I have done it! After three failed attempts, here is the best marranitos recipe (Mexican piggy cookies) ever, and it’s vegan!!. Ok, I might be a little too excited about this one, but hear me out. This is my favorite pan dulce, you can ask any of my family members, and they will be sure to tell you I have eaten many marranitos in my life!

Piloncillo syrup for making this marranitos recipe

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie. This version is the perfect combination of a pastry and a cookie. It is made with a combination of whole wheat and white flour and infused with a piloncillo, star anise, clove, and cinnamon syrup.

Flour mixed with piloncillo syrup in a stainless steel bowl

I’ve reworked this recipe from a couple years ago to include a good amount of fat. When I first created this recipe I was trying to be no-oil, but quickly realized that I just can’t do it. I do try to limit the amount of oil that I use in cooking, but when it’s something as delicious as this marranito pan dulce fat is good once in a while. 

 

Dough mixed in a stainless steel bowlThey taste just as they should, so much so, that the kids ate them so fast I hardly had time to photograph them. We dunked them in the thickest Mexican hot chocolate.

Marranitos lined up on a sheet tray getting ready to bake

The Recipe: The Best Vegan Marranitos

  • I recommend eating the marranitos by dunking them in hot chocolate or coffee.
  • If you would like to make these without fat you can substitute the amount of vegan butter with apple sauce.
  • You can find the marranitos cookie cutter that I used right HERE Enjoy!

Here is the best vegan marranito (Mexican piggy cookies) recipe ever. They are infused with piloncillo, star anise, clove, and cinnamon.

Marranitos

A marranito is a Mexican pastry shaped like a piggy. It can be soft like a sweet bread or more on the hard side like a cookie.
3.65 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: cochinitos, cochitos, pan dulce, piloncillo
Prep Time: 1 hour 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 large marranitos
Calories: 170kcal
Author: Dora Stone

Ingredients

Piloncillo Syrup

  • 2/3 cup Water
  • 1 cone Piloncillo, (8 oz)
  • 2 Cloves, whole
  • 1 stick Mexican cinnamon (2 inches)
  • 1 Star anise

Marranitos

  • 1 cup + 2 tbsp. Flour, all-purpose
  • 1 cup Flour, whole wheat
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • 1/3 cup Vegan butter, melted
  • 1/2 cup Piloncillo syrup

Instructions

To make the Piloncillo Syrup

  • Place water, piloncillo, cinnamon, clove, and star anise in a medium saucepot set to medium heat. Simmer slowly and stir until the piloncillo dissolves. Continue to simmer until the mixture has the consistency of natural maple syrup. Remove from heat and let cool slightly. Strain. (For this recipe we will only be using 1/2 cup of the piloncillo syrup. You can save the rest to use later.)

To make the marranitos

  • In a large bowl, combine the whole wheat and all-purpose flours, baking powder, and baking soda.
  • Combine 1/2 cup of the piloncillo syrup with the melted butter and mix well.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until the dough begin to comes together.
  • Use your hands to incorporate the dough together and form a ball. The dough will be on the wet side.
  • Cover in plastic wrap and place in the fridge for 30 - 1 hour.
  • Preheat oven to 350F.
  • Remove the dough from the fridge and roll out on a floured surface to 1/3 inch thickness.
  • Use a large pig-shaped cookie cutter to cut out the dough and place them on a parchment-lined sheet tray.
  • Reform the dough scraps into a ball and roll out again to cut out more marranitos. Repeat this process until you cannot cut out any more.
  • Bake for 12-15 minutes or until the marranitos are golden brown on the bottom.
  • Remove from oven and let cool slightly.

Notes

 If you would like to make these without fat substitute the vegan butter with apple sauce.

Nutrition

Calories: 170kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 228mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Calcium: 36mg | Iron: 1mg
Marranitos sitting by a cup of hot chocolate and a blue napkin
marranito being dipped into hot chocolate in a talavera cup

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The holidays are almost here and I put together a list of vegan holiday shopping ideas that are on my Christmas wish list. These are all products that I love or have myself and would make great gifts for any vegan. *wink wink

Mexican Gone Vegan Crop Top

Official Merch for Dora’s Table!! You can find t-shirts, sweaters, phones, and more. Find more HERE.

Vegan Yack Attack’s Plant-Based Meal Prep

I’m a huge fan of Jackie from Vegan Yack Attack and I’m so excited about this book. With three kids, a full-time job, and the blog I’m finding harder to provide well put meals for my family, this is the perfect book to get me back in the kitchen.

The Vegan Meal Prep Cookbook takes the guesswork out of meal planning and sets you up with simple, make-ahead recipes that keep your fridge full and your schedule free. Pre-order your copy HERE.

Pink Fortitude Journal

They say that practicing gratitude improves our lives greatly by improving our relationships, enhancing empathy, and reducing aggression in our lives. This journal can help you do just that.

This journal can be used as a gratitude journal or an all-purpose journal. It was created by breast cancer and autoimmune survivor Holly Bertone to help to bring joy and love and gratitude and fortitude to your soul. Get a your own journal HERE.

Hernan Mexican Hot Chocolate Gift Set

I love all the Hernan products so I was more than thrilled when they came out with this hot chocolate gift set. Their chocolate is my ultimate favorite since it’s made in the traditional Mexican way of processing cocoa beans, plus the cocoa beans from Hernan are organic and harvested in a bio-diversified plantation in Chiapas. The set includes chocolate “Tablillas” (6 individual “tablilla” squares inbox), a red clay Olla de Barro, and hand-carved wooden Molinillo frother. Get your gift set right HERE.

THE CLEANBLEND BLENDER CLASSIC

I recently discovered this high powered blender that won’t break the bank and performs just as well as other high powered super expensive blenders. It’s great for making nut sauces, smoothies, dressings and soups. It would make an amazing gift for any foodie in your life. Order your blender HERE.

Loly in the Sky | Lorde

I’ve been a fan of Loly in the Sky since my sister introduced me to the brand 2 years ago. They are a Mexican company that makes vegan shoes. How cute is this model?? Get a pair HERE.

