Los Barrios Family Cookbook Part 6

Frijoles de Olla [image]his was my father's favorite dish, and it is my brother's favorite as well. If Louie had to choose only one dish for the rest of his life, it would be these beans. These freeze well and are great to have on hand for impromptu parties.

Makes 2 quarts - 1 pound dried pinto beans, picked over and rinsed - 4 garlic cloves - 2 teaspoons salt 1. Put the beans and garlic in a large pot, add 2 quarts water and the salt, and bring to a boil. Reduce the heat and simmer until tender, 2 to 2 hours.

2. Discard the garlic cloves and serve the beans as is, or mash them with a potato masher or puree them in a blender until smooth.

BUnUELOS WITH APPLES.

[image]unuelos are a Fiesta favorite as well as a Christmastime staple in our home. They remind me of a sugared doughnut, except that they are flat and crunchy. You can top them with fruit, but they are also great on their own. are a Fiesta favorite as well as a Christmastime staple in our home. They remind me of a sugared doughnut, except that they are flat and crunchy. You can top them with fruit, but they are also great on their own. Cajeta Cajeta is a very rich caramel sauce that can accompany many desserts, especially good on top of ice cream. As a child I remember placing a heaping spoonful on a tortilla, rolling it up, and devouring it-delicious! is a very rich caramel sauce that can accompany many desserts, especially good on top of ice cream. As a child I remember placing a heaping spoonful on a tortilla, rolling it up, and devouring it-delicious!

Serves 12 - 8 Granny Smith or Rome apples, peeled, cored, and diced - 1 tablespoon sugar - 2 cups water - 2 cinnamon sticks - 12 bunuelos(see Note) - 1 quart vanilla ice cream - cup cajetaor caramel sauce (see Note) - 2 tablespoons Bailey's Irish Cream (optional) 1. Combine the apples and sugar in a bowl, tossing to mix. Set aside.

2. Combine the water and cinnamon sticks in a medium saucepan and bring to a boil. Boil until the liquid has reduced to cup, about 15 minutes. Strain the syrup, and stir it into the apple mixture.

3. Place 1 bunuelo bunuelo on each dessert plate and top with a scoop of ice cream. Spoon the apple mixture, with its syrup, over the ice cream, and drizzle with the on each dessert plate and top with a scoop of ice cream. Spoon the apple mixture, with its syrup, over the ice cream, and drizzle with the cajeta. cajeta. Drizzle the liqueur over the top of each, if desired, and serve immediately. Drizzle the liqueur over the top of each, if desired, and serve immediately.

NOTE:.

Bunuelos and and cajeta cajeta can be found at Latin markets and some larger supermarkets. can be found at Latin markets and some larger supermarkets.

CARAMEL - COVEREDCREPES.

[image]ackaged crepes are available in the refrigerator section of larger supermarkets. Cajeta Cajeta can be found at Latin markets and some larger supermarkets. can be found at Latin markets and some larger supermarkets.

Serves 5 - 2 cups cajetaor caramel sauce - One 4.5-ounce package 7-inch crepes (10 crepes) - 1 cup chopped pecans 1. Heat the cajeta cajeta in the microwave or in a saucepan over low heat. in the microwave or in a saucepan over low heat.

2. Prepare the crepes as directed on the package. Spread cup of cajeta cajeta over each crepe, roll up, and place seam side down on a serving platter. Top with more over each crepe, roll up, and place seam side down on a serving platter. Top with more cajeta cajeta and the nuts (see Note). and the nuts (see Note).

NOTE:.

If you have any leftover cajeta, cajeta, it is wonderful over ice cream. it is wonderful over ice cream.

DESSERT NACHOS.

[image]hese sweet nachos are always a hit. Just about any combination of fruit works well. In San Antonio, we have several bunuelo bunuelo factories that supply us with bite-sized factories that supply us with bite-sized bunuelos; bunuelos; they can be found at Latin markets and some larger supermarkets. they can be found at Latin markets and some larger supermarkets.

Makes 2 dozen mini nachos - 2 pints strawberries, hulled and chopped - 4 to 6 kiwis, peeled and chopped - 1 pint raspberries - 1 pint blueberries - 24 mini bunuelos - Chocolate sauce for drizzling 1. Combine the fruit in a large bowl, stirring gently to mix well.

2. Place the bunuelos bunuelos on a serving platter. Spoon the fruit over the on a serving platter. Spoon the fruit over the bunuelos, bunuelos, drizzle chocolate sauce over the top, and serve. drizzle chocolate sauce over the top, and serve.

