What Dessert Go Wth Mexican Food Besde Sopapillas - Sweet Nectar Dessert Kitchen

21 Mexican Desserts • The Wicked Noodle

Cinco de Mayo is one of my favorite days of the year, and this year is no exception. My mother’s birthday falls on this day, which is clearly the most significant part of my day, but I also enjoy Mexican food, particularly sweets from Mexico, which is something I particularly enjoy. A huge Mexican feast is on the menu for me on this particular day. While the majority of these well-known Mexican dessert recipes are traditional, a couple have been updated with amusing and delectable tweaks. For example, Sopapillas are a popular Mexican delicacy, but we’ve provided a recipe for Sopapilla cheesecake in addition to the original dish.

Full list of 21 Mexican Desserts

A sopapilla is a fried dough that has been puffed and cooked and is typically drizzled with honey. Also prevalent are toppings like as powdered sugar or cinnamon and sugar. They are occasionally served with chocolate sauce. This sopapilla recipe calls for cinnamon, sugar, and a drizzle of honey, among other ingredients. They’re delicious with whatever you want to serve them with, so customize them to your liking!

2.Sopapilla Cheesecake

It is possible to make sopapilla cheesecake by combining the sopapilla crust, filling, and toppings with the ordinary cheesecake layer to create a completely new and addicting treat. A classic cheesecake is more like Sopapilla CheesecakeBars than it is like traditional cheesecake. In the event that you prefer something more conventional, you may use a graham cracker crust and bake it in a springform pan instead. Using crescent roll dough, which is not only quick and easy to make, but also has a texture that is similar to classic fried sopapillas, this recipe is a great option.

3.Dulce de Leche

For a completely new and addicting treat, this sopapilla cheesecake recipe mixes the dough and toppings from sopapilla with the base of a regular cheesecake layer. A typical cheesecake is more like Sopapilla CheesecakeBars than it is. In the event that you prefer a more conventional dessert, you may use a graham cracker crust and bake it in a springform pan. This recipe makes use of crescent roll dough, which is not only quick and easy to make, but also has a texture that is similar to classic fried sopapillas in terms of consistency.

4.Flan

If dulce de leche is one of my favorite Mexican desserts, flan comes just behind it as a second favorite. You won’t be able to resist its velvety custard and wonderful yet surprisingly light flavor. Additionally, once you know the proper procedure, it is really simple to produce. Flannel is likewise made with only five ingredients: eggs, sweetened condensed milk, full milk, vanilla extract, and sugar (or honey in certain cases). You may use either a 7-inch cake pan or an aflanera for this recipe.

While both operate just perfectly, the flanera’s locking lid eliminates the need to cover your pan with aluminum foil, which saves time and money. Check out the recipe for helpful hints as well as instructions on how to prepare other kinds of flan, such as citrus or coffee-flavored flan.

5.Flan Cake

When I first cooked a variation of this flan cake, it was genuinely wonderful, and I can vouch to that. Flan cake is made up of two layers: a cake layer on the bottom and a flan layer on top. While baking, the layers separate; the flan rests at the bottom of the pan and rises to the top after being flipped after it has finished baking! This flan cake recipe calls for the following ingredients, which you can see below: For the flan layer, combine sugar, cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract.

When it comes to chocolate, consider cooking a ” Chocoflan “, which is a chocolate flan cake!

6.Fried Ice Cream

When I was growing up in the Midwest, fried ice cream was one of those Mexican delights that could only be had in restaurants. Once I figured out how to make it at home, it became a Mexican dessert that we would eat at least once a month in our household. Fried ice cream is strangely pleasurable, but not quite as much as eating it is, believe it or not! You may make fried ice cream the conventional manner (which everyone should try at least once!) or by frying it in a pan. Alternatively, you may use this recipe to create it in an easier – but no less tasty – manner.

7.Fried Ice Cream Cake

For an even easier way to create deep-fried ice cream, consider making Fried Ice CreamCake instead! It contains all of the tastes of classic fried ice cream, but it is considerably easier to prepare and serve than traditional fried ice cream. An outside summer BBQ would be excellent for this rendition.

8.Churros

Those of you who only go to Costco for the churros, please raise your hand! ‍♀️ Okay, so that isn’t the only reason we go Costco on a regular basis, but picking up a bag of churros on the way out the door has become something of a family ritual. In the end, who can say no to a Mexican dessert that is crispy on the exterior and soft on the inside, and that has been dusted with cinnamon and sugar? Making churros at home is lot easier than you would imagine it would be! To pipe the dough into the heated oil, you may use a pastry bag fitted with a star tip, but I like to use a churro press, which makes the process even simpler.

In the event that anyone happens to possess this or has tried it before I do, please share your thoughts in the comments area).

9.Churro Bites

ChurroBites are made in the same way as traditional churros; the only difference is that the dough is cut into smaller bite-sized pieces and fried in smaller batches. Of course, this makes it easier to consume the churros and produces a little less mess in the process.

10.Churro Bars

If you enjoy the flavor of Churros but don’t want to deal with the mess that comes with deep frying, this recipe is for you.

These soft and sweet Churro Bars are everything you love about rich churros in a recipe that is very achievable and wonderfully delicious.

11.Ritz Bitz Churros

If you enjoy the flavor of Churros but don’t want to deal with the mess that comes with deep frying, this recipe is for you! These soft and sweet Churro Bars are everything you love about rich churros in a recipe that is completely achievable and completely wonderful.

12.Churro Apple Pie Bombs

If you enjoy the flavor of Churros but don’t want to deal with the mess of deep frying, this recipe is for you. Churro Bars are everything you love about rich churros in a recipe that is completely achievable and wonderfully delicious.

13.Churro Cream Puffs

A innovative and delectable dessert invented by Barbara Schieving, this delight combines churros with cream puffs. The recipe is taken directly from her booklet, Simply Sweet Dream Puffs, which is available on Amazon. Cream puffs are a delightful delicacy on their own, but when the tastes of churros are mixed, they make something quite spectacular. One of the recipes to attempt when you truly want to wow your family or company is this one.

14.Apple Pie Taquitos

This Mexican dish mixes the familiar aromas of apple pie filling with the crunchy texture and shape of taquitos, which are popular in the United States. This recipe is for a sweet, delightful, and easy treat. Taquitos are a fun way to enjoy the flavors of a delicious apple pie! Apple pie filling, sugar, cinnamon, butter, and tortillas are the only items you’ll need for this recipe. I think this would be a great project to do with the kids.

15.Tres Leches Cake

There used to be a small ice cream business in our neighborhood that regretfully closed its doors lately. The fact that they also sold a couple handcrafted, real Mexican pastries that were simply amazing made me feel even worse. The Tres Leches Cake was one of my all-time favorites. Due to the fact that it is soaked in a mixture of three types of milk: sweetened condensed milk, evaporated milk, as well as whole milk or heavy cream, it is known as Tres Leches Cake. A layer of whipped cream and cinnamon is then applied on top to create one of the most delicious Mexican sweets you’ll ever taste!

The most difficult phase is separating the eggs so that the yolks and whites can be beaten separately, which is actually not that difficult.

Also, try topping it with some sliced strawberries if you want!

16.Fresas con Crema(Mexican Strawberries and Cream)

It’s the simplest Mexican dessert you’ll ever make: Fresas with Crema. This no-bake dish, which uses fresh strawberries combined into a sweet and creamy sauce, is ready to enjoy in only 10 minutes and requires no baking. Strawberries, sour cream, sweetened condensed milk, evaporated milk, and vanilla extract are the only ingredients you’ll need for this dessert. Don’t be fooled by the minimal ingredient list; this simple Mexican dessert dish can compete with the most elaborate!

