Recipes
Mi Huerta Market 🍴
Adco Trading, Inc.
Sarah Chovanetz – December 10, 2015
Mi Huerta Market: Christmas Churros
Merry Friday everyone! Christmas is right around the corner and we all know what that means. Chaos! Just kidding. However, a lot does go on during the cheerful season and that includes what yummy things to cook up when all your family arrives! That is where Mi Huerta comes in to save the day.
Family is everything. Why not make something that can bring the family together and make everyone’s belly happy? Mi Huerta Christmas Churros are sure to meet your expectations and be a yummy twist to a typical Christmas dessert that will knock everyone’s stockings off!
Let’s start with what you’ll need in order to create these delicious cinnamon fritters.
Makes about five dozen
INGREDIENTS:
Christmas Churros
- 6 Tbsp unsalted butter
- 1 Tsp kosher salt
- 1 Tsp Mi Huerta Vanilla Extract
- 1 Stick cinnamon plus 1 Tbsp ground
- 2 1/4 Cups flour
- 1 Egg
- 2 Cups sugar
- Canola oil, for frying
- Chocolate dipping sauce
- 3 1/2 Ounces milk chocolate, chopped
- 1/2 Cup heavy cream
INSTRUCTIONS:
Bring butter, salt, Mi Huerta Vanilla, cinnamon, and 2 1/4 cups water to a boil in a 4-qt. saucepan over medium-high heat. Remove and discard cinnamon, and add flour; cook, stirring constantly with a wooden spoon, until a smooth dough forms, about five minutes. Transfer dough to a bowl, and add an egg; stir vigorously until dough is smooth. Transfer dough to a piping bag fitted with 3/8 star tip and set aside. Meanwhile, combine sugar and ground cinnamon in a large brown paper bag or a 9″x 13″ baking dish; set aside.
Recipes
Ingredients
2 cups whipping cream
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup butter
1 teaspoon Mi Huerta authentic Mexican vanilla
Preparation
Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in Mi Huerta vanilla. Serve warm.
Recipes
Ingredients:
For the brownies:
- 1/2 cup butter
- 1 (12ounce) bag white chocolate chips
- 1 1/4 cup flour
- 3/4 cup sugar
- 1 teaspoon Mi Huerta authentic Mexican vanilla
- 1/4 teaspoon salt
- 3 eggs
For the glaze:
- 3 cups powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon Mi Huerta authentic Mexican vanilla
- 1/2 teaspoon almond extract*
- 3 tablespoons milk or water
Directions:
- Heat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray then sprinkle with flour, pouring out the excess. Or grease with butter/shortening and flour.
- In a large pot, melt the butter and white chocolate chips over low heat, stirring frequently, just until it’s melted. (The mixture will appear slightly curdled.) Remove from the heat and cool.
- Stir in the flour, sugar, Mi Huerta vanilla, salt and eggs until well blended. Spread mixture evenly in the pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool. (The edges will be darker than the rest of the brownies. I usually trim that part off for serving.
- For the glaze: In a medium bowl, mix all the glaze ingredients until nice and smooth & spreadable. You can add more milk at this time if needed. Spread glaze over cooled brownies.
6.NOTES: *This is optional but highly recommended!
You can half the glaze ingredients if you like a thin glaze. To get the glaze to set up, you can put it in the refrigerator for an hour or so. Store in an airtight container at room temperature.
Recipes
Baked Vanilla Donuts
Yield: 16 Donuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
DONUTS:
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup butter, melted
1/4 cup vegetable oil
2 teaspoons Mi Huerta authentic Mexican vanilla
VANILLA GLAZE:
1/2 cup milk
4 cups powdered sugar
2 teaspoons Mi Huerta authentic Mexican vanilla
sprinkles, for topping
Directions:
PRE-STEP: Preheat oven to 425F degrees. Spray a donut pan with nonstick cooking spray. Set aside.
STEP 1: In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and sugar. Set aside.
STEP 2: In a medium sized bowl, whisk together the milk, sour cream, and eggs until smooth.
STEP 3: Whisk in the melted butter, vegetable oil, and authentic Mexican Mi Huerta vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
STEP 4: Spoon the batter into a large zipped bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.
STEP 5: Bake for 10 minutes or until the edges are lightly browned. Remove from the pan and bake the remaining donut batter. Allow the donuts to slightly cool before glazing.
MAKE THE VANILLA GLAZE:
STEP 6: In a medium sized bowl, whisk together the milk, powdered sugar, and Mi Huerta authentic Mexican vanilla until smooth. Dip the top of each donut into the bowl of glaze, and sprinkle with colored sprinkles immediately after glazing. Let glaze set for 5-10 minutes before serving.
Recipes
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is Mi Huerta mole, so even weekdays can be festive. Mi Huerta mole is so rich that it can be prepared using only water instead of the traditional chicken broth.
Total Time: 25 min
Prep: 5 min
Cook: 20 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Chicken:
2 chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup olive oil
Mole:
1 8oz package Mi Huerta Mole Poblano
Enchiladas:
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream or Mexican crema
3/4 cup queso fresco or mild feta
Directions:
For the chicken:
Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
For the mole:
Dissolve by stirring in hot chicken broth (or just hot water) little by little until you reach the desired consistency. Allow the mole to boil for 5 minutes and enjoy!
To assemble the enchiladas:
Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the mole over the top. To serve, drizzle with a little sour cream and sprinkle with queso.
Recipes
Makes 6 popsicles
1 cup heavy cream (or canned coconut milk for dairy-free), divided
2 teaspoons unflavored, grass-fed gelatin
1 cup whole milk (or almond milk for dairy-free)
1/4 cup maple syrup or raw honey
1 tablespoon Mi Huerta authentic Mexican vanilla
4 raw pastured egg yolks*
Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin over cream and let sit for 5 minutes.
Heat mixture over medium heat, stirring constantly, until gelatin is dissolved, about 2-3 minutes. Pour
hot cream mixture into a large measuring cup.
Add remaining 1/2 cup cream, whole milk, maple syrup, Mi Huerta authentic Mexican vanilla and yolks
to the hot cream mixture. Whisk to combine. Pour into popsicle molds and freeze. Serve frozen.
*The yolks add a wealth of nutrients including omega-3 fatty acids and choline. They also help the
mixture to be extra creamy and you can’t taste them in the final product. If you aren’t comfortable with
raw yolks, you can omit them.
Homemade Magic Shell
Makes 1/2 cup
4 ounces dark chocolate
2 teaspoons coconut oil
Melt chocolate and coconut oil over low heat, stirring constantly. Serve over ice cream. (The mixture will
harden as soon as it hits the cold ice cream or popsicle.)
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Mi Huerta Market: Christmas Churros
