Mexican Night

Caity hosted a Mexican themed night in August...hot summer nights call for spicy food, spicier conversation and LOTS of tequila...

Veggie Taquitos

Contributed by Bonnie

Ingredients:

1/2 cup finely chopped onion

1 teaspoon chopped garlic

1/4 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 (4.5 ounce) can chopped green chiles

1 teaspoon canola oil

1 1/2 cup veggie ground (Yves Veggie Cuisine)

1 can vegetable broth

16 (6 inch) corn tortillas

1 cup shredded mexican blend cheese

Cooking spray

Preheat oven to 425 degrees

To prepare filling:

Can be made night before.  Leave at room temperature 15 minutes before use. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic, saute 3 minutes or until onion is tender. Add veggie ground round and cumin, salt, red pepper and chiles. Cook 5 minutes.  Set aside. Bring vegetable broth to a boil in a large saucepan.  Reduce heat and simmer. Working with one tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs. Place softened tortilla on a paper towel. Spoon about one tablespoon filling across lower third of tortilla.  Top with cheese to taste. Roll up. Place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray rolls with cooking spray. Bake at 425 for 13-15 minutes or until rolls are desired crispness.

Tres Leche Cake

Contributed by Keri

Ingredients for the cake:

3/4 cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

3/4 cup sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

3/4 of a 12-ounce can evaporated milk

3/4 of a 14-ounce can sweetened condensed milk

3/4 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Directions for the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.