Enmoladas

Ingredients:
2 ½ cups cooked chicken shredded and warmed. (about 300 grams)
3 cups of warm mole sauce
12 tortillas
3 tablespoons vegetable oil
1 ½ cup Mexican fresh cheese crumbled.
½ medium size white onion thinly sliced.
Lettuce and radishes for garnish or any salad that fits your taste.

Directions

You will need two frying pans.
Place the mole sauce in one of the frying pans and set over medium low heat.
Have a plate covered with paper towels ready. (Please check the ingredients list above)
Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high.
Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once.
The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged.
This is also a step that’s done quickly, to avoid breaking the tortillas.
Place the tortilla on a plate and add the chicken filling right at the center.
Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas.
Just before serving, garnish with the crumbled cheese and finely sliced onions.

Tostadas De Tinga

Ingredients:
6 bone-in chicken breast halves
7 medium onions, thinly sliced
1 clove garlic, chopped
¼ cup vegetable oil
6 medium tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce
1 tablespoon chicken bouillon granules
16 tostada shells
1 cup sour cream
salt and pepper to taste

Directions

Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover.
Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent.
Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor.
Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

Elotes

Ingredients:
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

Directions

Heat a gas or charcoal grill to 400F:
Clean the grates once it has heated.
Whisk together the sauce:
In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice.
Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred.
Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture.
Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.

Creamy Caramel Flan

Ingredients:
3/4 cup sugar
1/4 cup water
1 package (8 ounces) cream cheese, softened
5 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

Directions

In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Classic Tres Leches Cake

Ingredients:
4 large eggs, separated, room temperature
2/3 cup sugar, divided
2/3 cup cake flour
Dash Salt
3/4 cup heavy whipping cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon rum extract

Topping:
1-1/4 cups heavy whipping cream
3 tablespoons sugar
Optional: Dulce de leche or sliced fresh strawberries

Directions

Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper.
Preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush or pour slowly over cake. Refrigerate, covered, 2 hours.
For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

Fresas con Crema

Ingredients:
1 can (7.6 ounces) media crema table cream
3 tablespoons sweetened condensed milk
1 teaspoon vanilla extract
3 cups chopped fresh strawberries

Directions

In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with more lechera if desired.