Chocolate spoons

Three Milk Cake

Harrison...

Demolishing cake

April's interpretation of the flag

Week 7 - Mexico

We were quite excited to pull Mexico out of the tin for this week's 192 Countries for Dinner. This week offered lots of possibilities for food choices, many of which we knew but the challenge was on to find authentic recipes and things that we'd not had before.

Enchiladas...before the bake

After the bake

Mexican grilled corn

The Main - Red Enchiladas with Mexican Grilled Corn

First up I decided to make red enchilada's with a chicken filling. Our family is quite familiar with enchiladas which are usually a hit with the whole family but this recipe was a bit different as required making a sauce from scratch and the chicken filling was a in a cheese based sauce - so something we'd not had before.

Red Enchilada Recipe

 

As an accompaniment, I decided that corn was perfect plus I knew that my kids loved corn on the cob so they were guaranteeded to have something they enjoy on this week's table.

 

Mexican Grilled Corn

 

Chef's notes - I strugged to get the correct kind of chillies again this week so went with the only red chillies in the supermarket and some semi-dried chilli flakes.

 

The Verdict

Paul - 7/10 - was nice but he wasn't wowed this this dish.

Harrison - 5/10 - liked the corn but the enchilada was too spicy.

April - 5/10 - wrap was too spicy

Danie - very filling, creamy and rich enchilada. The corn was OK but definitely not as good as the corn we had for our Ecuador week.

 

 

A difficult bake...

Great ingredients line up

Before it's overnight soak in

Yay - the mixture soaked in

With whipped topping and ready to serve

Pastel de Tres Leches / Three Milks Cake

Churros came up multiple times in my search for a dessert this week. However I'm not great with deep fried things and to be honest, trying to replicate street food that we eat quite regularly wasn't as exciting as a new, never before tried dessert. So instead I opted for Patsel de Tres Leaches (Three Milks Cake).

 

Unfortunately the recipe website I found this on wouldn't allow me to easy print the recipe out (it was going to be 33 pages of giant pictures and adverts with an interspersed recipe) and I have since lost the url address for the exact recipe so sorry for not being able to credit whoever's recipe it is but luckily I had my own printed version to hand so this is the recipe I used:

 

Cake Ingredients

1 1/2 cups plain flour

1 pinch salt

1 teaspoon baking powder

1 cup sugar

1 teaspoon vanilla extract

5 large eggs

1/3 cup oil (I used olive oil)

1/2 cup milk

 

- Add the flour, salt and baking powder to a medium bowl and mix them up until well incorporated.

- Preheat the oven to 325 degrees fahrenheit.

- Mix the sugar, eggs and vanilla together on high speed until fully mixed and frothy (took about 2-3 mintes). Then slowly add milk and oil.

- Next on a low speed, mix in the flour mixture 1/4 cup at a time trying to maintain as much frothiness as possible.

- Pour the batter into a greased cake tin or baking pan and cook for 35-40 minutes (that's what the recipe said but mine took over an hour). Bake until golden and toothpick inserted into the cake comes out clean.

- Leave to cool completely.

- Once cool, poke holes all over the cake.

 

Cream Syrup Ingredients

1/2 cup evaporated milk

1/2 cup sweetened condensed milk

1/2 cp heavy cream

1 tablespoon of rum (optional but why wouldn't you!)

 

- In a bowl whisk together the three milks until evening combined. 

- Pour over the cooled cake - it may seem like an excessive amount of liquid but about 90% gets absorbed by the cake (I was skeptical but it is true).

- Pop the cake into the fridge and leave overnight to absorb.

- The next day, tip the cake onto a lipped plate (some milk syrup will still leave the cake).

 

Whipped Topping Ingredients

3/4 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon sugar

 

- On high speed mix the ingredients together until it forms stiff peaks.

- Spread a layer of the topping over the cake and serve immediately. It can be refridgerated for up to 12 hours after applying the topping.

- Sprinkle cinnamon over the top when serving.

 

The Verdict

Paul - 6/10 - a nice taste but an odd, heavy texture.

Harrison -  5.5/10 - had a really odd texture (but he ate most of his slice)

April- 7/10 - It was yummy but she didn't like the milk bit (she demolished her piece of cake)

Danie - 4/10 - the cake was very heavy and rich with an odd texture. I'm not sure I'd make it again.

 

Ingenious chocolate melting plan

Inserting the spoons

Not so ingenious plan..they broke

Mexican hot chocolate

Lapping it up!

And to finish - Mexican Hot Chocolate

When I was looking for authentic Mexican drinks, I came across hot chocolate and thought that this would be a nice way to finish the meal - especially as my kids LOVE hot chocolate.

 

Mexican Hot Chocolate Recipe

 

The Verdict:

Paul - 4/10 - boring but nice taste.

Harrison - 9/10 - tastes nice but prefers 'normal' hot chocolate (his normal version is a tin of Cadbury's hot chocolate powder'

April - 3/10 - don't like it.

Danie - 7/10  - it was nice, like drinking pure melted dark chocolate. Was a little too rich for regular drinking.