms.

    Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.

    Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 20 minutes.

    While the dough is resting, line a large baking sheet with paper towels and set aside.

    5 minutes before the dough is finished resting, heat the frying oil in a medium pot or Dutch oven to 375°F. (If you don’t have a thermometer, you’ll know it’s ready when a small piece of dough sizzles and bubbles in the frying oil.)

    Cut the dough ball in half. Roll out each half into a square about 1/4-inch thick, then cut the dough into 9 pieces (I used a pizza cutter for this). Each piece should roughly be a 3-inch square. You should have 18 pieces total. (Some pieces may be rectangular or triangular in shape – that’s okay.)

    Working in batches, carefully add 2 sopapilla squares into the hot oil. Using a metal slotted spoon, lightly push down each square so that it is fully submerged in the oil. The dough will immediately begin to puff up quickly and should have a big air pocket in the middle.

    Once the air pocket has formed, remove the spoon and let the dough fry like normal. Flip the sopapillas over after 45 seconds, and let the other side fry.

    When golden brown, transfer the sopapillas to the prepared baking sheet to drain. Continue frying the remaining sopapilla squares.

    Dust the sopapillas with powdered sugar on both sides, then drizzle with honey. Serve immediately.