Mexican Gorditas (Griddle Cookies)

             

 

 

Most of us have those cherished childhood memories of our moms making us a special treat. One of my favorite memories as a kid was my mom making these Gorditas (Mexican Griddle Cookies). Seeing her make these cookies usually meant we were in for a treat of Gorditas with Mexican hot chocolate... yummy! I can still picture myself as a young girl patiently waiting until they were done... 

 

  I have to admit, I still consider myself that same lucky girl. My mom is in her late sixties and still makes special treats for her family. I was having a lucky day this past weekend, when both my dad and I asked her to make Gorditas within the same week. I guess great minds think alike! 

 

This time I made of point of having my mom measure the ingredients as she prepared the dough so I could document it for the blog. One thing about my mom, she doesn't use a single measuring cup or spoon. Trying to get any recipe from her through the years has been a bit challenging. Well this time, you guys are in for treat!  These cookies are tasty and delicious. They have a buttery flavor with a hint of cinnamon.  They are excellent with a cup of coffee or cup of hot chocolate.  They are great for breakfast (which I had this morning) or an afternoon snack.

 

This is one of my most cherished family recipes and I hope you give it a try.

 

 

Happy Cooking Everyone

Mexican Gorditas (Griddle Cookies)
Makes 18-20

Ingredients:
4 cups all purpose flour
2 cups salted butter, softened
1/2 teaspoon salt
1/2 tablespoon ground cinnamon
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 1/2 tablespoons baking soda
1/4 cup evaporated milk
3 large eggs, room temp

1. Place all ingredients together in a large bowl

2. Knead with your hands until combined

 

 

3. The dough will have a shiny look.  Allow the dough to rest 30-60 minutes. This is an important step to allow the flavors to combine.

5. Once dough has rested, divide into18-20 balls (about 2 inches wide)

6. Between two pieces of wax paper, roll the balls into 5 inch circles. Use a Mexican tortilla press if you have one. They work amazing.

7. Cook cookies on a heated griddle about 3-4 minutes on each side. The cookies should appear toasted.

8. Cool on at kitchen towel for about 5 minutes and enjoy! The cookies will get a bit harder the next day, but it makes them even better for coffee.

Enjoy.

The Perfect Strawberry Custard Cream pie

 

Growing up there was one dessert that always stood out from all of my mom's famous desserts and that was her Strawberry Custard Cream Pie.  She learned to make this pie from a Mexican cook that would broadcast recipes over the radio for the listeners to write down.  This pie was so yummy, I still remember requesting it for my birthday.  

 

As the years went by, somehow the recipe was lost in one of our moves. Mom tried recreating it once, but it just didn't taste the same.  A few months ago, I was craving this pie so badly I could literally taste it. I thought to myself, I have a food blog.. I can do this this! 

 

So I daringly attempted to recreate the famous, lost Strawberry Custard Cream Pie recipe at home. My starting point was everything I could remember about the pie... 

 Pie crust, a strawberry custard filling , fresh strawberries and lots of Cool Whip (mom didn't use whipped cream back then, Cool Whip was cheaper ) 

 

I found a good basic custard recipe (originally for a banana cream pie), added strawberries, replaced the Cool Whip with heavy whipping cream and used an organic pie crust that I love.  When the pie was finished, I brought it to a family dinner and waited for the reactions...

 

  My sister Miriam was the first to say, "Did you find mom's recipe?" SCORE!  I knew I had it when I took the first bite...

 

I did my second test run of the recipe this past weekend, made one or two minor adjustments and bingo! Mom's pie was back and even better! 

 

 This pie is delicious. Everything you want in a cream pie; creamy, fluffy, full of strawberry flavor. The perfect pie for strawberry season.  I brought some to a party and not a single piece was left. I had to keep myself from taking a second piece, trust me I wanted it!  So I guess I will need to make another two very, very soon! 

 

Of all the recipes I'm proud to call my own, this has to be at the top of the list. I hope you give it a try.

 

 

Happy Cooking Everyone

The Perfect Strawberry Custard Cream Pie
Make two 9" pies

Ingredients:

2 premade pie crusts
1 1/2 cups whole milk
1/2 cup heavy whipping cream
7 egg yolks
1/2 cup light brown sugar
1/4 cup granulated sugar
1/3 cup cornstarch
pinch of salt
2 teaspoons vanilla extract
3 tablespoons sweet cream butter, softened
1 cup of chopped strawberries
2 1/2 cups heavy cream
1 teaspoon vanilla
3 tablespoons powdered sugar
10 strawberries, cut in 1/2 for decoration

Directions

Prep work:
1. Bake Premade crust per directions on package and set to cool.  Make sure you poke holes with a fork for venting.

 Most Pre-make crust taste ok, but this brand is absolutely delicious.  Tastes like you made it yourself.. super flakey

2. Whip 2 1/2 cups heavy whipping cream until soft peaks have formed. Add 1 teaspoon of vanilla extract and 3 tablespoons of powdered sugar and whip to combine. Refrigerate until ready to use.

