Best Pineapple Horchatamexico Recipes

HORCHATA (AUTHENTIC MEXICAN RECIPE)

Steps:

• Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
• Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
• Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
• Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!

PINEAPPLE EMPANADAS RECIPE

Steps:

• Combine the flour, sugar and salt in a mixing bowl.
• Then add the vegetable lard.
• Using your fingers, mix in the lard with the dry ingredients.
• Add a third of the water to the mixture and mix to incorporate.
• Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
• If the dough is too sticky, add flour little by little until it reaches the desired consistency.
• Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
• Preheat your oven to 356 degrees.
• Peel and core the pineapple.
• Cut into thin strips and dice.
• Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
• Set aside as you cut the dough.
• Roll out your ball of dough onto a floured surface.
• Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
• Using a 2 ½" to 3" round cookie cutter, cut about 10 rounds from the dough.
• Remove the excess dough around the circles.
• Add a tablespoon of filling to the center of each round.
• Gently pick up a filled round and fold in half.
• Next, pinch the edges until the empanada is completely sealed.
• Repeat until you've sealed all your empanadas.
• Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.
• Once your empanadas are ready, let them cool.
• Transfer to a serving plate and serve with your favorite coffee or hot beverage
• Enjoy!

MEXICAN HORCHATA

Steps:

• Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES
• The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
• Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
• Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.