Tag: Latin American
Tres Leches Cake
Tres Leches Cake
This is one of my favorite cakes. It’s quite easy to make. I’ve also learned while making it how unhealthy it is for you. Holy shit. Cream, more cream, sweetened condensed milk, evaporated milk, a stick of butter, 5 eggs, and a lot of sugar. I’m pretty sure that tres leches translates to English as “dairy bomb that will make your ass fat, tubby.” What’s really bad is that I only see a good 6-8 servings of this cake, when there’s probably twice that. Please try and share this cake. It really wouldn’t be right to eat all of it. Even over the course of a week(like anything even lasts that long in my house.)
Equipment
- standing mixer
Ingredients
Cake
- 1 1/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter melted
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla
Tres Leches
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 1 tsp vanilla
Whipped Cream and Toppings
- 1 1/4 cup heavy whipping cream
- 4 tbsp sugar
- 1 tsp vanilla
- fruit of your choosing berries, pineapple, peaches, kiwi, mangos are all great options
Instructions
- Mix together the flour, baking powder, and salt. Set aside.
- In a mixer, beat 1 egg at a time over medium speed for 1 minute. Pour in the melted butter and continue to mix.
- Slowly add in the sugar, the vanilla, then the flour mixture.
- Preheat the oven to 325 degrees. Grease a 9”x13” cake pan with butter. Pour the mixture into the pan.
- Bake the cake for 30 minutes. Let cool on a rack.
- While the cake is cooling, mix together the tres leches.
- Once the cake had completely cooled, poke a ton of tiny holes on the top of it with a tooth pick or a knife. Pour the tres leches over the cake. Let the cake absorb the mixture covered in the refrigerator for 4 hours.
- About 5 minutes before you’re ready to frost the cake, mix on medium speed the heavy cream, sugar, and vanilla.
- Mix until it peaks and is whipped cream consistency.
- Evenly spread the whipped cream mixture over the cake. At this point the cake is ready. Or…
- Top the cake with your favorite fruits before serving. I topped the cake with blueberries and strawberries.
Piquin Chile Enchiladas
Piquin Chile Enchiladas
This is another way of making enchiladas that you might not be familiar with. When you think of enchiladas, you think of corn tortillas stuffed with meat and cheese covered with enchilada sauce and more cheese, baked in a glass dish in the oven. This style of enchilada really focuses on the sauce instead of being filled with meat. Once the sauce is ready, corn tortillas are cooked one at a time in the sauce. They are folded over, plated up, and topped with crumbled queso. These enchiladas are always served with some type of meat on the side, such as carnitas.
Servings: 2
Ingredients
Piquin Chile Sauce
- 2 tbsp dried piquin chiles
- 2 roma tomatoes
- 2 garlic cloves
- 1/2 medium white onion diced
- 1/2 cup water
- 2 tbsp vegetable or canola oil
The Enchiladas
- 8 corn tortillas
- queso fresco cheese crumbled
Garnish
- cilantro finely chopped
Instructions
Piquin Chile Sauce
- Lightly toast the dried piquin chiles in a small skillet for a minute.
- Add the chiles to a blender or food processor with the tomatoes, garlic, and water. Puree until smooth.
- Add the cooking oil to a large skillet over medium high heat. Sauté the onions for 4-5 minutes.
- Add the piquin chile sauce to the onions. Simmer on medium heat for 10 minutes.
The Enchiladas
- On an oiled griddle, cook corn tortillas for 1 minute a side. Drain on paper towel.
- Take one of the tortillas and place it right into the enchiladas sauce. Have the sauce simmering on low.
- Flip it over to there other side. Make sure both side are coated
- You can either fold these in half or into quarters while in the sauce. Do this to all of the tortillas.