Hernan | Molcajete Hand carved from 100% volcanic stone


It is probably the most used and loved tool in every Mexican kitchen and it is often passed down from generation to generation. Of course, my mother refuses to give me hers, because she’s not dead yet!! So I had to buy one, and this one is an authentic volcanic rock Mexican molcajete. Get your molcajete HERE.

The Meatless Monday Family Cookbook: Kid-Friendly, Plant-Based Recipes

I met Jenn from Veggie Inspired a few years ago at a blogger’s conference and I’m so happy that she’s finally publishing a book with her family-friendly recipes.

The Meatless Monday Family Cookbook features more than 100 delicious, plant-based, kid-approved recipes perfect for busy weeknights, or whenever you feel like trying out a meat-free meal. Find your copy HERE.

Vegan Superhero Camiseta

Do you want to be a vegan super hero?? You can with this t-shirt available in kid and adult sizes. Get one for your favorite person HERE.

ETTU Kitchen | Bamboo Universal Knife Block

I’ve had this knife block for 10 years now. It’s so handy and keeps your knives safe without damaging them.

Kat Von D Lolita Eyeshadow Palette

This colorful Kat Von D Lolita palette is vegan and not tested on animals. This colorful palette will complement all of your holiday dresses this season.

Proud to be Vegan T-shirt by Seven Roses

Love this!! For the animals all the way, plus you can never have enough vegan t-shirts.

Chingona Gal Necklace

Chingona means badass in Spanish, every badass vegan women in your life needs this statement necklace.

Food Cycler Platinum Indoor Food Recycler and Kitchen Compost Container

This food cycler is perfect for those that don’t have the space to create their own compost pile. You just put food in and soil comes out!! Honestly, I’ve always wanted to compost but we’ve moved so much over the years or lived in apartments. This is an easy and effective way of doing it.

De Mi Tierra | Cleansing Oil – Balance

Handcrafted vegan beauty products made with all-natural ingredients. De Mi Tierra offers face scrubs, soaps, essential oils, and creams. This cleansing oil will remove your makeup while keeping your face hydrated.

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Known as the land of the seven moles, Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.

Toasted peanuts, bread, tortillas, plantains, and pumpkin seeds in a saute pan.

Don’t let the ingredient list for this black mole scare you. Mole is quite simple to make, it’s only a little time consuming, but it is the combination of ingredients such as chile chilhuacle rojo and negro, chile mulato, chile pasilla, burnt tortilla, peanuts, raisins, pumpkin seeds, and chocolate that makes this dish so unique.

Charred tomatoes, tomatillos, garlic, and onion in a saute pan.

This particular version a little bit non traditional since it substitutes coconut oil for lard, goji berries for raisins, and has the addition of turmeric. All beautiful ingredients that serve to enrich the sauce while keeping its authentic flavor.

Dried chiles soaking in water in a stainless steal pot.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Chocolate being added to the mole negro sauce.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Oaxaca, is the creation of Fernanda Alvarez from @lahealthymexicana here she tells you a bit of her story.

Fernanda’s Story:

I was proudly born and raised in Mexico. Five years ago I arrived in the United States and I now call it my home. I am passionate about sharing health and well being through food, and I am a firm believer that you don’t need to consume animals, that what is needed is more superfoods, and more home-cooked meals.

When I was 15 years old I was diagnosed with hypoglycemia, but for a long time, I had been living with food intolerances that did not allow me to live a happy life.

Mole negro enmoladas on a talavera plate and a bright orange tablecloth with flowers behind it.

When I discovered and experienced that I could heal everything that was keeping me from living a healthy life with food, I decided to share it with the world so I could help other people live longer and better lives regardless of their intolerance or illness while at the same time nourishing themselves with delicious food.

Fork digging into a plate of mole negro enmoladas

The Recipe: Oaxacan Mole Negro

  • If you can’t find hazelnuts you can use almonds
  • You can also use cranberries instead of goji berries
  • If you are gluten-free, you can use gluten-free bread instead.
  • You can also serve your cauliflower enmoladas with this almond crema.
  • Chile chilhuacle is a chile native to Oaxaca that is hard to find out of the state. I order mine from here.
  • If you want to make this without oil you can toast all the ingredients in a dry pan, and instead of frying the sauce you can simmer it.
Fork taking a bite of enmoladas away from the plate.
Mole negro enmoladas on a talavera plate and a bright orange tablecloth with flowers behind it.

Oaxacan Mole Negro Cauliflower Enmoladas

Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: mole negro, oaxaca, traditional
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Dora S.

Ingredients

  • 2 cups Extra virgin coconut oil
  • 1 cup Chile chilhuacle negro dried
  • 1 cup Chile chilhuacle rojo
  • 1 cup Chile Mulato
  • 1 cup Chile Pasilla
  • ¼ cup Sesame seeds
  • ¼ cup Peanuts raw
  • ¼ cup Pecans raw
  • ½ cup Hazelnuts raw
  • ¼ cup Pepitas pumpkin seeds, raw
  • 2 Corn tortillas
  • 3 Slices whole wheat bread
  • 2 Large red onions
  • 4 Garlic cloves peeled
  • 2 Ripe plantains peeled
  • ¼ cup Goji berries
  • 8 Plum tomatoes cut into dice
  • 10 Tomatillos husks removed, cut into dice
  • 1 tsp. Salt
  • 1 tsp. Ground nutmeg
  • 1 tsp. Ground cinnamon
  • 1 tsp. Dried oregano
  • 1 tsp.Dried thyme
  • 1 tsp. Ground ginger
  • 1 tsp. Ground cumin
  • 1 tsp. Ground turmeric
  • 5 Whole cloves
  • 5 Whole allspice
  • ¼ cup Coconut sugar
  • 1 cup Dark chocolate dairy-free
  • 4 Avocado leaves toasted

To Serve:

  • 10 corn tortillas
  • 1 Large head of cauliflower
  • ¼ cup Coconut oil extra virgin
  • Sea salt
  • 1 tsp. Smoked Paprika
  • 1 tsp. Ground cumin

Pickled Red Onions:

  • 1 Large red onin
  • 2 Limes juiced
  • 2 tbsp. water
  • 1 tsp. Oregano

Crema:

  • 1 cup Sunflower seeds hulled, raw
  • 1 ½ cups Water
  • 1 tsp. Sea salt
  • 1 Lime juiced
  • 1 tsp. Nutritional yeast

Instructions

To make the crema:

  • Fill a large glass container with water and add the sunflower seeds. Let them soak overnight in the refrigerator. (Preferably one day before you make the mole.)
  • Drain the seeds.
  • Place the sunflower seeds, water, salt, lime juice, and nutritional yeast in the blender and process until smooth.
  • You can adjust the lime and salt to taste or even add some other spice like jalapeño, ginger, turmeric or nutmeg.

