Mexican Sweet Corn Cake (Pan de Elote)

In Mexico, this simple cake is called panquĂ© de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂

This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.

Yield: 8 to 10 servings

  • 3 medium ears fresh corn, preferably yellow, husked (see Note)
  • 36 grams (1/4 cup) fine yellow cornmeal
  • 14 ounce can sweetened condensed milk
  • 57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
  • 165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2 T cornstarch
  • 2 tsp baking powder
  • 1/4 tsp table salt
  • 2 large eggs, plus 2 large egg yolks
  • 1/2 cup grapeseed or other neutral oil
  • Confectioners’ sugar, to serve
  • fresh strawberries, to serve
  1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
  2. Mist a 9-inch round cake pan with cooking spray.
  3. Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
  4. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
  5. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
  6. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
  7. Pour the puree into a large bowl.
  8. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
  9. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
  10. Cool in the pan on a wire rack for 30 minutes.
  11. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
  12. Serve dusted with Confectioners’ sugar with strawberry slices on the side.

Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.

Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

  • 3 T extra-virgin olive oil, divided
  • 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
  • 1 pound tomatillos, husked, cored, and chopped
  • 1 medium yellow or white onion, chopped, plus more for garnish, if desired
  • 8 medium garlic cloves, smashed and peeled
  • 1 T ground cumin
  • 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
  • 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
  • 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
  • 2 T hot sauce, such as Cholula or TapatĂ­o (I used Chipotle Cholula- my favorite)
  • 8 6-inch corn tortillas
  • lime wedges, to serve, optional
  • sour cream or Mexican crema, for serving, optional
  • rice and refried beans, for serving, optional
  1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
  2. Preheat the oven to 475 degrees with a rack in the center position.
  3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
  4. Stir in the cumin and cook until fragrant, about 30 seconds.
  5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
  6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
  7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
  8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
  9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
  10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
  11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
  12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
  13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
  14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
  15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
  16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
  17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
  18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Apple Cider Margarita

I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂

The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.

For the Cinnamon-Sugar Rim:

  • 1 tablespoon turbinado sugar 
  • 1/4 teaspoon cinnamon
  • A lime wedge

For the Margarita:

  • 1.5 oz tequila
  • 0.5 oz Cointreau 
  • 0.5 oz freshly squeezed lime juice, or more, to taste
  • 2 oz apple cider
  • 0.5 oz (1 T) pure maple syrup
  • small dash cinnamon, optional
  • 1-2 dashes orange bitters
  • ice cubes
  • apple and/or lime slices, for garnish, optional

To Make the Rim:

  1. Combine the turbinado sugar and cinnamon on a small plate.
  2. Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.

To Make the Margarita:

  1. Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch. 
  2. Pour into a margarita glass (or another glass of choice) over ice.
  3. Garnish with an apple and/or lime slice, if desired, and enjoy!

Mexican Layer Dip

My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )

The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.

  • 1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
  • hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
  • 1 can diced green chilies (I used Trader Joe’s mild green chilies)
  • ground cumin, to taste
  • 3/4 to 1 cup grated cheddar cheese (mild or sharp)
  • 1 cup sour cream
  • freshly made guacamole (about 1 cup)
  • 3/4 to 1 cup Monterey Jack Cheese
  • 1 cup Pico de Gallo (I used Trader Joe’s)
  • 1 can sliced black olives (I omitted them)
  • kernels from 1 ear of corn
  • chopped cilantro, for garnish, optional
  • sliced or diced jalapeños, for garnish, optional
  • tortilla chips (and/or other corn chips), for serving
  1. Begin by heating the refried beans in a small pan over medium-low heat.
  2. Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
  3. Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
  4. Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
  5. Sprinkle the shredded cheddar evenly over the top.
  6. Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
  7. The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
  8. Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
  9. Top with a generous layer of Pico de Gallo.
  10. Sprinkle chopped black olives over the top, if using.
  11. Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
  12. Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.

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 purĂ©e, 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.

Orange-Guajillo Pulled Chicken Tacos

Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂

These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.

This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.

Yield: Serves 4 to 6

  • 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
  • 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
  • 5 large garlic cloves, peeled
  • 2 T white vinegar
  • 2 tsp ground coriander
  • 2 tsp honey
  • 1 teaspoon dried oregano or Mexican oregano
  • Kosher salt and freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
  • warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
  • diced white onion, for serving
  • sliced radishes, for serving
  • cilantro leaves, for serving
  • crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
  • sour cream, for serving
  • rice and refried beans, for serving, optional
  1. Squeeze the orange juice into a liquid measuring cup.
  2. In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
  3. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
  4. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
  5. Pour the puree into the reserved skillet and bring to a boil over medium-high.
  6. Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
  7. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes. 
  8. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
  9. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
  10. Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
  11. Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
  12. Serve the shredded chicken with warm tortillas and assorted toppings, as desired.

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