Torrejas De Nitza Villapol Food

CUBAN BREAD TORREJAS

Cuban Bread Torrejas image

Make and share this Cuban Bread Torrejas recipe from Food.com.

Provided by Food.com

Categories Breads

Time 40m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup half-and-half
1 cup cream cheese
2 ounces sour cream
2 ounces condensed milk
1 teaspoon vanilla extract
1 pinch salt
17 1/2 ounces guava paste
12 ounces cream soda, such as Ironbeer
1 pinch salt
2 ounces maria cookies
1 ounce brown sugar
1 pinch salt
1 cup half-and-half
3 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
four 1-inch-thick slices stale Cuban bread
4 tablespoons unsalted butter
powdered sugar, for dusting (optional)

Steps:

For the cream cheese sauce:
Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use.
For the guava syrup:
Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.) You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks.
For the cookie sugar:
Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine.
For the torrejas:
Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before), and pour the custard mixture into a pie pan.
Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two.
Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas.
To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.

Nutrition Facts : Calories 1300.3, Fat 99.3, SaturatedFat 57.4, Cholesterol 560.6, Sodium 1166.9, Carbohydrate 80.2, Sugar 71.4, Protein 24.9

TORREJAS DE COLIFLOR EN SALSA DE TOMATE / CAULIFLOWER FRITTERS I

Torrejas De Coliflor En Salsa De Tomate / Cauliflower Fritters i image

This recipe was one of my favorites growing up, back home. Too bad I didn't get a chance to get the actual recipe from Mom, but, this I got it from a local store add (Tiendas Coppel), and have made some minor changes to make it more like my mom's. This recipe is from the Region of Sonora, México.

Provided by La Marz

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb cauliflower floret
10 ounces Cotija cheese
2 eggs
2 tomatoes
1 cup water
1/2 onion
1 tablespoon butter
4 tablespoons wheat flour
1/2 lemon
oil (for deep frying)
salt and pepper

Steps:

Boil the cauliflower florets and ashed them with the cheese, salt and pepper.
In a separate bowl, beat/whisk the egg whites until it forms peaks, then add the yolks and a couple drops of lemon juice. Beat/whisk to mix.
Form patties with the cauliflower mixture, you can squeeze the excess water out. Pass them throu the flour, followed by the egg mixture.
Heat up the enough oil in a skillet, and fry the patties until browned.
For the Sauce, roast the tomatoes , either in the oven, or I usually use a dry skillet, and cut them in half before doing it. When they are roasted, blend them.
Chop the onion very fine.
Fry the tomato sauce with some oil (or lard), adding the finely chopped onions to ti. Bring it to a boil.
Serve the patties covered with the sauce.

Nutrition Facts : Calories 400, Fat 27, SaturatedFat 16.2, Cholesterol 187.8, Sodium 896.6, Carbohydrate 20.2, Fiber 5.3, Sugar 8.4, Protein 22.5

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