More Recipes

Tostones

(Serve 2 - 4 persons)

1 - 2 Green Plantains

2 cup Cooking Oil

Fine Salt to taste

Required tools:

Paper foil 

An unopen Can

 

Directions:

1. Remove plantain skin by cutting it lengthwise with a paired knife on 2 opposites sides. Note: Do not press knife too deep when cutting the skin. This is to avoid cutting through the pulp.

2. Once the skin of each plantain has been removed ensure there is no residues of the skin around the pulp. Then, cut them in pieces at least 2 inches width. 

3. On a shallow pan add cooking oil and let it heat for couple of minutes. Once the cooking oil is heat up start adding the pieces without crowding the pan. Let it cook for 3 minutes per side of each piece. 

4. Once the pieces are golden remove them and place them on an absorbent paper towel. 

5. On a piece of foil paper place a piece of plantain at a time and cover one extreme with the other extreme. Using an unopen can press down each piece. They will start taking a round shape. Note: If their edge opens a bit leave it as it is to avoid falling apart. Also, do not squeeze them down because they will become too thin and there are high chances to break apart. 

6. Once every piece is flat down put them back in the hot oil to cook them for 1-2 minutes per side on each. You will notice they will inflate in some parts; this is normal. 

7. Once each piece of plantain is cooked thoroughly, they can be plated and season them with fine salt to taste. 

- Bon Appetite -

 

Asopao of Gandules

(Serves 4-6 people)

1/2 cup Rice                                                                    1 tsp Tomato paste

1/2 Medium Onion cubed                                             1 tsp Annatto

1 can of Gandules                                                         1 Tbsp Ground Garlic

1/4 cup of Salchichon                                                   1 tsp Turmeric

1 Tbsp Slice Olives with pimenton                             1 tsp Cummin

1/4 cup Cabbage sliced                                                1 tsp Dry Oregano

1 Garlic clove chopped                                                  2 Tbsp Cooking Oil

3 Tbsp Sofrito                                                                 7 1/2 Cups of Water                                         1 Tbsp Coarse Salt, as needed                                 

 

Directions:

1. Sauteed the salchichon in a shallow pan with cooking oil for 2 minutes. Once done, add cubed onions to sauteed it together until the onions becomes translucent and charred.

2. Then, add sofrito, chopped garlic, oregano, and annatto to them, and stir it up until the garlic releases its aroma. Add turmeric, cumin, grounded garlic, and salt to the mixture. Stir it all up for 2 -3 minutes. Then, Add the can of gandules to the pot and stir it up until is well combined.

3. Add sliced olives with pimento, tomato paste, and cabbage to the mixture. Then, stir them up until they are combined in the mixture. Once spices release their aroma add 5 ½ cups of water and stir it up a bit. Cover it and let it cook for 15 minutes.

4. After 15 minutes stir it up once again and taste for flavor, If needed add salt. Pour the rice and the rest of the water – 2 cups. Reduce the heat to medium while stirring up well and let it boil until rice is cooked.

Warning!!! Do not step away from the stove while preparing this dish. If water reduced add some gradually and taste for flavor. You must have plenty broth on this dish rather than rice.   

  

Guanimos

(49 count)

3 cups All Purpose Flour

1 cup Corn flour

7 Tbsp Cooking oil

1/2 Tbsp Salt

1 -2 cups Hot Water

 

Directions:

1. Pour in the mixer bowl the AP flour, corn flour, and salt. Stir it all up until well combined using the hook attachment on low speed.

2. Then, add 3 tablespoon of cooking oil to the mixture and mix it well. Stop the mixer after 3 minutes of mixing on low speed to add 2 tablespoons more of cooking oil and spread it well on the dry areas of the mixture. Increase the speed to medium-high to mix well the oil. After few seconds and while the mixer is on pour 2 tablespoons more of cooking oil.

3. Once the mixture looks like sand add 1 cup of hot water and mix on medium high. If the mixture is not getting together then add 1/2 cup of hot water and keep mixing it on medium-high speed. The mixture should be getting together and becoming like a sticky dough ball. Remove the dough from the bowl onto a floured surface to knee it a bit. Once the dough is stretchable take a small ball on the palm of your hand to roll it as a ball and then give the shape by using both palms.

4. On boiling water with salt and oil, drop carefully the guanimos and let it cook for 15 minutes to 20 minutes or until they are well *cooked.

- Bon Appetite -

 

 

*Do not overcook them by letting the water evaporate.    

 

Janicles

(14 counts)

3 cups All Purpose Flour

7 Tbsp Cooking oil

1/2 Tbsp Salt

1 -2 cups Hot Water

 

Directions:

1. Pour in the mixer bowl the AP flour and salt. Stir it all up until well combined.

2. Then, add 3 tablespoon of cooking oil to the mixture and mix it well using the hook attachment on low speed. Stop the mixer after a minute of mixing to add 2 tablespoons more of cooking oil; spread it well on the dry areas of the mixture and increase the speed to medium-high. After few seconds and while the mixer is on pour 2 tablespoons more of cooking oil.

3. Once the mixture looks like sand stop the mixer to add 1 cup of hot water and mix it on medium high. If the mixture is not getting together yet, then add 1/2 cup of hot water. The dough should be getting shape by now but if you see still flour on the sides of the bowl and the texture of the dough is still dry then add ½ cup of hot water and mix it on medium-high speed.

4. Once the dough is stretchable dump it on a floured surface to knee it manually. Using a roll pin stretch it out completely. The dough should not be too thin nor too thick when cutting it. Using a pizza cuter start cutting several round shapes and remove the outside of the circles. Re-use the dough removed from the outside of the circles and repeat this process until the dough is completely used and cut.

5. On boiling water with salt and oil, drop carefully the Janicles and let it cook for 20 minutes or until they are well cooked. Reduce the heat to medium after 15 minutes of boiling for them to be cooked thoroughly.

- Bon Appetite _

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Beef Filling for Empanadillas

1 lb. Ground beef 90% Lean

1 tbsp Sofrito

1 Garlic clove chopped

¼ tsp pieces of green olives w/pimento

¼ tsp Turmeric

¼ tsp Greek oregano

¼ tsp Ground garlic

1 tsp Tomato paste

1 Bay leaf

1 tbsp cooking oil

Salt to taste

 

In a deep pot heated at medium-high heat pour the cooking oil and the sofrito with the chopped garlic clove and cook it for few seconds until releases its flavors. Mainly the flavors of the garlic.

 While breaking down the ground beef into pieces with your fingers, add it to the hot pot with the sofrito. Stir it all up until is completely combined.

To the meat, add quicky the turmeric, Greek oregano, ground garlic, and salt and stir it until the spices are penetrated to the meat and the meat is cooked well with all these spices for 3 minutes. At this point the meat shall lose the pink original color but can’t be charred, either.

Then, add the tomato paste, bay leaf, and the pieces of green olives with pimento and let the meat absorb the flavors of all the ingredients while stir it all up until the tomato paste is broken down among the meat.

Add a bit of hot water to loosen up the tomato paste to start creating a thick juice with it. Taste it and add salt if needed. Let it cook for 5 minutes more or until the juices of the meat have been reduced and thickened. Voila! It is ready to serve.