Tag: mexican

Tres Leches Cake

Tres Leches Cake

This is a foolproof cake. You can’t mess it up, no matter how hard you try. It’s a sweet cake that’s good whether it’s light or dense, browned or spongy, soaked or dry. You can substitute evaporated milk for condensed milk (which I would NOT […]

Guacamole

Guacamole

If, like everyone else in this deep fried-calorie rich greaseball we call America, your New Year’s resolution was to start eating healthier, but you also don’t want to forsake everything good in life, make some guacamole. Avocados are full of fat, yes, but the good […]

Polvorones

Polvorones

The first polvorones I had were from Madrid. Picture this: it was September 30, 2016. I had my first standardized test, SAT US History, tomorrow at 8 AM. Spoiler alert: I was unprepared. I cried and listened to Evanescence and ate an entire box of polvorones. I would live to regret all of this, as well as the test. It’s all good- I retook it, got a good score, but have yet to develop a healthy relationship with polvorones. They’re my test food- everyone has one. Some people like tacos, some people like soup, I like polvorones. They’re just so buttery and crumbly and melt in your mouth-y. This was the first time I’ve made them myself- I have an SAT math test the day after tomorrow, and I needed fortifications if I was going to do more systems of equations. How is THAT the thing that stumps me?! That’s pre-algebra! Y=mx +b! It’s not hard! Logarithms, those are hard, but I get those! No problems! But systems of equations? Can’t get it! Sorry. I think I’m oversharing a bit. I’m stressed and I’ve eaten a lot of polvorones.

 

INGREDIENTS

 

2 sticks of butter

1 ½ cups powdered sugar (set ½ cup aside for later)

1 cup flour (in hindsight, it would have been better to use almond flour. It also would have been better if there was an SAT test in January, but NOOOOOO, it’s now or in May, and that’s AP season so I HAVE to take it now. Am I oversharing again?)

1 teaspoon vanilla

1 teaspoon cinnamon

Start by softening the butter. Since I never have the foresight to take it out to soften, I usually put it under a wet glass and microwave it for about 15 seconds.

Once the butter is softened, throw it in, mush it around,

and then sift in the powdered sugar and mix it in. Inexplicably forget to take a photo of the sifting and mixing. I’m going to go ahead and blame the government. It’s the government’s fault I have to get such a good score on this test, because I can’t get any fancy internships at the government because if I want to intern at the Bureau of Economic Affairs I’ll have to wear a stupid red hat and spot whatever nonsense the boneheaded president believes, I mean, DO YOU REALLY THINK TRICKLE DOWN ECONOMICS WILL WORK?! OR HAVE YOU JUST GIVEN UP AND ADMITTED YOU ONLY CARE ABOUT RICH PEOPLE?! WELL?! Ahem. Back to the polvorones.

Now throw in the flour and vanilla, and mix that in. You can add the cinnamon now if you want the cinnamon flavor to shine through, but I wanted to keep it pure and buttery.

Mix together the remaining powdered sugar and cinnamon,

and then start rolling the polvorone dough into balls. Set them on a cookie sheet, and then roll them all in the powdered sugar.

Set them on a cookie sheet, and then roll them all in the powdered sugar. Bake them for 15 minutes at 350. Mine spread out a bit, but they were still as light and crispy as they should have been! These are one of my favorite cookies- and not just for exam stress.

Mexican Chocolate Caramel Cake

Mexican Chocolate Caramel Cake

In a cookbook I read a little while ago, there was a cake called “The winning hearts and minds cake”, so called because it, well, won hearts and minds. This cake is like that- except more. I’m talking 10,000 times more. Normally, I attempt to […]

Kale And Rice Enchiladas

Kale And Rice Enchiladas

Enchilada sauce is not something to be afraid of. I was scared of it. But I overcame my fears. And so can you! The idea to put kale in enchiladas seemed weird at first, but I slowly became obsessed with it, to the point that […]

Flour Tortillas

Flour Tortillas

Okay, before you all get intimidated and run screaming, this isn’t the fascist carrot, this is just tortillas. It’s easy! People think making tortillas is a very long, drawn out, complex process, but it’s really quite simple! And it’s good. Oh, is it ever good. They’re best fresh, all nice, and hot, and chewy… Darn. Now I want a tortilla. Go make a tortilla, and think of me when you eat it. That’s an order.

 

INGREDIENTS

 

2 cups all purpose flour

1 teaspoon salt

¾ cup warm water

¼ cup olive oil

Pour the flour 

and salt into a bowl. Mix them together with a wooden spoon. Or spatula. Or your bare hands.

Now pour in the oil and water. That’s really all you need. And I don’t know if I’ve stressed this enough- THESE ARE SO GOOD. They’ll make you forget about the dumpster fire that this country is! And not many things can do that.

 

So mix it all up, it might seem like too much flour, but use a bit of elbow grease, and it’ll all be peachy. It’ll be a bit rough, so knead it!

Kneading does wonders for dough. You could make this in a stand mixer, and use the dough hook, but it can’t compare to when you do it by hand. Plus, it’ll give you muscles. I’m all for anything that gives you muscles. Except, you know, weights and push ups. That’s boring. Once it’s all smooth,

heat up a cast iron skillet or griddle, and grab a a bit of dough. Form it into a ball,

and flour it. My mom keeps a box of flour by the stove, and she just dipped it in on both sides.

Roll it out,

and throw it on the griddle!

Flip it over once it gets nice and brown,

and then remove it to a plate once it’s done.

Keep going til all the dough is gone, and then make tacos, burritos, enchiladas, quesadillas, or just eat them plain with some avocado and cheese!