En Donde Esta Mami?

by Christina J. Tovar, posted on 2009-05-08 20:46:11

 

 

I’ve decided to share my Mami’s favorite antojito. Cuando era nina, I would catch her eating Cajeta right out of the jar with a spoon much like people devor peanut butter. For those of you who have never had the pleasureable experience, you’re missing out! Cajeta comes from goats milk cooked slowly with sugar. The end result is a caramel-like spread. Ay Dios Santo… just telling you about it makes me wanna go to the local carniceria and buy a jar of already made cajeta! Cajeta can be eaten con pan, apples, cookies, or inside empanadas. Ooooo Lord! Believe me: this is definetly a sweet tooth cure! Here is a simple recipe I found for those who want to make it themselves:

Ingredients

• 2 Quarts Goats Milk (Or you can use la de Vaca because not everyone has access to a chivo)

• 2 Cups of Sugar

• 1 tablespoon of Mexican Vanilla Extract( La de la Carniceria is best)

• ½ teaspoon baking soda dissolved in 1 tablespoon of water  
  

In a large pot over medium heat, combine the milk, sugar, and vanilla. Stir until the sugar is dissolved. Remove from heat and add baking soda. This will cause the mixture to bubble when it has subsided. Return it back to heat. Make necessary adjustments to ensure the heat is simmering and not boiling the mixture. Continue stirring for about an hour.

Be careful and make sure the milk does not stick to the bottom.Once a small ball has formed, the Cajeta is ready. Allow it to cool before refrigerating. Cajeta taste best warm, but if you’re not using it, please refrigerate it until you do .

*** Quick Tip: Enhance the flavor further by adding rum. No mas poquito, okay?!

 

Photo courtsey of 2.bp.blogspot.com

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