To Make the Mole:

  • Set a large sauté pan to medium-high heat add all the chiles (stems and seeds removed), and toast lightly on both sides. Transfer to a bowl with cold water and set aside for later.
  • In a large pot or wok, add 1 cup of coconut oil and heat to medium heat. Add sesame seeds, peanuts, nuts, hazelnuts, pumpkin seeds, bread, tortilla, onion, garlic, plantain slices, and goji berries. Add them one at a time until they are a deep golden brown, then remove them from the pan, set them aside, and add the next ingredient.
  • Add the diced tomatoes and tomatillos to the pot, season them with salt, nutmeg, cinnamon, oregano, thyme, ground ginger, cumin, clove, turmeric, and allspice, cook until golden brown. Remove from pan and set aside.
  • Place all the fried ingredients plus the drained dried chiles in the blender, and process until smooth. Strain this mixture.
  • Heat a large pot to medium heat and add the remaining 1 cup of coconut oil, fry the sauce for 5 minutes and add the 5 cups of vegetable broth.
  • Add the coconut sugar, chocolate, and avocado leaves (previously toasted). Simmer for 45 min at medium heat, stirring constantly to avoid sticking.
  • While de mole is simmering, cut the cauliflower in small florets and sauté it with a little bit of coconut oil. Seasons with cumin, paprika, and salt to taste. Cover and let it pan steam for about 10 minutes or until tender. Add a little bit of water to the pan if necessary.
  • Prepare the crema (instructions above) and marinate the red onion with the lime juice, water, and oregano.
  • Fill the tortillas (heat them up for a couple of seconds in the microwave so they are easy to fold), and fold them in half.
  • Pour the finished mole
    sauce on top of the folded tortillas and drizzle some crema, and top with
    pickled red onions.

Notes

Chef’s Notes:
• If you can’t find hazelnuts you can use almonds
• You can also use cranberries instead of goji berries
• If you are gluten free, you can use gluten-free bread instead.
• You can also serve your cauliflower enmoladas with this almond crema.

These beautiful freshly baked empanadas de camote are filled with sweet potato, slowly simmered in cinnamon and anise. The dough is hand-kneaded and rolled out, then baked with the fragrant sweet potato filling. I like to eat them right out of the oven with a steaming cup of Mexican hot chocolate.

Sugar, anise, and cinnamon syrup in a small stainless steel pot
Flour and sweet potato syrup in a large glass bowl

I used to think empanadas were a Mexican thing but soon discovered that almost every country has their own version. Whether they are sweet or savory, they are incredibly delicious, easy to eat, and the perfect food on the go.

Flour mixture mixed together in glass bowl
Kneaded dough on a wooden surface

Empanadas by Doña Consuelo

This recipe was given to me by Doña Consuelo, a friend of my cousin Esperanza. Doña Consuelo had heard that my little nephew has severe allergies and can’t enjoy most of the pan dulce available in our town, so she graciously shared her recipe for these empanadas de camote, which just so happen to be vegan.

Cubed sweet potatoes cooking in a stainless steel pot

Doña Consuelo is one of those OG cooks that has never written down a recipe, and measures everything by fistfuls. So my beautiful cousin had her over to her house and had her recreate the recipe, and then proceeded to measure every fistful of flour and pinch of anise. She passed the recipe to me and I couldn’t wait to share it with you.

Mashed sweet potato in a glass bowl

I decided to pay her a visit to thank her for the recipe and just chat. Sitting in her living room, lamenting that she could no longer use her hands to knead the dough or make them for her family (she has arthritis), she reminisced about the traditional candies that are hand made in Múzquiz, her home town. She talked about the treats she ate as a child, and how she wished they were made with the same quality today.

Sweet potato plopped in the middle of dough disk

All of this has me pondering on the importance of passing down family recipes and adapting them for the new generation. Food is such an important part of our culture and we shouldn’t let the traditional recipes disappear with the previous generations. Save your family recipes!! Make them vegan, make them yours!

Empanadas ready to bake on a sheet tray

The Recipe: Empanadas de Camote

  • The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
Chef Dora and Doña Consuelo posing for a photo
  • I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.
  • I used the orange-fleshed sweet potatoes.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick
A close up of an empanada de camote cut in half.
Empanadas de camote on a blue plate, cup of coffee and cinnamon stick. The top empanada is cut in half showing the filling.

Empanadas de Camote (Sweet Potato Empanadas)

These beautiful freshly baked empanadas de
camote are filled with sweet potato, slowly simmered in cinnamon and anise.
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: mexican sweet potato empanadas, sweet empanadas, sweet potato
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 16 empanadas
Calories: 321kcal
Author: Dora S.

Ingredients

Sweet Potato Syrup:

  • 2 1/2 cups Water
  • 2 Ceylon cinnamon sticks, 2 inches long
  • 1 ½ tsp. Anise seed
  • 1 ½ cups Sugar, granulated
  • 1.6 lb. Sweet potato, peeled, cut into large dice (About two large ones)

Empanada Dough:

  • 17.6 oz. All-Purpose flour
  • 2 ½ tsp. Baking powder
  • 2/3 cup Melted coconut oil (the original recipe used shortening)
  • ¼ cup Sugar
  • 1 tbsp. Ground cinnamon
  • 1 1/3 cup Sweet Potato Syrup (see above)
  • ¼ cup Aquafaba liquid of a can of chickpeas

Instructions

To make the syrup:

