23 Delicious Easy Mexican Dessert Recipes Amazing

Just when you thought Mexican cuisine couldn’t get any more delightful, we’ve rounded up 23 delicious and easy Mexican dessert recipes that are sure to amaze! From the creamy richness of flan to the sweet crunch of churros, these treats are perfect for home cooks looking to add a little fiesta to their dessert menu. Dive in and discover your next favorite sweet indulgence!

Churros with Chocolate Sauce

Warm, crispy churros paired with rich chocolate sauce make for an irresistible treat. Perfect for any occasion, this recipe is straightforward and delivers classic flavors.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup vegetable oil
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Instructions

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Reduce heat to low. Add flour all at once, stirring vigorously until mixture forms a ball. Tip: Cook for 1 more minute to remove raw flour taste.
3. Transfer dough to a bowl. Let cool for 5 minutes.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: Dough should be smooth and glossy.
5. Heat oil in a deep fryer or large pot to 375°F. Pipe dough into 4-inch strips directly into the hot oil. Tip: Use a star-shaped nozzle for classic ridges.
6. Fry churros for 2 minutes per side or until golden brown. Drain on paper towels.
7. Mix sugar and cinnamon in a shallow dish. Roll warm churros in the mixture.
8. For the chocolate sauce, heat heavy cream until simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.

Yield churros with a crisp exterior and soft, airy interior. The chocolate sauce adds a decadent touch. Serve immediately for the best texture.

Mexican Flan

Whisking up a Mexican Flan is simpler than you think, with its creamy texture and caramel sweetness. Perfect for any occasion, this dessert is a crowd-pleaser.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Heat 1 cup granulated sugar in a saucepan over medium heat until melted and golden, about 10 minutes. Tip: Stir constantly to prevent burning.
3. Quickly pour caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Tip: Work fast as caramel hardens quickly.
4. In a blender, combine 4 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract. Blend until smooth.
5. Pour mixture over caramel in the baking dish.
6. Place baking dish in a larger pan. Fill the larger pan with hot water until halfway up the sides of the baking dish. Tip: This water bath ensures even cooking.
7. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
8. Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours.
9. To serve, run a knife around the edges and invert onto a plate.

Cool and creamy, this flan is a delightful contrast of sweet caramel and smooth custard. Serve chilled with a drizzle of the caramel sauce for extra indulgence.

Tres Leches Cake

Baking a Tres Leches Cake is simpler than you think. This moist, milky dessert is a crowd-pleaser with minimal effort.

Ingredients

– 1 cup all-purpose flour – 1 1/2 tsp baking powder – 1/4 tsp salt – 5 eggs – 1 cup sugar – 1/3 cup whole milk – 1 tsp vanilla extract – 12 oz evaporated milk – 14 oz sweetened condensed milk – 1/4 cup heavy cream – 1 tbsp rum (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish. 2. Sift flour, baking powder, and salt together in a bowl. Set aside. 3. Separate egg whites and yolks into two large bowls. 4. Beat egg yolks with 3/4 cup sugar until pale and thick. 5. Stir in milk and vanilla into yolk mixture. 6. Fold flour mixture into yolk mixture until just combined. 7. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. 8. Gently fold egg whites into batter until no white streaks remain. 9. Pour batter into prepared dish. Bake for 25-30 minutes, or until a toothpick comes out clean. 10. Let cake cool in dish for 10 minutes. Poke holes all over with a fork. 11. Whisk evaporated milk, condensed milk, heavy cream, and rum (if using) in a bowl. Slowly pour over cake. 12. Refrigerate cake for at least 4 hours, or overnight. 13. Serve chilled, topped with whipped cream and fresh berries if desired. Perfect for soaking up the three-milk mixture, the cake becomes irresistibly moist. Pair it with a cup of coffee for a delightful contrast.

Sopapillas with Honey

Mouthwatering and easy to make, these Sopapillas with Honey are a sweet treat perfect for any occasion. Crispy on the outside, soft inside, and drizzled with honey, they’re irresistible.

