Then turn the heat down to medium and keep cooking the steak for another 8-10 minutes, or till an internal temperature reaches 145 degrees on a meat thermometer. Take the Tri-Tip off the grill and let it rest for 5 minutes. Slice the grilled Tri-Tip against the grain, and drizzle with teriyaki sauce and tiger sauce. 16. Coquito Tres Leches Cake. Tres leches cake is a light and subtly flavored cake that is just as delicious served alone as with chocolate or caramel. The addition of spices to the coquito topping makes for a wonderfully festive cake that is easy to make and will be a crowd-pleaser. Drain well. In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown. Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds. Add the broth and tomato paste. Heat the large wok or pan over medium heat, drizzle 2 tbsp of oil and stir fry the shallots and garlic for a few seconds until fragrant. Add the prawns and cook for 1-2 minutes. Then, push the prawns to one side of the wok, drizzle 1 tbsp of oil and add 2 eggs inside the wok. In a medium saucepan, add the chiles ancho and the cup of water. Simmer for 10 minutes. In a blender, add the chiles ancho with the water, onion, carrot, sugar, lemon juice, vinegar, cumin, black pepper, salt and molasses. Try a sauce of your liking to top this dish. Popular choices are cranberry sauce, apple or mint sauce, Salsa Lizano (a Costa Rican staple), or honey-mustard. Serve separately on the side. At the end of the meal, save some space for a special dessert, a healthy slice of Budin or Costa Rica’s Bread Pudding. g968.

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