Category: Snacks
Mexican snacks recipes
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Sopes
Sopes are an incredibly popular Mexican snack for a reason. They’re corn flour based and formed by hand into a small round shape with a rim to hold any of your favourite toppings. Warm, soft, and sooo good. Oh, boy!
https://www.isabeleats.com/authentic-3-ingredient-mexican-sopes-thick-corn-cakes/Ingredients
Directions
Add masa harina and salt in a large bowl. Mix together with a spoon.
Pour hot water and olive oil into the bowl and mix together until all the water is absorbed.
Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
Divide the dough into 14 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you’re working.
Preheat a griddle or large nonstick skillet over medium-high heat.
Open a gallon-sized zip-top storage bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Alternatively, you can use two large pieces of parchment paper.
Open a tortilla press and lay the plastic (or both pieces of parchment paper) inside of it so that it covers the upper and bottom parts of the tortilla press. (see photos in post for examples)
Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the plastic bag (or parchment paper) to transfer the tortilla to your hand.
Place the flattened dough onto the hot skillet and cook for 30-45 seconds. Flip it over and cook for another 30-45 seconds. Flip over one last time and cook until beautiful brown marks form.
Transfer the cooked dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)
Cover the sope with a towel and repeat until all the sopes have been formed.
To bakePreheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes.
To fryTo fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.
To serveServe the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!
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BUÑUELOS DE VIENTO
Not to be confused with traditional Mexican buñuelos made with a rodillo (or tortilla roller), these light and crispy treats are made with a buñuelera. Also known as a rosette mold, this special cooking tool is made out of cast aluminum with a long handle attached to it.
Source: http://nibblesandfeasts.com/2018/12/bunuelos-de-viento/
Ingredients
Directions
Whisk together milk, flour, vanilla, salt, eggs and cinnamon in a large bowl. Run through a fine mesh sieve into another large bowl. Cover and set aside for 10 minutes. Batter should be thin and runny, resembling pancake batter.
Place sugar in a large shallow plate and set aside.
Heat approximately 1-inch depth of oil in a frying pan over medium heat. Dip rosette mold or buñuelera in oil, making sure mold is evenly covered by hot oil. Working quickly, dip hot-oiled mold into batter, covering bottom of mold and sides, do not cover top of mold. Dip in hot oil, carefully shaking mold up and down until batter unsticks into hot oil. Fry for 10 seconds or until browned lightly. Turn using wooden skewer, fry for 10 seconds more.
Transfer buñuelo to a paper towel-lined plate to absorb excess oil. Place in shallow plate with sugar and cover lightly with sugar on both sides using a spoon. Place on a large tray and repeat until all batter has been used.
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Homemade Authentic Mexican Buñuelos
Mexican Bunuelos are a little larger and flatter in size. Still sweet to eat, these fritter like desserts are sooo good.
https://muybuenocookbook.com/bunuelos-mexican-fritters/
https://muybuenocookbook.com/bunuelos-mexican-fritters/
Ingredients
Sugar Coating
Directions
In a mixing bowl combine flour, baking powder, salt, and cinnamon.
In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
Add the liquid mixture to dry ingredients and mix well.
Knead dough on lightly floured surface 2 to 3 minutes until smooth.
After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.
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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.
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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.
