#puerto rican recipe

[kristinwaymire]

Learn how to make Arroz con Gandules (Rice with Pigeon Peas) with ease! Join me as we explore the delicious flavors of Puerto Rican cuisine. From preparing the flavorful sofrito to cooking the rice and pigeon peas to perfection, this tutorial has got you covered. Whether you're a beginner or a seasoned cook, this recipe will bring a taste of the Caribbean to your table. Don't forget to subscribe for more tasty recipes and cooking tips!

[fullcravings]

Mallorcas Puerto Rican Breakfast Sweet Rolls

[najia-cooks]

[ID: A bowl full of rice and a reddish, saucy stew with carrots, potatoes, and shredded chicken. End ID]

Vegan pollo guisado (Puerto Rican chicken stew)

Pollo guisado, a popular dish in Central and South America and the Caribbean, combines marinated and braised chicken with potatoes, carrots, and green olives in a tomato-based broth. This Puerto Rican version uses a recaito of onion, garlic, aji dulce peppers, and culantro to add savor and depth to the dish, while sazón lends spice and color.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the chicken:

About 150g sườn non chay, or 300g ready-made vegetarian chicken substitute

Water plus 2 tsp vegetarian chicken stock from concentrate (if using sườn non chay or other dried meat substitute)

1 Tbsp vegetable oil (if not using sườn non chay)

1 Tbsp sazón

1 tsp garlic powder

1 teaspoon salt

1/4 tsp black pepper

1/4 tsp dried oregano

Sườn non chay ('vegetarian ribs') is a Vietnamese soy- and wheat-based meat replacement. It may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” I like it for its versatility and stringy texture, but you can use any vegetarian chicken substitute you have on hand, or even omit the chicken and increase the amount of carrot and potato.

For the recaito:

1/2 large white onion, chopped

1/2 head garlic, peeled and chopped

2.5 oz / 70g (5 medium) aji dulce peppers, chopped

1 oz / 28g (a few slices) mixed bell peppers, chopped

About 18 (1.5oz / 43g) culantro leaves, ends removed and chopped

1 small bunch cilantro, leaves removed

This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that it is a "recaito" until the tomato is added, at which point it becomes "sofrito."

Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.

For the dish:

Extra virgin olive oil

1 Tbsp sazón, divided

1 tsp garlic power

1 bay leaf

1/4 cup recaito

4-5 tomatoes, diced (or 1 8oz-can tomato sauce)

1/4 cup Spanish olives

1/2 pound (2 medium) potatoes, peeled and diced into large chunks

2 medium carrots, cubed

2-3 cups vegetable stock, or vegetarian chicken broth from concentrate

2 sprigs fresh oregano, or 1/2 tsp dried oregano

Salt and ground black pepper, to taste

Instructions:

For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.

For the chicken:

1. If using sườn non chay: whisk vegetarian chicken stock concentrate and spices (sazón, garlic powder, salt, black pepper, and oregano) into enough hot water to cover the sườn non chay in a cassrole dish or other wide, flat vessel. Soak sườn non chay for 10 minutes, until tender, then tear into small strips. In a large pot, simmer sườn non chay in their soaking liquid until the liquid has completely evaporated.

2. If using another chicken substitute: mix all marinade ingredients in a large bowl. Add chicken substitute and mix to coat. Refrigerate and marinate for half an hour while you prepare the other ingredients, or overnight. For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce. For the dish:

1. Heat 1/2 cm olive oil in a large pot on medium. Fry chicken, turning as necessary, until golden brown on all sides. Set aside.

2. Mix sazón, garlic powder, and black pepper with just enough water to form a thick paste. In the same pot you used to fry the chicken, fry the bay leaf and most of the spice mixture until water has evaporated.

3. Add the recaito and sauté for three minutes, until fragrant. Add tomatoes and allow to cook until mostly dry.

4. Add olives, potatoes, and carrots and stir to combine. Allow to fry for another couple minutes.

5. Add vegetable or chicken stock and remaining spice mixture. Raise heat to bring to a boil, then lower heat to a simmer. Cook until potatoes and carrots are almost tender. Add chicken and heat through.

Serve hot, over rice.

[ricoydelicioso]

Empanadillas de Cielito Lindo al estilo de la Misi

Ingredientes:

2 tazas de carne molida guisada (2 cups stewed ground beef)

¼ taza de cebolla morada (¼ cup red onion)

¼ taza de cebollines (¼ cup green onion)

½ taza de tomate (½ cup tomato)

1 taza de lechuga romana (1 cup romaine lettuce)

½ taza de queso (½ cup cheese)

¼ taza de cilantro fresco (¼ cup fresh cilantro)

½ taza de salsa para taco (½ cup taco sauce)

½ taza de refritos (½ cup refritos)

4 onzas de queso crema (4 ounces cream cheese)

¼ taza de crema agria (¼ cup sour cream)

12 plantillas para empanadillas (12 turnover shells)

[bloghrexach]

⚡️ … si eres Boricua, entiendes estas fotos!!! — LUMA y su madre!! … ⚡️… Puerto Rico!!

@hrexach

[stone-cold-groove]

The classic eggnog. It’s made with rum. If it’s not made with rum. It’s not the classic eggnog.

[fieriframes]

[How did you learn how to cook Cuban and Puerto Rican food? Well, the recipes have been passed on and freak the ferocious out and previous owner before that. Like this Cubano classic.]

[randumblygeneratedusername]

my moms coquito recipe

Coquito is a tasty Puerto Rican eggnog rum cocktail

[video-recipes]

Tembleque — lahbco

[observethewalrus]

Heyyyyy anyone wanna help a bitch out and share some family pernil recipes with someone who missed out on their abuelita’s recipes cuz their father wanted nothing to do with them???