EASY RICE PUDDING.

Arroz con Leche Serves 10 - 1 cup white rice - 1 cinnamon stick - One 12-ounce can evaporated milk - cup raisins (optional) - cup sugar - Ground cinnamon for sprinkling 1. Bring 5 cups water to a boil in a large saucepan. Add the rice and cinnamon stick and cook for 15 to 20 minutes. Add the milk, and raisins if desired, stirring well, then stir in the sugar. Turn the heat down to low and cook, covered, about 5 minutes longer, until rice is soft. Remove from the heat and let cool. Discard cinnamon stick.

2. Transfer the rice pudding to a serving bowl. Serve warm, or cover and refrigerate until chilled. Just before serving, sprinkle cinnamon over the top VARIATION:.

To jazz up the pudding, you can add cup Kahlua or amaretto when you add the milk. Other garnish choices include nuts and fresh fruit.

FLAN[image]lan, a silky-smooth custard with a sweet caramel topping, is one of the most traditional of Mexican desserts.

Serves 12 to 14 - CUSTARD - One 14-ounce can sweetened condensed milk - One 12-ounce can evaporated milk - 4 ounces cream cheese, at room temperature - 7 eggs - 1 teaspoon vanilla extract - CARAMEL - 2 cups sugar 1. Preheat the oven to 325F. Have a 9-inch round gla.s.s pie plate ready.

2. To make the custard, combine all the ingredients in a blender and blend until smooth. Set aside.

3. To make the caramel, put the sugar in a large deep pot and cook over low heat, stirring gently with a wooden spoon, until the sugar has melted and turned golden brown. Quickly but carefully pour the caramel into the pie plate. It will harden immediately.

4. Pour the custard mixture over the caramel. Put the pie plate into a larger baking pan and add inch boiling water to the larger pan. Bake for 2 hours, or until firm. Let cool.

5. When the flan is cool, run a knife around the edges of the dish to release it, and invert onto a large rimmed serving platter. Refrigerate for 2 hours, or until chilled.

1. To serve, cut the flan into wedges and place on dessert plates, drizzling some of the caramel over each slice.

FROZEN VANILLA MILK POPS.

[image]ow do you keep yourself cool in the hot Texas sun? Try the treat we enjoyed as children. I remember feeling so grown up the first time I made this, thinking to myself what a good cook I was!

Serves 4 - One 12-ounce can evaporated milk - 2 tablespoons sugar - 2 teaspoons vanilla extract 1. Combine all the ingredients in a blender and blend for 30 seconds. Pour the mixture into ice cube trays. Cover with plastic wrap, and stick a toothpick through the plastic into each cube, to serve as a handle.

2. Freeze until firm, at least 6 hours, or overnight. Remove the cubes from the trays and enjoy.

VARIATION:.

Add teaspoon ground cinnamon to the evaporated milk mixture.

LEMON - BERRYPIE.

Serves 6 to 8 - One 12-ounce can evaporated milk - One 14-ounce can sweetened condensed milk - 1 cups fresh lemon juice - One 9-inch prepared graham cracker crust - 1 cup sliced strawberries or whole blueberries or raspberries 1. Combine the evaporated milk, condensed milk, and lemon juice in a large bowl, mixing well.

2. Pour into the piecrust and top with the berries. Refrigerate for 4 to 6 hours, or overnight. Serve chilled.

MANGO - CAJETA ANGEL FOOD CAKE.

[image]hen you bite into this dessert, you will think you have gone to heaven. The recipe is very easy, and it's delicious, too. Angel food cake will never be the same again!

Serves 10 to 12 - cup milk - 2 cups cajeta(see Note) or caramel sauce - cup sweetened condensed milk - cup chopped walnuts - 1 prepared angel food cake - 2 cups diced mango 1. Bring the milk to a boil in a large saucepan. Add the cajeta, cajeta, condensed milk, and walnuts, stirring until well mixed. Remove from the heat. condensed milk, and walnuts, stirring until well mixed. Remove from the heat.

2. Slice the angel food cake and place on dessert plates. Spoon the sauce over the cake, and top with the mangoes.

NOTE:.

Cajeta is available at Latin markets and some larger supermarkets. is available at Latin markets and some larger supermarkets.

VARIATION:.

Blueberries or raspberries can be subst.i.tuted for the mangoes.