Ingredients

– 2 cups all-purpose flour
– 2 tsp baking powder
– 1 tsp salt
– 2 tbsp vegetable shortening
– 3/4 cup warm water
– 1 quart vegetable oil for frying
– 1/2 cup honey

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
2. Cut in 2 tbsp vegetable shortening until the mixture resembles coarse crumbs.
3. Gradually add 3/4 cup warm water, stirring until a dough forms.
4. Knead the dough on a lightly floured surface for 2 minutes until smooth.
5. Cover the dough with a damp cloth and let it rest for 20 minutes.
6. Roll out the dough to 1/4-inch thickness on a floured surface.
7. Cut the dough into 3-inch squares or triangles.
8. Heat 1 quart vegetable oil in a deep fryer or large pot to 375°F.
9. Fry the dough pieces in batches until golden brown, about 2 minutes per side.
10. Remove with a slotted spoon and drain on paper towels.
11. Drizzle 1/2 cup honey over the warm sopapillas.

Yield golden, puffy sopapillas with a delicate crunch. The honey adds a sweet contrast to the savory dough. Serve them warm for the best experience, perhaps with a sprinkle of cinnamon for extra flavor.

Mexican Hot Chocolate

Let’s dive into making Mexican Hot Chocolate, a rich and spicy twist on the classic. This version combines cocoa with warm spices for a comforting drink.

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp chili powder
• 1/4 tsp vanilla extract
• 1 oz dark chocolate, chopped

Instructions

1. In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream. Heat over medium heat until steaming, about 5 minutes. Do not boil.
2. Whisk in 3 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, and 1/4 tsp chili powder until smooth.
3. Add 1 oz chopped dark chocolate and 1/4 tsp vanilla extract. Stir continuously until the chocolate is fully melted and the mixture is homogeneous, about 2 minutes.
4. Remove from heat and pour into mugs. Serve immediately.

Great for chilly evenings, this Mexican Hot Chocolate is velvety with a kick. Top with whipped cream and a cinnamon stick for an extra touch.

Arroz con Leche

Delight in the creamy comfort of Arroz con Leche, a traditional dessert that’s both simple and satisfying. This version balances sweetness with a hint of cinnamon warmth.

Ingredients

• 1 cup white rice
• 4 cups water
• 1 cinnamon stick
• 2 cups whole milk
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear.
2. In a large pot, combine rinsed rice, 4 cups water, and 1 cinnamon stick. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
4. Remove and discard the cinnamon stick. Tip: Stir occasionally to prevent sticking.
5. Add 2 cups whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk to the pot. Stir well.
6. Cook over medium heat, stirring constantly, for 20 minutes or until the mixture thickens.
7. Remove from heat. Stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon. Tip: For a smoother texture, let it rest for 5 minutes before serving.
8. Serve warm or chilled. Tip: Garnish with a sprinkle of cinnamon or fresh fruit for a colorful twist.

Oozing with creamy richness, this Arroz con Leche offers a velvety texture with every spoonful. Perfect for a cozy night in or dressed up for a festive gathering.

Mexican Wedding Cookies

Just like their name suggests, Mexican Wedding Cookies are a staple at celebrations, but their buttery, nutty flavor makes them perfect for any occasion. These melt-in-your-mouth cookies are surprisingly simple to make.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped pecans
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, 1/2 cup powdered sugar, and vanilla until light and fluffy. Tip: Ensure butter is at room temperature for even mixing.
3. Gradually mix in flour, pecans, and salt until dough comes together. Tip: Dough should be soft but not sticky; chill for 30 minutes if needed.
4. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.
5. Bake for 12-15 minutes, or until bottoms are lightly golden. Tip: Cookies will be soft but firm up as they cool.
6. Cool on baking sheets for 5 minutes, then roll in powdered sugar while still warm.
7. Cool completely on wire racks. Dust with more powdered sugar before serving.

Perfectly crumbly and rich, these cookies pair wonderfully with coffee or as a sweet end to a spicy meal. For a festive touch, serve them in mini paper cups.

Fried Ice Cream

Craving a dessert that’s both crispy and creamy? Fried ice cream offers the perfect contrast with a warm, crunchy coating encasing cold, smooth vanilla ice cream.

