You don’t have to be in Mexico to enjoy the cultural food of that country.
Having lived part of my early life in San Antonio, I came to love Mexican food.
I think the one thing I miss in this area is the red sauce that goes on enchiladas.
It must be a part of Mexico that has different sauces to go on certain dishes just like here in the U.S. with our white gravies.
I used this sauce on enchiladas and to make Mexican rice.
6 cups of water
3 tbs cumin
2 tbs paprika
3 tbs chicken base – I use the type that is soft in a jar.
2 tbs chili powder
Boil all the ingredients for 15 to 20 minutes.
Place a corn tortilla in the microwave for 10 seconds. Place 1/4 to 1/2 cup grated Mexican blend cheese in the middle of the tortilla and roll up. Place in an oven proof pan. Pour the enchiladas sauce over the tortillas.
I usually make about 10 enchiladas for 4 servings.
Sprinkle on top with extra grated cheese. Place in a 350 degree oven for about 15 minutes until the cheese is melted.
When making Mexican rice, I cook the rice until done and add some of this red sauce to rice as well as cheese.
I was raised in the inner city of San Antonio. My mother was a single parent raising three children. We were poor but when you don’t know your poor, you seem to be okay.
Have you ever heard of a Mexican Milk cake?
Oh, this is one you will really like. This three-milk cake recipe will do it with its rich satisfying flavor.
Mexican Milk Cake
1 1/2 cups of all-purpose flour
1 tsp baking powder
1/4 cup of water
1/2 tsp salt
1 cup of sugar
4 tsp Mexican vanilla extract. (I had to use regular as this is hard to find.)
One 14 oz. can sweetened condensed milk
One 13 oz. can evaporated milk
3 cups of heavy cream
2 tbs sugar
Preheat oven to 350 degrees. Coat a 9 by 3 inch spring form pan with vegetable spray.
Sift the flour, baking powder and salt together. Mix the eggs and sugar in a mixing bowl and beat on high speed for about five minutes or until the volume has doubled.
Reduce the speed to low and add one teaspoon vanilla and water and mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the spring form pan and bake 35 to 45 minutes. You can tell when it’s done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down. Release the spring form pan.
When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 tsps of the vanilla.
Using a tooth pick or ice pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk.
When you are ready to serve the cake, place the 2 cups of whipping cream in a chilled bowl and begin mixing on medium.
Add one tsp vanilla and the sugar, a tablespoon at a time and beat on high until stiff peaks are formed.
Place the whipping cream generously on the top of the cake. I garnish mine with strawberries or any fruit that is in season.
I know this recipe sounds hard to make, but man is it every yummy when you get the end results.