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Ingredients

Steps

Nutritional information

Yuca and Malanga Buñuelos with Syrup

Make buñuelos. Thaw yuca. Peel malanga, then cut yuca and malanga into 1-inch pieces. Place in large stockpot, cover with water, and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes or until vegetables are tender enough to mash. Drain and remove fibrous center from yuca. Mash vegetables until no chunks remain (using potato masher, ricer, or food processor), and let stand until cool.

Whisk eggs, anise extract, and remaining 1 teaspoon salt until blended. Pour over vegetable mixture and stir until blended. Place mixture on floured work surface. Knead in flour, 1 cup at a time, until mixture forms smooth, slightly sticky dough. (More flour may be needed depending on stickiness of dough.)

Place oil in heavy-bottom stockpot; heat on medium to 350°F. Meanwhile, cut dough into 24 equal pieces. Roll each piece into a 14-inch-long,1/2-inch-thick rope, then shape ropes into figure eights. Arrange buñuelos on baking sheet.

Place buñuelos into oil carefully (in batches) and fry 3–4 minutes, flipping occasionally, until golden. Remove from pot carefully and place on paper towel–lined plate. Repeat with remaining buñuelos.

Make syrup. Zest lime (1/2 teaspoon), then juice (1 tablespoon). Combine all ingredients (except extracts) in medium saucepan; bring to a boil. Cook syrup until temperature reaches 230°F. Remove from heat and stir in extracts. Drizzle over buñuelos; serve.

Lemon Curd

Lemon-Berry Dutch Baby

Remove top oven rack; preheat oven to 425°F. Zest lemon (1 teaspoon). Place in blender: milk, eggs, baking mix, and lemon zest; blend until smooth.

Place 10-inch cast iron skillet in oven on center rack; heat 10 minutes. Add butter; swirl carefully to melt butter and coat skillet, then pour in batter. Bake 15–18 minutes until puffed and golden.

Top with berries and drizzle with lemon curd. Dust with powdered sugar, if using. Serve warm.

Appetizers & Snacks

Guava

Vegetarian

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.

Coconut milk

Tembleque (Coconut Pudding)

Whisk cornstarch, sugar, and salt until blended. Transfer mixture to medium saucepan; whisk in coconut milk.

Add cinnamon stick and bring mixture to boil, stirring constantly. Reduce heat to low; simmer 5–6 minutes, stirring continuously until mixture becomes very thick.

Remove cinnamon stick; pour pudding into 9-inch round cake (or pie) pan. Chill 1 1/2–2 hours until firm and set. Sprinkle with cinnamon; slice and serve.

All-purpose flour

Cinnamon Sugar Churros

Place oil in fryer (or large heavy-bottomed pot) over medium heat; heat oil to 350°F. Add to medium saucepan: butter, milk, water, and salt; bring to a boil on medium-high. Reduce heat to medium-low and add flour. Stir until mixture comes together to form a dough; continue cooking 3 more minutes, stirring constantly.

Transfer dough to bowl of stand mixer, and beat on low speed for 1–2 minutes until dough is just warm. Increase mixer speed to medium and add egg; beat until incorporated. Add vanilla and continue beating 1 more minute.

Transfer dough to a piping bag fitted with an extra large star piping tip. Combine sugar and cinnamon in a medium mixing bowl until blended; reserve.

Carefully pipe 6-inch churro strips into oil, 5–6 at a time, in batches. Fry churros 2–3 minutes per side, turning often, until golden brown on all sides. Transfer churros to paper-towel lined baking sheet. Repeat until all batter has been used. Toss warm churros in cinnamon-sugar until coated. Serve immediately.

Image of croissant tres leches french toast

Croissants

Croissant Tres Leches French Toast

Slice croissants horizontally. Whisk together eggs, condensed and evaporated milks, cream, and cinnamon; pour into large shallow dish.

Preheat large sauté pan (or griddle) on medium 2–3 minutes. Place 4 croissant halves in egg mixture; soak 20 seconds, turning occasionally.

Place 3 tablespoons butter in pan; swirl to coat. Carefully place bread in pan; cook 3–4 minutes on each side and until golden brown. Remove bread from pan and keep warm.

Repeat process with remaining 4 croissant halves. Serve with whipped topping and a dash of cinnamon (if desired).

Nondairy milk

Nondairy Rice Pudding (Arroz Con Leche sin Lactosa)

Place cinnamon stick, water, and rice in medium saucepan. Bring to a simmer on medium; cook 15 minutes, then stir in milk. Simmer 15 more minutes, stirring occasionally.

Stir in sugar and continue simmering 10 more minutes, stirring occasionally, until rice is tender and liquid has thickened.

Remove pan from heat; stir in raisins, if using. Let stand 10 minutes to cool (liquid will thicken as it cools). Remove cinnamon stick before serving.