Pan Dulce
Mi Huerta Market
By Sarah Chovanetz
The Sweetest Bread You’ll Ever Eat!
This recipe is a beloved Mexican treat that continues to thrive generation after generation. Maybe it’s because it is the perfect start to your day with a yummy cup of coffee or because it is always a great choice after any meal. Seriously though, it is the sweetest bread you will ever meet and eat!
This sweet bread, also known as Pan Dulce, is found at your local Panaderia- Mexican Bakery. It is often served when family and friends visit and puts everyone in a good mood once it’s on the table! Many families have their own way of making Pan Dulce and it keeps it unique but still has the same result. The ingredients are quite basic, but the way the bread is made is what makes it so mouth watering. Not to mention how good it smells. I remember the first I had Pan Dulce from a local hole-in-the-wall Panaderia and it was absolutely delicious. I dipped it in some coffee and sat back and had such a smile on my face. This sweet bread melts away your problems for a moment. It is definitely a treat for any age and for any occasion. It’s a good thing I don’t make it all the time because I could easily eat this every single day for breakfast, and as a snack and after dinner. Our Mexican Vanilla is added as a topping and ties all the sweet flavors together. Cinnamon, sugar, vanilla, bread, and happiness. Get ready to add our Pan Dulce recipe to the list of Breakfast Recipes in your cookbook!
Mexican Sweet Bread, Pan Dulce
Makes about 12 Large Rolls
Ingredients
3 1/2 cups of flour
2 (1/4 ounce) packages of active dry yeast
1 teaspoon salt
1/2 Cup of sugar
1/2 Cup of powdered milk
2 Tablespoons shortening
1 Egg
1 1/4 Cups water
Topping
1/2 Cup of butter
1/2 Cup of sugar
1 Egg yolk
1 Teaspoon ground cinnamon
1 Teaspoon Mi Huerta Vanilla Extract****
2/3 Cup of flour
Directions
- Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk.
- Add shortening, egg, and hot water.
- Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at high speed for 2 minutes. Stir in remaining flour and mix well.
- Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.
- Topping: Cream butter and sugar. Add egg yolk and cinnamon, Mi Huerta Vanilla Extract and blend. Add flour and mix well. Mixture may be crumbly. (you may have to add a lot more flour at this point- maybe even 1 1/2 cups).
- Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.
- Sprinkle equal amounts of topping over each bun and press lightly into dough.
- Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. Remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.
I promise you this way of baking the Pan Dulce will quickly replace any other version you may have previously had. I also highly recommend having a warm glass of milk, coffee or hot chocolate nearby once the rolls have cooled. They pair very nicely! Please enjoy this recipe and thank you for reading our blogs!
Homemade Chicken with Mole Sauce
Mi Huerta Market
By: Sarah Chovanetz
Holy Mole
Our mole is made with 100% all-natural and hand selected ingredients. It is part of what sets us a part from the competition. We don’t add any fillers or other chemicals to enhance the flavor. It is a passion at Mi Huerta and you can taste the difference.
Although the traditional mole plate involves chicken, this recipe we are sharing can be used with turkey as well. It’s a simple recipe but the flavors and ingredients make it so much more than that. Our traditional and hearty mole is one of the reasons (if not the biggest reason) why you will fall in love with the recipe below. It has a choice of protein, a healthy side that can easily be switched out, and a hint of chocolate with other delicious and invigorating spices in our sauce that create a powerful yet light dish. That’s right, our mole is made with only the finest specialty ingredients to make any dish it’s in a smart choice.
The nutritional value is also on the package so that you are able to see exactly what goes into the mole sauce. We want to make sure our customers know what they are putting into their recipes and also pride ourselves with our product value. Always remember you can make the sauce and save it for later. The flavor will taste great but won’t be as fresh. It is up to you!
We hope you enjoy the recipe below and share it with your loved ones or enjoy it alone. Either way it’s a definite Mexican favorite and with this recipe you will see why.
