She Strengthens

Discover the Rich Flavor of Cajeta: Mexico’s Sweet Delight

Cajeta, the Mexican cousin of dulce de leche, is a sweet and creamy sauce made with goat’s milk, crafted in a copper pan, and developed through a Maillard reaction. This unique process gives cajeta its distinct flavor and aroma. In Central and South America, panela, an unrefined cane sugar, is traditionally used, but a light muscovado sugar makes an excellent substitute.

The Perfect Pairing: Cajeta and Churros

Imagine dipping crispy, sugary churros into a rich, velvety cajeta sauce. It’s a match made in heaven! But cajeta is more than just a dipping sauce – it’s also a delicious topping for ice cream or a sweet treat to enjoy on its own.

Making Cajeta: A Labor of Love

Creating cajeta requires patience and dedication, but the end result is well worth the effort. With a yield of 3 jars of sauce and 8 churros, you’ll want to make a big batch to enjoy throughout the year.

Ingredients

For the Cajeta:

• 2 quarts goat milk
• 2 cups grated panela or light muscovado sugar
• 1 tsp vanilla extract
• ½ tsp baking soda

For the Churros:

• 1 cup water
• Oil for deep frying
• 3 tbsp light brown sugar
• 1 stick unsalted butter
• 1 cup all-purpose flour
• ½ tsp salt
• 2 eggs
• 1 tsp vanilla extract
• ⅓ cup minced Serrano ham
• 1 cup superfine sugar
• 2 tsp ground cinnamon

Crafting the Perfect Cajeta

To make the cajeta, combine goat milk, sugar, and vanilla extract in a large, heavy-bottomed pan. Over low heat, melt the sugar into the milk, stirring constantly. Add the baking soda mixture and watch as the liquid doubles in volume. Stir occasionally for the next 4-5 hours, ensuring the mixture doesn’t burn. Sterilize three jam jars and fill them with the glossy, caramel-colored cajeta. Seal the jars and store them in a cupboard until opened, then refrigerate and use within 6 months.

Creating the Perfect Churros

To make the churros, heat oil in a heavy pan and prepare a piping bag with a star-shaped tip. In a separate pan, combine water, light brown sugar, and butter, and melt. Add flour and salt, then combine with eggs, vanilla extract, and minced Serrano ham. Load the piping bag and test the oil temperature. Pipe the mix onto baking parchment, snip the batter clean, and gently lower the churro into the hot oil. Cook for 1-2 minutes, then flip and cook for another minute. Drain on kitchen paper and sprinkle with cinnamon sugar. Serve with cajeta and coffee for a truly authentic experience.