Cafe Con Leche Puerto Rican Cafe Latte Food

PUERTO RICAN CAFé CON LECHE

Puerto Rican Café con Leche image

Start the day off right with a warm cup of traditional Puerto Rican café con leche, made with Puerto Rican coffee, sugar and steamed milk. This traditional Latin drink can be found at any given time in panaderías, restaurants and home kitchens across the island.

Provided by Salima Benkhalti

Categories drinks

Time 10m

Number Of Ingredients 4

Ingredients

½ cup ground coffee
½ cup filtered water (for brewing the coffee)
½ cup whole milk
1 tsp sugar

Steps:

Brew your coffee according to the instructions on the coffee making device you're using. See notes for directions if using a saucepan to make your coffee.
While your coffee brews, add milk to a saucepan over medium heat. Bring to a light simmer before killing the heat.
Fill your cup with coffee until just halfway full. Add sugar and stir with a spoon. Pour steamed milk in to fill the cup. Enjoy!

CAFE CON LECHE, PUERTO RICAN CAFE LATTE

Cafe Con Leche, Puerto Rican Cafe Latte image

Traditional cafe latte puerto rican style. This is enjoyed as part of breakfast, in which french or italian bread is dipped in the hot coffee. You can add a bit more sugar or coffee to fit your tastes.

Provided by chef FIFI

Categories Beverages

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 cups milk
3 teaspoons nescafe instant coffee
2 teaspoons sugar

Steps:

Combine all ingredients in a small saucepan.
Bring to a boil.
Enjoy!

Nutrition Facts : Calories 279.8, Fat 13.4, SaturatedFat 8.3, Cholesterol 51.2, Sodium 181.3, Carbohydrate 27.6, Sugar 8.4, Protein 12.7

ROAST PORK (PERNIL) PUERTO RICAN STYLE

Roast Pork (Pernil) Puerto Rican Style image

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day.

Provided by Elizabeth Silva

Categories Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

8 -10 lbs pork shoulder
1/2 cup corn oil
1/4 cup white vinegar
10 garlic cloves (or you may use garlic powder, but fresh is best)
3 (1 ounce) packages sazon goya
adobo seasoning, goya to your taste
4 teaspoons black pepper
1 teaspoon oregano

Steps:

The night before peel garlic and with a Pilón mash it to a past then combine all the ingredients and whisk then set it aside.
Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate.
This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes.
For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,.
TIP: Check every ½ to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks.
Before serving make sure your juices are clear and the skin is nice and hard.

Nutrition Facts : Calories 960.7, Fat 76.2, SaturatedFat 24.1, Cholesterol 257.6, Sodium 237.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.1, Protein 62.6

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