17.Buñuelos(Mexican Fritters)

Buuelos have a flavor that is comparable to that of sopapillas, but the texture is thinner and crispier rather than fluffy and puffy.

The dough is rolled out like a tortilla and then cooked till golden brown and sprinkled with a cinnamon and sugar mixture. There’s nothing quite like a freshly fried buuelo — believe us when we say that there isn’t anything better.

18.Mexican Wedding Cookies

These delicious tiny biscuits will melt in your mouth! Their taste is enhanced by the addition of chopped nuts, and they are dusted with powdered sugar, making them an excellent holiday cookie or simply a treat for yourself.

19.Arroz con Leche(Mexican Rice Pudding)

It is comparable to Tres Leches Cake in that it makes use of the same three types of milk that are used in the cake. It’s a common dish in the United States, and it’s one that my mother prepared frequently while I was growing up. It appears in my first cookbook, Weeknight Cooking with the Instant Pot, where I offer a version of this dish. That particular dish is served with fresh mango, and you could do the same with this one if you wanted (although that would make it a less authentic Mexican dessert recipe).

Especially considering how simple it is!

20.Mexican Hot Chocolate

To long last, we arrive at a Mexicanchocolatedessert! You may save time by making a syrup-like chocolate foundation instead of making a single cup of hot chocolate, which you can then combine with whichever hot milk you choose. Try adding a sprinkle of chili powder for a spicy-sweet flavor combination! Most importantly, you can preserve the chocolate syrup in the refrigerator for 3-5 days, making this a fantastic treat to prepare ahead of time.

21.Horchata

A classic Mexican drink prepared from white rice soaked in water, scented with cinnamon, and sweetened with sugar, the horchata is a refreshing drink that may be enjoyed by the whole family.” Everything is minced together in a blender and then filtered to eliminate any particles that may have formed. The flavors vary depending on whether the version is dairy-free or contains milk; other versions incorporate nuts or additional flavors like vanilla or coconut”, according to Cooking Classy founder Jaclyn.

It’s a delicious dessert drink that goes well with any Mexican cuisine, whether served alongside or at the conclusion of the meal.
If you have one, please share it in the comment box below.
The Wicked Noodle is the creation of Kristy Bernardo, who is also the recipe developer.
She learnt the majority of her cooking abilities from her mother and grandmother, and then refined them at Culinary Institute of America’s boot camp for culinary professionals.

Poncho’s Mexican Buffet Sopapillas

Poncho’s Mexican Buffet is a family-owned and operated business. Sopapillas are a traditional garnish for many Mexican dishes. When I was a kid, I used to look forward to going out for Mexican food since it meant that we would be able to cap the meal with the delicious sopapillas drizzled with honey. We are all guilty of categorizing and pigeonholing foreign cuisine from time to time. For example, the notion that all French cuisine is ostentatious or that all Italian cuisine must feature tomatoes, or even the notion that the local Chinese take-out business serves the same food as they do in Beijing, are all incorrect.

Not all Mexican food is served in a tortilla or accompanied by large quantities of spicy sauce, despite the hundreds of tacos, burritos, and fajitas you’ve undoubtedly had throughout your life thus far.

The sopapilla, also known as the sopaipa or even cachanga, is a popular dessert in Mexico and across Central and South America.

Sopapillas are, in essence, doughnuts or fried bread that are made mostly of flour, sugar, and oil, with a small amount of baking soda added to aid in the rising of the doughnuts.

This recipe for sopapillas is one to try the next time you’re in the need for a hot, sweet, and utterly gratifying treat to satiate your sweet tooth.

Frying Mexican Dessert Sopapillas

If there is one thing preventing you from attempting this dish, it is most likely the fact that the sopapillas are fried. A widespread dread in the kitchen is the fear of deep-frying; nevertheless, the good news is that it is not a difficult skill to master. Among the important pieces of equipment are a broad, thick-bottomed pot such as a rondeau or a Dutch oven, a spider strainer, and a cooking thermometer, among other things. Even if you do not have a spider strainer, you may use a big metal or wooden slotted cooking spoon instead; nonetheless, a thermometer is required.

Check the temperature of the oil using a thermometer to ensure it is not too hot.
With your spider or slotted spoon, gently slide three to four uncooked sopapillas into the hot oil after the oil has reached 375 degrees.
Cook for a few minutes, or until they puff up and the sides begin to become a light golden brown.
Transfer to a cooling rack lined with paper towels after removing with a spider or slotted spoon.
Sprinkle with cinnamon and sugar before serving.

Tips for Serving Mexican Dessert Sopapillas

If there is one thing holding you back from trying this dish, it is most likely the fact that the sopapillas are fried. It’s normal to be intimidated by the prospect of frying food
Yet, the process is actually rather simple. A broad, thick-bottomed pot, such as a rondeau or a Dutch oven, a spider strainer, and a cooking thermometer are the only pieces of equipment you’ll require. Instead of a spider strainer, use a big metal or wooden slotted cooking spoon
Nonetheless, a thermometer is an absolute must. Beginning with approximately an inch of neutral cooking oil, such as canola, pour into the heating pot and heat until it bubbles. Oil should be checked using a thermometer to determine its temperature. In order to keep your hands away from hot oil, a thermometer that attaches onto the pot’s side is helpful. With your spider or slotted spoon, gently insert three to four uncooked sopapillas into the hot oil after the oil has reached 375 degrees. Repeat this process until all of the sopapillas have been added. Continuing to cook for a few minutes until they puff up and the sides get a light brown color, remove from heat. Flip the chicken gently using the spider or a slotted spoon and continue to cook until the other side is cooked through. Transfer to a cooling rack lined with paper towels after using the spider or slotted spoon. While you finish cooking the rest of the sopapillas, blot them and set them aside to cool somewhat. Toss with cinnamon and sugar before serving. Ideally, the dish should be served hot.

Perhaps the fact that sopapillas are fried is the only thing preventing you from attempting this dish. A widespread dread in the kitchen is the fear of deep-frying; nevertheless, the good news is that it is not a difficult skill to learn. A broad, thick-bottomed pot, such as a rondeau or a Dutch oven, a spider strainer, and a cooking thermometer are the only pieces of equipment you’ll need. If you don’t have a spider strainer, a big metal or wooden slotted frying spoon would suffice; nonetheless, a thermometer is required.

Check the temperature of the oil with the help of a thermometer.

When the oil reaches 375 degrees, gently throw around three to four uncooked sopapillas into the saucepan one at a time, using a spider or slotted spoon to prevent them from sticking to the bottom.

Fry until the other side is thoroughly cooked, flipping gently using a spider or slotted spoon.

Blot them with a paper towel and set them aside to cool somewhat while you finish cooking the remaining sopapillas. Garnish with cinnamon and sugar if desired. It is better to serve the dish when it is still warm.

Ingredients

Here’s a list of the supplies you’ll need:

All-purpose flour, salt, baking powder, sugar, shortening, milk, and vegetable oil for frying are the ingredients.

Optional ingredients:

Combine the flour, salt, baking powder, and sugar in a sifter and re-sift three times more. Make a soft dough by cutting in the shortening and adding milk until it’s just stiff enough to roll with a rolling pin
Allow the dough to rest for 30 to 60 minutes after covering it with plastic wrap. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a diamond-shaped cookie cutter, cut the dough into pieces. Heat the oil in a frying pan to about 375 degrees
Remove from heat. You should add a few bits at a time to avoid cooling the oil down. Turn the pieces all at once to ensure that they puff uniformly, then turn them back to brown all sides of the pieces. Remove the sopapillas from the oil and place them on a paper towel to drain. Sprinkle with cinnamon and sugar, if preferred, before serving. Serve with honey if desired.

