Tag Archive for: Latin America

 

Mexican Tostadas

Rachel Hartman - Missionary Wife in Latin America
This is a common dish served at Mexican gatherings. The tostadas and toppings are usually set out in buffet style. This gives everyone a chance to create a tostada that is filled with their favorite ingredients. In this way, it appeals to many people and is a fun group meal! We often prepare them for guests and our kids all have their favorite version of a tostada that fits their taste preferences!
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 bag Mexican Tostadas
  • 4 cups refried beans
  • 4 cups shredded chicken
  • 2 cups shredded lettuce
  • 2 cups chopped tomato
  • 2 cups Mexican cream
  • 2 cups crumbled queso fresco
  • 1 cup chopped onion and cilantro
  • 2 avocados sliced
  • 4 limes quartered
  • 1 cup salsa

Instructions
 

  • Prepare all ingredients
  • Line up tostadas and toppings in a serving line or on a buffet.
  • Place tostada on a plate. Top with desired ingredients.
  • Enjoy!

Video

 

 

Brazilian Cheese Bread (Pao De Queijo)

Linda Marquardt - Former Missionary Wife in Brazil
Pao de queijo go well with a meal or just a cup of coffee or tea. They don't keep well so it's better to eat them the day you make them. If you roll the balls a little larger, you can add some cheese and/or meat to them after they are baked to make little sandwiches.
Course Side Dish
Cuisine Brazilian

Ingredients
  

  • 2 cups tapioca flour
  • 1 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 1 1/2 cups grated parmesan cheese
  • 2 eggs

Instructions
 

  • Add milk, salt and butter to a large pot and bring to a boil. Remove from heat.
  • Add the cheese and eggs. Stir until mixed well.
  • Stir in tapioca flour and stir until dough is stiff enough to roll into balls.
  • Preheat oven to 400 degrees F.
  • Form the mixture into balls a little bigger than the size of a walnut. Place on a greased baking sheet.
  • Bake until golden brown.
  • Best eaten soon after baking.

 

 

Haitian Sweet Potato Pudding (Pen Patat)

Mary Schultz - Missionary Wife
Course Dessert, Side Dish
Cuisine Carribean, Haitian
Servings 10 people

Ingredients
  

  • 2 lbs white or orange sweet potatoes peeled
  • 1 large ripe banana peeled and cut into 1" pieces
  • 1 cup packed brown sugar
  • 1/2 cup raisins
  • 1 tsp fresh grated ginger
  • 1/4 tsp salt
  • 12 oz evaporated milk
  • 1 tsp vanilla extract
  • 1/2 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 3 cloves crushed
  • 1 medium lemon grated rind only
  • 1.5 cups coconut milk
  • 3 tsp butter
  • 1 tbsp brown sugar for sprinkling on top

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit
  • Grate sweet potatoes into mixing bowl
  • Mash banana into grated potatoes
  • Add all remaining ingredients to mix one at a time, blending thoroughly
  • Spread evenly in a 9x13" baking pan
  • Sprinkle 1 tbsp brown sugar over top of pudding
  • Bake 90 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown
  • Serve warm or cold
  • Refrigerate leftovers
  • Can be topped with whipped cream or rum syrup

Video

Keyword dessert, pudding, sweet potatoes

 

 

Carlota de Limón

Cindy Johnston
Course Dessert
Cuisine Mexican

Ingredients
  

  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 large package of Maria cookies graham crackers can work if you cannot find Maria cookies.
  • 3/4 cup fresh lime juice juice from about 5 limes
  • 1 small package of plain gelatin

Instructions
 

  • Blend all ingredients except the cookies. 
  • Pour part of blender mix in bottom of baking dish (any size, any shape) 
  • Place Maria cookies on top of blender mix 
  • Alternate layers of blender mix and Maria cookies until one runs out or pan is full. 
  • Top layer should be the blender mixture 
  • Garnish with fruit or lime rinds 

Video

Keyword dessert, lemon, mexican