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Dulce de Leche Cinnamon Rolls

Dulce de Leche & Pecan Cinnamon Rolls
Roles de Canela y Dulce de Leche

Serves: makes 12 generous sized rolls

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For the starter:

1/2 cup lukewarm water

3/4 cup lukewarm milk

1/4 ounce packet (2 1/4 teaspoons) active dry yeast

1 tablespoon sugar

For the dough:

2 eggs, lightly beaten

4 cups all-purpose flour, plus more to knead the dough

1/2 cup sugar

Pinch of kosher or coarse sea salt

1/2 cup unsalted butter, melted, plus more to butter the bowl

For the filling:

1/4 cup unsalted butter, cut into 1/4 -inch dice

3/4 cup dulce de leche or cajeta

1 teaspoon ground cinnamon or canela

3/4 cup roughly chopped pecans

For the glaze:

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

2 teaspoons freshly squeezed lime juice

1/3 cup sweetened condensed milk

1/3 cup confectioners’ sugar

To Prepare

To make the starter: Place the lukewarm milk and water in a small bowl. Be careful as it shouldn’t be hot or cold, or the yeast will not react. Sprinkle the yeast over the liquid along with a tablespoon of sugar. Stir and let rest until it puffs up and becomes foamy, about 10 minutes.

To make the batter: Place the flour in a large mixing bowl. Make a hole in the middle and pour in the beaten eggs, foamy yeast starter, sugar, and salt. Start combining the ingredients with a rubber spatula or wooden spoon. After a few strokes, add the melted butter. Mix with energy, until fully combined. The dough will be very sticky and gooey.

Sprinkle your counter or work surface very generously with all-purpose flour. Turn the sticky dough onto the surface, and knead until it transforms from being sticky and gooey to soft and elastic, about 3 to 4 minutes. Add a bit more flour to the counter, if needed, and use a bench scraper to gather the sticky dough from the counter as you knead the dough, and it becomes malleable and soft. Shape the dough into a ball.

Butter a large bowl, place the ball of dough in it, cover it with a clean kitchen towel, and let it rest in a warm area of your kitchen with no drafts or air currents, for about 1 to 1 1/4 hours, or until it doubles in size.

To make the rolls: Butter a 9x13-inch baking pan.

Sprinkle your counter or working surface generously with all-purpose flour. Place the dough on the floured counter and knead gently to begin to form a rectangle. Sprinkle a rolling pin with flour and use it to roll the dough into a long rectangle of about 10-inches wide by 24-inches long.

Leaving a 1-inch frame around the rectangle spread the dulce de leche across the length of the dough to form a centered and long 6-inch stripe. Sprinkle the chopped pecans, the cinnamon, and the butter chunks all over the surface, except for that 1-inch frame.

Preheat the oven to 350 degrees.

Working lengthwise, roll up the rectangle tightly. Brush the top 1 inch edge of the rectangle, with water, and close the roll up. Cut into 12 rolls: I like to cut the log in half first, then that half in half, and each of those quarters into 3 rolls. Place them in the buttered baking dish. Cover the baking dish with a kitchen towel, and let them rest in a warm area of your kitchen with no drafts or air currents, until they double in size, about an hour.

Bake the cinnamon rolls for 27 to 30 minutes, until they are fully cooked and golden brown on top. Remove from the oven.

To make glaze: In a medium bowl, combine the melted butter with the vanilla, lime juice, and sweetened condensed milk and mix with a whisk or spatula. Incorporate the confectioners sugar and mix until fully combined. Pour freely all over the rolls.

If you add the glaze while the rolls are still hot, they will turn out even better. Eat as soon as glaze has set, or at least try; it will be just a few minutes.


December 11, 2014
Ponche or New Year's Warm Fruit Punch

My mom is the best cook I know.

She used to make the most incredible ponche, or warm fruit punch, every New Year’s. Just once a year.

My sisters and I used to pace up and down the kitchen as she peeled, diced and threw the ingredients, many of which were only available at this time of year in the markets, into a gigantic pot. To tame our impatience she would peel for us a few pieces of fresh sugar cane and cut it into smaller sticks, so we could chew and suck its sweetly tangy juice, ever so slowly, as we waited for the ponche to be served.