More Mexican Sweet Treats

Recipes include Chipotle Mexican Grill Barbacoa, Authentic Cheese Enchiladas, Beans a la Charra, White Queso, Taco Bell Wrap, Easy Taco Soup, Wendy’s Taco Salad, Cheesy Fiesta Potatoes, Cream Cheese Chicken Enchiladas, Chile Relleno Casserole, and Chile Relleno Casserole Recipe.

Check out more of my simple dessert recipes as well as the greatest Mexican cuisine dishes right here on CopyKat.com!

4 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons baking powder
3 teaspoons sugar
2 teaspoons shortening
1 1/4 cups milk
Vegetable oil for frying
4 cups all-purpose flour

Combine the flour, salt, baking powder, and sugar in a sifter and re-sift three times more. Form a soft dough by cutting in the shortening and adding enough milk to make a dough that is hard enough to roll. Cover the bowl and let it aside for 30 to 60 minutes
Then spread the dough out 1/4 inch thick on a lightly floured board and cut it into diamond-shaped pieces
Repeat. In a frying pan, heat approximately 1 inch of oil to about 375 degrees Fahrenheit. You should add a few bits at a time to avoid the oil from cooling down too soon. Turn immediately to ensure that they puff uniformly, then turn again to brown both sides. Drain on paper towels
Before serving, you may like to sprinkle with cinnamon and sugar to enhance the flavor. Serve with honey if desired.

I assist you with the preparation of supper and serve meals that you know your family will enjoy.

The books CopyKat.com’s Dining Out in the Home and CopyKat.com’s Dining Out in the Home 2, written by Stephanie, are available on Amazon.

Reader Interactions

Inspired by the Mexican treat known as sopapillas, theseSopapilla Cheesecake Bars contain a delicious, creamy cheesecake center that is sandwiched between two crescent roll pastry sheets and then coated with butter, cinnamon, and sugar before being drizzled with honey to finish. As you can see from the description and photo above, these Sopapilla Cheesecake Bars are a crowd-pleasing dessert that is well-suited for potlucks, parties, reunions, and other get-togethers. Aside from the fact that it is incredibly popular, it is also extremely simple to create.

Making Sopapilla Cheesecake Bars, Serving Sopapilla Cheesecake Bars, What to Serve With Sopapilla Cheesecake Bars, Other Cheesecake Bar Recipes, Other Mexican Dessert Ideas, and so on.

I had already indicated that we had relocated. We relocated to our hometown, however none of my immediate family members currently resides there. It appears that they are dispersed throughout the country. In order to accommodate them, I was overjoyed when my brother and one of my sisters confirmed their plans to visit this weekend! One of them was in town for a high school reunion, and the other was in town for a business meeting. With both of them in town on the same weekend, I couldn’t pass up the opportunity to throw a get-together for the occasion.

Even just looking at our menu should convince them to come over to our place!
You’re probably aware of how that goes with everyone’s insane schedules.
As a result, I was pleased.
If I can make this dish, then you can make these Sopapilla Cheesecake Bars, which are really simple to prepare as well.

How To Make Sopapilla Cheesecake Bars

Beginning with two packets of chilled crescent rolls or crescent roll sheets, prepare the rest of the recipe. Don’t be concerned if there are perforations in it. When they bake, they will be able to work together because they will be coated in a thick layer of sweet sweetness.

Then, in the bottom of a 9-by-13-inch baking pan, roll out one crescent roll sheet. Aside from that, I like to prebake the bottom crust to ensure that it is properly cooked. There’s nothing more unpleasant than eating uncooked crescent roll dough. Take my word for it!

What Makes This Sopapilla Cheesecake Bars Different Than Other Recipes

If you compare my recipe to some other popular ones, one of the distinctions is that I use three packages of cream cheese instead of two, which gives it a little more creamy, cheesecake goodness and makes the cheesecake layer a bit thicker. In a separate bowl, whisk up the cream cheese frosting and apply it over the bottom crescent roll layer. Most notably, I used 1/4 cup melted butter instead of 1/2 cup because it was more than enough for the recipe. Aside from that, it would be dripping with butter.

To learn how to create Sopapilla Cheesecake Bars, watch the video above or click here.

When To Serve Sopapilla Cheesecake Bars

If you compare my recipe to some other popular ones, one of the distinctions is that I use three packages of cream cheese instead of two, which gives it a bit more creamy richness and makes the cheesecake layer a little thicker. In a separate bowl, whisk up the cream cheese frosting and spread it over the base crescent roll layer. Most notably, I used 1/4 cup melted butter instead of 1/2 cup because it was more than enough for the dish. With any other case, it would be dripping in butter. While this Sopapilla Cheesecake is already rather sweet, putting a little honey over it right before serving makes for a really attractive display.

CINCO DE MAYO — This Mexican-inspired dessert is the ideal addition to a Cinco de Mayo celebration. Take these Cheesecake Bars to a potluck and you will have an empty plate
This is because they are so simple and popular. Parties for the holidays– These are ideal for the holiday season. Preparations can be done ahead of time, and they should be kept refrigerated until they are ready to serve.

What To Serve With Sopapilla Cheesecake Bars

Serve Sopapilla Cheesecake Bars with these Mexican-inspired dishes for a Cinco De Mayo celebration:

Serve Sopapilla Cheesecake Bars with these Mexican-inspired dishes for a Cinco de Mayo celebration:

Serve Sopapilla Cheesecake Bars with these delicious appetizers at your next Holiday Party:

Drinking Peppermint White Hot Chocolate– Get the celebration started with a steaming cup of hot, minty chocolate
Reindeer Popcorn Crunch– This sweet and salty snack combination is perfect for nibbling at parties and gatherings.

Other Cheesecake Bar Recipes

Pumpkin Pecan Cheesecake Bars– Creamy, crispy, and pumpkin-y, these cheesecake bars are the perfect fall treat
They are also gluten-free. These over-the-top spectacular brownies are excellent at any time of year
However, they are especially delightful around the holidays. Cheesecake Bars with Cranberry Streusel Crust– a festive holiday party dessert that everyone will enjoy.

Other Mexican Dessert Ideas

Fall Dessert: Pumpkin Pecan Cheesecake Bars– These pumpkin-flavored cheesecake bars are creamy, crispy, and bursting with pumpkin flavor. These over-the-top stunning brownies are excellent any time of year
However, the cherry cheesecake flavor is particularly delectable in the winter months. Make a festive holiday party dessert with Cranberry Streusel Cheesecake Bars.

Now that you have step by step instructions, give this recipe a try, and come back and leave a comment to let me know how you liked it!