Enjoy!
Homemade Chicken with Mole Sauce
Serves: 4
INGREDIENTS
1 1/2 cups long-grain white rice
2 1/2 cups water
3/4 teaspoon salt
1 Disk Mexican Chocolate
2 tbs cooking oil
1 package of our Mi Huerta Mole sauce*
2 (14-oz) cans reduced-sodium chicken broth
4 small skinless boneless chicken breast halves (1 1/4 to 1 1/2 lb total)
Garnish:
Garnish: 1 tablespoon sesame seeds, toasted
PREPARATION
- Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
- While rice cooks, put 2 tbs oil in a pan, warm, add entire package of Mi Huerta Mole, whisk and cook on low for 3 minutes.
- Add 2 cups of broth, whisk until blended.
- Add a bit of Mexican chocolate; about 1/3 disk.
- Then whisk,.
- Add chicken – if you want to cook it in the sauce – and simmer for 20 minutes.
- Or, use cooked chicken pieces or shreds and incorporate it into the sauce. If you are wanting to, try taking the sauce out before adding the chicken and then have it for extra. This is a good recipe for leftover turkey or chicken!
Now that you have made your dish you can sprinkle the toasted sesame seeds on your dish for that last kick of flavor. Some prefer it without the sesame seeds only because it isn’t your first choice of an addition to a dish. Our advice, don’t knock it until you try it!
Thanks again for reading our blog and happy cooking!!
Lemony Angel Food Cake
Mi Huerta Market
It’s All About Mother’s Day
Sarah Chovanetz
Happy Mother’s Day
This recipe is dedicated to the heroes we call “Mom”. They are the rock for us to lean on, a shoulder to cry on, to hug and laugh with. Moms make the world a better place. They have superpowers too. They can tell when their kids are upset or worried and most importantly, they always know when their kids are hungry! That is why we thought this would be a spectacular dessert to give to your mom on her special day. It is light, airy and so scrumptious with a sweet and heavenly flavor in every bite!
This dessert is a great way to show your love for your mom but please don’t forget why this day is around. It is a blessing to have a mother as it is to be one. Moms know how to take care of children and raise them into adults who will then also become moms! It’s a beautiful circle of life and we all need to remember how special having a mom is. Always hold your mom tight whenever you can and show how much you appreciate her! This cake will definitely help be a good start. There are not enough recipes in this world that can add up to the gratitude we should all have for each and every mom out there. You are all an inspiration and hero to everyone surrounding you! Thank YOU!
Lemony Angel Food Cake
INGREDIENTS
FOR THE CAKE
1 cup sifted cake flour, (not self-rising)
1 1/2 cups sugar
12 large egg whites
2 tablespoons finely grated lemon zest
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 teaspoon cream of tartar
1 teaspoon of our Mi Huerta pure vanilla extract
1/4 teaspoon salt
FOR THE LEMON CREAM
1/2 cup fresh lemon juice
1/2 cup sugar
1 tablespoon cake flour (not self-rising)
1/4 teaspoon salt
1 1/2 cups heavy cream, chilled
1 tablespoon finely grated lemon zest
FOR THE CANDIED LEMON-PEEL FLOWERS
1/2 cup fresh lemon juice (from 4 lemons)
2 cups water
6 lemons
DIRECTIONS
1 Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
2 Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, Mi Huerta Vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
3 Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
4 Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
5 Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
6 Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
7 Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
8 Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
9 Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
10 Frost cake with lemon cream. Garnish with candied flowers. Serve.
Enjoy this recipe and have a very wonderful and happy Mother’s Day!
A Very Hoppy Easter Pie!
Mi Huerta Market
By Sarah Chovanetz
A Very Hoppy Easter Pie!
When Easter comes around everything gets brighter, sweeter and people get “hoppier”! It kicks off spring season and gives all of us a fresh start. Cooler weather is starting to subside and sunnier days entice us to get outside by the pool. It’s a great time to be with family and most importantly remember the value of tradition.