Continue reading Ponche: Or My Mom’s New Year’s Warm Fruit Punch

Dedos gitanos
Makes 6

6 slices white bread
Cajeta, La Lechera dulce de leche, nutella or any preserves
2 tablespoons unsalted butter
1 egg
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon cinnamon

Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice.

Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.

In a bowl mix the egg and the cup of milk, whisk until well combined. In another extended bowl, mix the sugar with the cinnamon.

Set a skillet over medium heat. Add a tablespoon of butter.

Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted, cook the rolls until they’re golden brown and look fully cooked. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!

April 22, 2012
Mexican Chocolate 1-thumb-510x342-769

Mexican chocolate is quite different from regular bittersweet chocolate sold throughout the world.

It is sweeter, yet with contrasting layers of flavor that seem to sweep your tongue in waves as you take a bite. It is also grainy, practically gritty.  It is traditionally made from a mixture of toasted cacao beans, ground almonds, regular sugar and cinnamon.

Native from Mexico, in pre-hispanic times cacao beans were transformed into a chocolate paste. In that form, chocolate was combined with water and drank every day, by the liters, by Aztec Emperor Moctezuma. It was served for him, in hand carved precious mugs and spiced up with ground chiles and sometimes honey. Only the high tier of the Aztec hierarchy had access to it, on special occasions. It was only after the Spaniards arrived that it turned into a sweeter ingredient by adding the sugar, cinnamon and almonds.

Continue reading Mexican Chocolate

Continue reading
Mexican Chocolate


November 19, 2011

Sliced bread brushed with melted butter, toasted until golden, layered with handfuls of nuts and dried fruits, drenched in Piloncillo syrup, topped with crumbled salty cheese and baked until it all comes together…. Once out of the oven, it tastes like a cross between French Toast and Bread Pudding. Crisp-on-the-top and moist-in-the-center, every spoonful a delightful mess.

That is Mexico’s most well known version of Capirotada. Being a lover of delicious Mexican style food messes, I am one big fan of it. But some newcomers to the dish are taken aback by the salty cheese on top. What -you may ask like many do- is the need for the cheese on top? Well, that salty tease makes the thick feel and sweet taste of the dish come out in bold strokes in your mouth.

It reminds me of how my father loves to slice sweet bananas over his savory lentil soup; or how my family goes crazy over piling ates (fruit pastes) with Manchego cheese, as so many Mexicans do; or how I used to love eating a handful of chocolate covered raisins right after a handful salty pop corn, and then repeat it again and again at the movies growing up, as long as the movie lasted. Capirotada has that same wild mix.

Once you finish your piece, I bet you will beg for a bit more of that addicting combination. That’s probably why I have received so many requests for a recipe.

Continue reading Going Nuts and Bananas for Capirotada

Café de Olla
Serves 6

6 cups water
6 tbsp coarsely ground dark roasted coffee
4 oz piloncillo (can substitute for brown sugar)
1 cinnamon stick

Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.

Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.

Mole Amarillito con Pollo
Serves 6 to 8

2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
1 lb or about 8 to 10 tomatillos, husked and rinsed
1 Roma tomato
4 garlic cloves
2 whole cloves
1 tsp ground cinnamon
1 tsp oregano
2 tsp kosher or sea salt, or to taste
1/4 tsp black pepper, ground
3 tbsp vegetable oil
8 chicken pieces, with skin and bones
1/4 cup white onion, chopped
5 cups chicken broth
3 medium fresh hoja santaor 5 dried, optional
Cinnamon Masa Dumplings, optional (recipe in same episode!)

On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.

In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.

Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

Mexico is now the largest importer of cinnamon in the world–but how do they use it that’s so special? Just how different is the Ceylon or True cinnamon used in Mexico from the Cassia cinnamon of Southeast Asia?

Horchata: Agua de Arroz y Canela
Serves 6

2 cups long or extra long white rice
3 cups hot water
1 cinnamon stick, (ceylon or true cinnamon, if you can)
1 tbsp vanilla extract
4 cups milk
1 1/4 cup sugar
Ground cinnamon to sprinkle on top, optional

Place the rice in a bowl and cover with hot water. Roughly crumble a piece of True cinnamon into the rice mix (Cassia will not let you break it…) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.

Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.

Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.


Chochoyotes de Canela
Makes about 15 chochoyotes

1 cup corn masa flour, such as Maseca
3/4 cup water
1 1/2 tbsp lard or vegetable shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

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