Chilean Suspiro Limeno Food

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.

PERUVIAN SUSPIRO DE LIMEñA

Steps:

• Cook for 2-3 minutes, stirring. Remove from heat and allow to cool for 10-15 minutes. Stir occasionally.
• Distribute in the glasses you are serving them in.
• Serve over manjar blanco and sprinkle with cinnamon.

SUSPIRO DE LIMEñA RECIPE

Steps:

• Put the two types of milk in a saucepan. If you use full fat milk instead of sweetened condensed milk try adding some more sugar to the final mix to bring up the sweetness. Simmer the milks on a very low heat.
• Caramelising the milk can take a long time, up to an hour or more. Try for 40-45 minutes. An alternative method is to boil the condensed milk in the can for the same amount of time. It doesn't take as much effort to keep an eye on the milk. Simmering the milk in a saucepan will definitely produce a better flavour however.
• Whip the egg yolks and then add the caremalizing hot milks to the bowl. Beat thoroughly for about 20 seconds and then pour everything back into the saucepan with the vanilla. This makes the famous Dulce de Leche as it's known in many Spanish speaking countries. In Peru they call it manjar blanco. You might also see manjar blanco referred to as blancmange.
• Next mix the port/pisco with the sugar and cook (bringing to the boil) in a saucepan until the mix becomes quite thick.
• Beat egg whites in a separate bowl.
• Add this sticky syrup to the egg whites and beat with a spoon until it starts to look like whipped cream.
• Add mix of sugar and egg white to the top of the manjar blanco in cups or bowls.

SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
• Pour into a heatproof serving dish or individual dishes; set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks.
• Spread meringue on top of milk mixture.
• Refrigerate until cold, at least 3 hours.
• Sprinkle with cinnamon before serving.
• Garnish with raspberries.

CHILEAN - SUSPIRO LIMENO

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
• Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
• Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks.
• Spread meringue on top of milk mixture.
• Refrigerate until cold, about 3 hours.
• Sprinkle with cinnamon before serving.

CAIPIROSCA (BRAZILIAN LIME COCKTAIL)

Steps:

• Wash the lime and cut into fourths.
• Put lime in a glass and add the sugar. Crush lime with the sugar well.
• Add the shot of Vodka and the ice cubes. Enjoy!

HILACHAS (GUATEMALAN SHREDDED BEEF IN TOMATO-TOMATILLO SAUCE)

Steps:

• Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
• Remove the beef to a bowl, reserving the broth, and set aside to cool
• When cool enough to handle, shred the beef with your fingers and set aside.
• While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
• Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
• Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
• Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
• Stir in the breadcrumbs to thicken the sauce.
• Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
• *Variations.
• Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
• Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
• The potatoes and carrots can be eliminated if you like.
• Canned tomatoes and tomatillos work just fine in this recipe.
• Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
• If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.