Torta De Hojas Food

MILHOJAS OR THOUSAND LAYERS CAKE

Steps:

• Preheat oven to 350F or 180C.

CAKES WITH NUTS FROM CHILE (TORTA DE MIL HOJAS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the flour and baking powder; set aside.
• In a large bowl, beat the butter until creamy.
• Blend in the egg yolks, one at a time.
• Beat in the flour mixture alternately with the milk.
• The dough will be stiff like a cookie dough.
• Divide the dough into 10 pieces and shape into balls.
• Roll each ball into a 9 inch circle.
• Place on cookie sheets and prick with a fork in several places.
• Bake in the preheated oven for 10 to 12 minutes, or until golden brown.
• Set aside.
• Make the Caramel Filling: In a sauce pan, boil the unopened cans of sweetened condensed milk for 3 hours.
• Monitor the water closely, to make sure there is always water in the pan.
• Remove can from heat and let cool for 10 to 15 minutes.
• In a small measuring cup, combine the brandy and water.
• Place one cookie layer on serving plate.
• Sprinkle with brandy mixture, then spread with the now thickened condensed milk.
• Sprinkle with nuts.
• Continue stacking until all layers are used.

TORTAS AHOGADAS

Steps:

• For the braised pork butt: Preheat the oven to 325 degrees F.
• In a small bowl, combine the chili powder, cumin, garlic, paprika, mustard, coriander, salt and pepper. Pat the pork dry, then coat it with the rub.
• In a large cast-iron pan, heat the canola oil over medium-high heat. Sear the pork until browned on all sides, 8 to 10 minutes. Pour in the beer, cover the pan tightly with foil and transfer it to the oven for 2 1/2 to 3 hours. Let the pork cool a bit before shredding.
• For the tomato sauce: Soak the chile de arbol for 20 minutes in warm water. Once rehydrated, remove the stems and seeds and roughly chop. Heat the canola in a medium saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Stir in the chile de arbol, jalapeno, garlic, cumin and oregano and cook for another 2 to 3 minutes, until fragrant. Add the vinegar, tomatoes and 1 cup water. Bring to a simmer and cook for 45 to 50 minutes, stirring often. When done, puree the sauce until smooth. Season with salt and pepper to taste.
• To assemble the sandwich: Slice the bolillos in half, leaving them hinged at one end. Brush the insides with olive oil. Place the bolillos cut-side up on a baking sheet; transfer to the oven and toast until crispy, about 5 minutes. Fill each bolillo with some shredded pork, topped with some tomato sauce, shredded cabbage, cilantro, pico de gallo and pickled red onions. Serve.
• In a bowl, combine the tomatoes, jalapeno, lime juice, red onion, cilantro and garlic. Mix to combine. Season with salt and pepper, and refrigerate for 1 hour to allow flavors to meld.
• Heat a small saucepan over medium heat. Add the olive oil, the onions and some sea salt, and saute until the onions are just softened, about 5 minutes. Add the bay leaf, cayenne, cinnamon, start anise, honey, red wine vinegar and just enough water to cover. Bring to a boil, then turn off the heat. Set aside to cool to room temperature. Remove the whole spices and refrigerate until ready to serve.