#recaito

[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!

Patreon | Tip jar

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.

[gordontheengineswifenirmal]

Here’s a Latino inspired rice recipe I came up with. I got a pack of rice and a tin of olives with leftover medical benefits. Decided to see if I could turn it into a dish inspired by what I’ve seen done by me latino landlady and others I’ve come across.

1 sachet Vigo yellow rice

1 tin of olives, sliced

Beef or seafood (I cut up some beef, cooked it with a bit of salt and balsamic vinegar before adding it to the rice)

6 teaspoons Goya recaito

6 teaspoons Goya sofrito

Cook the rice per package directions. Around 10 minutes before it finishes, add your meat and olives. Let it finish. When it finishes, mix in the recaito and sofrito.

[karlabdiaz]

Puerto Rican Arroz con Pollo This recipe for Puerto Rican rice with chicken is a traditional island dish flavored with ham, pork, capers, olives, and tomatoes. 3 cups chicken broth, 1 cup apple cider vinegar or as needed, 1/4 cup canola oil, 1 green bell pepper diced, 1/4 cup sofrito, 3 pounds skinless boneless chicken thighs chopped into bite-sized pieces, 1/4 cup rinsed and diced Spanish olives, 6 cloves garlic diced, 1 red bell pepper diced, 1/4 teaspoon ground cumin, 1/4 pound cooked ham chopped into bite-sized pieces, 1/4 cup recaito, 1/4 teaspoon ground black pepper, 1/4 pound salted pork chopped into bite-sized pieces, 1 tablespoon capers, 1 can tomato sauce, 3 cups uncooked white rice, 1/4 teaspoon dried oregano, 1 yellow onion diced, 1 package sazon seasoning with coriander and achiote

[allymariwrites]

Sometimes, I bread chicken with Italian seasoning, Recaito and Sazon. Just to remind myself how my grandmother's Coney Island apartment smelled in 1997.

Sometimes, I sing La Lupe at the top of my lungs over candlelight, guitar in hand, and hearts on sleeve just to put myself in my grandfather's 1970’s loafers.

Sometimes, I clean my house with Fabuloso and get on my knees as Aguanile spills from my lungs all over the tile floors just to get a flash back of my dad and his mustache from 2002.

Sometimes, I remove the kernels from cobs of corn and feed imaginary chickens in my head just to stir up the sounds of the grunts of approval from my Abuelo in Lajas.

Sometimes, I sit in solitude and pray the rosary, forgetting my jaded stances and turning my glances to the God my abuela reveres with her life, just to remember her smile.

Sometimes, I let my toddler stay in bed with me past her bedtime to watch old novelas, the same ones that my Mom used to watch with me, just so I can remember what her warmth felt like.

Life will have us believe in its repetitive monotony. But in that monotony comes moments we will never get back, loved ones who will never be as they once were, and versions of ourselves we will surely outgrow.

Challenge yourself to be present in these ordinary moments.

One day you’ll look back with extraordinary longing.

- Unfading Fotografías by Allymari

[puertoricanflagsup]

View this post on Instagram

A post shared by Puerto Rican Flags Up (@puertoricanflagsup)

Reposted from @lunchboxmafia 🇵🇷🎄PUERTO RICAN CHRISTMAS LUNCH My favorite thing about the holidays is cooking and enjoying family traditions with the people I love. Here is a very typical Puerto Rican🇵🇷 Christmas dinner. (Many holidays and special occasions call for this deliciousness right here👆🏽) We always make plenty to feed a crowd and enjoy leftovers😉 ~ Pasteles 🫔 (see below) Lechón asado 🐷 (roast pork) Arroz con gandules 🍚 🫘 (peas and rice) Ensalada de coditos (elbow macaroni salad) Pastel de Calabaza 🥧 (pumpkin pie) ~ About pasteles ⤵️ In Puerto Rico, pasteles are a cherished culinary recipe, especially around Christmas-time. The masa consists of typically grated green banana, green plantain, white yautía, potato, and tropical pumpkins known as calabazas. My mom and abuela also make them with yucca. It is seasoned with broth from the stewed meat mixture and annatto oil. The meat stew usually contains any combination of boston butt, ham, bacon, raisins, chickpeas, sliced pickled pimiento peppers, olives and capers, and is commonly seasoned with bay leaves, recaito, tomato sauce, adobo seco, and annatto oil and then wrapped in banana leaves. They’re boiled in salted water and served alongside peas and rice and roast pork just like in my lunch! Have you tried them? Buen provecho✌🏽😘xoXo, Jenny ~ #lunchboxmafia #lunch #lunchbox #omiebox #omiego #yumbox #lunchideas #holidayfood #holidaycelebration #comidanavideña #lechonasado #pastelespuertorriqueños #arrozcongandules #🇵🇷 #comiendo #puertoricanfood #boriliciouss #querico #buenprovecho #lonchera #navidadenpuertorico #prflagsup #puertoricanflagsup https://www.instagram.com/p/ClgjR7jDPyo/?igshid=NGJjMDIxMWI=