  • Combine the water, cinnamon sticks, anise seed, and sugar in a small pot. Bring to a simmer over low heat and simmer softly for 30 min. Strain. Reserve 1 1/3 cups of the syrup and set aside.
  • Pour the rest of the sweet potato syrup in a small pot and add the sweet potato. Bring to a very low simmer, cover, and let cook for 45 min. (It’s going to seem like it’s not enough liquid to cook the sweet potatoes, but we’re basically going to steam them in the syrup. As they cook they will release liquid as well.) Drain and mash with a fork.
  • While the sweet potatoes are cooking, in a large bowl mix the flour, baking powder, sugar, and cinnamon. Add the melted coconut oil and mix well.
  • Add sweet potato syrup and mix.
  • Transfer dough to a floured surface and knead for about 10 minutes or until the dough has come together is elastic and smooth, but not sticky. Let it rest for 45 min.
  • Preheat oven to 350F.
  • Divide the dough into 16 equal portions and roll them into balls ( 2 oz. each). On a lightly floured surface roll out the dough 1/4 inch thick.
  • Place 1 tbsp. of the filling in the middle of the dough round. Fold the dough over to enclose the filling, and crimp the edges with a fork to seal or seal them decoratively as the Argentinians do. Pierce each empanada three times with a fork near the crimped edge.
  • Brush with aquafaba and bake for 35 – 40 min. or until the empanadas are golden brown on the bottom.

Notes

The original recipe called for vegetable shortening, but I have substituted it for coconut oil, but you could also use melted vegan butter.
I also reduced the amount of sugar (believe it or not!), but you can sub with piloncillo, sugar in the raw or muscovado sugar.

Nutrition

Serving: 1empanadas | Calories: 321kcal | Carbohydrates: 56g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 29mg | Potassium: 275mg | Fiber: 3g | Sugar: 24g | Vitamin A: 6435IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

Barbacoa means so many different things to different people, as with any other Mexican dish it varies from state to state. This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa. 

Glass bowl filled with gardein beefless tips soaking in water

It is a hearty stew full of vegetables like potatoes, carrots, tomatoes, and olives simmered in a mixture of Anaheim, chile guajillo, cumin, oregano, and beer. In Sinaloa, it is served with cold macaroni salad and refried beans.

Stainless steel pot filled with dried chiles and water

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

White pot with onion, tomato, and anaheim chile.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sinaloa, is the creation of the talented Fabby Gastelum, and here she is sharing her story with us.

White pot with onion, carrots, tomatoes, and anaheim chile.

Fabby’s Story:

Hi my name is Fabiola Gastelum and I was born in Culiacán Sinaloa. My family and I moved here when I was 7 years old, we lived in Mesa Arizona and I spent all my childhood there. That’s Home! I currently live in Albuquerque New Mexico with my toddler and my husband.

Small saute pan with browned beefless tips

Growing up I remember hating the feeling of knowing where my food came from. I would cry after every zoo trip thinking of the animals incarcerated there. I always considered myself a “tree hugger” because I hated plastic and I would try and safe water. When I became a mother I became so conscious of what products I used on my son -all-natural plant-based products. He never had cow milk and very little red meats. I remember watching What The Health for the first time on August 2017 (knowing that I would come out of it feeling different) that day our lives changed.

Vegan barbacoa sinaloense in a blue and white pot with a wooden spoon in it

My inner wish of always wanting to be vegetarian finally made it out. And by vegetarian I mean growing up I watched a kids show where one of the girls was an animal activist and I dreamt of having her courage to fight for animal rights. Our vegan journey began 1 week after that. We stopped buying, wearing, eating and exploiting animals. As much as I wished our journey would have come sooner I’m happy to say we are one big happy vegan family! I have not left my culture, my food or my identity. I’m a true Sinaloense and I will continue to veganize my states dishes! #LosVeganosComenMejor

Vegan barbacoa sinaloense on a white plate with macaroni salad and refried beans, and flour tortillas

The Recipe: Vegan Barbacoa Sinaloense

  • If you can’t find Gardein beefless tips you can use mushrooms, TVP or seitan or your favorite meat substitute.
  • If you can’t find no-chicken or no-beef bouillon cubes you can use vegetable stock instead of water.
  • Adding beer is very common in the state of Sinaloa and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob.
  • The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional
A closeup of a flour tortilla scooping up vegan barbacoa sinaloense from a white plate
Vegan barbacoa sinaloense on a white plate with macaroni salad and refried beans

Vegan Barbacoa Sinaloense

This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: gardein beefless tips, sinaloa, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 422kcal
Author: Dora S.

Ingredients

  • 1 package Gardein Homestyle Beefless Tips *see note
  • 5 Small russet potatoes (about 4 cups diced potatoes)
  • 5 Small carrots (about 1 ½ cups diced Carrots)
  • 3 Small tomatoes (about 1 ¼ cup diced tomato)
  • 1/4 White onion (about 1/3 cup diced onion)
  • 2 cloves Garlic
  • 1 Anaheim chile, fresh
  • 5 Guajillo chiles, dried
  • 1 Pinch Cumin (about 1/4 tsp.)
  • 2 Not Beef Bouillon Cubes
  • 1 Not-Chick’n Bouillon Cube
  • 1 tsp. Dried oregano
  • Salt & pepper to taste
  • 1/2 cup Manzanilla olives
  • 2 Bay leaves, dried
  • 1/4 cup Preferred beer, *see notes

Instructions

  • Fill a medium pot with water and bring to a boil. Add guajillo chiles and let simmer slowly for 5 – 8 minutes to soften the chiles.
  • Continue by dicing tomato, anaheim chile and onion in to very small-fine pieces.
  • Heat a large pot to medium-low heat and add 1 tsp. oil (optional). Add onion, Anaheim chile, and tomato and sweat for 5 minutes or until vegetables are tender,
  • Meanwhile chop carrots and potatoes into small-medium chunks. Add only carrots and olives to pot; cover and continue to cook for another 3-5 mins.
  • When guajillo chiles have softened, drain, and place in the blender with 1 cup of water, garlic, cumin, dried oregano, and a pinch of salt and black pepper, blend till smooth.
  • Take that chile mixture and strain it, add strained liquid to pot and simmer for another 5 mins
  • Add potatoes and both not-beef cubes, 1 chkn cube and 2 bay leaves. Increase heat to medium, cover, and keep cooking for another 10 mins depending how soft or hard you like your potatoes to be. (If necessary add more water.)
  • Heat a sauté pan to medium-high heat and add 1 tsp. of oil. Add beefless tips and brown them on both sides until golden brown.
  • Add the beefless tips to the pot with the vegetables, add another 2 cups of water, and ¼ cup of beer. Stir and let cook on low heat for 5 more mins. (You can add more than 2 cups of water. Today I did because I wanted my barbacoa to have plenty of broth. Add as much or little as you like.)
  • 1Season to taste with salt and pepper.
  • Turn off heat, make some frijoles puercos and sopa fria to go with it and voilà