MEXICAN BREAD PUDDINGCapirotada [image]n Mexico, this dessert is prepared every Friday during the Lenten season. Everyone I know makes her own version-I love trying different capirotada capirotada recipes, because they are all so varied. recipes, because they are all so varied.

Serves 12 - AGUA DE PILONCILLO - 2 piloncillos(see Note) - 1 cinnamon stick - 1 teaspoons ground anise - 2 quarts water - CAPIROTADA - 4 tablespoons ( stick) b.u.t.ter - 1 loaf French bread, cut into -inch slices - 1 cup raisins - 1 cup coa.r.s.ely chopped pecans - 1 cup slivered almonds - 2 cups grated queso Chihuahua or Monterey Jack cheese 1. Preheat the oven to 325F. Grease a 9 by 13-inch baking dish.

2. To make the agua de piloncillo, agua de piloncillo, combine all the ingredients in a large saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Discard the cinnamon stick. combine all the ingredients in a large saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat. Discard the cinnamon stick.

3. To make the capirotada, capirotada, b.u.t.ter one side of each slice of bread and arrange b.u.t.tered-side up on a cookie sheet. Bake for 5 to 6 minutes, until golden on top. Turn the bread over and bake for 4 to 5 minutes longer, until toasted on the second side. Remove from the oven. b.u.t.ter one side of each slice of bread and arrange b.u.t.tered-side up on a cookie sheet. Bake for 5 to 6 minutes, until golden on top. Turn the bread over and bake for 4 to 5 minutes longer, until toasted on the second side. Remove from the oven.

1. Line the bottom of the prepared baking dish with a single layer of bread. Top with half the raisins, pecans, almonds, and cheese. Ladle some of the syrup over the top. Create an additional layer with the remaining ingredients, pouring all the remaining syrup over the top.

2. Cover the pudding with foil and bake for 30 minutes, or until the liquid has been absorbed.

NOTE:.

Piloncillos are small brown cones of unrefined sugar. They are available at Latin markets and some larger supermarkets. are small brown cones of unrefined sugar. They are available at Latin markets and some larger supermarkets.

OLD - FAs.h.i.+ONEDPOUNDCAKE.

[image]his was one of my father's favorites. My mother always baked it for him to enjoy with his coffee.

Serves 12 - pound (3 sticks) b.u.t.ter, at room temperature - One 16-ounce box confectioners' sugar - 6 eggs - 1 tablespoon vanilla extract - 1 teaspoon lemon juice - 4 cups cake flour 1. Preheat the oven to 325F. Grease a Bundt pan.

2. In a large bowl, cream the b.u.t.ter and sugar together. Beat in the eggs, one at a time. Beat in vanilla and lemon juice. Add flour and mix until well blended. Pour the batter into the prepared pan and smooth the top.

3. Bake for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool. Turn cake out after 10 or 15 minutes.

VARIATION:.

Add 1 cup raisins, tossed with about 1 tablespoon of the cake flour, to the batter (flouring them prevents them from falling to the bottom of the cake as it bakes).

OUR FAVORITE TAPIOCA PUDDING.

[image]his is a great dessert to follow a light lunch.

Serves 6 - One 12-ounce can evaporated milk - cup sugar - 3 tablespoons tapioca - cup water - 2 egg yolks - Pinch of salt - 1 teaspoon vanilla extract - Sliced peaches for garnish (optional) 1. Combine the milk and sugar in a large saucepan and heat over medium heat for 1 to 2 minutes; be careful not to let the milk boil.

2. Meanwhile, combine the tapioca and water in a medium bowl. Beat in the egg yolks. Stir in the salt.

3. Gradually add the egg mixture to the warm milk mixture, stirring constantly. Stir in the vanilla. Cook, stirring, until the mixture comes just to a simmer; do not let it boil, or it may curdle. Pour into a 9-inch pie plate or small baking dish and let cool slightly, then refrigerate until chilled, at least 2 hours.

4. Just before serving, garnish the pudding with sliced peaches or other fresh fruit, if desired.

PEACH-PECAN UPSIDE - DOWN CAKE.

Pastel de Durazno Serves 12 - CAKE - 2 cups Bisquick mix - 2 eggs - 1 cup sugar - 1 cup milk - cup vegetable oil - 2 teaspoons vanilla extract - TOPPING - pound (1 stick) b.u.t.ter, melted - 1 cup packed brown sugar - One 15-ounce can sliced peaches, drained - About cup pecan halves 1. Preheat the oven to 375F.

