Cristina's Tres Leches Cake

Cake:

5 eggs, separated
3/4 cup granulated sugar
1/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder or 3/4 teaspoon for high altitude
1/3 cup whole milk
1 teaspoon vanilla extract

Mixture of Milks:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 cups heavy whipping cream

Garnishes:

1 cup heavy cream, whipped with 1 tablespoon powdered sugar until stiff
Canned fruit like peaches and/or mandarin oranges
Fresh fruit like assorted berries
Sweetened flaked coconut

Cake:

Butter and flour a 13 x 9 x 2-inch baking pan. Set aside.

Beat the egg yolks for a couple of minutes using an electric mixer on low speed. Add 3/4 cup sugar and beat until sugar dissolves. Stir in the vanilla.

Using clean beaters, beat the egg whites in another bowl adding the 1/4 cup sugar and beat until stiff peaks form. Set aside.

To the egg yolk mixture, add the flour in two parts alternating with the milk and beating on low speed just until combined. Do not overbeat.

Using a rubber spatula, stir in the egg whites in two parts folding into the batter carefully. Do not stir. The batter should be fluffy and airy.

Pour this mixture in the prepared baking pan. Spread evenly.

Bake in a preheated 350 F for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and immediately poke the entire surface of the cake with a fork.

While the cake is baking you have mixed the milks well in a big bowl. Pour the milk into the whole cake using a ladle. Make sure that all the cake gets the milk mixture.

Let the cake cool down on the counter. Cover with aluminum foil or plastic wrap and refrigerate overnight.

The next day, beat 1 cup whipping cream with 1 tablespoon powdered sugar until firm.

Frost the entire surface of the cake using an offset spatula. Garnish as desired.

Makes 12 servings

Slow-Cooker Chicken Tortilla Soup

Baked by Rachel

www.bakedbyrachel.com

I loved this recipe. I also added chopped fresh cilantro and lime wedges.

1 lb chicken breast, trimmed
15 oz can sweet kernel corn, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 teaspoon chili powder
1 1/2 teaspoon salt divided
1 teaspoon ground pepper, divided

Monterey Jack cheese
Seasoned tortilla strips

To your slow-cooker add first 9 ingredients plus 1 teaspoon salt and 3/4 teaspoon pepper. Cook on HIGH for 4 hours or LOW for 8 hrs.

Prior to serving, remove the chicken breast. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded seasoned chicken to slow-cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing label containers well with name and date.

Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Sopapillas

Angie Baker

www.allrecipes.com

Sopapillas are a fried pastry that originated in New Mexico some 200 years ago. They are popular in Hispanic culture and can be eaten either salty or sweet.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir in flour, baking flour, salt and shortening. Stir in water. Mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep fryer until 375 F (190 C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Makes 24

Note: The dough has to be rolled out thin in order to puff up properly. I learned this the hard way.

Caldo de Bolas de Verde

One of the most popular Ecuadorian dishes. YUMMY.

The recipe is long so if you would like the recipe, go to Layla Pujol's website.

www.laylita.com

http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/

Colada de Avena Quaker (Ecuadorian Quaker Oatmeal Drink)

In Ecuador, we cook the fresh pulp of maracuya (passion fruit) or ripe naranjilla with the water and spices. Here in USA, I use frozen pineapple juice concentrate. It works really well.

4 cups water
Some cinnamon sticks
Some whole allspice
Some whole cloves
1/2 cup quick-cooking oatmeal
1 cup cold water
1 can frozen pineapple juice
Some vanilla extract
Sugar to taste

Boil the 4 cups of water with the cinnamon, cloves and allspice in a covered pot on low heat for 10-15 minutes.

Meanwhile, soak the oatmeal with the 1 cup water; let it rest.

Once the boiling water has all the flavor of the spices, add the oatmeal mixture and turn the low to medium. Cook stirring until the mixture is thick. Remove from the stove top.

Using a colander on top of a deep pot, strain the oatmeal mixture. Use a wooden spoon to help the mixture go through the colander. If necessary, use a little bit of water as well. Discard what remains in the strainer.

