Golden Raisin Rosca De Reyes

“This recipe lightens up the density of the traditional Rosca, and focuses on the gold that King Gaspar brought Baby Jesus. It uses golden raisins as a symbolic representation and also includes dried figs.”

 What You’ll Need:

4 cups All-Purpose Flour
1 1/2 stick unsalted butter, softened
6 eggs + 1 egg yolk
1/2 cup granulated sugar
1 tsp. salt
2 heaping tbsp. active dry yeast
1 cup whole milk
Zest of 2 oranges
6 tbsp. grape seed oil
5 oz. golden raisins
1/4 cup Red Guyaba Paste, cut into thin strips, for garnish
1/4 cup Green Apple Paste, cut into thin strips, for garnish
1/4 cup Yellow Quince Paste, cut into thin strips, for garnish
5 oz. Dried Figs
1 jar Raspberry Fruit Spread
12 oz. maraschino cherries, without stems
2 Baby Jesus bake-proof figurines

Sugar Paste Ingredients:

1/4 cup granulated sugar
1/4 cup flour
1/2 cup powdered sugar
2 tbsp. vegetable shortening, softened
1/2 stick unsalted butter

What You’ll Do:

1. Preheat oven to 350° F.

2. Warm 3 oz. milk in the microwave until lukewarm. Add 2 tbsp. flour, 1 tbsp. sugar and active dry yeast. Mix until combined and let rise for 10 minutes in a warm spot, until doubled in volume.

3. Sift remaining flour into an extra large bowl; add salt and orange zest and mix until combined.

4. Add softened butter and gently combine. Make a well in the center and add sugar, 6 eggs and yeast mixture. Mix well until incorporated.

5. Flour your work surface and turn dough out. Add golden raisins and knead dough until it’s soft and elastic. Sift in extra flour as needed.

6. Grease a bowl with two tbsp. grape seed oil, place dough inside and coat dough in oil. Cover bowl with plastic wrap and let rest in a warm spot until doubled in size, approximately 20-30 minutes.

7. Place dough onto a floured work surface and stretch into a 5-inch by 36-inch rectangle with hands. Spread raspberry spread horizontally along the center of the dough. Starting with the long edge furthest from you, roll the dough toward you to create a long rope. Pinch end together.

8. Cut dough in half to create two 18-inch long dough strands for two roscas. Pinch dough ends together of each strand to create two wreath shapes.

9. Grease two large cookie pans and the outside of a two 6-inch cake pans. Place the cake pans upside-down in the center of the cookie pans and wrap the wreaths around the pans.

10. Cover dough with plastic wrap and place back in warm location to rest for 15 minutes, or until doubled in size.

11. Whisk remaining egg yolk and brush the tops of the roscas.

12. Make sugar paste: Combine all ingredients in a small bowl and divide into eight equal-sized portions. Flatten and cut into rectangles; place over the roscas at even intervals. Garnish with fruit paste, halved figs and cherries.

13. Hide the baby Jesus figurines in the dough of each cake.

14. Bake for 25-35 minutes, or until dark golden brown. Remove from oven and cool for 10 minutes before attempting to remove to a serving dish.

Planning a Three Kings Day celebration? Head to Target or Target.com to pick up everything you need, from food, to toys and more!

WANT MORE RECIPES LIKE THESE? ORDER CHEF CLAUDIA’S COOKBOOK AT http://www.chefclaudiascocina.com/store 

Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Nutella Mexican Hot Chocolate

“The addition of Nutella to the hot chocolate will be every kid’s—and adult’s—favorite new tradition!”

What You’ll Need:

2 cups water
1 cup Simply Balanced light brown sugar
1 cinnamon stick
3 whole cloves
1 star anise
5 cups whole milk
1 tablet Mexican Chocolate (such as Ibarra)
1 cup corn flour
3/4 cup Nutella
6 oz. Archer Farms Turtle Snack Bites, chopped

What You’ll Do:

1. In a small saucepan, bring water, cinnamon stick, brown sugar, cloves and star anise to a boil over medium heat.
2. Simmer for three minutes and remove from heat. Allow spices to steep for an additional five minutes. Discard solids.
3. In a large saucepan, heat milk, liquid spice mixture, Mexican chocolate, 1/2 cup of Nutella and corn flour over medium-low heat.
4. Whisk until chocolate is dissolved and liquid has thickened, approximately seven to ten minutes.
5. Ladle into 10 mugs and let cool slightly; top with chopped turtle snack bites and serve.

