MEXICAN CHEESE BALL
This Mexican Cheese Ball is great for holiday get-togethers and can easily be made ahead of time!
Provided by By Christy Denney
Categories Appetizer
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- In a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice. Pulse well until ingredients are completely combined.
- Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.
- Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.
- In a food processor, crush chips until fine.
- Unroll ball from plastic wrap and roll in the crushed chips. Cut slices with a knife and serve with chips and bell peppers.
Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 2 g, TransFat 0 g
MEXICAN COFFEE
Mexican coffee is almost the same as Irish coffee, except it uses Mexican liqueurs.
Provided by suesue
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour sugar and hot water into a coffee mug. Stir in the coffee and liqueur, and then spoon whipped cream gently on top of the coffee.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 16.7 g, Cholesterol 2.3 mg, Fat 0.8 g, Fiber 0 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 11.1 mg, Sugar 16.4 g
MEXICAN COFFEE BALLS
No bake cookies with a kick.
Provided by Paula Cronin
Categories Mexican Recipes
Time 30m
Yield 30
Number Of Ingredients 9
Steps:
- In a large bowl, mix chocolate wafer crumbs, ground blanched almonds, unsweetened cocoa powder, and 1/4 cup sugar.
- Dissolve instant coffee in coffee liqueur and stir into crumb mixture with corn syrup.
- Shape into 1/4 inch balls and roll in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 2 teaspoons cinnamon. Store in refrigerator.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16.9 g, Cholesterol 0.2 mg, Fat 5.2 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 52.7 mg, Sugar 8.7 g
COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)
Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so I halve the recipe if I know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day. The outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. You may need extra bread flour in the final dough when kneading if too sticky...add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact.
Provided by .. Ameera ..
Categories Yeast Breads
Time 4h3m
Yield 22 buns, 22 serving(s)
Number Of Ingredients 23
Steps:
- Pre-dough:.
- Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
- Turn heat down to low and add flour and stir till well combined.
- Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
- Sponge:.
- Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
- Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
- Final dough:.
- Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
- Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
- Add the eggs, honey, and crushed ice and knead for a minute.
- Add the bread flour and knead for a minute.
- Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
- Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
- Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
- Grease your hands with some butter or oil, and divide the dough into 22 pieces.
- Now it is time for the salted butter filling.
- Shape a piece into a ball, flatten a bit, and add a piece of butter.
- Pinch the dough over the butter and roll back into a ball.
- Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
- Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
- about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
- While resting/rising, prepare the topping:.
- Dissolve the instand coffee with the hot water.
- With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
- Add the eggs and beat for another 30 seconds.
- Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
- Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
- Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
- Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
- You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
- Bake for around 18 min, or until lightly golden brown.
- Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
- Eat while still hot/warm! yumm yumm.
Nutrition Facts : Calories 279.3, Fat 13.1, SaturatedFat 7.9, Cholesterol 58, Sodium 181, Carbohydrate 35.8, Fiber 0.9, Sugar 12, Protein 4.9
MEXICAN COFFEE BALLS
Who doesn't love cookies with their coffee. Why not coffee in your cookies? Yield will depend on the size you make the balls.
Provided by Annacia
Categories Dessert
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Crush chocolate wafers into crumbs.
- Mix with ground blanched almonds, unsweetened cocoa powder, and sugar.
- Dissolve instant coffee in coffee liqueur and stir into crumb mixture with the light corn syrup.
- Shape into small balls and roll in cinnamon sugar.
- Store in refrigerator.
Nutrition Facts : Calories 435, Fat 19.5, SaturatedFat 2.8, Cholesterol 0.6, Sodium 208.3, Carbohydrate 57.6, Fiber 5.2, Sugar 26.6, Protein 9.2
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