Once you have a very thick strained mixture, add some of the frozen pineapple juice and let it thaw. If necessary add more water and sugar to taste. Finally, strain the colada one more time and at the end, add some vanilla extract.

Serve over ice cubes.

Makes 6-8 servings

Arroz con Leche (Rice Pudding)

Taste of Home, Annual Recipes 2012

www.tasteofhome.com

1 1/2 cups water

1/2 cup uncooked long grain rice

1 cinnamon stick (3 inches)

1 cup sweetened condensed milk

3 tablespoons raisins

In a small saucepan combine water, rice and cinnamon stick. Bring to a boil. Reduce heat; simmer uncovered for 15-20 minutes or until water is absorbed.

Stir in the sweetened condensed milk and raisins. Bring to a boiled, Reduce the heat; simmer, uncovered. for 10-15 minutes or until thick and creamy, stirring frequently. Discard the cinnamon stick. Serve pudding warm or cold. 

Yield: 4 servings

                                                                                                    Marina Castle
 
                                                                                                    Hollywood, California

Pollo al Verdeo or Chicken in a scallion creamy sauce (Argentina)

I  had never heard of this recipe before but according to some websites, it is from Argentina. I read many recipes of the same dish which were basically the same thing with a couple of changes and I made my own version. I stayed pretty true to what it really is.

My family loved it; my little boy said I  should definitively do it again.

4 boneless skinless chicken breasts (2 whole chicken breasts)
1 tablespoon butter
1 tablespoon olive oil
Pinch of salt and Freshly ground black pepper

2 garlic cloves, chopped
6 green onions or scallions, chopped (white and green parts)
1/2 cup white wine
1 cup whipping creamy
1/2 cup low-sodium chicken broth
1/2 teaspoon cornstarch
Fresh parsley, chopped

In a big skillet heat up the butter and oil until hot. Add the chicken breasts and sprinkle with the salt and pepper. Cook on medium heat on both sides just to brown and remove from the skillet.

Add the garlic and green onions to the skillet and cook for 1-2 minutes being careful not to burn the garlic. Stir in the white wine and reduce to half the amount.

Cut the chicken breasts into slices. Add them to the skillet along with the cream and chicken broth in which the cornstarch has been dissolved. Cook covered on  low heat stirring now and then to avoid lumps. Cook for 5-8 minutes depending on the thickness of the chicken slices.

Sprinkle with some chopped parsley.

Makes 5-6 servings

Beef Fajitas

 

 

1-1 1/2 lb boneless top sirloin steak cut into strips
1 recipe for Fajita Marinade (See Condiment Section)
2 tablespoons Canola oil
2 medium green or red bell pepper, julianned
2 large onions, sliced
 12 (10-inch) flour tortillas
Salt
Ground pepper

Toppings:

Picante Sauce or red salsa
Green Salsa
Sour Cream
Chopped Cilantro
Guacamole
Cheddar cheese shredded

Follow the instructions for marinating the meat.

Pour the oil into a big skillet and heat up well. Cook the meat on high temperature stirring until cooked and lightly browned. Add the onions and peppers and cook until tender.

Season with salt and pepper to taste.

Serve with the toppings.

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

Pan de Yuca (Tapioca Bread)

1 cup tapioca starch or tapioca flour (almidon de yuca Goya brand or yuca harina Colombiana brand)
1 teaspoon baking powder
1 1/2- 2 cups Italian cheese blend
1 egg beaten
1/4 teaspoon salt (plus 1 pinch salt, optional)
water (milk or whipping cream if needed).

Mix all the ingredients adding some liquid if needed until the dough is very flexible.

Make balls the size of a walnut and place on an ungreased baking sheet 2-inches apart.

Bake in a preheated oven at 400F for 15 minutes. Serve immediately.

Note: Very good if served with smoothies.

