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Tres Leches Cupcakes Recipes
Tres Leches Cupcakes Recipes
Josi s. Kilpack
josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Glaze
1 (5-ounce) can evaporated milk (or half of a 12-ounce can)
1 (11-ounce) can of sweetened condensed milk
1 cup cream, coconut milk, half and half, OR whole milk
Mix milks together. When cupcakes are cool, carefully slice off the top crust to expose the sponge cake. Drizzle
the milk mixture one spoonful at a time over the cupcakes, allowing the cake to soak up the milk in between additions.
(Cupcakes typically hold between 1 and 2 tablespoons of glaze.) Once milk seems to be pooling at the top of the
sponge cake, cover the cupcakes and refrigerate for at least six hours.
Note: An easy way to add glaze is to use a medicinal syringe. (You can find them in the pharmacy section of your
local grocery store.) Instead of slicing off the tops of the cupcakes, simply inject the milk one syringeful at a time.
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Tostadas Compuestas
Chili con carne
2 pounds course ground pork or beef (pork tastes better)
4 tablespoons red chili powder
2 garlic cloves, minced
4 tablespoons flour
4 tablespoons oil
1 medium onion, chopped
1 teaspoon salt
1 tablespoon ground cumin
1 tablespoon oregano
4 cups hot water
Tomato juice, as needed
In a large mixing bowl, combine meat, chili powder, garlic, and flour. In a large, heavy skillet, heat oil over medium
heat. Add onion and sauté until tender. Add meat and cook until brown. Add salt, cumin, and oregano. Add water and
simmer, uncovered, for 1 hour. Add tomato juice as needed if chili becomes too dry. Add additional amounts of salt,
cumin, and oregano as needed to get the flavor you prefer. Keep mixture warm on stove until the tortillas are done
being fried.
Note: For a slow cooker version, brown meat according to recipe, then transfer to a slow cooker. Add seasonings,
three cups of water, and one cup of tomato juice . Cook on low for up to 8 hours, or on high for 2 to 3 hours.
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josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Tostadas
2 quarts oil, for frying
Corn tortillas (3 to 4 per person)
Cheese, grated
Lettuce, shredded
Sour cream
Pinto beans, warm
Tomatoes, diced
Guacamole (optional)
In a deep, heavy saucepan, heat oil over medium to medium-high heat. (You know the oil is at the right temperature
when you can drop a small piece of tortilla into the oil and it floats to the top and starts to sizzle. If it sinks to the
bottom, the oil is not hot enough. No bueno.)
Stack the tortillas three at a time and make 4 slits, about an inch out from the middle on each side, forming a
rough square pattern in the center of the tortilla. Set a cooling rack over a sheet pan to drain and cool the shells.
Drop the tortillas one at a time into the hot oil. When the tortilla floats back up to the surface, press a soup ladle
into the middle of the tortilla so that the edges fold up and around the ladle. This will form the shape of the tortilla
bowl.
Hold the ladle in place for 3 to 4 minutes. Remove the ladle and flip the tortilla over to check brownness. You
want the tortilla to just barely have some color. If it looks too golden, then it will taste overcooked. Place the tortilla
bowl upside down on the rack to drain and cool.
Once all the tortillas have been fried, layer the additional ingredients according to your preference. Enjoy!
Note: If using canned pinto beans, drain and rinse them. Add them to a small saucepan with a small amount of fresh
water, and heat up before serving.
Note: Caro always puts the cheese into the tortilla shell first, so that the chili makes it all gooey and melty.
Mmmm.
Note: Caro is offended that I put “optional” after guacamole.
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josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Breakfast Burritos
½ pound chorizo sausage (other types of sausage can be used, or omitted altogether)
8 eggs, beaten
1 (4-ounce) can diced green chilies, drained
2 tablespoons mayonnaise
8 flour tortillas
Brown sausage in large skillet over medium-high heat, drain. Remove from pan, drain oil, and set aside. In the same
pan, add beaten eggs and cook until scrambled, but not yet dry. Add chilies and sausage and finish cooking. Remove from
heat. Add mayonnaise and mix. Place a large spoonful of sausage-and-egg mixture in the center of a warmed tortilla
and fold into a burrito.
Serves 8.
Note: Shawn prefers regular country sausage; Breanna prefers no sausage at all.