Follow Flavor Mosaic’s recipe board on Pinterest to see more delicious ideas. If you enjoy this recipe, please consider following us on the following social media platforms: email|facebook|twitter|pinterest|instagram

Sopapilla Cheesecake Bars

These Sopapilla Cheesecake Bars, which are inspired by the Mexican delicacy known as sopapillas, contain a delicious, creamy cheesecake filling that is sandwiched between two crescent roll pastry sheets, and they are sprinkled with butter, cinnamon, and sugar, and drizzled with honey before being baked. RecipesCourseDessertCulinaryMexicanKeywordMexican desserts, Mexican desserts, Sopapilla cheesecake, Sopapilla cheesecake bars, SopapillasMexican dessert, Mexican desserts, Sopapillas Preparation time: 15 minutes Preparation time: 35 minutes Time allotted: 50 minutes Servings12 Calories425kcal per serving

Sopapilla Cheesecake Bars

2 packages refrigerated crescent rolls or sheets
38 ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoon vanilla
2 packages refrigerated crescent rolls or sheets

Prepare a 9-by-13-inch glass baking dish by spraying it with cooking spray beforehand. Then unroll one can of crescent roll dough and press it into the bottom of the baking dish that has been prepared. Bake for 20 minutes. Stretch it out to cover the bottom of the pan and squeeze the holes together to seal the seam. Never mind if it is not quite smooth
The cheesecake layer will conceal any imperfections.
Once this is completed, pre-bake the bottom sheet for approximately 7 or 8 minutes at 350 degrees in a preheated oven. Followed by beating together cream cheese with 1-12 cups sugar and 1-1/2 teaspoon vanilla in a medium-sized mixing basin. Then, using a spatula, evenly pour the cheesecake mixture over the pre-baked crescent dough in the baking dish
And After that, unroll the second can of crescent rolls and arrange it on top of the cream cheese layer, spreading it out evenly. Pinch the holes together to form a seal. Once the crust has been spread out, pour the melted butter over the top in a uniform layer
Then combine the remaining 1/2 cup sugar and the cinnamon and sprinkle evenly over the melted butter. In the last step, bake for approximately 35 minutes, or until the center is set. Allow for roughly 20 minutes of cooling time. Refrigerate for at least an hour to allow the Sopapilla Cheesecake Bars to solidify and to make cutting them easier.

Prepare a 9-by-13-inch glass baking dish by spraying it with cooking spray first. Then unroll one can of crescent roll dough and push it onto the bottom of the baking dish that has been previously prepped with cooking spray. It should be long enough to cover the bottom of the pan and squeeze the holes together. Never mind if it is not perfectly round; the cheesecake layer will conceal any imperfections. Afterwards, bake the bottom sheet for approximately 7 or 8 minutes at 350 degrees in a preheated oven.

In a baking dish, pour out the cheesecake filling evenly over the pre-baked crescent dough; then bake for an additional 15 minutes.

Pinch the holes together to seal them.

Keep the Sopapilla Cheesecake Bars refrigerated to allow the cheesecake to set and to make cutting the bars easier.

Sopapillas with a side of honey

Sopapillas are a complete indulgence in my book. The thought of finishing a stomach-swelling multi-course feast of chips and salsa, queso, guacamole, tamales, rice and beans, enchiladas and other Mexican favorites would make you believe it would be difficult to find room for just one more dish. This delicious fried bread, coated with cinnamon sugar and drizzled with honey, is one thing I can’t say no to when it’s served hot and steaming. When I was younger, sopapillas were reserved for special occasions.

However, if it were my birthday, I would insist on sopapillas as my dessert.
Forget about the chocolate cake that had been waiting for me at home; this was the perfect way to celebrate!
It had been a long time since I’d tried sopapillas, which was especially surprising given that they aren’t available on menus in New York City.
I was wrong.
The table was deafeningly quiet after his inquiry.
It was killing me not to exclaim, “Yes, yes, I’m in desperate need of a sopapilla!” but I couldn’t bring myself to say anything since I didn’t want to look disrespectful towards my grandmother’s baking abundance.
Please bring some sopapillas to our attention.” Consequently, my family and I split a modest order, and after that first sticky bite into the soft, honey-drenched dough, we were all in agreement: sopapillas are definitely sweet heaven on earth.

I’d never attempted to make them before, but after discovering a recipe, I discovered that it was well within my capabilities.

The first time I put a dough ball into the pot, it was like seeing magic happen as it swiftly puffed up and transformed from a flat ball of dough into an airy, golden treat.

The dough had a great deal of pliability and yielded well.

Depending on how large you cut the triangles, the recipe will give around 18 servings.

In the event that you don’t care for sweets, you may offer them savory, as they are in New Mexico, packed with beans and green chiles.

They’re the epitome of Tex-Mex dessert extravagance in my opinion. And I’m just relieved that I no longer have to travel to Texas in order to indulge in this sticky, squishy, sweet confection. 18 sopapillas (servings)Author: Lisa Fain

Ingredients

1 package active dry yeast
1 1/2 cups warm water
4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon unsalted butter, warmed
1 teaspoon sugar
1 teaspoon baking powder The ingredients are as follows: oil for frying, sugar for dusting, cinnamon for dusting, honey for serving.

Instructions

Allow for 5 minutes of resting time after mixing the yeast and warm water. Combine the flour and salt in a large mixing bowl. Add the butter and sugar to the yeast/water mixture, and then gradually incorporate the flour and salt into the batter. Knead the dough for 2 minutes, or until it is smooth and elastic in texture. Allow the dough to rise in a greased, covered basin for 1 hour, or until it has doubled in size. After the dough has doubled in size, punch it down and spread it out onto a floured board into a 1/4-inch-thick rectangular shape. Making use of a knife or pizza cutter, cut out three-inch squares, and then cutting squares on the diagonal to form triangles
Heat 3 inches of oil in a large saucepan to 375 degrees Fahrenheit. Fry two triangles of dough at a time for one minute on each side in the hot oil until golden brown. When the dough is dropped into the oil, it should inflate up. Remove the sopapillas from the oil with a slotted spatula and lay them on a platter lined with paper towels. Sprinkle with cinnamon and sugar and serve immediately with honey

Real Sopapillas

Let it sit for 5 minutes after mixing the yeast with the warm water. Flour and salt should be combined. Then, gradually add the butter and sugar to the yeast/water mixture, followed by the flour and salt. Knead the dough for 2 minutes, or until it is smooth and elastic in texture; Set aside for 1 hour or until the dough has doubled in size in a greased mixing basin. Punch down the dough once it has risen and roll it out onto a floured board into a rectangular shape that is 1/4 inch thick. Cut out 3 inch squares using a knife or pizza cutter, and then cut the squares on the diagonal to form triangles.

Fry two triangles of dough at a time for one minute on each side in the hot oil until they are golden brown.

Remove the sopapillas from the oil using a slotted spatula and lay them on a platter lined with paper towels.

Most helpful critical review

The recipe turned out to be rather tasty. In fact, sopapillas are native to the state of New Mexico. Read More304 Customer Reviews

There are 228 five-star ratings, 49 four-star ratings, 16 three-star ratings, eight two-star ratings, and three one-star ratings.

Thank you so much for sharing this recipe! Anyone experiencing difficulty getting a decent “puff” out of their sopapillas may consider the following suggestions, all of which pertain to maintaining your oil at the appropriate temperature: 1. Make sure you have enough oil. To cook in oil, you need have at least an inch of depth. More oil in the pot does not necessarily imply more oil in your dish, contrary to popular belief, because the temperature remains more consistent and the food is finished cooking before it begins to absorb oil.

You’ll need a candy or deep-frying thermometer.
Don’t rely on the temperature controls on your electric skillet (mine is wrong by around 75 degrees!) Spend $10 on a thermometer and you’ll be set.
3.
The sopapillas were only fried in batches of two at a time when I was making them.
Putting a large amount of food in will cause your oil temperature to decrease considerably.

More information can be found at HELPFUL SUGGESTIONS THAT WORK FOR ME EVERY TIME INCLUDE: It is true that in order for them to be fluffy, the dough must be rolled out as thinly as possible before baking.

I just ensure that the oil is at a temperature where anything dropped into it will sizzle.
They taste precisely like the ones you get in restaurants, plus there’s a pocket inside for you to put some warm honey in it.
I discovered a star-shaped cookie cutter and used it to cut them out.
Don’t overcrowd the fryer, though, because you’ll need to leave enough time for the hurryflip.

This method resulted in a dish that did not taste oily at all.:) More information can be found at Over the course of five years, I’ve been on the lookout for a dish this wonderful, and this is it.

Serve with a scoop of Breyer’s vanilla ice cream with a sprinkle of sugar, cinnamon, and the honey that they recommend as a topping.

More information can be found at Advertisement This dish is very delicious!

It’s light and delicate.
After college, I worked in a Mexican restaurant where we used to take the balls of new tortilla dough and softly spread/pull them to the proper thickness and round form in front of the fryer, which was a lot of fun!
Then I rolled it into 2″ balls, let them rest for about 10 minutes, and then pulled them like I used to do.
The final few had an additional 15 minutes of relaxation, and they performed even better.
I’m also using it to make homemade tortillas.
**UPDATE** For the sake of experimentation, I put some remaining balls of dough in the freezer to see what happened.
HOLY SMOKIN’ COW!

Even though I detected a small amount of crust on the raw dough as a result of air contact, it was absolutely unnoticeable once it had been fried.

Once again, thank you.

One thing I learnt from my mum was that you shouldn’t lay out the entire batch of dough.

They come out thin, puffy, and really crispy on the outside.

In fact, sopapillas are native to the state of New Mexico.

They were a hit with everyone.

While they were still warm, I coated them with a cinnamon and sugar mixture that I had made earlier.

After you’ve dropped the dough into the oil, you should proceed to spread oil over the dough with a spoon.

Remember to rotate the sopapilla once it has been puffed to ensure that it browns equally on both sides.

If you use tiny bits of dough, this is what will happen.

Wishing you the best of luck!

So Easy Sopapillas

Thank you so much for this wonderful recipe! Here are some suggestions for individuals who are having difficulty getting a decent “puff” out of their sopapillas. They are all connected to maintaining your oil at the proper temperature: 1. Make sure you have enough oil on hand. 2. It is preferable to cook in oil that is at least an inch deep. Because the temperature is more steady and the food is finished cooking before it begins sucking up the oil, contrary to popular belief, cooking with more oil results in less oil in the finished product.

If you’re preparing bread cubes, don’t rely on bizarre voodoo tactics like timing the cooking time.
).
Given how inexpensive and simple it is to detect temperature, there is no reason to speculate.
Be careful not to overfill the oil container.
In the same way that putting an ice cube into hot coffee can chill the liquid around it, placing food in hot fat will do the same.
Additionally, if you are not following point 1 and not applying enough oil, the situation is far more serious.
I just ensure that the oil is at a temperature at which something will sizzle when it is introduced into the pan.

Their flavor is identical to that of restaurant-quality pastries, and they include a pocket on the interior where you may put warm honey.

Used a cookie cutter in the form of a star for this.

Make sure not to overcrowd the fryer, since you’ll need to leave enough time for the quick flip.

I found that preparing it this way did not leave a greasy taste in my mouth.

Serve with a scoop of Breyer’s vanilla ice cream and a sprinkle of sugar, cinnamon, and the honey they recommend.

More information can be found at Advertisement This dish is very delicious!

Floating and delicate, like a feather in the breeze.
After college, I worked at a Mexican restaurant where we used to take the balls of new tortilla dough and softly spread/pull them to the proper thickness and round form in front of the fryer before serving them.
To make 2″ balls, wrap it into a ball and let it aside for approximately 10 minutes before pulling it apart like I used to do Even better than the ones served at the restaurant!
My sole sopapilla recipe will be this one.
We appreciate you providing us with the recipe!
The following day, a couple of days afterwards WHAT THE HECK IS GOING ON?
A little crust formed on the raw dough due to air contact, however this was virtually unnoticeable when the dough had been cooked.
Please accept my sincere gratitude once more.

More information can be found at Being Hispanic, this is a dessert that we have on a daily basis in our home.

What my mum taught me was that you shouldn’t lay out the entire dough at once.
When they are finished baking, they are thin, fluffy, and extremely crispy.
Sopapillas, on the other hand, are native to New Mexico, not California.
Their popularity was universal.
In order to coat them while they were still warm, I mixed up a cinnamon-sugar mixture.
You should proceed to spoon oil on top of the dough once you have dropped it into your oil.
Keep in mind to turn the sopapilla after it has puffed out to ensure that it browns evenly on both sides!
If you use very thin bits of dough, this will happen.

Greetings and Best Regards More information can be found at

34 cup sugar
1 tablespoon ground cinnamon
1 sheet frozen Pepperidge Farm® Puff Pastry, thawed
1 tablespoon honey, for drizzling

Preheat your oven to 400 degrees Fahrenheit. After thawing your pastry sheet, unfold it on a lightly floured board and cut out your shapes. Cut the pastry sheet into 25 squares (each measuring 2 inches)
Using a silpat-lined baking sheet, bake the pastries for 12 to 15 minutes, or until the pastries are golden brown. Meanwhile, in a large mixing basin, combine the cinnamon and sugar. In a large mixing bowl, combine your heated pastries and coat them with the sugar mixture in stages. Before serving, drizzle the honey over the pastries to finish them off.

25 pastries are served each person.

Authentic Sopaipillas Recipe

Make crispy, light, and delicious Sopapillas at home with this simple Sopaipillas recipe, which takes just minutes to put together. As the weather becomes cooler, I believe that we all have the same yearning for warm, sweet goodies to share with our loved ones throughout the holidays. The dessert alternatives available in Mexican cuisine include churros, buuelos, and these lovely fritters known as sopapillas, all of which are delicious ways to satiate this hunger. Making them at home is the ultimate treat, and they’re much simpler to create than you may think!

Go to the following page:

What is a Sopapilla and how are Sopapillas made are all questions that need to be answered. Sopapillas are a traditional Mexican dish. Sopaipillas of a different kind
Instructions on how to quickly and easily make the perfect sopaipillas at home
NotesCooking suggestions
A recipe
And comments

What is a Sopapilla?

As a dessert, sopapillas (also known as sopaipillas) are crisp fritters formed of dough that are eaten with a sweet sauce. Make this tasty dessert in minutes with only a few ordinary ingredients. It’s a treat that’s both simple and quick to prepare. To make Sopapillas, you’ll need flour, water, shortening, sugar, baking powder, and a few more items that virtually everyone already has in their kitchen cabinet or refrigerator.

How are Sopapillas Made?

The dough is first flattened out and fashioned into circles, which are then cut into triangles with a sharp knife. These dough triangles are then put into hot oil, where they expand up like a fluffy pillow as they cook, and they are served immediately. The completed sopapillas are frequently coated with sugar and, in some cases, ground cinnamon is also used. It’s also possible to serve them with honey or Piloncillo syrup poured on top of them.

Sopapillas in Mexico

These fried sweets are more popular in northern Mexican states such as Chihuahua, Sonora, Sinaloa, and other bordering states than in the rest of the country. For those days when folks don’t have sweet bread or cookies on hand, they’re baked at home as a simple treat to enjoy with their afternoon coffee. Sopapillas/Sopaipillas are also prepared on Saturdays and Sundays as a treat for the children. However, some home cooks choose to form the sopapilla into a half-circle, which looks like a half-moon shape, rather than the traditional triangular shape.

Other type of Sopaipillas

Varieties of this dish may be found in many different Latin American nations, as well as in the United States state of New Mexico, where it is particularly popular around the holidays. Argentina, Chile, Peru, and Uruguay all have their own version of this crispy delicacy that is extremely similar to this one, however the ones in those South American nations are circular and have a little hole in the center. A “Torta Frita” is what they’re known as in Spain, although the components are nearly identical to those used in this recipe.

