Tres Leches Cake

I made this incredibly moist sponge cake for dessert after our Cinco de Mayo feast this year. It would be perfect served after any Mexican-inspired meal.

The recipe was adapted from my food blog friend Ronit Penso’s Tasty Eats blog, originally posted as a round cake on MySliceofMexico.ca. I modified the method and the baking time for a convection oven, used sea salt and a combination of vanilla bean paste and extract, and modified the amount of topping.

Although I reduced the amount of topping, we found that it was absolutely essential. I also thought that the fresh strawberry garnish made it even more beautiful and delicious. Festive and great.

For the Cake:

  • cooking oil spray, for pan
  • 1 1/2 cups all-purpose flour, plus more for dusting the pan
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 cup whole milk, at room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 7 large or extra-large eggs, at room temperature
  • 1 cup granulated sugar

For the Syrup:

  • 1 can (12 fl oz/354 ml) evaporated milk
  • 1 can (14 oz/396grms) sweetened condensed milk
  • 1/2 cup heavy cream

For the Topping:

  • 1 cup heavy cream, cold
  • 1/4 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract or vanilla bean paste
  • fresh strawberries, sliced
  1. Preheat the oven to 350F (175C). (I used the convection setting.)
  2. Coat the bottom and sides of a 9”x13” (23×33 cm) metal baking pan, and dust with a bit of flour. Turn the pan upside down and tap on it, to get rid of excess flour. Set aside.
  3. Whisk the flour with the baking powder and salt.
  4. In a liquid measuring cup, mix the milk with the vanilla bean paste. Set aside.
  5. Place the eggs in the bowl of a stand mixer fitted with a whisk. Start whipping on low speed and gradually add the sugar.
  6. Once the sugar has been added, increase the speed to medium-high, and whip until frothy and thick, about 3 minutes.
  7. Lower the speed to medium. Add the flour mixture, alternating with the liquid ingredients (milk/vanilla), in three batches, and beat shortly, about 10 seconds, after each addition. You should have a smooth and frothy batter.
  8. Pour the batter into the prepared pan.
  9. Bake for about 25 minutes on convection, or up to 35 minutes in a standard oven, until the cake is deep golden in color and if you gently press on the top it springs right back. The sides should also begin to pull away from the edge of the pan. (I baked mine for 27 minutes on convection.)
  10. Place on a wire rack to cool slightly while you prepare the syrup.
  11. In a bowl with a spout, combine the evaporated milk, condensed milk and heavy cream.
  12. Prick the top of the cake with a toothpick or fork.
  13. Pour the syrup over the top of the cake. Keep at room temperature until all of the syrup is absorbed.
  14. Cover with plastic wrap and place in the refrigerator for at least 3 hours, preferably overnight. (I chilled mine overnight.)
  15. Just before serving, make the topping. In a large cold bowl, combine the cold heavy cream, powdered sugar and vanilla.
  16. Whip with a hand blender on medium-high to high speed, until firm peaks form, or as desired. (I stopped whipping the cream somewhere between soft and firm peaks.)
  17. To Serve: Slice cake and top each slice with a dollop of topping and a sliced strawberry.

Poblano, Black Bean & Cheese Enchiladas

Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉

The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 2 medium yellow onions, finely chopped (I used a food processor)
  • 1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
  • 8 garlic cloves, peeled and minced (I used a food processor)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
  • 1 teaspoon chili powder
  • 1 chipotle chile in adobo, chopped
  • 1/4 cup sour cream, plus more for serving, optional
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
  • 10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
  • fresh cilantro leaves and stems, for serving
  • sliced avocado, for serving, optional
  • diced white or red onion, for serving, optional
  • rice and refried beans, for serving, optional
  1. Heat the oven to 425 degrees. (I used the convection setting.)
  2. In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
  3. Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
  4. Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
  5. Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
  6. Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
  7. If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
  8. Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
  9. Spoon or pour the remaining sauce over the enchiladas.
  10. Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
  11. Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
  12. Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
  13. Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.

Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

  • 1 ripe avocado, halved, pitted, and peeled
  • 2 tomatillos, husked and roughly chopped
  • 1/4 cup diced white onion
  • 1/2 serrano chile, stemmed (and seeded, if desired)
  • 1 T water
  • 1/2 tsp kosher salt
  • leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

  • 3 T olive oil
  • 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
  • 9 garlic cloves, minced (3 T)
  • 1/2 cup water
  • 2 tsp kosher salt
  • 2 large portobello mushrooms, cut into 1-inch pieces
  • 8 to 10 oz cremini mushroom, sliced or cut into quarters
  • 8 to 10 oz white button mushrooms, sliced or cut into quarters
  • 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
  • 12 corn or corn-wheat tortillas
  • 1 1/4 cups shredded Monterey Jack cheese
  • 3/4 cup crumbled feta cheese or grated Cojita cheese
  • Avocado-Tomatillo sauce, for serving
  • chopped fresh cilantro, for serving

To Make the Sauce:

  1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
  2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
  3. Add the cilantro and pulse a couple of times to combine.
  4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

  1. Place poblano chiles on a foil-lined baking sheet.
  2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
  3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
  4. When cool enough to handle, peel, seed and dice the roasted chiles.
  5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
  6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
  7. Add the garlic and cook, stirring, for about 1 minute.
  8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
  9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
  10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
  11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
  12. Set the colander aside and return the liquid to the pot.
  13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
  14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
  15. Cook, stirring occasionally, for about 3 minutes, until heated through.
  16. Taste and adjust seasoning with salt and pepper, as desired.
  17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Vanilla Flan

After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.

A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂  It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!

I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.

Yield: One 8-inch flan

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk (low fat can be substituted)
  • 1 12-ounce can evaporated milk
  • 1 T pure vanilla extract
  • pinch of coarse salt
  • strawberries, for serving, optional
  1. Preheat the oven to 325 degrees, preferably on convection.
  2. Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
  3. Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
  4. Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
  5. Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
  6. Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
  7. Pour through a fine strainer into the prepared pan.
  8. Slide the oven rack out and place the roasting pan on the hot rack.
  9. Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
  10. Bake for 60-70+ minutes, or until the center is wobbly.
  11. Remove from the oven; let cool to room temperature.
  12. Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
  13. Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.

One Year Ago: Cheesy Enchilada Skillet

Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos

Three Years Ago:

Four Years Ago:

Five Years Ago:

Chipotle-Rubbed Chicken Sheet-Pan Dinner with Roasted Salsa Verde & Acorn Squash

I am such a sauce person! This roasted tomatillo and garlic sauce was absolutely incredible. The acorn squash is roasted on the sheet pan with the chicken and sauce ingredients, absorbing all of the flavors too. It would be a wonderful dish to serve as part of a Cinco de Mayo celebration. In fact, I might make it again on Cinco de Mayo! 🙂

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used boneless, skinless thighs instead of bone-in, and adjusted the method and roasting times accordingly.

I’m bringing this delicious dish to share at Angie’s Fiesta Friday #221 this week, hosted by Jenny @ Dragonfly Home Recipes. Enjoy!

Yield: Serves 4 to 5
  • 12 oz tomatillos (about 6 medium)
  • 8 garlic cloves
  • 4 scallions
  • 1 jalapeño
  • 6 T extra-virgin olive oil, divided
  • coarse salt
  • 10 boneless, skinless chicken thighs (about 3 lbs), trimmed
  • 2 T adobo sauce, from 1 can chipotles in adobo
  • 1 tsp honey
  • 1 tsp ground cumin, divided
  • 1 medium acorn squash
  • ½ bunch cilantro, divided
  • lime wedges, for serving
  • brown Basmati rice, for serving
  1. Place a rack in upper third of oven; preheat to 425°, preferably on convection roast.
  2. Start by assembling all the ingredients for the salsa: Remove husks from the tomatillos and rinse. Cut any larger ones in half and arrange on a baking sheet.
  3. Smash the garlic cloves with the flat side of your knife and remove skins. Add to baking sheet with tomatillos.
  4. Trim ends of scallions and discard, then cut scallions crosswise into 1-inch pieces. Add to baking sheet.
  5. Cut the jalapeño in half lengthwise, pull out stem and ribs, and place on baking sheet. Wash hands!
  6. Drizzle 2 T oil over vegetables; season with salt. Toss with hands to coat, then push vegetables to one side of baking sheet so they’re taking up about one-third of sheet; set aside.
  7. Cut the acorn squash in half and scoop out seeds with spoon. Cut each half in quarters again to make 8 equal wedges.
  8. Arrange squash on baking sheet on the opposite side of the baking sheet from the tomatillos (leaving room in the center for the chicken). (I placed each slice on its side so that it could absorb more pan drippings.)
  9. Drizzle squash with 2 T oil. Season with salt and sprinkle with remaining ½ tsp cumin.
  10. Place baking sheet with tomatillo mixture and acorn squash in the preheated oven for 12 minutes while you prepare the chicken.
  11. Pat the chicken thighs dry with paper towels. Season all over with salt.
  12. Whisk 2 T adobo sauce (from 1 can chipotles in adobo), 1 tsp honey, ½ tsp cumin, and 2 T oil in a large bowl until smooth.
  13. Add chicken to bowl and toss with tongs until coated.
  14. After the vegetables have par-baked for 12 minutes, arrange chicken, using tongs, in the center of the baking sheet.
  15. Roast until chicken thighs are browned on top and meat is cooked through (165 degrees on an instant-read thermometer), tomatillos are lightly charred on top, and squash is fork-tender about 20 additional minutes.
  16. Let cool slightly. While chicken is cooling, pick about ½ cup cilantro leaves from bunch, reserving stems, and set aside for serving.
  17. Transfer chicken and squash to a platter.
  18. Tip all remaining ingredients, along with ½ cup of pan juices, into a blender. (I used a Vitamix.) Add cilantro, stems and all; season with a bit more salt. Blend, thinning with more pan juices if needed, until smooth and pourable.
  19. Spoon salsa over platter and top with reserved cilantro leaves.
  20. Serve with brown Basmati rice and lime wedges alongside.