2. To make the cake batter, combine all the ingredients in a large bowl, whisking together until blended. Set aside.

3. To make the topping, pour the melted b.u.t.ter into a Bundt pan. Sprinkle the brown sugar evenly over the b.u.t.ter. Arrange the peaches on top. Place a pecan half between each peach slice.

4. Carefully pour the batter over the peaches. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert.

1. Serve the cake warm, with ice cream, if desired.

VARIATION:.

Subst.i.tute one peeled, cored, and thinly sliced Granny Smith apple for the peaches.

TIA MARTA'S PECAN PIE.

Serves 8 - One 14-ounce can sweetened condensed milk - cup water - cup unsweetened cocoa powder - 3 eggs - 1 teaspoon vanilla extract - 1 cup chopped pecans - One 9-inch prepared graham cracker crust 1. Preheat the oven to 325F.

2. Combine the milk, water, cocoa, eggs, and vanilla in a blender and blend well. Transfer to a bowl and stir in the pecans. Pour the mixture into the piecrust.

3. Bake for 50 minutes, or until set. Transfer to a wire rack to cool.

AGUA DE HORCHATA.

[image]f you have ever traveled to Mexico, you may have seen street vendors selling flavored "waters." This recipe is for a popular milky-looking rice drink. It is very tasty, and it is also considered a cure-all for children with upset tummies. Plan ahead; you need to soak the rice for 24 hours.

Makes 1 gallon - 1 pound white rice - 2 cinnamon sticks - One 14-ounce can sweetened condensed milk 1. Combine the rice and cinnamon sticks in a large bowl and add water to cover. Cover and refrigerate for 24 hours.

2. Remove and discard cinnamon sticks. In batches, transfer the rice and soaking liquid to a blender and blend until smooth. Using a fine sieve, strain the liquid into a bowl, pressing on the solids with a wooden spoon to squeeze out all the liquid; discard the solids.

3. Stir the milk into the rice water. Cover and refrigerate until chilled, before serving.

LIMONADA FRESCA[image]here is nothing quite like the taste of this delicious fresh limeade. It is refres.h.i.+ng and thirst-quenching. Serve it in a gla.s.s pitcher, garnished with lime slices.

Makes 1 gallon - 4 cups sugar, or more to taste - 1 gallon water - 1 cup fresh lime juice, or more to taste - 1 lime, cut into thin slices 1. Combine the sugar and water in a large pitcher, stirring to dissolve the sugar. Stir in the lime juice. Taste, and add more sugar or lime juice if necessary.

2. Add the lime slices to the pitcher, and serve the limeade over ice.

MARGARITA'S MARGARITA[image]erve these at your next party, and you will be known as the party host of all party hosts. Multiply the recipe as necessary-everyone will want to be added to your guest list!

Serves 1 - 1 ounces Cuervo 1800 tequila - 1 ounce Grand Marnier - Splash of whiskey sour mix - 1 lime wedge 1. Pour the tequila and Grand Marnier into a shaker. Add the sour mix, and squeeze the juice of the lime into the shaker. Add ice, and shake to mix.

2. Pour into a salt-rimmed margarita gla.s.s, and enjoy!

MEXICAN COFFEE.

"[image]ow!" "This is great!" "Can you share the recipe with me?" These are the comments you will hear when you serve this coffee. I recently served it at an open house, and people who don't even like coffee were asking for seconds. It's a great combination of flavors, and it goes well with many desserts.

Serves 10 to 12 - Hot coffee to serve 10 to 12, brewed with 2 cinnamon sticks added to the pot - cup packed brown sugar - 2 tablespoons chocolate syrup - 2 ounces Kahlua - 1 tablespoon Tia Maria (coffee-flavored liqueur) 1. Strain the hot coffee into a heatproof pitcher.

2. Add the remaining ingredients, stir to dissolve the sugar, and serve immediately.

MEXICAN HOT CHOCOLATE[image]exican hot chocolate is like no other. Made with Mexican chocolate, it has the most wonderful flavor. It is especially good with pan dulce pan dulce or my mom's Old-fas.h.i.+oned Pound Cake (see page 182). or my mom's Old-fas.h.i.+oned Pound Cake (see page 182).

Serves 3 or 4 - 3 cups milk - 1 cinnamon stick - tablet Mexican chocolate (such as Nestle Abuelita or Ibarra brand), broken into pieces - Sugar to taste (optional) 1. Combine the milk and cinnamon stick in a medium saucepan and heat over medium heat until the milk is hot but not boiling. Add the chocolate and stir until melted.