Making your own Sopaipillas

The best recipe for those of you who do not want to prepare “Buuelos” or “Churros,” but still want to enjoy a delicious fried treat, this is it. Sopapillas are less difficult to create, yet they are still quite gratifying. You may also use your own flour tortilla dough recipe to create them if you want to be creative. The sopapillas will still turn out beautifully if you use this way.

This is a delicious fried treat that you can create with your kids. While they are creating their own shapes and inventions, you can handle the frying part yourself! This recipe for sopapillas is a delightful way to create new memories with your family, regardless of how you prepare them.

How to Easily Make the Perfect Sopaipillas at Home

The best recipe for those of you who do not want to prepare “Buuelos” or “Churros,” but still want to enjoy a delicious fried treat, this is it! SOPAPILAS are simpler to prepare, yet they are still quite rewarding. Making flour tortillas is simple, and you may even use your own homemade flour tortilla dough recipe. If you use that way, your sopapillas will still turn out perfectly! Cooking with your children will make this fried delicacy a hit. While they are creating their own forms and creations, you can handle the frying.

In a large mixing basin, whisk together the flour, salt, and baking powder until well combined. Add the shortening and work it into the flour with your hands until it is all incorporated.

Pour the boiling water into the bowl in little amounts at a time. Work the dough with your fingertips, combining the dry ingredients with the water until it comes together into a ball. Knead the dough for about 4-5 minutes on your table or countertop, or until it is smooth and elastic. Using the dough, roll it into a ball and set it back in the basin

Allow the dough to rest for at least 20 minutes after covering it with plastic wrap or a kitchen napkin. This resting period allows the gluten to develop, which makes it easier for you to roll out the dough and shape the sopapillas later on. The dough should be slightly kneaded again when it has rested, and then shaped back into a ball again. The ball should be flattened a little bit before being cut into four pieces using a knife or a pastry cutter

In a big saucepan, heat the oil over medium-low heat until it is shimmering. Oil should attain an average temperature of 350 degrees Fahrenheit. Roll each of the four pieces of dough into smaller balls. Lay down one of the pieces on your work table and lay the other three parts away, wrapped in plastic wrap. With the help of a rolling pin, shape the dough into a circular disk. The disc should be approximately 6 inches in diameter and 18 to 14 inches in thickness
Once you have formed the disc, cut it into four parts using a utility knife. These components will have the shape of triangles. Using care, carefully place each one into the heated oil on the stove. Make certain that the pot is not overcrowded. Almost as soon as the dough triangles are placed in the hot oil, they will begin to puff up. Continue to heat until the bottoms of the sopapillas are medium golden in color, then turn them over and continue to cook until the other side is light brown and crispy in color, about another minute. In all, it will take around 4-5 minutes for the sopapillas to be thoroughly cooked.

Using a slotted spatula, carefully remove the sopaipillas from the oil and lay them on a dish covered with paper towels (to absorb any excess oil) To finish creating and cooking the remaining sopapillas, repeat steps 6 through 8 as needed.

For serving, sprinkle the sopaipillas with confectioners’ sugar and powdered cinnamon, then drizzle them with honey (or Piloncillo syrup, if you have some), if desired.

NotesCooking tips

Instead of water, you may use cinnamon tea to flavor the dough, which will enhance the flavor. To create the cinnamon tea, add one cup of water in a small pot with one-third of a cinnamon stick and gently boil for 15 minutes. This tea should be used to create the dough (you may have some tea left over). You may also add a little piece of Piloncillo to the tea listed above to make it a little more sweet. Because of the Piloncillo, the dough will get a light brown hue if you choose to proceed in this manner
You may keep the sopaipillas that have previously been cooked warm in a heated oven at 200 degrees Fahrenheit. This is a fantastic alternative if you have a large number of sopapillas remaining to fry and want to ensure that the ones that have already been fried remain warm. For sopaipillas that are lighter and thinner in texture, split the dough into 32 pieces rather than 16 if you like them to be so. The cooking time will be reduced by approximately 1-2 minutes, and the texture of the sopapillas will be lighter and crunchier as a result. Preparing sopaipillas ahead of time: You may prepare the dough up to one day ahead of time and store it in the refrigerator. Make sure the dough is at room temperature before rolling it out and forming the sopapillas
Otherwise, they will be too soft. Sopapillas should be stored in the following ways: Sopapillas should be stored in a big container with a tight-fitting cover, which can be made of glass or plastic. Store them in an airtight container without any of the toppings. It is not necessary to store the sopapillas in the refrigerator. How to reheat sopapillas: To reheat sopapillas, lay them on a baking pan and bake them at 200 degrees Fahrenheit for 15 minutes. Cook for 10 minutes on a low heat. When the sopapillas are still warm, add the toppings right before serving.

Other mexican dessert recipes

Fruit SaladFlanRice PuddingTres Leches CakeMango Salad

Recipe

You will be able to create crispy, light, and tasty Sopapillas at home with this simple Sopaipilla recipe. Preparation time: 10 minutes 30 minutes of rest is required. 15mins Time allotted: 55 minutes CourseDesserts CuisineMexicanServings16Calories100kcal

2 cups flour
1 teaspoon baking powder
14 teaspoon salt
2 tablespoons shortening
34 cupshot water
2 cups vegetable oil For dusting and drizzling, use the following formula: 14 cup confectioners sugar
1 teaspoon ground cinnamon
4 tablespoons honey

In a large mixing basin, whisk together the flour, salt, and baking powder until well combined. Add the shortening and work it into the flour with your hands until it is all incorporated. Pour the boiling water into the bowl in little amounts at a time. Work the dough with your fingertips, combining the dry ingredients with the water until it comes together into a ball. Knead the dough for about 4-5 minutes on your table or countertop, or until it is smooth and elastic. Using the dough, roll it into a ball and set it back in the basin
Allow the dough to rest for at least 20 minutes after covering it with plastic wrap or a kitchen napkin. This resting period allows the gluten to develop, which makes it easier for you to roll out the dough and shape the sopapillas later on. The dough should be slightly kneaded again when it has rested, and then shaped back into a ball again. The ball should be flattened a little bit before being cut into four pieces using a knife or a pastry cutter
In a big saucepan, heat the oil over medium-low heat until it is shimmering. Oil should attain an average temperature of 350 degrees Fahrenheit. Roll each of the four pieces of dough into smaller balls. Lay down one of the pieces on your work table and lay the other three parts away, wrapped in plastic wrap. With the help of a rolling pin, shape the dough into a circular disk. The disc should be approximately 6 inches in diameter and 18 to 14 inches in thickness
Once you have formed the disc, cut it into four parts using a utility knife. These components will have the shape of triangles. Using care, carefully place each one into the heated oil on the stove. Make certain that the pot is not overcrowded. Almost as soon as the dough triangles are placed in the hot oil, they will begin to puff up. Continue to heat until the bottoms of the sopapillas are medium golden in color, then turn them over and continue to cook until the other side is light brown and crispy in color, about another minute. In all, it will take around 4-5 minutes for the sopapillas to be thoroughly cooked. Using a slotted spatula, carefully remove the sopaipillas from the oil and lay them on a dish covered with paper towels (to absorb any excess oil) To finish creating and cooking the remaining sopapillas, repeat steps 6 through 8 as needed. For serving, sprinkle the sopaipillas with confectioners’ sugar and powdered cinnamon, then drizzle them with honey (or Piloncillo syrup, if you have some), if desired.

