Recipes

A recipe is a set of instructions that describes how to prepare a dish of food. It typically includes a list of ingredients, quantities, cooking times, and step-by-step instructions. Some recipes may also include information about the cultural or historical significance of the dish.

Mofongo

Ingredients:

4 green plantains
1 cup vegetable oil
1 cups water
2 cups chicken or pork broth
2 cloves garlic, minced
1 tsp salt
2 cups diced chicken, pork, or shrimp (optional)

Instructions:

In a pot, bring the water, broth, garlic, and salt to a boil. Set aside for later
Peel the plantains and slice them into 1-inch thick rounds.
Heat the vegetable oil in a large pan over medium heat. Working in batches, add the plantain slices to the pan and fry them until they're golden brown, about 3-4 minutes per side.
Remove the plantains from the pan and drain them on a paper towel.
Using a pestle and mortar, mash the fried plantains until they're smooth. Alternatively, you can use a potato masher or a fork to mash the plantains. While you're smashing you may add a bit of garlic, olive oil, and seasoning to taste for the desired flavor.
If using, add the diced chicken, pork, or shrimp to the pot and stir to combine or serve on the side.
Serve the mofongo hot with a side of broth. Enjoy!

Pasteles

Ingredients:

2 lbs green bananas
2 lbs yautia blanca (taro root)
½ cup Calabaza (Tropical pumpkin)
2 lbs pork shoulder or chicken(small cubes)
½ cup sliced pimento-stuffed green olives
2 cups water
1 cup tomato sauce
1 cup diced onions
1 cup diced bell peppers
2 cloves garlic, minced
2 teaspoon adobo seasoning
1 tsp cumin
1 tsp oregano
1 tsp salt
2 tbsp olive oil
Achiote oil(anonato)
Banana leaves or parchment paper
Butchers twine for tying

Instructions:

Filling

In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic and sauté until the vegetables are tender about 5 minutes.
Add the Adobo seasoning, cumin, oregano, sliced pimento-stuffed green olives, and salt and stir to combine.
Add the pork to the pot and cook for 5-7 minutes or until it's cooked through.
Remove the pork from the pot and shred it using two forks. MASA
Peel the bananas, Calabaza, and yautia Blanca and slice them into 1-inch thick rounds.
In a blender or food processor, blend the bananas, Calabaza, and yautia until it's smooth.
Add 1 tbsp of Adobo seasoning, achiote oil for color, and broth from the stew pork just for a better taste. Assemble
Cut the banana leaves into about 8-9 inches in length. Remove the hard rib located on one side of the leaf. To build the pasteles, smear about 1 tablespoon of liquid from the stewed meat onto the banana leaf. Then, spread 1/2 cup of masa into the middle of the banana leaf. Place 1/4 cup of filling into the center of the masa, making sure to drain any excess liquid.
Fold the leaf over the mixture and tie it with string to secure it. Repeat until all the mixture has been used up. If storing, place them in a gallon-sized freezer bag and freeze them for up to 6 months.
In a large pot, bring the water to a boil. Place the pasteles in the pot and simmer for 45 minutes or until they're tender. If you’re cooking them in a frozen state, cook them for 75-90 minutes
Remove the pasteles from the pot and let them cool for a few minutes before serving.

Arroz con Gandules

Ingredients:

1/3 cup sofrito or recaito
3 cups water or low-sodium chicken broth
1 ½ tsp sazón con achiote y culantro
1 cube chicken bouillon or more if needed
2 tbsp tomato paste or 1/3 cup tomato sauce
1/2 cup diced onions
1/2 cup diced bell peppers
2 cloves garlic, minced
1/3 cup country ham or bacon, diced (optional)
1 teaspoon oregano
1 tsp cumin
1/4 cup fresh cilantro, chopped
1-2 bay leaves
2 tablespoons pimento stuffed olives (optional)
15-ounce can of Pigeon Peas (Gandules), drained and rinsed, or 2 cups of pigeon peas (soaked overnight)
2 cups medium rice
Salt to taste

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, garlic, ham, or bacon and sauté until the vegetables are tender about 5 minutes.
Add the cumin, oregano, cube of chicken bouillon, and salt and stir to combine.
Add the pigeon peas and water to the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the pigeon peas are tender.
Add the rice, tomato sauce, pimento stuffed olives optional to the pot and stir to combine.
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes or until the rice is tender and the water has been absorbed.
Remove the pot from the heat and let it sit for 5 minutes. Fluff the rice with a fork and serve.

Asopao

Ingredients:

2 lbs chicken or seafood (such as shrimp or lobster)
2 cups long-grain rice
4 cups water
1 cup of chicken or seafood broth
2 cups diced onions
2 cups diced bell peppers
2 cups diced tomatoes
2 cups diced potatoes
½ cup sliced pimento-stuffed green olives
1 tsp saffron
1 tsp cumin
1 tsp oregano
1 tsp salt
2 tbsp olive oil
¼ cup chopped fresh cilantro

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onions, bell peppers, and garlic and sauté until the vegetables are tender about 5 minutes.
Add the cumin, oregano, sliced pimento-stuffed green olives, and salt and stir to combine.
Add the chicken or seafood to the pot and cook for 5-7 minutes or until it's cooked through. (seafood cooks faster than chicken, for better results add seafood 5 minutes before the end of cooking)
Add the rice, water, tomato sauce, saffron, and diced tomatoes to the pot and stir to combine.
Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a lid and simmer for 30 minutes or until the rice is tender.
Remove the pot from the heat and let it sit for 5 minutes and serve. Add cilantro when serving to add flavor and a nice presentation.

Lechón Asado O Pernil Asado

Small Version: Pernil Asado (Pork picnic)

Ingredients:

5 lbs pork shoulder
1 cup lime juice
1 cup diced onions
2 tbsp garlic, minced
2 tbsp oregano
2 tbsp salt
1 tbsp black pepper

Instructions:

In a large bowl, mix lime juice, onions, garlic, oregano, Black pepper, and salt.
Place the pork shoulder in a large roasting pan and pour the marinade over it. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat the oven to 300°F.
Remove the pork from the marinade and place it in the roasting pan.
Roast the pork for 3-4 hours or until it's tender and the internal temperature reaches 145°F.
Remove the pork from the oven and let it rest for 10 minutes before slicing and serving.

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