menu with tres leche cake

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Well, I'd certainly stay with the Mexican/Latin theme - How about a chicken tortilla soup?


1 cup onion chopped
½ cup celery, chopped
2T garlic, minced
2 jalapeno peppers, minced
2T canola oil
2cups diced tomato
3 cups chicken broth
1T ground cumin
1tsp. ground cloves
1T chile powder
1T salt
1 bunch cilantro, chopped
1cup jack cheese grated
1 diced avocado
1 stale corn tortilla
2 corn tortillas,julienned and deep fried
1 ½ pounds chicken breasts, cooked and cubed

Saute onion, celery,garlic,and jalapeno for 3 minutes in oil in a large pot. Add tortillas, tomatoes, stock, and spices, and bring to boil; reduce heat and simmer for 30-45 minutes; remove from heat and add cilantro. Blend in batches.
Put soup in a clean pot and keep warm til ready to serve. To serve, put chicken pieces in a bowl, ladle soup over chicken; top with avocado, cheese, and tortilla strips.

And for PSIGuy, Tres Leche ('Three Milk ) Cake is a scrumptious Mexican cake -

Tres Leche Cake
Tres Leche Cake (THREE MILKS CAKE)

1 1/2 cups cake flour
1 teaspoon baking powder
1 cup plus 1 teaspoon sugar
1/2 cup butter, softened
5 large eggs
1 teaspoon vanilla extract
11/3 cups of milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon light rum
1 cup heavy cream.

Preheat oven to 350 degrees. Sift together the cake flour and baking powder. In a large mixing bowl, cream the 1 cup sugar and the butter with an electric mixer until well blended. Add the eggs and 1/2 teaspoon vanilla extract, and beat until foamy. With a rubber spatula, gently fold in the flour mixture in increments, alternating with 1/3 cup milk, until the batter is smooth.
Pour cake batter into a lightly greased cake pan or baking dish, 7 by 11 by 2 inches, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when pressed. Allow cake to cool in the pan on a wire rack for 20 minutes, then invert onto a serving platter. Pierce the cake with a fork in many places, and allow it to cool completely.
In a medium mixing bowl, whisk together the condensed milk, evaporated milk, 1 cup milk and rum until well blended. Pour syrup evenly over the cake a little at a time, until it is saturated; you may not need the entire amount. Refrigerate, covered in plastic wrap, for at least 3 hours.
In a large mixing bowl with an electric mixer, whisk the heavy cream until it begins to thicken. Add 1 teaspoon sugar and 1/2 teaspoon vanilla extract, and continue whisking until stiff peaks form. Using a spatula, spread the cream over the top and sides of the cake. Serve, cut into squares.
This recipe came to mind - it is a wonderful easy soup.

Seafood Posole
1 tb Olive oil
1/2 Onion, diced
3 cloves Garlic, finely minced
1 tb Unsweetened cocoa powder
1 tb Cumin
2 Jalapeno peppers, seeded, diced
2 c Fish stock
2 c Chicken stock/broth
1 can Diced tomatoes, undrained
1 can Posole (hominy), undrained
10 oz Fish fillets, cut into chunks (use firm white fish like tilapia, sea bass, cod, halibut, snapper, etc)
24 Medium shrimp, cleaned
8 Clams, cleaned
8 Mussels, cleaned
1 c Fresh or frozen corn kernels
Sprigs of cilantro
Sour cream

1.Combine olive oil, and garlic in large pan, and cook 2 minutes over medium heat. Add cocoa, cumin, and jalapenos, and cook another minute.
2.Add fish/chicken stock and bring to boil. Reduce heat, and simmer, uncovered, 25 minutes.
3.To the broth, add undrained tomatoes and undrained posole (hominy). Cook over medium heat 10 minutes.
4.Add all the seafood and corn. Cover, and cook just until fish is cooked through, shrimp is pink, and all shells are opened, about 7-10 minutes. Do not overcook the seafood. Discard any shells that have not opened. When ready to serve, pour stew into large tureen. Garnish with cilantro and sour cream.

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