Planning a Three Kings Day celebration? Head to Target or Target.com to pick up everything you need, from food, to toys and more!

Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Empanada Dough Recipe

Ingredients:
3 Cups All-Purpose Flour
10 tbsp Unsalted Butter
2 Eggs
1 cup Warm Water
1 ½ tsp Dry Active Yeast
1 ½ tsp Salt
1/8 tsp Granulated Garlic
1/8 tsp Granulated Onion

Directions:
- Preheat oven to 350 degrees. 
- In large cup, place warm water and yeast and stir. Allow to sit while completing next steps.
- In large bowl, place flour, salt, and both granulated garlic and onion. Mix until incorporated.
- Add butter and break up with hands until you get a sand like consistency. Do not overwork. 
- Add 1 egg and cup of yeast water and mix until incorporated.
- Move dough onto floured surface and knead for 5-8 minutes. 
- Place dough in oiled bowl and cover with plastic wrap. Allow to rest for 15 minutes. 
- Remove dough and divide in half. On floured surface, roll dough to 1/8 inch thickness and cut circles with cookie cutter or small bowl to desired size. 
- Fill with cooled, savory filling of your choice. Ground Beef Picadilo is a Mexican favorite. DO NOT OVERFILL! 
- Using the left over egg, make an egg wash by whisking with 1/8 cup of water. 
- Brush onto edge of dough, flip one side onto itself to create half moon shape and carefully seal edges. 
- Press fork tines onto edges to secure seal. 
- Move carefully onto a non-stick cookie sheet or buttered/non-stick sprayed cookie sheet. Brush with egg wash completely to ensure gorgeous browning.
- Bake at 350 degrees for 25 minutes or until golden brown. 
- Allow to cool 3-5 minutes before serving. 
PROVECHO!

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

Chilaquiles Mexicanos

Ingredients: 

6-8 Corn Tortillas Cut Into 1" bite size pieces 
4 Medium Tomatillos 
1 Medium Tomato (Roma)
1 Jalapeño
6-8 Chile de Arbol chile pods (stems removed)
1 garlic clove
1/2 Medium Onion (Thinly Sliced)
1 Cup + 2 Tbsp Oil of Choice
1/4 Cup Queso Fresco (Crumbled) 
1/4 Cup Sour Cream 
4 Tbs Chopped Chilantro
Salt and Pepper to Taste 

Directions: 
1) In medium stock pot with hot water, set to boil 2 tomatillos, tomato, and jalapeño. Turn of heat when tomato skins have begun to break from tomato or jalapeño has darkened in color. 
2) Fry Tortillas in cup of oil until golden brown. Remove from oil and lay over paper towels to absorb extra oil. 
3) Place tomatillos, tomato, and jalapeno in blender along with 3/4 cup of cooking water and add garlic and chile de arbol. Blend on low for 20 seconds, then turn up to medium for another 40 seconds. Remove and set aside. 
4) In hot sautée pan add 2 tbs of oil, sliced onions and cubed remaining tamatillos. Sautee until tomatillos start to change in color. 
5) Add approximately 1 1/2 cups prepared salsa and season with salt and pepper to taste. Allow mixture to come to simmer and turn down to low. Taste and adjust seasoning as needed. 
6) Add crispy tortillas and fold 1/2 of cilantro. 
7) Top with Sour Cream, Cheese, and Cilantro as desired. 

Chilaquiles are a staple in Mexican cooking. They are vegetarian... unless paired with some fried eggs (wink wink) or fried in lard. However, this easy to make breakfast is delicious, texturally substantial, and more importantly quite nice and spicy! Provecho!