andrejthechef
ArgentinaBreadBreakfastVegetarian

Tostadas con Manteca y Dulce de Leche

Argentine tostadas con manteca y dulce de leche: thick toasted bread with soft butter and homemade dulce de leche cooked slowly from milk and sugar.

prep
10 min
cook
2 h 10 min
total
2 h 20 min
serves
6
level
easy
Thick slices of golden toast on a white plate, one spread with butter and one with dulce de leche, with small ramekins of butter and dulce de leche behind

Tostadas con manteca y dulce de leche is one of the simplest and most common breakfasts in Argentina: thick toast, butter and dulce de leche, usually with a café con leche. In cafés it arrives with the butter and the dulce de leche in little ramekins so each person spreads their own. Butter goes on the hot toast first, then the dulce de leche, so the two melt together.

The dulce de leche is the part worth making. Milk and sugar are cooked slowly, with a pinch of baking soda to keep the milk from curdling, until the mixture turns the color of caramel and thickens to a spreadable paste. It takes patience, not skill. Stir regularly, keep the heat low, and watch the final 20 minutes closely, because that is when it can catch and scorch on the bottom of the pan.

Tostadas con Manteca y Dulce de Leche is one of the best breakfasts from around the world.

method

  1. Combine the milk, sugar and baking soda in a large, wide, heavy-bottomed saucepan (at least 4 quarts, because the milk foams up). Bring to a gentle boil over medium heat, stirring until the sugar dissolves.

  2. Lower the heat so the milk bubbles lazily, and cook uncovered for about 90 minutes, stirring every 10 minutes or so and scraping the bottom. The mixture will slowly darken from white to pale gold to tan.

  3. When it has reduced by about two thirds and turns the color of light caramel, stir in the vanilla and stir constantly for another 15 to 20 minutes. It is ready when it coats the back of the spoon and a line drawn across the bottom of the pan stays open for a second or two.

  4. Remove from the heat and pour into a clean jar or bowl. It looks thinner than it should, but it will thicken as it cools. Let it cool to room temperature, at least 30 minutes.

  5. Toast the bread under the broiler or in a toaster until deep golden and crisp on the outside but still a little soft inside, 2 to 3 minutes per side under the broiler.

  6. While the toast is hot, butter it right to the edges so it melts in. Serve with the dulce de leche in a bowl on the side, or spread it over the buttered toast, as you like.

chef's tips

  • In a hurry, buy dulce de leche (sold as dulce de leche repostero for the thick type). Look in the Latin foods aisle or any Argentine grocer.
  • The homemade dulce de leche keeps in a sealed jar in the fridge for 2 to 3 weeks, and it is good on pancakes, ice cream and crepes.
  • If it scorches in spots, do not scrape the bottom into the finished jar. Pour off the good part and leave the burnt bits behind.