Tres Leches Cake

A light sponge soaked in three milks—evaporated, condensed, and heavy cream—topped with whipped cream and cinnamon.

Ingredients

• 600g pork shoulder
• 400g pinto beans
• 1 tbsp minced garlic
• 1/2 tsp smoked paprika
• 3 tbsp lard
• a generous handful of red bell peppers
• a handful of fresh cilantro, chopped
• crumbled cotija cheese, for serving
• 500ml chicken stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with lard.

2. 2

   In a large bowl, whisk together the corn tortillas and dried oregano until evenly combined.

3. 3

   In a separate bowl, blend the toasted pumpkin seeds with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with epazote or a dusting of lime wedges.

8. 8

   Slice or portion into servings and serve.

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