Ingredients

• 4 cups vanilla ice cream
• 2 cups cornflakes, crushed
• 1 tsp ground cinnamon
• 2 tbsp granulated sugar
• 1 egg, beaten
• 1 cup vegetable oil

Instructions

1. Scoop vanilla ice cream into 4 large balls. Place on a baking sheet lined with parchment paper. Freeze for 1 hour until solid.
2. Mix crushed cornflakes, cinnamon, and sugar in a shallow bowl. Place beaten egg in another shallow bowl.
3. Roll each ice cream ball in the beaten egg, then coat evenly with the cornflake mixture. Freeze again for 30 minutes.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Carefully lower each coated ice cream ball into the hot oil using a slotted spoon. Fry for 10-15 seconds until golden brown.
5. Remove immediately and drain on paper towels. Serve right away.

Serve immediately to enjoy the contrast between the hot, crispy shell and the cold, creamy ice cream inside. Drizzle with chocolate syrup or honey for an extra touch of sweetness.

Chocolate Tamales

Tantalize your taste buds with Chocolate Tamales, a sweet twist on the traditional Mexican favorite. Perfect for dessert or a festive treat, these tamales blend rich chocolate with a soft, steamed masa dough.

Ingredients

– 2 cups masa harina
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup warm water
– 1 cup cocoa powder
– 1 cup chocolate chips
– 20 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix 2 cups masa harina, 1 cup softened unsalted butter, 1 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt until crumbly.
2. Gradually add 1 cup warm water to the mixture, kneading until a smooth dough forms. Tip: The dough should be slightly sticky but not wet.
3. Stir in 1 cup cocoa powder until fully incorporated into the dough.
4. Fold in 1 cup chocolate chips evenly throughout the dough.
5. Drain 20 soaked corn husks and pat dry with a towel.
6. Spread 1/4 cup of the dough onto the center of each corn husk, leaving a 1-inch border at the top and bottom.
7. Fold the sides of the husk towards the center, then fold the bottom up. Tip: Secure with a strip of corn husk if needed.
8. Place tamales upright in a steamer basket over boiling water. Cover and steam for 60 minutes over medium heat. Tip: Check water level halfway through to prevent burning.
9. Remove from heat and let cool for 5 minutes before serving.
Yield soft, moist tamales with a deep chocolate flavor. Serve warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent dessert.

Mexican Buñuelos

Buñuelos are a crispy, sweet treat that’s perfect for any occasion. These Mexican delights are easy to make and even easier to love.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 cup vegetable oil
• 1/2 cup warm water
• 1/2 cup sugar
• 1 tsp ground cinnamon
• Vegetable oil for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup sugar, 1/2 tsp salt, and 1/2 tsp baking powder.
2. Add 1/4 cup vegetable oil and 1/2 cup warm water to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: The dough should be soft but not sticky.
4. Divide the dough into 12 equal pieces. Roll each piece into a ball.
5. On a floured surface, roll each ball into a thin circle, about 6 inches in diameter. Tip: Use a rolling pin for even thickness.
6. Heat vegetable oil in a deep skillet to 350°F over medium heat.
7. Fry each dough circle for 1-2 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure even cooking.
8. Remove the buñuelos from the oil and drain on paper towels.
9. In a small bowl, mix 1/2 cup sugar and 1 tsp ground cinnamon.
10. While still warm, coat each buñuelo in the cinnamon-sugar mixture.

Once cooled, the buñuelos will have a crispy texture with a sweet, cinnamon flavor. Serve them with a drizzle of honey or a scoop of vanilla ice cream for an extra treat.

Cajeta Crepes

Never underestimate the power of a simple crepe transformed with the rich, caramel-like flavor of cajeta. These Cajeta Crepes are a delightful twist on the classic, offering a sweet, gooey center that’s irresistible.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 tsp salt
• 2 tbsp butter, melted
• 1/2 cup cajeta
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour and 2 eggs.
2. Gradually add 1/2 cup milk and 1/2 cup water, stirring to combine.
3. Add 1/4 tsp salt and 2 tbsp melted butter; beat until smooth.
4. Heat a lightly oiled griddle or frying pan over medium-high heat (350°F).
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
6. Tilt the pan with a circular motion to spread the batter evenly.
7. Cook the crepe for about 2 minutes, until the bottom is light brown.
8. Loosen with a spatula, turn and cook the other side for 1 minute.
9. Spread 1 tbsp cajeta over each crepe while still warm.
10. Fold the crepe into quarters and serve immediately.

Key to perfection is ensuring the batter is lump-free for smooth crepes. Keep the heat consistent to avoid burning. For an extra touch, drizzle additional cajeta on top before serving. The crepes should be tender with a slightly crisp edge, enveloping the sweet, velvety cajeta inside. Try serving them with a scoop of vanilla ice cream for a decadent dessert.

Pumpkin Empanadas

Baking season calls for something sweet and spiced. Pumpkin empanadas deliver with a flaky crust and warm filling.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup cold water
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
4. Wrap dough in plastic and refrigerate for 30 minutes.
5. In another bowl, combine pumpkin puree, brown sugar, cinnamon, and nutmeg.
6. Roll out dough to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
7. Spoon 1 tbsp pumpkin mixture onto each circle. Fold dough over filling and seal edges with a fork. Tip: Ensure edges are well-sealed to prevent filling from leaking.
8. Brush empanadas with beaten egg. Tip: Egg wash gives a golden finish.
9. Bake for 20-25 minutes until golden brown.
Serve these empanadas warm for a contrast of crispy crust and soft, spiced filling. They pair perfectly with a dollop of whipped cream.

Mexican Chocolate Mousse

Outrageously rich and subtly spiced, this Mexican Chocolate Mousse is a decadent dessert that’s surprisingly simple to make. Perfect for any occasion, it combines the deep flavors of chocolate with a hint of cinnamon and chili.

Ingredients

• 1 cup heavy cream
• 4 oz dark chocolate, chopped
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 2 large egg whites

Instructions

1. Heat 1 cup heavy cream in a saucepan over medium heat until it begins to simmer, about 5 minutes.
2. Remove from heat and add 4 oz chopped dark chocolate, stirring until completely melted and smooth.
3. Whisk in 2 tbsp granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp chili powder until well combined. Let cool to room temperature.
4. In a separate bowl, beat 2 large egg whites until stiff peaks form, about 3 minutes.
5. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
6. Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.

Perfectly silky with a bold chocolate flavor, this mousse is elevated by the warmth of cinnamon and a slight kick from chili. Serve with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Alfajores

Make these delicate Alfajores, a South American favorite, with a buttery cookie sandwich filled with dulce de leche. Perfect for tea time or as a sweet treat.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 egg yolks
• 1 tsp vanilla extract
• 1 cup dulce de leche
• 1/4 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Set aside.
3. Cream 1 cup unsalted butter and 3/4 cup powdered sugar until light and fluffy. Tip: Ensure butter is at room temperature for even mixing.
4. Beat in 2 egg yolks and 1 tsp vanilla extract until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms. Tip: Do not overmix to keep cookies tender.
6. Roll dough to 1/4-inch thickness on a floured surface. Cut into 2-inch rounds.
7. Place rounds on prepared baking sheets. Bake for 10-12 minutes until edges are lightly golden. Tip: Rotate pans halfway for even baking.
8. Cool cookies on wire racks completely.
9. Spread 1 tbsp dulce de leche on the flat side of half the cookies. Top with remaining cookies.
10. Roll edges in 1/4 cup shredded coconut.

Flaky and melt-in-your-mouth, these Alfajores offer a sweet contrast between the crisp cookies and creamy dulce de leche. Serve with a dusting of powdered sugar for extra elegance.

Mexican Fruit Salad

Grab your bowl for a refreshing Mexican Fruit Salad that’s as vibrant as it is simple. This dish combines sweet, spicy, and tangy flavors for a perfect summer treat.

Ingredients

– 2 cups watermelon, cubed
– 2 cups mango, cubed
– 2 cups pineapple, cubed
– 1 cup cucumber, sliced
– 1 tbsp lime juice
– 1 tbsp chili powder
– 1 tbsp honey
– 1/4 cup fresh mint leaves, chopped

Instructions

1. In a large bowl, combine 2 cups watermelon, 2 cups mango, 2 cups pineapple, and 1 cup cucumber.
2. Drizzle 1 tbsp lime juice over the fruit mixture.
3. Sprinkle 1 tbsp chili powder evenly over the salad.
4. Drizzle 1 tbsp honey over the salad for a touch of sweetness.
5. Gently toss the salad to coat all ingredients evenly.
6. Add 1/4 cup fresh mint leaves and toss once more for freshness.
7. Chill the salad in the refrigerator for 30 minutes before serving to enhance flavors.
Layered with contrasting textures, this salad offers a juicy crunch from the fruits and a spicy kick from the chili powder. Serve it in a hollowed-out watermelon for an eye-catching presentation at your next barbecue.