Calories:100kcal Carbohydrates:17g Protein:2g Fat:3g 1 gram of saturated fat 1 gram of trans fat Sodium:31mg Potassium:51mg Fiber:1g Sugar:5g 1 IU of vitamin A 1 milligram of vitamin C Calcium:19mg Iron:1mg

Best Mexican Desserts

It is possible that this content contains affiliate links. It is possible that I will get a little commission at no additional expense to you. All of my opinions are entirely my own. Mexican cuisine is widely recognized around the world for its typical main meals such as burritos, tacos, and enchiladas. A large number of individuals are also unfamiliar with the treats. Mexican cuisine, on the other hand, has a lot to offer in terms of sweets. Mexico has produced an enormous number of sweets, with a wide variety of options accessible for any occasion.

This post will provide you with a comprehensive list of the greatest Mexican sweets.

You’ll almost likely discover anything that you enjoy in this collection.

First and foremost, there are the traditional Mexican sweets.

The Best Classic Mexican Desserts

Here are some traditional Mexican sweets. Churros, fried ice cream, dulce de leche, and caramel flan are some of the most popular desserts in the country. However, this isn’t a significant factor. All of the desserts on this list have been tried and tested and are nearly likely to be a hit with your guests.

1. Churros

Classic Mexican sweets can be found here: Some of the most popular desserts are churros, deep-fried ice cream, dulce de leche, and caramel flan, among others. Though it may seem significant, it is not. You will almost surely enjoy all of the sweets on this list because they have been tried and tested.

Churros recipe

Here’s a basic recipe that’s easy to follow.

It’s important to note that a piping bag will be required in order to create the traditional form. If you don’t have a piping bag, you can use a pastry bag to produce churro balls or rolls. Ingredients:

8 cups water, 3 ounces butter, 2 tablespoons caster sugar, 4.5 ounces plain flour, 1 teaspoon salt, 2 big eggs, and cinnamon sugar are all needed to make this cake.

Instructions:

In a saucepan, combine the water, butter, and sugar and bring it to a boil over medium heat. Allow it to boil for a few minutes before removing it from the stovetop. After you’ve added the flour and salt, keep stirring until the mixture thickens. This should take place as soon as possible. Set aside for approximately 10-15 minutes to allow the flavors to blend, and then whisk in the eggs until everything is thoroughly combined. Your choux pastry is now ready to be baked. Cook your pastries in a half-filled kettle of hot oil until they are 190 degrees Celsius. If you have a piping bag, fill it halfway with your pastry mix and carefully pipe it into the hot oil in 6-inch chunks. For those who don’t have access to a piping bag, you can create rolls or balls of the dough by hand and drop them into the oil
You should cook your churros until they are a lovely, golden color, then serve them. Typically, 4 or 5 minutes is sufficient time. Maintain the rotation of the pans so that they do not catch and burn on the bottom. Use tongs to carefully get them out of the pan and quickly dip or roll them in the cinnamon sugar
After putting them on a cooling rack to chill, remember that they are at their finest while they are still warm.

Churro chips, churro apple pies and churros with a chocolate dip

Churros are delicious even when eaten on their own. Nonetheless, there are a few additional options that you might consider.

Churro chips

Churro chips are constructed using tortillas rather than choux pastry, as is the case with other types of chips. Cut into triangle parts, tortillas are coated in butter and cinnamon sugar, and then either fried or baked until crisp and made into chips (see recipe below). These are delicious on their own, but it’s always a good idea to include a dip with them to round off the meal. Chocolate, heavy cream, and whipped cream are all excellent choices.

Churro apple pies

Churro apple pies can be created with either choux pastry or puff pastry, depending on your preferences. Make these by cooking small open churro pie bases in hot oil the same way you would cook regular churros to make them. After that, you just need to add a pre-made apple pie mix to the pie crust and you’re done. It is customary to serve them when they are still warm, but they can also be stored and served cold. One excellent suggestion is to put a little cinnamon on top of the pies just before serving them.

Churros with chocolate dip

Churros with chocolate dipping sauce are rather simple to make. You just prepare regular churros and prepare a chocolate sauce to go with them. This is a contemporary interpretation of an amazing classic meal recipe that a lot of people really like eating.

2. Fried ice cream

Fried ice cream is a simple dish that has become a famous Mexican favorite throughout the years. To prepare it, frozen ice cream is dipped in batter and then deep-fried in a short amount of time. The trick to preparing fried ice cream is to cook it as quickly as possible and to serve it as soon as possible. In most cases, around 10-15 seconds is sufficient time in the fryer. Vanilla ice cream is the best choice for a fried ice cream dish since it goes well with practically any topping or sauce combination.

3. Dulce de leche

Ice cream that has been deep-fried is a popular Mexican dessert that is rather simple. Ice cream is dipped in batter and then deep-fried in a short amount of time to form this dish. The trick to preparing fried ice cream is to work quickly when frying it and to serve it as soon as it is finished. When using a deep fryer, around 10-15 seconds is often sufficient time. When it comes to fried ice cream recipes, vanilla ice cream is the best choice because it goes well with practically any topping or sauce combination.

4. Caramel or chocolate flan

Flan is said to have started in Europe and spread around the world with the Spanish as they traveled the globe. Caramel flan and chocolate flan are two of the best desserts to make with it. Some may recognize caramel flan or chocolate flan as variations on the flavors of caramel and chocolate custard, respectively. Flan is a simple custard delicacy that is usually topped with caramel or chocolate. If you want to create caramel flan, you need to simmer sugar syrup until it caramelizes, and then pour it into a baking dish.

The entire dish is then either cooked on a stovetop, in an oven, or in a water bath to finish cooking it.

On top of a perfectly cooked custard foundation, there should always be a good thick coating of caramel.

Chocolate flan is extremely similar to caramel flan, with the exception that chocolate is added to the cooking base rather than caramelized sugar syrup. If you don’t have the patience to wait for the sugar to caramelize, the chocolate alternative is definitely the best choice.

5. Tres leches cake

Tres leches cake is a sponge or butter cake that has been soaked in three different kinds of milk: evaporated milk, condensed milk, and heavy cream, to name a few. For those who want a cake that has a moist consistency, then this is the recipe for you! If you already know how to make a cake, making a tres leches cake is rather straightforward. If you know how to make a cake, all you have to do is allow it to cool in the pan once it has completed baking, then loosen the sides and poke holes all over the top of the cake.

It should take around 5 minutes to fully absorb.

6. Mexican sweet corn cake

Mexican sweet corn cake is a sweet cake prepared with sweetcorn and condensed milk that is traditionally served in Mexico. Creating it is a straightforward process; simply combine the sweetcorn and condensed milk in a cake mix and bake according to directions. The sweetcorn and condensed milk both contribute to the overall sweetness of the dish, which is excellent. Mexican Sopapillas with Cinnamon Sugar, prepared from scratch in a deep fryer.

7. Sopapillas

Sopapillas are a popular Mexican delicacy that is enjoyed by many people. These fried shortbread-style pastries, also known as cachanga, are a type of fried pastry dish. Leftover leavened wheat dough is shortened with butter, rolled into a sheet, and then cut into round, square, or triangular portions before being deep-fried in oil. They should puff up and become hollow and airy in the centre as a result of the heating process. A small sprinkling of sugar on top of sopapillas before serving is a popular choice among cooks and bakers.

If you happen to have any fruit on hand, it’s a good idea to split it up into chunks and serve them with your sopapillas to make a colorful presentation.

8. Biscochos

Biscochos are also known as Mexican wedding cookies, and if you’ve ever been to a Mexican wedding, you’ve almost certainly had the pleasure of sampling one. To make these, butter and plain sugar or cinnamon sugar are brushed onto a piece of bread that has already been cooked, and then the bread is baked again until it becomes firm and crispy and sweet. It’s easy to make biscochos from scratch, and they’re a terrific dish to make if you have any stale or leftover bread on your hands. Biscochos are a traditional Mexican dish that is simple and straightforward.