3. Chop strawberries into small pieces to equal one cup chopped (about 7-8 large berries). Place on a paper towel to remove excess moisture. Refrigerate until ready to use.

Filling layer #1
1. Bring milk to a boil. Do not let it spill over. Once boiled, set as side.
2 . In a heavy pot, add egg yokes, brown sugar, white sugar, cornstarch and salt. Whisk together.

3.  Add 1/4 cup of the hot milk to the egg mixture. Whisk together quickly so it doesn't scramble the eggs.  Add another 1/4 cup of milk, and continue whisking. Repeat until you are out of milk.

4. Put the egg mixture on the stove at medium heat. Continue to whisk.
5. Once the mixture begins to boil it will become really thick, continue to whisk for another minute or two until all liquid had turned into a thick velvety mixture. Remove from stove.

6. Whisk in vanilla and set aside for 5 minutes.
7. After 5 minutes, add the butter cut into small cubes.  Whisk until completely melted.

8. Pour the custard in to a glass bowl and cover with either plastic wrap or parchment paper. Put into refrigerator for 1-2 hours, till custard is chilled. (the custard can be chilled up 3 days)

9. Once custard has cooled , beat with electric mixer for 4-5 minutes to get nice and creamy.

10. Add 1/2 cup of custard to the bottle of each pie crust.

Filling layer #2
1. Take the remaining custard, and beat in 2 cups of the heavy whipping cream you prepared earlier and add one drop of red food dye for color, just until blended (approx. 1 minute). Do not over beat or it will break down the cream.

2. Add 1 cup of chopped strawberries.  Mix until blended, but do not over mix or it will breakdown the cream.

3. Divide the filling between both pies

Filling Layer #3
1. Take the remaining whipped cream and divide between both pies.

2. Decorate with the strawberries you cut in half.

Chill pie for at least 3 hours, honestly the longer this pie chills the better the flavor.

My Mom's Albondigas Soup

As promised, I am sharing another treasured family recipe;  My Mom's Albondigas Soup (or Meatball Soup). This soup has been a tradition in my family home since I was a baby. Mom cooks up a big pot at least once a month. I did a little research and found out that Albondigas Soup dates back to the sixth century. I guess the Spanish brought it over to Mexico, hmmmm… and I thought us Mexicans invented it!

 

    Well you’re in for a treat with my Mom's Albondigas Soup recipe which has been passed on through the generations originating with my Great-Grandmother. It has probably seen some improvement over the years, but honestly, in my book, it has just been perfected.    

 

I made this soup for our Freezer Meal Swap Group a few months ago and was immediately asked for the recipe. It is hearty and perfect on a cold day. My family usually serves it with warm, homemade tortillas. 

 

I hope you give the recipe a try and that it becomes a favorite in your home as well!

My Mom's Albondigas Soup
Makes 1 large Pot
Serves 6

Ingredients:
 

Soup:
 ½ tablespoon vegetable oil

1 medium size tomatoes (chopped)

½ of medium yellow onion (chopped)

10 cups of hot water

¼ teaspoon pepper

¼ teaspoon garlic powder

3-4 tablespoons chicken bouillon

2 medium size zucchini (cut into 2” rounds)

3 carrots (cut into 1” slices)

3 stalks of Celery

2 springs of mint

1 cup of cilantro

Albondigas (Meatballs):
2 pounds ground beef 80/20 blend  (or for healthier version , use ground Turkey)

¼ teaspoon pepper

¼ teaspoon garlic powder (or 1 finely chopped garlic clove)

2 tablespoons chicken bouillon powder

2 eggs

10 mint leaves finely chopped

½ of medium yellow onion (finely chopped)

½ of medium tomato (finely chopped)

½ cup white rice (NOT cooked and no minute rice)

1 tablespoon cilantro (finely chopped)

½ tablespoon dried oregano

Directions:

Add oil, tomato, onion to a large soup pot.   Saute at medium heat for 5 minutes

Add 10 cups of hot water. Bring to a boil.

Add pepper, garlic powder, chicken bouillon.  Bring to a boil. Taste for salt ( if you need to, 
add another tablespoon of chicken bouillon).

Reduce heat to medium and let simmer. (Do not zucchini, carrot, celery, mint or cilantro yet)

Making the Albondigas:

Add ground beef and all of the other meatball ingredients into a large mixing bowl.

Using your hands, mix meats until all the ingredients are well combined.   (like meatloaf). But do not over mix.  

Make into ice cream scoop size balls. 

Bring heat back up to high on the soup.  Carefully drop the meatballs into the soup. Do not stir otherwise the meatballs will break.  Once the soup is at boiling point, stir only once. 


Add lid and reduce heat to medium/low. Cook for 30 minutes

After the 30 minutes, add the remaining vegetables and herbs.

Bring heat back up to medium high.  Cook for an additional 20 minute.  Turn stove off, serve hot.

Enjoy!!!