Notes: In a pinch, you can use 8 ounces of canned chicken, skip the cooking, and mix up the salad immediately.
Also, a handful of chopped green peppers adds great flavor and texture. This salad is also great with tortilla chips
or wrapped in a flour tortilla. Mmm!
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josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Crock-Pot Posole
2 (14.5-ounce) cans golden hominy, drained
1 (4-ounce) can chopped green chili peppers, not drained
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or thighs, cut into 1-inch pieces
1 (14.5 ounce) can tomatoes, cut up and not drained
2 (14.5 ounce) cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (or more to taste)
2 tablespoons snipped fresh cilantro
Sour cream (optional)
Place hominy, green chili peppers, onion, garlic, chicken, tomatoes, chicken broth, and spices in a 3½-, 4-, or
5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours, or on high setting for 2½ to 3 hours. Stir
in cilantro. Garnish each serving with a dollop of sour cream, if desired.
Makes 8 to 10 servings.
Note: You can use canned corn in place of hominy. Canned chicken works great, too!
Note: To cook in a slow cooker, combine all ingredients, cover, and cook on low for 2 to 3 hours, stirring every 15
to 20 minutes.
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josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Note: Caro’s girls like this stew boiled down until it’s thick enough to use in a tortilla.
Note: It’s worth buying pork stew meat when you can find it and freezing it for later. Pork is so good with green
chilies.
Note: This is easy to convert to a slow-cooker recipe. Add browned meat and everything but the potatoes to a
slow cooker. Cook on low 4 to 6 hours. Add potatoes for the final hour.
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josiskilpack.com • Recipes from Tres Leches Cupcakes • shadowmountain.com
Sopapillas
2 cups flour Warm water (¼ to ¾ cup, depending on
½ teaspoon baking powder your climate: more humid= less water)
½ teaspoon salt Oil
½ teaspoon sugar Honey
1½ teaspoons vegetable oil
In a large mixing bowl, combine flour, baking powder, salt, and sugar. Add oil. Add water a little at a time, mixing as
you go in order to form a smooth dough.
On a lightly floured surface, knead into a soft, slightly sticky dough. Let rest, covered, 20 to 30 minutes.
Meanwhile, in a deep pot or skillet, heat oil over medium to medium-high heat until it reaches 400 degrees. Divide
dough into 12 equal portions and roll into balls. On a floured surface, roll each ball into a thin circle, about ¹/8-inch
thick. (The thickness is the key to success here. If the dough is too thick, the sopapillas will not puff up when fried.)
Cut each circle into quarters.
Drop dough, one piece at a time, into the hot oil. The dough will sink slightly. When the dough resurfaces, push it
back under the oil. This will make it puff up. After about 20 seconds, flip the dough over and cook the other side.
After another 30 seconds, remove the sopapilla with a slotted spoon and allow to drain on a cooling rack set over a
sheet pan. Keep the cooked sopapillas warm in the oven on the lowest setting while you cook remaining dough. To eat,
tradition requires you to bite off one corner and pour honey inside.
Note: Sopapillas are also delicious when sprinkled with powdered sugar. And for a savory sopapilla, stuff the
cooked sopapilla with pinto beans, lettuce, tomato, and onions.
Biscochitos
1 cup shortening—butter flavor works well
1 cup sugar, divided ¾ cup and ¼ cup
1 egg
3 cups flour
¼ teaspoons salt
1½ teaspoons baking powder
2 teaspoons anise seed, crushed or ground (or 1 teaspoon anise extract)
3 tablespoons brandy or apple juice
1 teaspoon cinnamon
Preheat oven to 350 degrees. Cream shortening and ¾ cup sugar together. Add egg. Mix well, then add flour,
salt, baking powder, and anise seed. Mix well. Add brandy or apple juice and mix well. Dough will be a little crumbly, so
add more liquid if needed and press together with hands. Combine ¼ cup sugar and cinnamon.
Roll dough out to ½-inch thickness and cut with cookie cutters. (Fleur-de-lis is the traditional shape.) Dust with
sugar and cinnamon mixture. Place cookies 2 inches apart on cookie sheet.
Bake for 10 minutes or until golden brown. Cool on pan 2 minutes before removing to cooling rack.
Makes about 2 dozen 2-inch cookies.