During Easter Weekend, family gets together and it turns into laughter, full bellies and an abundance of story time. The best part about it though is the traditional and non-traditional foods that are shared amongst loved ones. People get to explore their taste buds and also dive into the classics like chocolate easter bunnies and marshmallow peeps. We can’t forget about the famous family tradition such as the “Easter Egg Hunt”. Finding those bright colored eggs hidden in the grass only to open it and receive candy or money and feel like you just hit the lottery as a kid. These are the moments life is worth living.
Easter food is just as special. We are sharing this delicious traditional Easter dessert because it is simple yet delicious and perfect for the occasion. The name of it is quite fitting as well; Sweet Easter Pie. Feel free to add some bright colored Easter eggs you dyed yourself or the plastic ones you can buy at the store. The pie itself will taste so good it won’t matter how it looks, but we can’t vouch for the appeal. It is rather plain. Put some Peeps on top and you’re all set!
Sweet Easter Pie
Ingredients
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons Mi Huerta Pure Vanilla Extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Directions
Step1: Blend 3/4 cup of powdered sugar, eggs, our vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Step2: Preheat the oven to 375 degrees F.
Step3: Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter.
Step4: Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Step5: Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes.
Step6: Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie
Step7: Serve and add the dyed eggs and/or plastic ones with Peeps and let the Easter festivities begin!
Chocolate Brownie Pudding
Mi Huerta Market
By: Sarah Chovanetz
Choc-A-LOT!
One of the great things about our Mexican Vanilla is that it can be used in so many ways. Especially when it comes to baking with chocolate. Chocolate is sweet on its own but after using our Kosher, and authentic Mexican Vanilla extract there is even a better sweetness added. It’s a perfect duo that creates a very yummy result. Which leads me to my next statement; We have a great recipe to share!
It is basically a mixture of different consistencies using none other than chocolate. Because chocolate is magical like that. And you can’t just have one type of chocolate with this dessert, you deserve to eat multiple types of chocolate. Don’t worry it’s not different flavors of chocolate, it is all about the classic chocolate! Chocolate cake, chocolate brownie, chocolate pudding, Choc-A-LOT!
Before you make this recipe, make sure you have an oblong baking dish and spoons. Purchase an ice cream scooper as well and get a couple of bowls. The second it is prepared you will not be able to wait before grabbing some! It is seriously that good and totally easy to make.
Chocolate Brownie Pudding
Ingredients
* 2 sticks unsalted butter, plus extra for buttering the dish
* 5 large eggs, at room temperature
* 2 cups sugar
* 3/4 cup good cocoa powder
* 1/2 cup all-purpose flour
* 2 teaspoons Mi Huerta Vanilla extract***
Instructions
1. Preheat the oven to 325 degrees. Lightly butter a 2-quart oblong baking dish.
2. Melt the butter in a small saucepan and set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until thick and yellow.
4. Meanwhile, sift the flour and cocoa powder and set aside.
5. When the egg mixture is read lower the speed and add the Mi Huerta Vanilla, cocoa, and flour mixture. Mix only until combined. With the mixer on low, slowly pour in the cooled butter and mix again just until combined.
6. Pour the brownie mixture in the prepared dish and place into a larger baking pan. Add enough of the hottest tap water to the pan to the halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
7. Allow to cool and serve with vanilla ice-cream.
This recipe is perfect for an evening that calls for a celebration or even one that doesn’t! It is a great choice for any occasion and because of how easy it is to make, you can just consider this a family favorite from the get go! You will love the reaction from your family and friends because they won’t be able to figure out how in the world you made it while continuously drooling over how delicious it looks. And, even if they don’t want it with ice cream it is just as yummy without that. Bring out the caramel syrup if you want to mix things up and take it up a notch! Either way you can’t say no to this dessert.
We hope you enjoy this recipe and thanks for being a supporter of Mi Huerta Products!