Torrejas de Coco(Mexican-style French toast served at posadas)
Torrejas de Coco
(Mexican-style French toast served at posadas)
1 cup sugar Original recipe from "Christmas in Mexico" "
1/2 cup water
1 coconut, drained, shelled, pared, and shredded
1 (1 1/2 pound) loaf egg bread, sliced
3 eggs
1 tablespoon flour
1 cup lard
3 cups sugar
1 cinnamon stick
1 cup water
3 tablespoons raisins
1/4 cup pinenuts or chopped blanched almonds
1. Dissolve 1 cup of sugar in 1/2 cup of water in a saucepan over medium heat. Bring to boiling; boil 3 minutes. Add shredded coconut; let it cook until moisture is absorbed and coco-nut is dry (about 15 minutes). Remove from heat and cool slightly.
2. Put coconut paste between each two slices of egg bread.
3. Beat eggs with flour; dip both sides of sandwiches in egg and fry in lard in a skillet (about 1 minute on each side). Drain them on absorbent paper.
4. Make a syrup by heating 3 cups sugar, cinnamon, and 1 cup water to boiling in a large skillet; boil 5 minutes. Add browned sandwiches and simmer several minutes; turn once.
5. Arrange on a serving dish, garnish with raisins and pinenuts, and strain the syrup over all.
Yields about 12 servings
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