COZUMEL SHELLS
This recipe combines spices and flavors from the Mexican roasted pork dish, Cochinita Pibil, with Italian stuffed shells. Seasoned pork, cilantro, and queso fresco give the stuffed shells a Latin-American flair that deliciously mixes things up.
Provided by Bryan Tario
Categories Trusted Brands: Recipes and Tips Barilla
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
- Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
- Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
- Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 476.5 calories, Carbohydrate 45.9 g, Cholesterol 67.3 mg, Fat 21 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 751 mg, Sugar 1.4 g
COZUMEL SHELLS
This recipe combines spices and flavors from the Mexican roasted pork dish, Cochinita Pibil, with Italian stuffed shells. Seasoned pork, cilantro, and queso fresco give the stuffed shells a Latin-American flair that deliciously mixes things up.
Provided by Allrecipes Member
Categories Barilla
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
- Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
- Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
- Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 476.5 calories, Carbohydrate 45.9 g, Cholesterol 67.3 mg, Fat 21 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 751 mg, Sugar 1.4 g
THE ULTIMATE CHICKEN COZUMEL
I first enjoyed a version of this in a little restaurant in Cozumel on a cliff overlooking the Caribbean Sea. The combination of salsa and cinnamon gives a zesty tropical taste to everyday chicken! If you can find the currants, they give a special complex flavor to the dish.
Provided by Auntie Mags
Categories Chicken Breast
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot.
- Mix remaining ingredients in a large bowl and pour over chicken.
- Cook on "high" in crockpot for 1 hour.
- Turn crockpot to low and cook 6-8 hours.
- Serve over rice, pasta or in soft tortillas.
- Freezes well.
Nutrition Facts : Calories 178.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 45.6, Sodium 441.5, Carbohydrate 13.1, Fiber 2.2, Sugar 9.1, Protein 20.4
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