[thewingedwolf]

the thing about american cuisine is it’s either good but too complex for me to make as someone who is incredibly lazy and mediocre at cooking (i am thinking southern, creole, and everything with fish) or they’re just like way too meat heavy and i don’t even crave it anymore tbh it’s just chorizo & kielbasa out here, it’s gotta be wrapped in a casing or i don’t eat it.

[fullcravings]

Coquito Recipe

[najia-cooks]

[ID: Four large empanadas with crimped edges are piled on a plate. Rice and mushroom dishes can be seen in the background. End ID.]

Spinach and cheese empanadas

Tender, flaky crust and a creamy, delicious filling. Puerto Rican sazón and recaito lend additional spice and savor to this common vegetarian version of an iconic dish.

Recipe under the cut!

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Serves 4.

INGREDIENTS:

For the dough:

1 1/4 cup (150g) all-purpose flour

6 Tbsp (80g) non-dairy margarine

1/4 cup (60mL) cold water, or as needed

For the filling:

1 Tbsp olive oil

1 small yellow onion

2 cloves garlic

1 red chili pepper, diced (or 1 dried red chili, broken in half)

5oz (140g) baby spinach

4oz (113g) vegan cream cheese

3/4 cup (? g) mixed shredded vegan Parmesan and mozzerella

2 tsp sazón (optional, or substitute ground cumin and black pepper)

1/4 cup (60mL) recaito (optional)

For the recaito:

1/2 large white onion, chopped

1/2 head garlic, peeled and chopped

2.5oz multicolored aji dulce peppers, chopped (or substitute bell peppers)

1oz multicolored bell peppers, chopped

1.5oz (43g; about 18 leaves) culantro leaves, ends removed and chopped

1 small bunch cilantro, leaves removed

This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that a sofrito must also contain tomatoes, and that this is a "recaito."

Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.

INSTRUCTIONS:

For the dough:

1. Measure flour into a large mixing bowl (if measuring by volume, gently spoon flour into a dry measuring cup and then level it off with the flat of a knife to avoid adding too much).

2. Cut cold margarine into the dough with a knife or pastry cutter until the bits of margarine are about the size of peas.

3. Slowly add cold water while stirring the dough until the dough just comes together into a cohesive whole—you may need more or less than 1/4 cup.

4. Cover and refrigerate dough. Allow it to rest while you prepare the filling.

For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.

For the filling:

1. Heat olive oil in a large skillet on medium high. Add onion and cook for 3-5 minutes, stirring occasionally, until translucent.

2. Reduce heat to medium. Add garlic and chili pepper and cook for another 30 seconds to a minute, until fragrant.

3. Add sazón and allow to bloom for 30 seconds. Add recaito and sauté for another 3 minutes.

4. Add spinach and sauté until wilted. Remove filling into a large mixing bowl.

5. Add cream cheese, mozarella, and Parmesan and stir to combine.

TO ASSEMBLE:

1. Divide dough into 4-6 balls of equal size and roll out into circles 6” wide on a floured surface.

2. Divide the filling into as many parts as you have balls of dough. Spoon a serving of filling over half of each dough circle. Fold the dough over the filling and press the edges with a fork to seal. You may also crimp the edges like a Cornish pasty.

3. Fry the empanadas. Heat a Tbsp of olive oil in a large skillet on medium for several minutes. Fry empanadas on each side for 3-4 minutes each, or until golden brown. Serve hot.

[ricoydelicioso]

El Coquito Original Casero

¡Otro nivel de rico!

Ingredientes:

2 cocos 3 tazas de agua/agua de coco 1 lata de leche condensada/Casera 3 cucharaditas de canela 1 cucharita de Nutmeg 1 cucharadita de extracto de vainilla 1/2 taza a 1 taza de ron blanco *si usas latas en lugar de cocos, usa 1 lata de leche de coco, 1 lata de leche evaporada y 1 lata de crema de coco. (Coco López)

Leche Condensada 3 tazas de Leche 2/3 taza de azúcar

Comienza agregando 3 tazas de leche y 2/3 de taza de azúcar a una olla. Lleva a hervor suave y luego cocina a fuego lento. Mezcla de vez en cuando durante 40 minutos a una hora. La leche debe reducirse a la mitad y tener un color y una consistencia más oscuros. Una vez que esto haya sucedido, cuela la mezcla en un recipiente de vidrio y refrigera por al menos una hora, pero preferiblemente 3 horas para que la leche se espese.

Con un destornillador, haz un agujero en uno de los 3 agujeros en la parte superior del coco. Escurrir el agua de coco y colar al menos 2 veces. Dejar de lado.

Abra el coco con un martillo de cocina. Golpee constantemente alrededor del centro (básicamente el ecuador) del coco. Una vez partido, use un cuchillo de mantequilla para pelar el coco de la cáscara de manera segura.

Agrega el coco a un colador y enjuaga bien. Una vez enjuagado, agrega el coco a una licuadora seguido de 3 tazas de líquido. (Una combinación de agua y agua de coco).

Licuar por un minuto. Después de licuar, coloque un colador sobre un bol. Agrega el coco a una tela y cuela la leche de coco sobre el colador y dentro del bol.

Ahora que tienes la leche de coco, agrégala a la licuadora, seguido de leche condensada, 3 cucharaditas de canela, 1 cucharadita de nutmeg, 1 cucharadita de extracto de vainilla, y 1/2 taza a 1 taza de ron.

Licuar durante 1-2 minutos y agregar a un recipiente de vidrio.

¡Refrigera durante la noche y disfruta!

[robinsonkeira]

Tembleque Puerto Rican Coconut Pudding Puerto Rican coconut pudding known as tembleque is made from cooked coconut milk that has been thickened with cornstarch, chilled in a mold, and topped with cinnamon.