Notes

*The beer is only for a different kick on the taste of this barbacoa, in Sinaloa (my Mexico native state) adding some beer to it is very common and I wanted to make this as traditional as possible. Yes it’s safe for children since it’s only a small amount and the alcohol taste disappears with all the other spices. I added Michelob. (of course I drank the remaining of it #bosslife #momlife #winning)
*The beefless tips are already seasoned, I didn’t want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the “meat” got the original taste of the barbacoa spices added but this is totally optional

Nutrition

Calories: 422kcal | Carbohydrates: 71g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 1708mg | Fiber: 11g | Sugar: 11g | Vitamin A: 14753IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 4mg

This vegan arroz con leche is creamy, delicious, and easy to make. It is topped with a sprinkle of freshly ground cinnamon and studded with raisins. I love it when it’s served cold on a hot day, but in the winter nothing beats a cup of warm arroz con leche. It’s one of those classic Mexican desserts that you make over and over again.

Milk and rice cooking in a large pot with a cinnamon stick.

Mexican Arroz con Leche

Mexican rice pudding is the perfect combination of milk, sugar, cinnamon, rice, and raisins. Depending on what region of Mexico you grew up in you might have added fresh fruit, orange or lime zest, and even rum.

Raisins added to the pot with the rice and milk.

Did you know that there are many versions of arroz con leche? There is Dominican, Costa Rican, Cuban, Puerto Rican, Guatemalan….and the list goes on and on. Most of them are similar but each country has its own variation that makes it unique. In Puerto Rico they use coconut milk, in Spain they add orange zest, in Cuba, they add condensed milk, and in Jamaica, they add allspice or nutmeg.

A wooden spoon full of vegan Mexican rice pudding suspended over a pot.

But it doesn’t matter what country you are from, arroz con leche evokes memories of the smell of cinnamon and a big pot of boiling milk on the stove, and the song, “ Arroz con leche, me quiero casar con un señorita…..”

How to Make Arroz con Leche Vegan

To make this arroz con leche without dairy I did a test between three different types of plant milk: soy milk, oat milk, and almond coconut milk. I used the same recipe for all of them and had some really picky taste-testers (my children) evaluate the results.

Two glass cups of vegan arroz con leche surrounded by cinnamon sticks and raisins.

The Test: Soy milk, Oat Milk or Almond Milk

The clear winner of the taste test was soy, then oat milk, and in the last place was almond-coconut milk. Soy milk resembled cow’s milk the most because of the high-fat content. The one that was made with oat milk was deliciously sweet, but it gave it a yellowish color and it wasn’t as creamy as the soy milk. The almond-coconut milk was creamy but did have a distinctive taste of coconut. My kids loved all of them, but they preferred the soy by far. I know a lot of people don’t do soy, so if you don’t, I recommend the oat milk instead.

A close up of vegan Mexican rice pudding with raisins with the spoon digging in.

The Recipe

  • You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best.
  • Oat milk also makes a yummy arroz con leche.
  • You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk.
  • I decided to use long-grain rice because it’s what is most accessible, but using short-grain rice will give a creamier result.
Vegan arroz con leche in a glass goblet with a golden spoon inserted into the cup.

Vegan Arroz con Leche

Vegan Arroz con Leche, a traditional Mexican classic made dairy-free with soy milk, cinnamon. and raisins.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, dairyfree, raisins, rice pudding, vegan
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 8 people (Serving size 1/2 cup)
Calories: 311kcal
Author: Dora S.

Ingredients

  • 1 cup Long grain-rice
  • 1 Ceylon cinnamon stick 2 -inch
  • 3 cups Water
  • 4 cups Soy milk
  • ½ – 1 cup Sugar or your sweetener of choice
  • ½ cup of raisins optional

Instructions

  • In a large pot combine water, cinnamon stick, and rice. Bring water to a simmer and simmer slowly for 15 min.
  • Add soy milk to the pot and simmer for 10 more minutes.
  • Add ½ – 1 cup of the sugar (depending on desired sweetness), and simmer for another 10 minutes or until the arroz con leche has reached the right consistency.
  • Remove from the heat, add raisins, and let the rice cool slightly. It will thicken as it cools.
  • Sprinkle with ground cinnamon before serving. Serve warm, or let cool in the refrigerator and serve cold.

Notes

You can use any plant milk of your choice, but we found that soy was the one that mimicked the taste of cow’s milk the best. Oat milk also makes a yummy arroz con leche. You can add fresh fruit, orange zest, dried fruit, nutmeg, and even vegan condensed milk. I decided to use long-grain rice because it’s what is most accessible, but using short grain rice will give a creamier result.

Nutrition

Serving: 0.5cups | Calories: 311kcal | Carbohydrates: 68g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 268mg | Fiber: 2g | Sugar: 40g | Vitamin A: 464IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 1mg

Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled vegan Maria cookies It has the perfect ratio of cookies to ice cream with that classic lime flavor that is a Mexican favorite.

Coconut milk and lime mixture in a blender container.

Ice Cream in Mexico

Mexico loves ice cream. You can find hand-churned ice cream made in huge stainless barrels and being sold on the street. Mexican ice cream is famous for being made with ripe and juicy seasonal fruit. You can find classic flavors like mango, strawberry, and chocolate, and some unconventional flavors like corn rose petal, and tres leches.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Mexican Ice Cream is similar to gelato since the fat content is much lower than American ice cream, so it is creamy and delectable yet light and refreshing. You can also find ice cream at paleterias or neverías. The most famous one is La Michoacana. To find vegan ice cream simply ask for nieve de agua, which means it’s made with a water base.

