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You are here: Home / Archives for Mexican

Mexican

Spicy Mexican Black Beans (The Kids Cook Monday)

Feb 21, 2011 · 5 Comments

Spicy Mexican Black Beans Recipe (The Kids Cook Monday) - Andrea Meyers

Spicy Mexican Black Beans (The Kids Cook Monday) - Andrea MeyersFollow Me on Pinterest

Some kind of Mexican food is on our menu every week, whether it’s tacos, enchiladas, fajitas, soup, whatever. It’s a meal our boys always look forward to, especially if there’s guacamole, too. We always have beans on the side, black beans being our favorite. We spice them up with onion, garlic, chili powder, cumin, chipotle powder, and Mexican oregano and add some tomato sauce or prepared salsa for tomato flavor….

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[Disclosure: This blog earns a small commission through affiliate links.]

Grilled Plantains with Cajeta

May 17, 2010 · 5 Comments

Grilled Plantains with Cajeta - Andrea Meyers

Andrea Meyers - Grilled Plantains with CajetaFollow Me on Pinterest

Cajeta is a Mexican sweet treat like dulce de leche (or arequipe in Colombia), but it’s made from goat milk rather than cow milk, and that one little ingredient change makes it very rich in flavor.
Back in April as we planned our Cinco de Mayo meal, I had a craving for cajeta and decided to make this simple dessert for my family so they could enjoy the experience of grilled plantains as I have in the past, but my search for cajeta became a grail quest as I hit store after store in our area and just couldn’t find it. After seven stores I finally found it at Global Food, so if you live in the DC area and like me can’t find cajeta at your usual stores, check one of the Global Food locations. Or if you can get your hands on some goat milk, you can make your own using the recipe in the links below.

Andrea Meyers - black plantains and cajeta

There are a few different brands of cajeta on the market and the one I’ve used over the years is Coronado, which comes in squeeze bottles with a goat on the label. Coronado brand has two kinds of cajeta, including one with white wine (cajeta envinada). Of course Michael and I kept the one with wine for ourselves and let the boys have the non-alcoholic version (cajeta quemada). Cajeta can be used in place of dulce de leche in just about any dessert.

Andrea Meyers - plantains on the grillPlantains are related to bananas, but more starchy and are used in both savory and sweet dishes, and they take much longer to fully ripen. I purchased the plantains for this dessert at the end of April when they were still yellow with some small black patches along the edges, and it took two weeks for them to reach the fully ripe black stage. Stay close by the grill when cooking so you can turn them frequently. The skin will blister and the flesh will expand, and you will need to turn them over and rotate to cook them evenly, but it doesn’t take long and the taste will remind you of banana boats cooked in the hot coals of a campfire.

Grilled Plantains with Cajeta
 
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Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Adapted from Mexican Everyday, by Rick Bayless.
Author: Andrea Meyers
Recipe type: Dessert
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 4 small black-ripe plantains
  • 1 cup sliced almonds
  • 1/2 cup cajeta quemada or cajeta envinada
Preparation
  1. Preheat the grill.
  2. Cut the ends off each plantain so that a small amount of the flesh is exposed. Make a shallow slit the length of the plantain on the inner curve. This will allow the flesh to expand as it cooks and prevent an explosion.
  3. Will the grill at medium-hot, lay the plantains on the grill and cook until thoroughly soft and dark brown, turning and rotating occasionally so the plantains cook evenly on both sides and ends, about 5 to 8 minutes.
  4. While the plantains cook, dry roast the almond slices for a few minutes in the small skillet over medium heat. Watch carefully and do not allow them to burn. Warm the cajeta over low heat or heat in the microwave for about 30 to 45 seconds.
  5. Remove the plantains from the grill and let them cool a few minutes before handling them. Gently peel back the skin and slice each plantain into 1/2-inch pieces. Place the pieces on plates and drizzle on the cajeta and sprinkle on the nuts.
More Information
Equipment

grill
small heavy skillet
small saucepan (or glass bowl and microwave)

Variations

Oven method: Roast the plantains in a 450° F/230° C oven for about 20 minutes.
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More Recipes with Cajeta or Dulce de Leche

Andrea Meyers - Arequipe (Dulce de Leche from Colombia) Andrea Meyers - Inside Out German Chocolate Cake Andrea Meyers - Experiment: Filled Chocolate Easter Eggs

More Recipes with Cajeta from Other Blogs

  • Homesick Texan – Cajeta
  • Delicious Days – Helado de Cajeta (Cajeta Ice Cream)
  • Sass & Veracity – Mexican Bread Pudding with Berries
  • Salty Seattle – Chocolate-Drenched Salted Peanut Cajeta Cups
[Disclosure: This blog earns a small commission through affiliate links.]

Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil)

Jan 4, 2010 · 12 Comments

Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil) - Andrea Meyers

Andrea Meyers - Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil)Follow Me on Pinterest

The boys start back to school today and Michael went back to work after a well-deserved holiday break, which means we have returned to our weekdays full of drop-offs, pickups, multiple schedules, homework, and little time for preparing dinner. Tackling big cooking projects on weekdays is out of the question, so we are making easy weeknight meals such as this achiote-marinated pork….

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[Disclosure: This blog earns a small commission through affiliate links.]

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