[thesexydancingcrepe]

*GASP* OF COURSE 😃

PIG EAR SOUP 🍲 🐷

(Aka "Naughty bitch boy stew" *looks at Bajie*)

● Ingredients

-1 lbs of black beans 🫘

-2 Carrots (1 large or 2 small)🥕

-1 Potato Idaho 🥔

-2 packages of pig ears (4 count each) 🐷

-Cilantro 🌿

-Recaito 1pk (it's strong)💪

●instructions

-Wash ears with water, lime juice and white vinegar let it soak for 5 mins ⏲️

-In a Large Pot fill with water a little over half way. Bring it to a boil

-Wash your Black Beans then let them boil in the water for about an hour or more, cover with lid

-In a Smaller Pot fill with water half way then bring to a boil

•ADD•

-3 ojas (I think they're called Bay leaves in english) 🍃

-2 small pieces of Ginger 🫚

-2 sticks of Cinnamon 🥢

-3 cloves of Garlic 🧄

•Then cover with lid

•Back to the Ears•

-Dump out water and wash off again 3 times with cold water

-add your pig ears to the Smaller Pot and let them boil for about 10mins ⏲️

-When it starts to foam remove the ears from the pot and place them in a colander

-wash with them with cold water and dump out the rest of the water from the Smaller Pot

-Set ears aside

-peel and cube your Carrot(s) into small cubes

-peel and cube the potato into medium cubes

-Check on beans and make sure they're Al Dente

-Cube the pigs ears into cubes larger than your potato cubes

-Add your carrots and ears to the Large Pot

-Check and add water to the pot as you go since the beans would have absorbed a lot of it at this point

-Let boil for 15mins ⏲️

-When the ears are nice and soft add your potatoes (heads up they cook quickly)

-Season with Goya Adobo (you can use the mini packages if you want)

-Make sure you stir 😏

-No salt needed for this dish trust me-

-chop very finely the Cilantro and Recaido and add it to the soup

-Give it a good stir then cover

-turn off fire🔥 You're Done Enjoy! 😛👌✨️

Don’t mess with the chef

hahaha lol based @skittlescripts’s isekai to the west au, special thanks to the works of @semisolidmind, @rennsdeaddoves, @thesexydancingcrepe, @rainyriu, @ritzhasmonkeybrain, @rinitachan, @lavenderskye29, @zamypachi and @theweepingegg

Oranges. It all started with oranges, Nikki loved the fruit too much, and while she was willing to share a few slices, she didn’t expect the damn pig to eat all of them while she was distracted from cooking lunch three days ago, of course, she was angry and why wouldn’t she be? While on the outside she may look ditzy and cheerful, Nikki swore revenge with barely contained anger on the inside and she already swore revenge in the worst way she knew how, through food.

The sun was shining brightly on a beautiful peaceful day, while the pilgrims went on their journey to the West, the only female in the group was happily skipping along and humming a little song as they traveled hoping to make time flow faster, she was buzzing with excitement it was finally her turn to cook, she can’t wait to use the potatoes and leeks she bought for a bargain from the town they passed by yesterday, she even found some herbs and mushrooms from the forest they went through this morning. 

Dark eyes sparkled in delight as she thought of recipes to use, making soup was definitely a good option, but she also wanted to make stir-fried potatoes and mushrooms, making potato gnocchi would be nice but there isn’t enough herbs to help flavour the potato, but maybe she can make some classic garlic chili oil noodles with some mushrooms, and potato and leek dumplings, though she can improvise and make Wukong help her with making some baked potato, now if only she can lure Zhu Bajie into a secluded location to butcher him into bacon, unfortunately, they’re in an open field so she can’t dump the body for wild animals to eat the carcass, as much as she wanted to kill him, she doesn’t have an established alibi to make her innocent, so those plans for murder must be on hold for now.

The hours passed by quickly as the group made their camp near a pond, the dark-haired woman saw something in the trees, it was a cluster of small round yellow berries, she recognized these from a survival wilderness show she watched, it was chinaberries, she remembered they caused diarrhea and were poisonous, but not enough to kill, with a happy smile, Nikki skipped to the nearest tree and gathered the ripe fruits while the others were distracted in setting up for the night.

Sha Wujing noticed Nikki looking happy while setting up the fire to cook. “Did you decide on what to cook for tonight?” he asked quite curious, the woman seemed more cheerful than usual this evening “Yup~ I’m planning on making some garlic and mushroom noodle soup with potato and leek dumplings!” the young woman chirped as she boiled some water to soften the potatoes and leeks, after the water was finished boiling she used a portion of it and some oil to make noodles while kneading the dough she asked Sha Wujing to wash the potatoes and leeks.

Nikki then chopped the potatoes, leeks, and mushrooms and boiled them, getting a mortar and pestle, she ground some chili, garlic, and ginger into a soft paste to flavour the broth and to mix into the dumplings, once the herbs were done being mashed into a paste, Nikki added half of it to the boiling vegetables, she scooped out the cooked veggies and swapped it with the freshly made noodles and added some salt, the woman then mashed the potatoes and mixed some leftover flour and herb paste to create new dough for dumplings, she then took the leeks and mushrooms and used them as filling for the dumplings, once done she added all of the dumplings to the boiling soup to fully cook.

