My Big, Fat, Cuban Family Torrejas Recipe with Guava and Cream Cheese Stuffing

Family: “Yay! Guava paste and cream cheese! You’re making Refugiados, aren’t you?”

Me: “Good guess. No. I’m making This-Up-As-I-Go.” =D

Torrejas 1
Torrejas 1

If there is anything we Cubans love more than our coladitos 12 times a day, it is a new use for guava. Preferably with cream cheese.

I decided to do a brunch for my family.

So I decided I’d make "torrejas." (a type of Cuban French Toast)

And then I had A Thought.

What if I STUFFED them with guava and cream cheese?

Oh, Baby!

Torrejas2
Torrejas2

My Big, Fat, Cuban Family Torrejas Recipe

  • 4 egg yolks
  • 1 cup whole milk
  • 2 Tbsp. Sugar
  • 1 tsp. Cinnamon
  • 1 tsp. Vanilla extract
  • 3 whole eggs, beaten
  • Vegetable oil (for frying)
  • Guava paste cut into (about 20) slices
  • 12 oz. tub of cream cheese
  • 8 slices of thick bread. (I found something called Texas Toast – extra thick bread, but pan Cubano works well too)
  • Powdered sugar

1) Whisk together: the egg yolks, milk, sugar, cinnamon, and vanilla. Mix thoroughly and set aside.

2) In a separate bowl, whisk together the 3 whole eggs.

3) Spread each slice of bread generously with the cream cheese.

4) Place about 4 or 5 slices of the guava paste on the bread to make a sandwich.

Torrejas3
Torrejas3

5) Heat the oil in a large frying pan or griddle. (use enough to just cover the surface)

6) Create an “assembly line” – quickly dip the sandwiches in the egg/milk/cinnamon mixture.

7) Take the soaked sandwich and dip into the beaten egg mixture. 

8) Fry these in the hot oil – just until brown, turning once.

Torrejas4
Torrejas4

9) Place the fried sandwiches in a baking dish and place in a hot oven 400° for about 10 minutes, or just until the guava melts.

10) Dust with powdered sugar and slice into quarters. (Or halves if you think you can handle it. =D)

Torrejas5
Torrejas5

The MBFCF Torrejas can be eaten hot or cold. I prefer the hot, fresh taste of melted guava.

Added plus: because of the gooey, melted guava they don't even need syrup!  Serve with a sweet, hot cafecito.

“De aqui pa’l cielo.”  ;-)

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Rice. An in-depth look. (And a giveaway.)

In keeping with our Hispanic Heritage Month, I've decided to tackle a subject that's near and dear to us. It's something that we feel absolutely passionate about.

But we Cubans are passionate about so, so many things. (Well, everything, really....but that's not important right now.)

I know I shouldn't be surprised when the mildest topics bring up so many intense and varied opinions.

Today's seemingly innocuous topic is rice.

Much to my everlasting delight, my beautiful and enormously entertaining cousin, Yllien, takes on the topic of Hispanics and Asians and Rice and Rice Cookers and a poor mook named Osvaldo.

Please enjoy. (And get some popcorn. I'll wait.)

                                        

My friend, Ana Quincoces has an entire section in her cookbook ¡Sabor! A Passion for Cuban Cuisine about rice. She even shows you how to make it old-school in a pot on the stove. (Page 82.)

Ana Quincoces makes rice

I, personally, use a rice cooker. Often. Next to my pressure cooker, it's the hardest working appliance in my kitchen and is in constant use.

Pressure cooker and rice cooker

So now, let's talk rice.

Today's giveaway is an autographed copy of Ana's cookbook, ¡Sabor! A Passion for Cuban Cuisine.

Of course, you know that the real reason you should have this book in your kitchen is because my recipe for My Big, Fat, Cuban Family Torrejas (made with guava and creme cheese, thankyouverymuch) can be found on page 204. *takes bow*

¡Sabor! A Passion for Cuban Cuisine Cookbook

But I digress......

Rice.

To be entered in the drawing for the cookbook, please answer one or all of the following questions:

  • Do you wash your rice?
  • Do you use a rice cooker or are you an old-school pot-on-the-stove-topper?
  • Isn't my cousin, Ylli adorable? ;-)

I'm guessing we have a lot of rice to talk about, so let's let this contest run through the weekend. Please share it with your friends. Ask them the questions on Facebook. You'll be surprised at how much emotion rice engenders.

I will pick a winner randomly from your comments on Sunday, September 25th at 5 pm.

So, rice.....your thoughts?