Ecuadorian Humitas

Maybe not the traditional way to make Ecuadorian humitas because we do not use cornmeal in Ecuador but in my opinion, it is the right way to make them in order to have a great outcome in USA since the corn is a little bit different here.

www.kraft.com

                                Before steaming

6 fresh ears corn on the cob (with husks)
1/2 cup chopped onion (I use green onions)
1/4 cup butter (1/2 stick) butter, softened
1 teaspoon Calumet baking powder
3 eggs
1 cup cornmeal
1 package (8 ounces) Kraft mozzarella cheese, cut into into 1/2-inch cubes (I use shredded sometimes)
2 cups water (or more...)

Remove green husks and silk from corn, being careful to keep husks whole, Discard silk. Place husks in large pot of boiling water and blanch 1 minute. Remove from water; drain.

Cut kernels off cobs. Place half of the kernels and onion in blender container; cover. Blend on medium speed until smooth. Pour into  large bowl. Place remaining corn kernels, butter, eggs, baking powder and cornmeal in blender container. Cover. Blend until smooth. Add to corn puree in bowl. Stir in cheese. Batter will be thick but not stiff.

Place 2 of the corn husks on work surface, with long sides slightly overlapping. Spoon 1/4 cup of the corn puree onto bottom half of the husks; fold the top of the husks over the filling.  Fold in half from the left side, then fold in half again from the right side. One end of each humita should remain open.  Repeat with 34 of the remaining corn husks and remaining corn puree. Keep folded ends in place by tieing closed with thin strips of the remaining corn husks.

Fill a large pot with two cups of water. Line steamer basket with half of the leftover corn husks; place in pot. Stand the humitas, open ends up, in the basket. Cover with the remaining corn husks. Cover the pot with a lid. Bring water to boil on high heat. Reduce heat to low. Steam 30 minutes or until humitas are firm.

Yield: 9 servings (2 humitas each)

Substitute:

dry corn husks could be use instead of the fresh corn husks. Blanch in boiling hot water. Then use as directed.

Note:

I closed both ends of the humitas since I did not have a steamer basket. I place some cobs at the bottom of a deep pan; poured some water just to cover the cobs. Then, I placed a metal baking pan on top of the cobs. The humitas were placed there and I covered the pot with the lid, being very careful that the amount of water did not get into the metal pan and therefore the humitas.

Ecuadorian Chicken Spaghetti

1 lb chicken thighs, cut-up into small pieces or chicken breasts, cut into serving-size pieces
1/2 cup chopped onion
1/2 small green pepper
1 big garlic clove
1/2 teaspoon ground cumin
1/2 celery stick or 2 tablespoons chopped celery leaves
1 1/2 cups chicken broth
1/2 teaspoon dried sweet basil
1/4 teaspoon dried oregano
1/2 tablespoon chopped fresh cilantro
1/2 cup tomato sauce
4 tablespoons ketchup
2 tablespoons tomato paste
1 1/2 extra cups water
Salt
Pepper to taste
1/4 pound spaghetti, cooked
Grated Parmesan Cheese (optional)

Blend garlic, onion, green pepper and celery with 1 1/2 cups water. Pour this mixture in a medium saucepan, add cumin and let it boil at medium heat until it dries completely and becomes like a thick paste.
Add the chicken cook slowly at very low heat stirring frequently for about 3 to 5 minutes. Stir in 1 1/2 cups chicken broth, tomato paste, tomato sauce and ketchup. Cover and let it simmer at low temperature for about 15 to 20 minutes stirring occasionally.

Finally, add oregano, sweet basil, cilantro, more salt if necessary, black pepper and simmer until the spaghetti sauce has a desired consistency. Pour the hot sauce over the cooked spaghetti and mix thoroughly.

Serve very hot.  Sprinkle with Parmesan cheese if desired.

Serves 4

Tres Leches Cake (Dulce de las Tres Leches)

A very traditional Hispanic cake. Nobody knows who came up with the idea. Some people think that it was in mexico or Nicaragua. This cake is very popular in Ecuador as well.
Whoever did it, I am very jealous.
This is my sister Leticia's recipe with a tiny change.



Cake

1 cup all-purpose flour, sifted
1 pinch  salt
1/2 cup sugar
1 1/2 teaspoons baking powder
6 large eggs, egg whites and egg yolks, separated
1 teaspoon vanilla extract

Mixture of Milks

1 can 14 ounces sweetened condensed milk
1 carton (1/2 pint) heavy whipping cream
1 can 12 ounces evaporated milk

Frosting

1/2 pint whipping cream
2 tablespoons powdered sugar OR
1 container of Cool Whip

Cake

Preheat the oven to 350 F for 20 minutes. Grease a rectangular Pyrex 13 x 9 inches (33cm x 23cm) A little bit smaller baking pan works well, too.

Beat egg whites with a pinch of salt until slightly thick; add sugar and beat until very stiff and glossy.
Add the egg yolks one at a time beating well after each addition. Stir in the vanilla.

By hand, add the mixture of sifted flour and baking powder to the egg yolk mixture little by little folding it in. Do not overmix.

Immediately, pour the mixture in the baking pan and bake it in a preheated 350 F oven for about 10-15 minutes, depending on the oven or until the cake is done (insert a skewer in the center of the cake to see if it comes out clean)

While the cake is baking, mix the three types of milk in a bowl using a whisk. Once the cake is ready and very hot; take it out of the oven and start making a lot of holes with a fork, trying not to break the bottom of the cake. Then, using a ladle, add the milk mixture to the cake evenly and quickly so that the whole cake can absorb all the milk; try to separate the sides of the cake (from the baking pan) very carefully using a knife in such a way that some milk goes to the bottom also.

Let it stand for 15 minutes. Cover it with plastic film and put it in the fridge for many hours though it is better overnight.

A couple of hours before serving, frost the cake with some Cool Whip or home -made sweetened whipped cream (beat the whipping cream until thick adding the sugar). Decorate with fruit of your choice.

Store in the refrigerator.

Makes 12 servings

Refresco o Jugo de Tamarindo (Tamarind Drink)

A very popular drink in some Hispanic coutries, very refreshing if served with a lot of ice.



5-6 tamarind pods (like in the picture)
6 cups cold water
Sugar to taste
Vanilla to taste
Crushed or ice cubes.

Peel the tamarind pods and soak them in 4 cups of cold water. Let it rest in the fridge or counter for about 4 hours. Using a clean hand or a wooden spoon, mash the pods in the water to release the pulp, this will take 3 or 4 minutes.

Pass the mixture though a strainer and add 2 cups of water to the leftover tamarind in the strainer.

Add sugar and vanilla to taste and ice cubes.

Dulce de Leche Cookies

Pillsbury
www.pillsbury.com

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons orange juice and 1 teaspoon grated orange peel OR a combination of: 2 1/2 tablespoons water plus ½ teaspoon imitation rum extract.
extra sugar for dipping
1 can 12 oz Dulce de Leche Nestle
1 cup flaked coconut, chopped a little bit to make the flakes smaller.

Beat the butter and 2/3 cup of sugar with an electric mixer until smooth and creamy. Add egg yolks, vanilla, imitation rum mixture or the orange juice with the orange zest and beat until blended. In a bowl mix the flour, baking powder and salt. Stir the dry ingredients into the butter mixture until well-blended.
Heat the oven to 350F.
Shape the dough into balls made with 1 tablespoon of dough each. Place them in an ungreased cookie sheet; place them 2 inches apart. Dip bottom of small glass into the extra sugar; press on cookies to make a flat cookie. Bake 10-11 minutes or just until the edges begin to brown; remove to cooling rack. Cool completely.

Spread Dulce de Leche in a cookie and place the other cookie on top. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in coconut.

Makes 24 sanwich cookies.

Encocado de Camaron (Shrimp Encocado or in Coconut Sauce)

One of my very favorite Ecuadorian dishes.

1/2 green pepper, finely chopped
1/2 yellow or white onion, finely chopped
2 big cloves garlic, finely minced
1/4 teaspoon ground cumin
2-3 tablespoons achiote oil
(You get this by heating up some canola oil in the pan at low temperature adding 1/2 teaspoon achiote seeds (annato seeds) that you can buy in the Hispanic aisle or Mexican stores. It is not hard to get). Once the oil is red, discard the seeds.