The rest of the pilgrims just stood by watching as Nikki cooked, it was always a treat for them to watch her use skills in the culinary arts, it was especially endearing when she looks so happy feeding them. Once the food was done cooking, she asked for their bowls and served them, Nikki discretely added the chinaberries to Zhu Bajies bowl, their yellow colouring didn’t seem out of place near the potato dumplings she made, smiling brightly as she joined the group in dinner.

It only took an hour before Zhu Bajie complained of an upset stomach while the rest of the group was warming themselves by the campfire after cleaning up from dinner and it only took 10 minutes before he panicked and scrambled to relieve himself near some bushes, every time he thought he was done and was about to sit down, he had to rush to the nearest bush, after an excruciating 20 minutes, Zhu Bajie was nauseated started to cry while holding his grumbling and upset stomach, the pig started to crawl back to the bush to vomit.

Nikki just smiled happily at the scene and Wukong noticed her gleeful expression. “What’s got you so happy about this? Did you do something?!” he questioned the cheerful woman, the rest of the group stared at the scene, and before Tripitaka can activate his spell on Wukong’s fillet, Nikki answered happily, “Yup!~ that’s what he gets for eating all of my snacks three days ago, just because I didn’t get angry at you doesn’t mean I’m not plotting my revenge” Nikki’s smile became wider as she continued “At first I planned to butcher him, but the local predator species wasn’t big enough for it to be believable to make it look like an animal attack and I don’t have an established alibi but then I thought poison is the way to go, luckily I found these chinaberries~.”

The woman had a sadistic little twinkle in her eyes and giggled as Zhu Bajie crawled back to the camp, the pig looked scared at the young woman’s blissfully happy face. “Next time don’t eat all of my fruits, I might not outwardly express my anger, but I won’t hesitate to get even and then some okay?~ welp good night everyone~” and with that, the young woman gleefully skipped to her cot and happily went to sleep, the rest of the group just gaped at her. Yup don’t mess with the chef.

lol should I publish the recipe for this too?

[encantofoods]

Read more on the texture of our encanto Sofrito by clicking on the link below.

[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.

[suchinacooks-blog]

Puerco Guisado , arroz roja, & frijoles refritos #puerco #pork #shoulder #guisado #stew #arroz #rojo #mexican #red #rice #frijoles #refritos #refriedbeans #beans #recaito #suchinacooks #cook #cooking #recipe #delicious #deliciousness #food #foodie #foodporn #foodpornography https://www.instagram.com/p/B37yq8zFngx/?igshid=4ql00akk87t6

[superoneonline]

#goya #sofrito #recaito #aceitunas #condimentos Con nuestra #garantia de #superprecios #bajos de #SuperOne #supermercados #puertorico #bayamon #cataño #vegaalta y #sanpatricio Descarga nuestro #shopper en www.superoneonline.com (at Puerto Rico) https://www.instagram.com/p/CBQWYeEgKEC/?igshid=1rjycx8t81afl

[ummisessentials]

Burrito with Beyond Burger season with my homemade seasoning, sweet red and yellow peppers and onion 🧅. Avocado, olives with garlic, black beans, Romain lettuce, four vegan cheeses, tomato, and cilantro. The sauces are black beans and recaito. #beyondmeatburger #burrito #recaito #blackbeans #vegancheese #avacado #tomatoes #yellowpepper #redpeppers #sweetpeppers (at Manhattan, New York) https://www.instagram.com/p/CA4MizvJsUT/?igshid=1pd3tw3mh2fwc

[variousorchidsllc]

The #art of #cooking!! #chef #Orchid has done it again!! #PapaRellena #RellenaDePapa #secret #ingredient that I am #sharing with y’all! Can you spot it? #bellpeppers #onions #Goya #Products #adobo #sofrito #recaito #sazon #garlic #chorizo #egg #breadcrumbs #potatoes (at Edison, New Jersey) https://www.instagram.com/p/B-YQBPgBxgM/?igshid=1ak93ytivlw0s

[bxbosslady]

This ishhhh smells so effin good!! You know that #fresh #sofrito smell OMGeee #thericaninme #garlic #cilantro #recaito #pepper #onion #yallnotaboutthislife imma make something jist to use sofrito maybe some #pastelillos #idk https://www.instagram.com/p/Bx-JPooJAuc/?igshid=v74d4tzkx010

[puertoricanflagsup]

Sabor Boricua Link in Bio Www.puertoricans.com Follow us @puertoricanflagsup . . . #prflagsup #puertoricanflagsup #boricua #sofrito #Adobo #sazon #recaito #achiote #comidacriolla #puertorico #PRStrongWepa https://www.instagram.com/p/Cjlh2BIpKss/?igshid=NGJjMDIxMWI=

[ilmiocibo]

Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)