However, you should give them a shot.

9. Bunuelos

Bunuelos are a treat that is quite similar to doughnuts. They are a sort of dough fritter that is commonly scented with aniseed and then fried before being topped with a sweet topping, such as sugar, to complete the dish. They are occasionally prepared with a sweet filling as well. Simple bunuelos are made by making the dough, shaping it into parts, and then rapidly frying them in oil until they are golden brown. In most cases, roughly 30 seconds is sufficient time in the fryer. When they’ve been properly cooked, they should have a golden tint to them.

After they’ve been fried, rapidly drain the oil off of them and sprinkle them with sugar before putting them on a serving tray. For the coating of their bunuelos, many individuals like to add cinnamon sugar, as they do with a number of other Mexican dishes.

10. Arroz con leche

It’s time for another famous Mexican dessert dish, this time arroz con leche, which is fortunately pretty simple to make. Arroz with leche, often known as rice pudding in other parts of the world, literally translates as ‘rice with milk.’ Arroz con leche, a traditional Mexican rice pudding, is given a Mexican twist. Typically, cinnamon, rum-soaked raisins, or vanilla extract are used to generate this effect. Sugar is utilized to give this rice pudding a lovely dessert-like sweetness, as is the case with most rice puddings.

Despite its popularity among adults, arroz con leche is not necessarily a favorite among youngsters.

11. Sweet/fruit Empanadas

Sweet empanadas are a typical Mexican dish that are really tasty. They are little packages of sugary dough filled with a sweet filling (typically fruit), which are cooked till crispy and toasty in the oven. In order to prepare sweet empanadas, you must divide the dough into tiny, round parts and then fill them with a sweet filling before baking them for around 20 minutes. After they’ve been fried, they’re swiftly rolled in sugar, and they’re ready to serve. Pineapple is one of the greatest fruit fillings for sweet empanadas, despite the fact that traditional recipes typically call for apples.

12. Conchas

Conchas are a sort of sweet bread roll that is shaped and striped to look like a conch. It takes sweetened bread and a crunchy coating of sugar, butter and flour to create these delicious treats. When it comes to conchas, getting the dough just right is critical. It is important for your sweet bread to emerge out of the oven as a really wonderful, soft, and spongy sweetened loaf after it has finished baking. Adding a topping is typically a simple process. In Mexico, conchas are usually topped with icing sugar and served as a sweet treat for the people.

In order to create a unique topping, you may frequently simply mix in various flavorings with the icing sugar.

13. Champorado

Champorado, often known as Mexican hot chocolate, is a drink that tastes a little like hot chocolate with rice pudding. To prepare it, sticky rice is combined with crushed and roasted cocoa beans and then cooked together. After it has been cooked, it is frequently served with milk and sugar to enhance the flavor. Mexican hot chocolate may be consumed as a morning snack without the addition of milk or sugar, and it is even served with fish in some regions of the world. Champorado cannot be consumed like regular hot chocolate, but it may be had as a dessert on its own and is highly satisfying.

Mexican hot chocolate pie is a delicious modern Mexican dessert dish that is easy to make.

To prepare it, you start with a crispy cheesecake-style pie crust and then fill it with champorado and marshmallow mixture. Refrigerate it for a couple of hours, and you should have a wonderfully tasty one-bite cheesecake on your hands!

14. Horchata

Horchata has a long history that dates back to the 13th century and originated in Valencia, Spain. Horchata is the term given to a group of beverages created from plant milk that are smooth, creamy, rich, and somewhat sweet in flavor. Plant milk may be derived from a variety of sources, including nuts, seeds, and grains, among others. The milk used in Mexican dishes is typically obtained from rice. Horchata is a drink, hence it is unlikely to operate as a dessert on its own as a dessert. The fact that it can be served with sweets and used as a component in other desserts and drinks makes it a wonderful addition to any meal.

Nowadays, many people add milk or cream to their coffee in order to make it more creamy.

You can also decorate the top with some whipped cream to make it even more delectable.

15. Impossible cake

Probably the most intriguing of all the Mexican dessert recipes is the impossibility cake, or chocoflan, as it is also called in other countries. The impossible cake is well-known both for its incredible flavor and for the fact that it appears to be difficult to create from scratch. It derives its name from the fact that it is prepared before cooking with the cake on top and the flan on the bottom, which is how the flan is layered on top of the cake. When it’s taken out of the oven, the flan appears on top and the cake appears on the bottom of the pan.

The Best Unusual Mexican Desserts

Consider making one of these strange Mexican dessert recipes if you’re looking for something a little different.

1. Sweet tamales

Traditionally, sweet tamales are a delectable Mexican treat fashioned with sweet masa corn dough that is then filled with either nuts, fruit, or any sweet filling of your choice. Pineapples are a common filler ingredient, and they pair well with dulce de leche when used as a filling. Masa corn dough is a type of maize dough that is created by soaking maize in an alkaline chemical and then baking it. Dough produced with cornmeal or cornflour has a distinct flavor from dough prepared from flour.

2. Jericalla

Jericalla is a Mexican delicacy that is halfway between flan and creme brulee in texture and flavor, and it is one of the best lesser-known Mexican dessert recipes. Eggs, milk, cinnamon, sugar, and vanilla extract are the primary components. Milk, cinnamon, vanilla, and sugar are heated and combined in a saucepan over medium heat before being allowed to cool for a short period of time. In the meantime, the eggs are beaten and then whisked into the batter.

Once the mixture has been placed in little pots on a tray of water, it is cooked in the oven for around 30 minutes. As they cook, the water does not come into contact with the mixture; instead, it produces steam, which helps to distribute the heat evenly throughout the pots.

3. Capirotada

Capirotada, also known as Mexican bread pudding, is a classic Mexican dessert dish that is a fantastic way to use up stale or leftover bread. It is also an excellent way to use up leftover bread. A combination of cane sugar, cloves, and cinnamon sticks is soaked into toasted bread to create the fundamental components for capirotada, which is traditionally served with ice cream. Afterwards, the cheese is sprinkled on top and they are cooked in the oven. Nuts, seeds, and dried fruit are also used as additional components.

4. Chongos zamoranos

Chongos zamoranos is a traditional Greek dish made mostly from curdled milk. Sugar and cinnamon are added, and the dish is baked to make a dessert with a soft consistency that is sometimes compared to cheese, and it is served with a sweet milky syrup on the side.

5. Atole

Atole is a hot beverage made from masa flour (corn that has been treated with an alkaline chemical and ground into flour), which serves as the primary component. Making it requires toasting masa flour before adding it to boiling water with cinnamon sticks and cooking until the proper consistency is reached. It is then reduced even further, and cane sugar, cinnamon, and vanilla are generally added to give it a more flavorful finish as the mixture drops still further. Some individuals prefer to use chocolate in their recipe as well.

It may be served as an addition to any of the other Mexican dessert dishes, or it can be eaten on its own.

6. Torta de cielo

Torta de cielo is one of the lesser-known Mexican dessert recipes, but it is one that is well of your time and attention. It is from the Mexican state of Yucatan and is commonly served at weddings in the country. It is baked with an almond coating and comes out of the oven taste surprisingly light and fulfilling. The cake batter is created with a very modest amount of flour and baking powder, and the eggs serve as the primary rising agent in the recipe. Torta de cielo is made using almonds, flour, sugar, eggs, baking powder, icing sugar, and brandy, among other ingredients.

As a complement to this dish, heavy cream is a fantastic choice.

If Mexican sweets are unfamiliar to you, maybe this article has helped you get better acquainted with them.