Conchas (Mexican Sweet Bread)

You’ve probably seen conchas at your local bakery, their colorful, shell-like patterns impossible to ignore. These sweet, fluffy Mexican breads are a delight any time of day.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 packet active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1/4 cup vegetable shortening
• 1/2 tsp ground cinnamon
• Food coloring (optional)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp salt, and 1 packet active dry yeast.
2. Add 1/2 cup whole milk, warmed to 110°F, 1/2 cup unsalted butter, softened, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough rises, mix 1/2 cup powdered sugar, 1/4 cup vegetable shortening, and 1/2 tsp ground cinnamon in a bowl to make the topping. Add food coloring if desired.
6. Divide the dough into 12 equal pieces. Shape each into a ball and place on a baking sheet lined with parchment paper.
7. Divide the topping into 12 pieces. Flatten each into a disc and place over the dough balls. Use a knife to score a shell pattern into the topping.
8. Let the conchas rise for another 30 minutes. Preheat the oven to 350°F.
9. Bake for 20 minutes, or until the bottoms are golden. Tip: Rotate the baking sheet halfway through for even browning.
10. Cool on a wire rack before serving. Tip: For extra flavor, brush the warm conchas with melted butter.

Ultra-soft and slightly sweet, conchas are perfect with a cup of coffee or hot chocolate. Try splitting them and filling with whipped cream for a decadent twist.

Mexican Rice Pudding

Humble yet satisfying, Mexican Rice Pudding is a creamy dessert that combines simple ingredients for a comforting treat. Here’s how to make it with ease.

Ingredients

– 1 cup white rice
– 4 cups whole milk
– 1 cinnamon stick
– 1/2 cup sugar
– 1 tsp vanilla extract
– 1/2 cup raisins

Instructions

1. Rinse 1 cup white rice under cold water until the water runs clear.
2. In a large pot, combine the rinsed rice, 4 cups whole milk, and 1 cinnamon stick.
3. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
4. Stir occasionally to prevent sticking, cooking for 25 minutes or until the rice is tender.
5. Remove the cinnamon stick and stir in 1/2 cup sugar, 1 tsp vanilla extract, and 1/2 cup raisins.
6. Continue to simmer for another 10 minutes, stirring frequently, until the pudding thickens.
7. Remove from heat and let it sit for 5 minutes to thicken further.
8. Serve warm or chilled, according to preference.
Creative twists include topping with a sprinkle of cinnamon or a dollop of whipped cream. The pudding should be creamy with a slight chew from the rice, offering a sweet and spiced flavor profile.

Chocolate Abuelita Cupcakes

These Chocolate Abuelita Cupcakes bring a warm, spiced twist to your classic chocolate treat. They’re perfect for cozy gatherings or a sweet solo indulgence.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 1 cup water
• 1/2 cup Abuelita chocolate, grated

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1/3 cup vegetable oil, 1 tsp vanilla extract, 1 tbsp white vinegar, and 1 cup water to the dry ingredients. Mix until just combined.
4. Fold in 1/2 cup grated Abuelita chocolate gently.
5. Divide batter evenly among prepared cupcake liners, filling each 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty with a hint of cinnamon, these cupcakes are moist and rich. Serve them warm with a dusting of cocoa powder or a dollop of whipped cream for an extra treat.

Mexican Corn Cake

Let’s dive into making a Mexican Corn Cake, a sweet and savory treat perfect for any occasion. This recipe combines the richness of corn with a hint of spice for a unique flavor profile.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 cup corn kernels, fresh or canned
• 1/4 cup diced jalapeños
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. Add melted butter, milk, and eggs to the dry ingredients. Mix until just combined.
4. Fold in corn kernels and diced jalapeños gently to distribute evenly.
5. Pour batter into the prepared pan. Smooth the top with a spatula.
6. Sprinkle shredded cheddar cheese evenly over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

The Mexican Corn Cake is moist with a slightly crumbly texture, offering a sweet base with bursts of spicy jalapeños. Serve warm with a dollop of sour cream or alongside a fresh salad for a balanced meal.

