Why it's better with goats milk?
The biggest difference between the cajeta and the dulce de leche is in the use of goat's milk instead of cow's milk. Is it better?
In fact, goat's milk has benefits such as:
-Rich in calcium
All these characteristics make goat's milk stand out as perfect for making a sweet like cajeta, instead of making only dulce de leche like cow's milk. We could also add the most important difference derived from this, the unique flavor.
The history of the cajeta is a story of a new identity of the Mexican people expressed in the differentiation of a traditional Spanish sweet, to give rise to one with a more exquisite and unique flavor using goat's milk.
Recipes with Cajeta
Coyotas de Cajeta (Cajeta Coyotes)
Have you heard of coyotas? Well, we will tell you a little about them: they are one of the typical desserts of Sonora in the North of Mexico and they are filled with cajeta or piloncillo. The name "coyotas" comes from the ancient custom of calling children "coyotitos" in the northwest of the country. Join us this time to prepare some delicious Coyotas de Cajeta.
For the Dough,
1 Kg of flour
2 tablespoons Royal
½ Kg of vegetable shortening
¼ liter of water
1 cup of Cajeta Real del Potosí
4 tablespoons of flour
First, grate 2 piloncillos and separate. Grating them well is important so that they blend perfectly with the other ingredients.
Then, mix 1 kg of flour, 1/4 liter of water, 1/2 kilo of vegetable shortening, 2 tablespoons of royal and the 2 grated piloncillos in a bowl.
Then, knead the mixture until it is compacted and can be handled.
Now knead with a rolling pin to unify the mixture, it should be as homogeneous as possible.
Later, cut circles of the same size (either with a cookie cutter or some other utensil).
Now, to prepare the filling in a bowl, mix 1 cup of cajeta, 2 grated piloncillos and 4 tablespoons of flour until the mixture is homogeneous.
Add the filling mixture to one of the dough circles.
Then close with another circle of dough, and press the edges with a fork to prevent the filling from dripping when baking.
Varnish with a little egg.
Bake at 200ºC for about 20 minutes. or until they look golden.
Atole de Cajeta
How about a delicious atole to accompany your breakfast? Well, we have a better suggestion: a delicious cajeta atole! Follow our recipe and we assure you that you will have a delicious atole to enhance any morning or night.
Makes about 4 cups
1 liter of milk, can be oat, almond or any nut milk as well
1 cup of Maza Real flour
1 cup of Cajeta Real del Potosí
First, place 1 liter of milk in a pot and heat it.
Once its temperature has risen a little and it is no longer cold, add 1 cup of cajeta. Dissolve the cajeta, moving the mixture with a small spatula while it is heating.
Then, when the cajeta is dissolved in the milk, add 1 cup of the Maza Real flour and stir again until everything is mixed well.
Now, to serve the atole in a jar or container, place a strainer over the container and serve the atole. This is so that no lumps of flour remain in the atole.
Recipes and Cajeta History Courtesy of Cajeta Real del Potosí
*All products available for purchase are tagged in the recipes.
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