puerto rico

Coquito, the Puerto Rican version of eggnog, brings a refreshing and tropical twist to the season.

Coquito (Puerto Rican Coconut Eggnog) Recipe

(12 ounce) can evaporated milk

cloves

cinnamon

(2 inch long) piece ginger, peeled and sliced crosswise into 1/4-inch thick rounds

(15 ounce) can sweetened condensed milk

(13.5 ounce) can coconut milk (see notes)

white rum (see notes)

vanilla extract

cinnamon,

nutmeg,

Bring evaporated milk, cloves, cinnamon stick, and ginger to boil over medium-high heat in small saucepan. Remove from heat and steep for 30 minutes. Strain milk and discard solids. Cool to room temperature, about 20 minutes.

Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla, cinnamon, and nutmeg in blender and blend until fully combined and foamy, 1 to 2 minutes. 

Serve chilled and dust with additional cinnamon and nutmeg if desired.

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

Coquito, Puerto Rican eggnog, is the perfect holiday drink for a crowd! 

Coquito (Puerto Rican Eggnog)

oz canned coconut milk

oz white rum

oz evaporated milk

2.5 oz sweetened condensed milk, (more to taste)

½ tsp pure vanilla extract

nutmeg

Place all ingredients into the bowl of your...

Place all ingredients into the bowl of your blender. Blend until well mixed and slightly frothy, 2-3 min. Pour into a bottle and refrigerate until cold. Just before serving, blend again or simply shake well to mix and froth. Serve in chilled shot (or aperitif) glasses and sprinkle with cinnamon to serve. If using larger cocktail glasses or rocks glasses, serve over ice.

Coquito will keep in a sealed jar in...

Coquito will keep in a sealed jar in the refrigerator for 1 week. Shake before serving.

https://mediavine-res.cloudinary.com/video/upload/ajmm7vaw4iqowu4yilyg.mp4

Rum and coconut milk give the Puerto Rican twist on eggnog a Caribbean flair. Smooth and creamy, this Coquito recipe is an easy drink to whip up for your holiday party guests!

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Coquito (Puerto Rican Eggnog)

Top 3 puerto rico recipes from across the web

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Coquito (Puerto Rican Coconut Eggno...

Mexican Red Pork Tamales As Made By...

Coquito (Puerto Rican Eggnog)

The most viewed puerto rico recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine