{"id":1725,"date":"2019-09-23T20:01:08","date_gmt":"2019-09-23T18:01:08","guid":{"rendered":"https:\/\/chilesymaiz.com\n\/?p=1725"},"modified":"2021-09-30T08:21:23","modified_gmt":"2021-09-30T05:21:23","slug":"cajeta-quemada-receta-tradicional-de-un-postre-mexicano","status":"publish","type":"post","link":"https:\/\/chilesymaiz.com\/en\/cajeta-quemada-receta-tradicional-de-un-postre-mexicano\/","title":{"rendered":"Cajeta Quemada - Traditional Recipe of a Mexican Dessert"},"content":{"rendered":"

Who has not been in a candy market while in Mexico? Post after post of sweetened delicacies, a dream of many children, including him that we carry inside each one of us. Looking at their tables, gaze between the crystallized sweet potatoes, the alegr\u00edas, the cocadas, the pumpkin candies, the ates, the wafers and each of the goodies offered in this space of happiness. But there is a sweet that is not only for sale in almost all stalls, but can also be found in supermarkets, even in corner stores. This sweet is the cajeta, a Mexican dessert. Today we present a traditional recipe for making burnt cajeta, the original of cajeta.<\/p>\n\n\n\n\n\n\n\n

Although they are on the way out since they are more and more difficult to find, you have probably seen or at least have memory of the little drums with metallic foil stripes, filled with this exquisite delicacy. It is easier to find them in the center of the country since the cajeta's birthplace is the city of Celaya, Guanajuato. Many think that dulce de leche and cajeta are synonymous, but in reality, cajeta is Mexican dulce de leche.<\/p>\n\n\n\n

\"tamborcitos
Cajeta drums
Courtesy of AlejandroLinaresGarcia [CC BY-SA 4.0<\/a>]<\/figcaption><\/figure><\/div>\n\n\n\n

Dulce de leche is found in many parts of Latin America and although they look similar, their difference is in the milk used to make it. While the former is made with cow's milk, the Celaya version is with goat's milk. In fact, in September 2010, the cajeta was declared "The dessert of the Mexican bicentennial", recognizing its history, betrayal and origin.<\/p>\n\n\n\n

There are three types of cajeta that are the following: the burnt cajeta which is the original presentation of the sweet and is characterized by its deep caramel color caused by the time it is left on the fire, the vanilla cajeta where vanilla is added to differentiate its flavor and the tinned cajeta that contains a small amount of alcohol. We will prepare the primary version, the burnt cajeta.<\/p>\n\n\n\n

The traditional recipe for the cajeta requires a copper saucepan since they are the ones that best isolate the heat, allowing even cooking and preventing it from sticking to us. Immediately, we ran into challenges since on this side of the pond it is difficult to acquire a copper pot, so we used the one that we believed was similar to the qualities of the copper saucepan. <\/p>\n\n\n\n

We started!<\/p>\n\n\n\n

\n<\/span><\/p>\n\n\n\n

\n