Guava and Cheese Pastries

Mouthwatering guava and cheese pastries blend sweet and savory in every bite. Perfect for breakfast or dessert, these pastries are surprisingly simple to make.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup cold water
– 1/2 cup guava paste
– 1/2 cup cream cheese, softened
– 1 egg, beaten
– 1 tbsp sugar

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix flour and butter until crumbly. Tip: Use your fingers for a better texture.
3. Gradually add cold water, stirring until dough forms. Tip: Do not overmix to keep pastries flaky.
4. Roll dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
5. Spread 1 tbsp cream cheese on half of each circle, leaving a 1/2-inch border.
6. Top cream cheese with 1 tbsp guava paste.
7. Fold dough over filling, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
8. Brush pastries with beaten egg and sprinkle with sugar.
9. Bake for 20 minutes or until golden brown.

Crispy on the outside with a gooey, sweet center, these pastries are a hit. Serve warm with a drizzle of honey for extra indulgence.

Mexican Chocolate Chip Cookies

Fancy a twist on the classic chocolate chip cookie? These Mexican Chocolate Chip Cookies blend warm spices with rich chocolate for a bold flavor. Perfect for those who love a little heat with their sweet.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cayenne pepper
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and cayenne pepper.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Tip: Ensure butter is at room temperature for even mixing.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
5. Gradually blend in the dry ingredients. Tip: Don’t overmix to keep cookies tender.
6. Fold in chocolate chips.
7. Drop by rounded tablespoon onto prepared baking sheets. Tip: Space dough 2 inches apart to allow for spreading.
8. Bake for 9 to 11 minutes or until golden brown. Let cool on baking sheets for 2 minutes; remove to wire racks.

How these cookies strike a perfect balance between spicy and sweet. The cinnamon and cayenne pepper elevate the chocolate, creating a complex flavor profile. Serve warm with a glass of cold milk for an unforgettable treat.

Sweet Potato Tamales

A classic twist on traditional tamales, sweet potato tamales bring a sweet and savory flavor to your table. Perfect for any season, they’re a hearty dish that’s both satisfying and easy to make.

Ingredients

– 2 cups masa harina
– 1 cup lard
– 1 tsp baking powder
– 1 tsp salt
– 1.5 cups chicken broth
– 2 cups mashed sweet potatoes
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 20 corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, mix masa harina, lard, baking powder, and salt until crumbly.
2. Gradually add chicken broth to the mixture, kneading until a soft dough forms.
3. Fold in mashed sweet potatoes, cinnamon, and nutmeg until well combined.
4. Drain corn husks and pat dry with a towel.
5. Spread 2 tbsp of dough onto the center of each corn husk, leaving space at the edges.
6. Fold the sides of the husk towards the center, then fold the bottom up.
7. Place tamales upright in a steamer basket over boiling water.
8. Cover and steam for 60 minutes over medium heat, checking water levels halfway.
9. Let tamales rest for 10 minutes before serving.

Tip: Ensure the dough is moist but not sticky for easy spreading.
Tip: Keep the water at a steady boil to prevent tamales from becoming soggy.
Tip: Test tamales for doneness by checking if the husk peels away easily.

Vibrant and flavorful, these sweet potato tamales offer a creamy texture with a hint of spice. Serve with a drizzle of honey or a side of spicy salsa for an extra kick.

Mexican Apple Empanadas

You won’t believe how these Mexican Apple Empanadas bring a sweet twist to your dessert game. Perfect for any season, they’re a hit at gatherings.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled
• 1/4 cup cold water
• 2 cups apples, peeled and diced
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and butter until crumbly.
3. Gradually add water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
4. Roll dough to 1/8-inch thickness on a floured surface.
5. Cut into 6-inch circles.
6. In another bowl, combine apples, brown sugar, cinnamon, and nutmeg.
7. Place 2 tbsp of apple mixture on each dough circle.
8. Fold dough over filling, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
9. Brush empanadas with beaten egg.
10. Bake for 20 minutes or until golden brown. Tip: Rotate pan halfway through for even browning.

Unbelievably flaky and fragrant, these empanadas pair wonderfully with vanilla ice cream. Serve warm for the best experience.

Conclusion

You’ve just discovered a treasure trove of 23 delicious, easy Mexican dessert recipes that promise to sweeten any occasion. Whether you’re a seasoned baker or trying your hand at Mexican desserts for the first time, there’s something here for everyone. Don’t forget to whip up your favorites, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!