Kick this traditional Mexican Fatji with Mascol and Tequila

Jamonsilo Traditional Mexican Fatge, but if you know any Spanish, you also feel the direct translation “Little Ham”.

So, how do you get the name of a piglenger Fatge? The original versions of this Mexican Fatge recipe tilted pink or red and designed them as ham -like pieces.

But where did this sweet combination appear? Leave it to Maya and Mexica who wished to make similar sweets from maize, honey and fruit. Naturally, in the 16th century, the Spanish victory kicked the food varieties and added milk and sugar into a mixture, which set ways such as Fatji Jamonsilo for milk -based mexican sweets.

During the 300 years of the colonial period, or during the Spanish victory of Mexico, Catholicism was ignited by 12 apostles of Mexico – a group of Franciscan lovers who came here in 1524. Other orders came with them: Dominicians, Augustiners and later Gesuids. Then the nuns who had always changed the course of pleasant cooking foods in Mexico.

These Spanish nuns in the convents across Mexico, especially in Mexico, are interested in cooking, cooking, and have been credited to the growth and refining of milk -based sweets in the country.

Their old worldly techniques and materials (such as sugar and milk) are mixed with native traditions, they represent a few names to bring a variety of mexican candies, such as Jamonsilo, Marcipan and Gamots (Sweet-Potato Candy).

The traditional Jamonsilo recipe is very simple and bland and is made of butter, brown sugar, condensed milk and vanilla juice and decorated with pecons. Although rich, intelligent and delicious, I thought it could be a good thing to kick it with some super-maxican player, so my recipe for you is here.

Jamonzilo with cinnamon, pecuns and a Mescol, Techila and Kahluwa Combo

* Depending on how big you cut 16-25 pieces.

Materials

• 1 1/2 cup (360 ml) full milk (Entire milk)
• 1 1/2 cup (300 g) granulated sugar (Fixed sugar)
• 1/2 tbsp. (2.5 ml) baking soda (Sodium bicarbonate)
• 1 tbsp. (5 ml) vanilla juice* (Vanilla)
• Mexican brands reference to their extreme taste: Villa Vainila; Vanilla tootonac; Molina vanilla
• 2 inches (5 cm) cinnamon stick (Creep)
• 1/3 cup (35 g) finally crushed pecons (Beconna plant)

For a mixture of alcohol

• 1 tbs. (15 ml) Mascol (smoking, to the depth of the soil)
• 1/2 DPS. .
• 1/2 DPS. (7.5 ml) Kahlia (reference of coffee and dessert)
• 1 lime or orange for brightness. (Lemon or orange)

For beauty

• 12–16 Beckon parts (Beconna plant)
• Pinnacle active sea salt or chilli salt (Sea salt in the scales or Salt)

Instructions

1. Pan ready

• Sort the 8 × 8 -inch pan with parchment paper or grease lightly. Set aside.

2. Fatge is ready

• Add milk, sugar, baking soda, vanilla and cinnamon stick in a medium pot, a heavyweight (steel or cast iron). Stir until the sugar dissolves.
• Place the pot over medium heat. Stir often.
• When the milk begins to foam (before boiling), reduce the heat.
  Continue cooking for 35-45 minutes, stirring frequently and wipe the sides of the pot.
• The mixture is thick and dark and resembles the caramel sauce.

3. The test for the donation

• Slightly drizzle the mixture in cold water in a bowl. If it makes a soft ball, it is ready.

4. Add flavors and nuts

• Remove the pot from the heat. Discard the cinnamon stick.
• Immediately stir in Mescol, Tequila, Kahlia and Citrus experience.
• Add crushed pecons and mix well to distribute.

5. Pete, set, pour

• The mixture is stirred vigorously with a wooden spoon for 5-7 minutes and helps it cool and thick.
• Pour the mixture into the prepared pot and soften up.
• When it is still hot, slowly press the beckon parts to the surface, so each future square will feature a pecan above.
• If desired, sprinkle with thin sea salt or chilli salt for extra pizzas.

6. Cold and serve

• Let the cool down to the room temperature, then keep it in the refrigerator for at least 2 hours until you are sure.
• C.UT and service as squares.

Enjoy!

Deborah McCoy is a writer once a wedding-referral book, and he turns his attention on food, especially sweets, sweets and fruits. He is the founder of the Cockchers ™ in Facebook and X (Twitter) and is the author of four baking books “Maui Panchars” (Available @Amazon.com) via caketer. He is also the head of the American Academy of Wedding experts ™ (AA-Wp.com).