102 mexican cake recipes

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Tortilla chip wreath: a salty-sweet holiday candy wreath of vanilla-coated tortilla chips arranged in a circle and decorated with gumdrops. A no-bake Christmas dessert kids can help with.

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Susan's Corn Muffins: tender corn muffins enriched with sour cream and butter, studded with Mexicorn and chopped bacon. Savory-sweet, breakfast-ready, makes a dozen.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Mexican praline cookies made with brown sugar, butter, toasted pecans, cinnamon, and egg yolk, dusted with powdered sugar. A rich, buttery shortbread-style cookie with warm spice and nutty crunch.

Simple butter cookies that earned honorable mention: just butter, sugar, flour, and vanilla rolled in sugar and stamped flat, no chilling or cutting required for crisp golden edges.

Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that's actually simple enough for weeknight baking.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Granny Smith apple pie with a flaky homemade crust and a buttery brown sugar crumble topping spiced with cinnamon and nutmeg. From-scratch apple pie the way it should be.

Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.

Soft homemade flour tortillas with a hint of whole wheat, griddled until lightly blistered. Oil in the dough keeps them pliable and easy to fold around your favorite fillings.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.