One Year Ago: Roasted Chicken Thighs over Herbed Pea & Spinach Puree

Two Years Ago: North African Meatballs

Four Years Ago:

Five Years Ago:

Cheesy Chicken Enchilada Skillet

Somehow, we seem to always have a conflict with a having timely Cinco de Mayo feast. This year, my son has his Swim Club Dinner Dance (at an Italian restaurant, by the way), so, we had our feast early. This way, there is also time to have a second feast. Good planning, right?

This quick and easy, crowd-pleasing dish was perfect for our early Cinco de Mayo celebration. It would be perfect for a Mexican-inspired weeknight meal any other day of the year too. We enjoyed it with chips and guacamole, of course. 😉

This recipe was adapted from Epicurious.com, contributed by Anna Stockwell. I reduced the oven temperature, and increased the proportions as well as the pan size. Great.

Yield: 6 to 8 servings
Total Time: 30 minutes
  • 1 1/2 tablespoons canola oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 1/2  teaspoons kosher salt
  • 24 oz (1 1/2 jars) medium red salsa (I used Trader Joe’s Garlic Chipotle Salsa)
  • 3/4 cup sour cream
  • 6 corn tortillas, torn into quarters
  • 6 cups shredded cooked chicken (from 1 rotisserie chicken)
  • 1 to 2 cans (15.5-ounce each) black beans, drained, rinsed (I used 1 1/2 cans)
  • 1 1/2 cups shredded Mexican cheese blend
  • cilantro, for garnish, optional
  1. Preheat oven to 425°F, preferably on convection.
  2. Combine salsa, sour cream, and 6 T water in a large bowl; stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated.
  3. Heat oil in a 12″ ovenproof skillet over medium. (I used cast iron.)
  4. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  5. Transfer onion mixture to the chicken and bean mixture; reserve hot skillet. Fold to incorporate evenly.
  6. Return mixture to reserved skillet and transfer to preheated oven until warmed through, about 5 minutes. Mixture should be bubbling on the edges.
  7. Remove skillet from the oven. Sprinkle cheese evenly over the top.
  8. Return skillet to oven and bake until cheese is lightly browned, melted and bubbling, about 7 to 10 minutes.
  9. Top with cilantro, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Shrimp in Green Mole

I am a HUGE fan of a flavorful green sauce. This one did not disappoint. I would have just gobbled up the sauce with rice, but I served it with shrimp for the rest of the family. 😉 The shrimp is cooked in the wonderful sauce, so it was also delicious!

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. I loved the contrasting texture from the crunchy, pan-toasted pumpkin seed garnish. Excellent.

Yield: Serves 4

  • ½ cup hulled untoasted pumpkin seeds
  • ½ pound tomatillos, husked, rinsed and coarsely chopped
  • 1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
  • 3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
  • ¼ cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed, plus more for garnish
  • 2 garlic cloves, peeled
  • ¼ cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
  • 1 ½ cups chicken stock
  • 1 tablespoon canola or extra-virgin olive oil
  • ½ teaspoon cumin seeds, ground
  • Kosher salt and black pepper, to taste
  • 1 pound medium-large tail-on shrimp, shelled and deveined (I used 21-25 count per pound)
  • brown Basmati rice, for serving
  1. Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
  2. Place remaining cooled pumpkin seeds in a blender or Vitamix, and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover and blend mixture until smooth, stopping the blender to stir if necessary.
  3. Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture.
  4. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
  5. Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
  6. Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist.
  7. Serve over rice, garnishing each serving with toasted pumpkin seeds, diced onion, and cilantro.

Note: The sauce can be made up to three days ahead and kept refrigerated until ready to use it. Alternatively, it can be frozen, just whisk or blend to restore its consistency after thawing.

Three Years Ago:

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