Cook the vegetables in the oil at medium temperature until translucent, stirring constantly. Be careful or the garlic will burn.

1 lb shrimp (I always use raw shrimp -frozen or fresh)

Peel the shrimp and make a stock with the shells, about 1/2 cup stock after boiling and discarding the shells.

Add the shrimp stock to the cooked vegetables, 1 can (14 oz) coconut milk (I buy the one from Thailand, I prefer Lite).

Cook the mixture on low for a few minutes (about 4-5) and then add the raw shrimp and 1/2-3/4 teaspoon chicken bouillon, black pepper and a pinch of oregano. Cook the shrimp at medium temperature uncovered for about 5-6 minutes turning them over once or twice.

Some people like to add a couple of tablespoons of water with a little bit of cornstarch (about 1/2-3/4 teaspoon) to thicken the sauce just a little bit. If you do that, cook it for a couple of extra minutes.

Add chopped fresh cilantro and more salt if needed.

Serve with hot rice.

Ceviche de Camaron or Ecuadorian Shrimp Ceviche

1 lb shrimp (fresh or frozen, shelled and deveined)
2/3 cup water
1 tablespoon lemon juice

Cook the shrimp for a few minutes until turns pink. Remove from the heat and add the lemon juice. Mix.
Bowl:

1 small red or yellow onion, thinly sliced.
Pour hot water over onion and let it sit for 10 minutes.  Strain the onion. Place onion in a small bowl.
Add:

The juice of 2 big lemons (or to your taste)
Juice of 1 orange
Salt
Black pepper
1 tablespoon oil
Chopped cilantro to taste.

Refrigerate.

Once the shrimp cooled down, add:

 The onion mixture
1 small tomato finely chopped
1/4 green bell pepper, finely chopped
1/2 cup peeled cucumber, chopped (optional)

Mix well and refrigerate until serving.

Put on top:

Some ketchup
Some mustard

Note: We usually prepare our own fresh chili sauce called Aji Criollo but Tabasco is a great option is you like it hot!

Serve with popcorn, steamy white rice or patacones (twice-fried plantains).

BBQ Pork Quesadilla Torta

Southern Living Magazine
www.southernliving.com


2 cups BBQ pork (or 1/2 lb pork, seasoned with some BBQ rub and cooked in the slow-cooker
for 3 hours). Discard the cooking liquid and shred the pork.

1 can black beans, drained and rinsed
1/2 cup BBQ sauce
4 (10-inch flour tortillas)
2 cups Mexican cheese blend
2 green onions, chopped
1 cup chopped tomatoes
Mix the pork with the beans and BBQ sauce.

Spray a 10-inch pan with cooking spray and place 1 tortilla there.

Spread some of the pork and bean mixture, topping with cheese, green onions and tomatoes. Repeat the layers three times.

Cover with baking foil pressing gently. Bake in a preheated 400 F for 15 minutes.

Toppings:

Guacamole
Sour Cream
Green or Red Salsa
Cilantro

Note: You can add 1/2 corn and 1/2 beans to the pork mixture.

White Chicken Chili

1 tablespoon oil
1 lb cooked chicken, cubed
1 medium onion, chopped
1 1/2 teaspoon garlic powder
2 cans 15 1/2 oz Great Northern beans, drained and rinsed
1 can 14 1/2 oz chicken broth
1 can 4oz chopped green chilies
1 teaspoon salt
1 teaspoon cumin
 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream or half-and-half.

Cook the onions in the oil until tender. Add the rest of the ingredients except sour cream and heavy whipping cream. Cook uncovered for 30 minutes simmering. Remove from heat and add sour cream and whipping cream. If it is too runny, add a heaping tablespoon of cornstarch dissolve in 2 tablespoons of water.

Garnish:

Shredded Cheddar cheese
Doritos or tortilla chips.
Chopped fresh cilantro