Making vegan ice cream

Ice cream is one of my favorite things in the whole wide world and I’m so glad that there are many vegan options available at grocery stores. My favorite hands-down is Nada Moo, but if you want to make your own ice cream I recommend the FoMu Ice Cream cookbook. If you’re looking for an ice cream machine I use the Cuisinart 2-Quart Ice Cream Maker. What’s your favorite ice cream flavor???

Pay de Limon ice cream in stacked glass bowls with a golden spoon digging into it.

The Recipe: Vegan Key Lime Pie Ice Cream

Key Lime vs Persian Lime

For this ice cream, I recommend you use key limes which are small and have a stronger and tangier flavor than Persian limes.

Vegan Key lime pie ice cream in a quart container with a purple ice scream scoop digging in

Vegan Maria Cookies

If you live in Mexico the Maria cookies from the Soriana brand are accidentally vegan. If you live in the US I found that Mcvities Rich Tea Cookies are also vegan and can be found on Amazon. If you can’t find either of them you can use vegan graham crackers to make this ice cream.

Vegan Key lime pie ice cream in stacked glass bowls with a golden spoon digging into it.

Vegan Key Lime Pie Ice Cream

This vegan key lime pie ice cream is a play on my favorite Mexican dessert, carlota de limón. (In Mexico it is also known as pay de limón ice cream.) A tangy and sweet key lime-coconut milk base is churned until it is light and creamy and then mixed with crumbled Maria cookies.
Print Pin Rate
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut milk, key lime, maria cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
5 hours
Servings: 8 servings (1 quart)
Calories: 174kcal
Author: Dora S.

Ingredients

  • 2 cups Canned Coconut milk unsweetened
  • ¼ cup Granulated sugar
  • 1/3 cup Agave nectar
  • 1/3 cup Fresh key lime juice or regular lime juice
  • ½ cup Crumbled Maria cookies see note

Instructions

  • Place the coconut milk, lime juice, sugar, and agave nectar in the blender and process until smooth.
  • Let the mixture cool in the refrigerator for at least two hours, preferably overnight.
  • Once the mixture is cold, add it to your ice cream machine and churn according to the machine’s instructions. It could take anywhere from 15 to 25 minutes.
  • During the last couple of minutes of churning add the crumbled cookies to the ice cream.
  • Transfer the ice cream (it will look like soft-serve a freezer-safe container with a lid and freeze for at least 5 hours.
  • Enjoy!!

Notes

  • To crumble the Maria cookies, place them in a Ziploc bag and pound them with a rolling pin.
  • If after freezing the ice cream is too hard, leave it out at room temperature to soften a little bit.

Nutrition

Calories: 174kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 37mg | Potassium: 144mg | Fiber: 1g | Sugar: 13g | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

 

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This sweet-yet-tart vegan raspberry ice cream is deliciously creamy, along with a crunchy almond-oat topping. It is made with full-fat coconut milk, fresh raspberries, agave, organic cane sugar, and sea salt. It’s amazing how just a handful of natural ingredients make an irresistible, all plant-based treat!

Cover of the book Incredible vegan ice cream, 3 balls of ice cream surrounded by cones on top of a chalkboard surface.

Incredible Vegan Ice Cream

This recipe is from the book Incredible Vegan Ice Cream by Deena Jalal. Deena is the founder and owner of the beloved Houston ice cream shop FoMu Ice Cream, and she has infused this book with the same creamy indulgent flavors you can find in her store.

Close up of two vegan raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Ice cream is one of my favorite things in the whole wide world, so I was thrilled to receive this book! There are 60 vegan ice cream recipes, and we love every single one we’ve tried. I especially enjoyed that the ice cream isn’t overly sweet. Some of my favorite flavors so far are blueberry shortbread, bourbon maple walnut, chocolate stout, roasted banana cinnamon, and apple cider donut. All of the ice creams are made with coconut milk, so if you’re allergic to coconut this book isn’t for you.

Little girl with pigtails, blue eyes, and olive skin holding a sugar cone with raspberry ice cream topped with two raspberries

Mexico has a wonderful history of handmade ice cream made with natural ingredients, and I thought this vegan raspberry ice cream would fit perfectly with my collection of Mexican desserts. In Mexico, ice cream making dates back to pre-hispanic times when the Teotihuacanos would collect ice from the top of the volcanoes and serve it with honey and fruit. Today, ice-cream making is a craft passed down from generation to generation. I’m so excited to apply the techniques and recipes from this book to recreate my favorite Mexican flavors.

4 scoops of vegan raspberry ice cream in small cups with a silver spoon.

Making Vegan Ice Cream is Easy!

Making vegan ice cream is actually so much easier than making traditional ice cream because you don’t have to make a custard base, and when you follow the Mexican tradition of using the freshest and ripest fruit, your vegan ice cream will be nothing but luscious, rich, and sweet. All you have to do is blend the ingredients to make the base, then churn in an ice cream maker.

Boy in an orange shirt with a surprised face holding an ice cream cone with raspberry ice cream

The Recipe: Vegan Raspberry Ice Cream with Almond Crumble

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 – 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Vegan Raspberry Ice Cream with Oatmeal Crumble

This sweet-yet-tart vegan raspberry ice cream is deliciously creamy and speckled with a crunchy almond-oat topping, and made with coconut milk.
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: almonds, dairyfree, oatmeal, raspberry
Prep Time: 5 minutes
Cook Time: 20 minutes
5 hours
Total Time: 5 hours 25 minutes
Servings: 10 Servings (1 quart)
Calories: 277kcal

Ingredients

Ice Cream Base

  • 1 pint Fresh or frozen raspberries
  • 2 cups All-natural canned coconut milk
  • 3 tbsp Organic unrefined cane sugar
  • ¼ cup Agave
  • Pinch of sea salt
  • ¾ cup Oatmeal Crumble cooled to room temperature, or neutral granola

Oatmeal Crumble

  • 1 cup Whole Rolled Oats
  • 2/3 cup Oat flour (or oats ground into flour)
  • Pinch Sea Salt
  • 1 tbsp. Ground flaxseed
  • 1/3 cup. Light brown sugar
  • 1 tbsp. Melted coconut oil
  • 1/4 cup Organic agave
  • 1 tsp. Pure vanilla extract

