Puerto Rican Egg Nog
Puerto Rican Egg Nog (Coquito)
Posted by Darlene at recipegoldmine.com 12/18/2001 7:07 am
Yield: 16 Servings
2 cups water
8 (3 inch) cinnamon sticks
6 large egg yolks
3 (12 ounce) cans evaporated milk
2 cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups white rum (a touch less if you use 151 proof!! Burp!!)
In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.
In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon – about 10 minutes (DO NOT BOIL). Set aside to cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
Peach Enchiladas
Peach Enchiladas
Small amount of water
1/8 cup cornstarch
2 cups peaches, peeled & sliced
1 1/4 cups granulated sugar, divided
1/2 cup brown sugar
1/2 cup butter
1 cup water
Flour tortillas
Ice cream
Filling: Mix water & cornstarch very well (just enough water to dissolve the cornstarch
) Then combine peaches & 1 cup of the granulated sugar into a sauce pan
Stir in the cornstarch mixture over low heat until the filling has thickened
Glaze: Melt butter & mix with remaining 1/4 cup granulated sugar & 1/2 cup brown sugar
Add a cup of water & stir until all of the sugar is dissolved
Scoop a healthy spoonful of peach filling into the tortilla & roll it up
Spray some Pam in a casserole dish & place the enchiladas seam-side down
Pour glaze over the enchiladas then place in a 325 deg F oven for 15 min
Remove from oven
Place each enchilada on a plate & top with your favorite ice cream
Chilaquiles
Chilaquiles
If you’re lucky, you may find a restaurant in the Southwest that serves chilaquiles
Very few do
12 corn tortillas
Vegetable oil
2 cups salsa fresca
2 cups Monterey jack cheese, grated
Cut tortillas in quarters & fry them in the oil until slightly crisp
Drain on paper towels
Place a layer of 16 wedges on the bottom of a 1-quart casserole dish
Add one-third of the salsa & sprinkle one-third of the cheese on top
Repeat this process twice more
Bake at 350 deg F for 20 min
Serve accompanied by refried beans