Mexican Chocolate Wedding Cookies #CreativeCookieExchange

Mexican chocolate has cinnamon in it and so do these cookies, hence the name. Traditional Mexican wedding cookies don’t have either, but that doesn’t stop these from being light and delicious, if not authentic.

I adapted this chocolate version from the traditional recipe at Mexico in My Kitchen.

The month our Creative Cookie Exchange group is planning ahead for Cinco de Mayo, a holiday that celebrates Mexican heritage and culture with food, drink and dancing, in short, with fiestas. I decided to take a favorite cookie for weddings in Mexico and mix it up a bit, adding chocolate and tossing it in powdered sugar and cocoa. Turns out chocolate wedding cookies weren’t my idea first but that’s okay. I felt creative for a little while till I found out.

Note to future self: When big, bright idea strikes, stop researching. 

Ingredients for 2-3 dozen cookies, depending on how big you roll them
For the cookie dough:
3/4 cup or 170g butter, softened
1/3 cup or 40g powdered or confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups or 220g all-purpose flour
1 1/2 cup 225g ground pecans
1/2 cup or 100g semi-sweet chocolate chips
3/4 teaspoon cinnamon
1 pinch salt

For the coating:
1/2 cup or 65g powdered or confectioners' sugar
1/4 cup or 20g cocoa powder
1 teaspoon cinnamon

Method
Blitz your chocolate chips in a food processor until they are ground into little bits.

With electric beaters or in a stand mixer, cream the butter and the powdered sugar together until the butter turns pale and fluffy. Scrape down the bowl and add in the vanilla and then beat again.

In another bowl, mix together the other (dry) dough ingredients.

Add the dry mixture to the fluffy butter one cup at a time, beating well in between, until it’s all mixed in and you have a nice stiff dough.

Wrap the dough in cling film and chill for an hour in the refrigerator or 30 minutes in the freezer.

It's lovely and speckled!

Meanwhile, combine your coating ingredients in a large mixing bowl and set aside.

I gave them a solid whisking to mix them together and break up any lumps. 

When you are ready to start baking, preheat your oven to 350°F or 180°C.

Cut off small pieces of the dough and roll them into balls about an inch or 2 1/2cm wide.

Put them on a ungreased cookie sheet and bake for 15-18 minutes.

Cool for a couple of minutes and then, very carefully, transfer the cookies to a wire rack. If you squeeze too hard, the cookies might crumble, as you can see.

While the cookies are still warm, roll them in the coating.

Enjoy!

 

If you would like to join the fun and bake with the Creative Cookie Exchange, just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts which are published the first Tuesday after the 15th of each month! 

If you are looking for Cinco de Mayo inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made this month:

• Mexican Chocolate Wedding Cookies from Stacy at Food Lust People Love
• Polvorones con Chocolate from Laura The Spiced Life
• Mexican Hot Cocoa Thumbprint Cookies from Sophie at Sweet Cinnamon & Honey
• Feast Day Cookies from Felice at All That’s Left Are The Crumbs
• Margarita Cookies from Tara at Noshing With The Nolands
• Cinnamon Coffee Meringue Cookies from Kim at NinjaBaking.com
• Cinnamon and Piloncillo Cookies from Renee at Magnolia Days
• Chocolate Chilli Roll Out Cookies from Jill at Made with Love
• Dulce de Leche Alfajores from Holly at A Baker’s House
• Triple Orange Mexican Cookies from Karen at Karen’s Kitchen Stories
• Dulce de Leche Cookie Bars from Kathya at Basic N Delicious

Chicken and Black Bean Enchiladas

These chicken and black bean enchiladas are made with corn tortillas are wrapped around tender chicken, black beans and cheese and smothered with spicy homemade enchilada sauce, then baked till the cheese is all bubbly and more-ish. Never use that packet or canned enchilada sauce again! Homemade is simple and way more delicious. 

Ladies and gentlemen, we interrupt your scheduled Middle Eastern meal, part 2, to celebrate Cinco de Mayo!  Which, by the way, is in no way the celebration of Mexico’s independence from anywhere.  Historically, it commemorates the Mexican Army’s unexpected victory over French forces in 1862.  Guess which date?  But in the southern United States, it has become a day to honor and celebrate Mexican heritage and culture.  We held our own little celebration with margaritas and chicken enchiladas right here in Cairo.  Just like the American Association of Malaysia used to have a Cinco de Mayo party.  (Remind me to tell you of the time we made a HUGE soccer ball piñata and I cooked Spanish rice for 100 - in a Styrofoam cooler.  It’s a great recipe!)  It is what expats do.   Any excuse for a celebration that reminds us of home.

Ingredients

For the sauce:

2 tablespoons dark chili (seasoning) powder

1 teaspoon ground cumin powder

2 medium onions

1 14 oz or 398g can crushed tomatoes

Olive oil

For the filling:

1 teaspoon sea salt

18oz or 520g skinless boneless chicken breasts

140g cheddar and/or Monterey Jack cheeses

1 14 oz or 398g can black or pinto beans

(3/4 cup or 180ml of the sauce)

To assemble:

12 fresh soft white corn tortillas

140g Cheddar and/or Jack cheeses

Method

Fill a pot with enough water to cover your chicken breasts.  Bring it to the boil and add the chicken breasts and the sea salt.  

Once it begins to boil again, turn it down to simmer and cover.  Cook gently for about 10-15 minutes or until the chicken breasts are cooked through.  Take them out and allow them to cool.  (This can be done a day ahead.)

Next, chop your onions and sauté them in a generous amount of olive oil.   

Once the onions have softened, add in the chili powder, the cumin and the crushed tomatoes.  

Add an extra tomato can of water to the pot.  Bring to the boil and then simmer, covered, stirring occasionally, while you prepare the rest of the ingredients.

Grate your cheese/cheeses and set aside.

Rinse the canned beans.

Chop the cooled chicken up into small pieces.

When the sauce has simmered for about 20-30 minutes, give it a last good stir and take it off the fire.  

Add 3/4 cup or 180ml of the sauce to the chicken.  Stir thoroughly then add 140g (or half the total) cheese and stir again.  Add in the rinsed beans and mix once more.

Preheat oven to 350°F or 180°C.

Spread some sauce in the bottom of your baking dish.

Taking one soft tortilla at a time (I covered the others with a damp cloth to keep them from drying out.) add the filling and fold in the sides.  Place seam side down in the baking pan.  Continue until all the tortillas are filled. 

Pour the rest of the sauce over the enchiladas and spread it around. 

If there is any filling left over, this can be sprinkled on the top the sauce.  Top with the remaining cheese. 

Cover with foil and bake for 30 minutes.  Remove the foil and brown the cheese under the broiler or grill for a further 10 minutes or until the cheese is golden brown.

Serve with a side of sliced avocado with a little lemon juice, sea salt, black pepper and a drizzle of olive oil.  And a margarita. Don’t forget the margarita!

Enjoy!