Instructions

Ice Cream Base

  • Start by making the raspberry purée. In a high-speed blender or food processor, purée the fresh or frozen red raspberries until they’re smooth. Set aside ½ cup (120 mof the purée. Use a high-speed or immersion blender to thoroughly mix the remaining purée, coconut milk, sugar, agave, and salt. Chill the mixture for at least 1 hour, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and it should look like soft serve when it’s finished. Transfer the churned ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Gently fold the crumbled oats into the base until they’re evenly distributed. You want to be sure to maintain the air that was churned into the base for the best texture. Smooth the top, cover the container, and freeze the ice cream for at least 5 to 6 hours, or until it is set. Don’t skimp on time—this ensures the best quality and shelf life of the ice cream.
  • For an ideal texture, set the ice cream out for 5 to 10 minutes before serving it. It will keep well in the freezer for a couple of weeks in an airtight container.

Oatmeal Crumble

  • Preheat your oven to 350°F. Grease a parchment-lined baking sheet tray and set it aside. Combine the whole oats, oat flour, salt, flax, and brown sugar in a large bowl. Mix the ingredients with a wooden spoon or spatula until everything is evenly distributed. Add the coconut oil, agave, and vanilla to the bowl and mix until all the ingredients are well combined.
  • Pour the crumble onto the baking sheet tray. Bake it for approximately 15 minutes, or until it is golden brown. Stir the crumble while it's baking at 5 and 10 minutes to help break it into small chunks.
  • Allow the crumble to cool completely before storing it in an airtight container. It will keep for 1 week at room temperature but can be frozen for up to 1 month.

Notes

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 - 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 252mg | Fiber: 5g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg

Disclaimer: I received a free copy of this book to write this review. That being said, all thoughts and opinions are my own.

Gallina Pinta is a beautiful thick stew of pinto beans, hominy, Anaheim Chile, and herbs. Served with a splash of lime juice, chopped cilantro, onion, and Chile chiltepin. It is a dish so local to the state of Sonora that you might not have heard of it before!

pinto beans soaking in a pink bowl on a stone surface

Traditionally it is made with beef, but for this vegan version, we are simply omitting it, and believe me when I say that it is equally delicious! What makes this recipe so special is that it’s made in the slow-cooker. Hours of slow simmering produces tender beans and bursting hominy (The real stuff here!! No cans were used in the production of this recipe).

beans, hominy, onion, garlic, anaheim chile in a slow cooker covered in water

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Bean and hominy soup in a large pot

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Sonora, is the creation of the talented Natalia Vanegas, and here she is sharing her story with us.

bean and hominy soup in a large pot with a full ladle lifted up over the soup

Natalia’s Story:

Changing my diet has been a long process, it didn’t happen overnight. I began a diet to lose weight which recommended the elimination of all dairy products and red meats. I could only eat chicken or fish 1-2 times per week. I followed this diet for two months until I accomplished my weight-loss goal, but since I was feeling so great I considered the possibility of becoming vegetarian, consequently, I began to eliminate all meat from my diet.

Gallina pinta soup in a melon colored bowl with toast on the side

I continued to cook for my family as I always had, but when serving the food I would simply not put the meat on my plate, on occasion I would eat fish though. Around the same time, late 2010 I watched a video by the activist Gary Yourofsky, this caused a great impact in my life and it was the first time I heard the term “vegan”, but at that moment I didn’t know how to make such a drastic change. It was clear to me that consuming cow’s milk was completely unnecessary and in certain cases, it could be harmful to your health. I began consuming soy milk or almond milk, but every once in a while I would eat cheese when I was traveling, in restaurants or at social reunions.

Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

It wasn’t until 2017, when I had more nutritional information at my disposal, that I decided to stop being a closeted vegetarian and become fully plant-based. I am now more conscious of the nutrients my body needs. I still cook my favorite foods but in vegan versions; I eat a lot of grains and legumes, that, of course, I had eaten before, but not often. I enjoy cooking so much more now, and I often experiment with new ingredients and different types of recipes. Blogs like Dora’s have been a great help with their recipes and stories of their daily lives, tips of places to eat, and products to use. This makes it easy to live vegan and still enjoy good food!

Lime being squeezed into gallina pinta bowl of soup

The Recipe: Gallina Pinta

  • If you can’t find dry hominy, you can use canned. Add it during the final ½ hour of cooking.
  • You can also make this in your instant pot on manual setting, high pressure for 40 min.
  • I recommend you slow cook this, it is well known that slow cooked beans are so much better!
  • If your slow cooker is small, half the recipe.
  • If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried anaheim pepper.
  • The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

GALLINA PINTA

Gallina Pinta Soup, a thick stew of beans and hominy made in the Sonora style, an authentic Mexican recipe gone vegan
1 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: Mexican
Keyword: gallina pinta, vegan mexican recipes, vegan soups
Prep Time: 12 hours
Cook Time: 12 hours
Servings: 8 -10 people
Calories: 302kcal
Author: Natalia Vanegas

Ingredients

  • 14 oz. Pinto beans, dried
  • 14 oz. Dried Pozole, (prepared hominy)
  • 1 head Garlic, peeled
  • 1 White onion, cut into ¼’s
  • 1 Anaheim pepper, stemmed and deseeded (increase quantity according to taste)
  • 1 tbps. Coriander seeds
  • 1 gallon Water
  • Salt to taste, add at the end when the hominy has “burst”

Garnish:

Instructions

  • Clean the beans and soak them for 8 – 12 hours, discard the soaking water and rinse the beans.
  • Place the hominy in a strainer and rinse until the water is clear.
  • Place the beans, hominy, garlic, onion, Anaheim pepper, and coriander seeds in the slow-cooker. Add water (according to the instructions on your slow cooker). Cook on low for 12 hours.
  • Check periodically and add more water if necessary.
  • When the beans are cooked and the hominy has “burst”, remove the chile skins and add salt to taste.
  • Serve hot in large bowl. Place garnishes on the table so everyone can garnish their own plate.

