Borrachitos (Pulque-Soaked Sweets)
Colourful soft sweets soaked in pulque or liqueur.
About this recipe
Mexican sweets of soft dough bathed in pulque, rompope or fruit liqueurs, in vibrant colours.
History & Origin
Borrachitos are one of the most emblematic sweets of traditional Mexican confectionery, small pieces of soft spongy dough bathed in liqueurs that give them their playful name meaning "little drunk ones". Originating from Tlaxcala and Puebla, they are linked to pulque, the sacred Mesoamerican drink. Tradition holds the first borrachitos were created in Tlaxcala's convents during the 17th century. Each flavour corresponds to a different colour: pulque white, rompope yellow, strawberry pink, lime green and anise transparent.
Estimated cost
£4.50
Total cost
£0.19
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
90
Calories
2g
Protein
14g
Carbohydrates
3g
Fat
0g
Fibre
30mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Mezcla la harina con el azúcar, el polvo para hornear y el anís. Agrega la mantequilla suavizada y los huevos. Amasa hasta obtener una masa suave.
- 2
Extiende la masa sobre una superficie enharinada hasta un grosor de 1 cm. Corta en rectángulos de 4x3 cm.
- 3
Precalienta el horno a 170°C. Coloca los dulces en charolas y hornea 12-15 minutos hasta que estén ligeramente dorados.
💡 No los dores mucho: deben quedar pálidos para absorber bien el licor.
- 4
Prepara los baños: divide el pulque en un recipiente y el rompope en otro. Agrega colorante rosa al pulque y amarillo al rompope.
- 5
Sumerge cada borrachito en el licor de tu elección durante 5 segundos. Coloca sobre una rejilla para que escurran.
💡 No los dejes mucho tiempo sumergidos o se deshacen.
- 6
Deja secar los borrachitos sobre la rejilla durante 2-3 horas. Espolvorea con azúcar glass antes de servir.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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