Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal. Rate this Mexican Pastelitos recipe with 1 cup unsalted butter, softened (plus extra for greasing pan), 1/4 cup superfine sugar, 1 1/2 cups all-purpose flour, 1 cup cornstarch, 1 tsp cinnamon, 1/2 cup confectioners' sugar, to decorate (sifted) Pastelito Cooking Tips. Since the 1900s, New Mexico has been a hamlet for artists of all types. Add sugar and spices. In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Preheat oven to 400 degrees. Spread the fruit mixture on top, ALMOST to the edge. 13 %, Blueberry Tartlets (Bite-Sized Little Pies). Sep 19, 2012 - This Pin was discovered by Felicia Aaron. Sprinkle top with cinnamon-sugar mixture. Preparation time does not include the 30 minutes needed for the dough to chill. Serve warm with whipped cream or take them on a hike for energy. Place dough in lightly greased 9 x 13 inch pan. Apricots were introduced to New Mexico during Spanish Colonization in the late 1500s and have remained a ⦠For the fruit: Mash the fruit with the sugar, cinnamon, cloves and nutmeg. Using a fork, combine the butter and Filed Under: Desserts, Holiday Fare, Traditional Family Favorites, Contact Bueno Foods | Products | Recipes | The BUENO® Story | BUENATURAL® Organic. Drain and puree. Makes approximately 2 dozen 2 x 2 inch, 2 oz. can tomato sauce 1/2 tsp. Puncture top with tines of fork in several places. ... New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain. FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain. Total Carbohydrate Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. Plum Pastelitos are a traditional pastry with a fruit center. Roll out half of dough on a lightly floured surface to â inch thick. Depending on the texture of the filling add broth a little at a time or applesauce until the filling is desired consistency. In a separate bowl, sift flour, baking powder and salt together. We also like apricots! Chill in refrigerator for 20 minutes. ground beef 1 (8 oz.) filling: 1 12 ounce package pitted prunes 3 to 4 cups water 3 to 4 ounces dried apple slices 1/2 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract Cover with plastic wrap. Ingredients. Add enough cold water to make a soft dough. Although this recipe can be considered 'Native American' I marked it as 'Southwest' as part of the USA -- After all, we're all Americans! Preheat Oven to 400degrees Place fruit in medium-sized saucepan and cover with water. Shape dough to the approximate size of a 9 x 13 inch pan. Add: 1 c. brown sugar; 1 c golden raisins; 2 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp Many visitors probably wouldnât notice the differenceâit mostly boils down to the batterâbut in the state it can get contentious. In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form. Our Plum Pastelitos use dried plums but you are welcome to substitute any of your favorite dried fruits. Shape dough to the approximate size of a 9 x 13 inch pan. Heat oven to 350 degrees F. Mix together flour, baking powder, salt and 1 cup of sugar. Add the rest of the ingredients except for the broth and piñon nuts and combine well. Knead lightly to form a ball. Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares. Trim away extra dough. Roll out half of dough on a lightly floured surface to ⅛ inch thick. Apple empanadas are perfect for fall celebrations or an unexpected addition to a cookie tray. For the Dough: 3 cups flour (all-purpose) 4 teaspoons sugar (white) 1 tablespoon baking powder 1 teaspoon cinnamon (ground) 12 ounce package pitted prunes 3 to 4 cups water 3 to 4 ounces dried apple slices 1/2 teaspoon ground cinnamon onion powder 1/2 tsp. Feed meat through meat grinder using disk for a medium grind. The Traditional Taos Table Northern New Mexican Recipes by Fayne Lutz, award-winning food editor for The Taos News Edited by M. Elwell Romancito Foreword by Billie Blair Roll out remaining dough and place over filling. This recipe was found in the 1986 cookbook, I Hear America Cooking. These "little pies" are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off. Cut into squares. This recipe makes a delicious dessert, breakfast, or a snack. Remove puree from heat, then add raisins & nuts, & set aside to cool. combine the dried fruit and 1 1/2 cups water in a pot over medium-low heat and simmer until fruit is your own Pins on Pinterest Apricots have always been a revered arrival in Northern New Mexico, and on the rare occasions when blossoms donât freeze with the late frost, we rejoice in their arrival. Filling: Simmer for 30 mins 2 lb dried apricots. salt pastelitos. Press edges together with fingertips or fork. They are a traditional dessert for Christmas gatherings in New Mexico. garlic powder 1/4 tsp. Cut in butter and shortening. Each month, we ask the leaders of New Mexicoâs culinary culture for recipes that reflect not just their own style, but the flavor of life in New Mexico as well. Roll the dough out 1/8-inch thick and cut with a 4-inch cookie cutter. 3/4 lb. Cut in the shortening until the mixture is crumbly. A collection of New Mexico recipes from Local Flavor Magazineâs Still Hungry series, provided by New Mexicoâs local chefs, growers, authors, bartenders and residents. Hatch green chile from New Mexico may be the most addictive substance on Earth. Discover (and save!) Bake at 400º for 35 minutes or until golden brown. In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes. Add water. Using food chopper or processor, finely grind cooked prunes. It didn't have a lot of "exact" measurements so I've listed how I made it below; you may need to do a little tweaking with the times depending on how much you make. Pastelito Shopping Tips. 1 cup Cooking Oil for frying. Get full Mexican Pastelitos Recipe ingredients, how-to directions, calories and nutrition review. When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet. In New Mexico, the cuisine is particularly chile reverent, and the fiery pods are used even in desserts such as New Mexican apple pie with green chile or brownies scented with red chile. 39.6 g Preheat oven to 375ºF to 400ºF. New Mexico boasts two distinct styles of chiles rellenos. It has been hard to find a recipe but I finally found one in a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School. Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes. Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish. Transfer to a bowl. Basic Latin ingredients include rice, achiote oil, adobo seasoning, and beans.
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