Notes

I recommend you slow cook this, it is well known that slow cooked beans are so much better!
If your slow cooker is small, half the recipe.
If you can’t find Anaheim peppers, you can use serrano peppers, but the flavor will change. Some people also prepare it with chile guajillo (chile Colorado) which is essentially dried Anaheim pepper.
The original recipe contains beef, but you can substitute with jackfruit, mushrooms or your favorite meat substitute. I prefer to simply omit the beef and I quite enjoy it. Enjoy!!

Nutrition

Calories: 302kcal | Carbohydrates: 57g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 992mg | Fiber: 15g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 15.3mg | Calcium: 146mg | Iron: 4.5mg

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

This sweet and tender semita bread is designed to be eaten with your morning café de olla or a cold glass of your favorite plant-milk. Piloncillo, raisins, cinnamon, orange zest, and anise are studded throughout the semita, making it an incredibly fragrant and delicious Mexican pan dulce.

Flour, water, yeast in a large stainless steel bowl

Origin of Semita Bread

In the 16th century, a group of Semitic Jews came to the new world, brought by Luis de Carvajal y de la Cueva to settle what is now the state of Nuevo Leon, escaping the Spanish Inquisition that was in full force at the time. This Jewish community colonized the states of Nuevo Leon, Coahuila, and parts of what is now Texas, and continued to practice their faith in secret. It is thought that this community ate bread during Passover very similar to what we consider semita bread now, with the exception of the piloncillo and raisins. The origin of this bread, however, can be traced back to Spain and Islamic North Africa.

Dough for semita bread mixed in a stainless steel bowl

Semita vs. Cemita

Semita is not the same as cemita, and to confuse things even more sometimes they are both spelled the same. Semita is the sweet bread recipe I have for you today, made with piloncillo, raisins, and sometimes nuts. Cemita is a savory roll, with sesame seeds on top, that is used to make tortas, huge tortas that are very famous in Puebla.

ball of dough in a stainless steel bowl with dough hook in it

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

dough hook stretching the dough to show the texture

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Chihuahua, is the creation of the talented Liliana Arellanes from @veganocosmico and here she is sharing her story with us.

Ball of dough resting in a stainless steel bowl

Liliana’s Story

My Name is Liliana Arellanes; I am from Chihuahua Mexico but have been living in Los Angeles, CA for the last 30 years. My path to Veganism began 25 years ago, for two fundamental reasons, respect, and compassion for all living beings, and respect for myself. Understanding above all, that it is not necessary to kill another living being in order to eat. In this way, we will be nourishing ourselves with Light and not death.

Pecans, raisins, orange zest and pilincillo are added to the dough in the bowl

 

I share the recipe of the famous “CHORREADAS DE PILONCILLO” a typical bread of the region, with a delicious flavor reminiscent of “small town” comfort food. I have added my personal touch, with raisins, nuts, and fragrant orange zest. It is an exquisite handmade sweet bread, with a spongy crumb that you can enjoy fresh out of the oven with a café de olla or a glass of almond milk.

 

dough mixed well and shaped into a ball again

The Recipe: Mexican Semita Bread (Semitas Chorreadas)

  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  • You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.

four balls of dough on a parchment lined sheet tray

  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.

basket of mexican semita bread and a white plate with slices of semita

a closeup of a piece of semita bread being held in a hand

Three mexican semita bread rolls in a basket on a light blue background

Mexican Semita Bread (Semitas Chorreadas)

Mexican Semita Bread, studded with pecans, raisins, orange zest and piloncillo.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Keyword: pan dulce, semita bread, vegan mexican breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes
Servings: 4 Medium sized rolls
Calories: 824kcal

Ingredients

  • 3 ½ cup Bread flour
  • ½ cup Dark brown sugar
  • 1 tsp. Ground anise seed
  • 1 tsp Freshly ground cinnamon (Ceylon)
  • 1/3 cup Coconut butter, about 3 oz
  • 1 ½ cups Warm water
  • ½ cup Chopped pecans
  • ½ cup Raisins, soaked in the juice of one orange
  • 1 tsp. Orange zest
  • 1 tsp. Active dry yeast
  • 3.5 oz Piloncillo (about ½ cup)
  • ½ tsp. Salt

Instructions

  • In a large bowl, mix all the dry ingredients flour, sugar, anise, cinnamon, yeast, and salt
  • Add the warm water and coconut butter to the bowl and knead.
  • I use the hook attachment on my mixer at medium-low speed for 4-6 minutes or until the dough has come off the sides of the bowl and is stretchy but not sticky.
  • If you don’t have a mixer you can knead by hand for 10 minutes or until you reach the desired consistency.
  • Place dough in a lightly oiled bowl, cover with a kitchen towel and let rise for an hour.
  • To prepare your piloncillo, place it in a plastic bag, and crush it with the help of a hammer until finely ground.
  • Separate the crushed piloncillo un half. Place half of the piloncillo in a small bowl and mix with 1 tsp. Flour. This will be used to top the semitas before baking.
  • Once the dough is done rising, add the reaming half of the piloncillo, pecans, and orange zest and knead until all the ingredients are mixed evenly throughout.
  • Preheat oven to 350°F.
  • Divide the dough in four, roll the pieces tightly into rounds, and place on a sheet tray lined with parchment. Press down on the rounds lightly. Brush the rounds with your favorite plant milk, and top with the piloncillo and flour mixture. Press down slightly on the piloncillo topping with your hands.
  • Cover the sheet tray with a kitchen towel and let the dough rise for 20 minutes.
  • Bake for 20 minutes at 350°F.

Notes

  • These semitas are the best when eaten still warm right out of the oven. If you eat them the next day be sure to warm them up before eating.
  •  You can use ½ whole wheat flour and half unbleached white flour to substitute the bread flour.
  • The nuts and raisins are optional, but I think they add a special touch.
  • You can substitute the coconut butter with vegan butter.
  • You can use plant milk instead of water in the recipe, just make sure it’s warm.

Nutrition

Calories: 824kcal | Carbohydrates: 149g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Sodium: 263mg | Potassium: 381mg | Fiber: 8g | Sugar: 50g | Vitamin C: 3.1mg | Calcium: 82mg | Iron: 3.1mg