PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
GUAJILLO SPICED PORK AND POTATOES (PUERCO Y PAPAS AL GUAJILLO)
Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample!
Provided by Witch Doctor
Categories Pork
Time 7h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spread the potatoes over the bottom of a slow cooker and top with the pork.
- Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
- Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
- Set the lid in place and slow cook on high for 6 hours.
- Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
- Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
- Variations:.
- Pork and Potatoes al Guajillo as a Soft Taco Filling:.
- Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Nutrition Facts : Calories 437.6, Fat 23.2, SaturatedFat 8, Cholesterol 80.6, Sodium 293.4, Carbohydrate 35.2, Fiber 3.9, Sugar 5, Protein 22.4
SPICY PORK WITH GUAJILLO SALSA (PUERCO ENCHILADO)
Provided by Marcela Valladolid
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat. Add the potatoes and saute until golden in color, about 5 minutes. Transfer the potatoes to a bowl and reserve. Add the pork to the same pan. Sprinkle with salt and pepper. Sear the pork until browned, about 3 minutes per side. Return the potatoes to the pan, along with the beef broth and Guajillo Salsa. Stir to combine. Bring to a simmer and cover. Simmer on medium-low heat for at least 15 minutes until the pork is cooked through. Turn off the heat and serve immediately with warm tortillas.
- In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
- In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
- Reserve for enchiladas and pork.
GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
GUAJILLO CHILE AND PINEAPPLE ADOBO
This recipe for guajillo chile and pineapple adobo is courtesy of Roberto Santibanez.
Provided by Martha Stewart
Categories Spanish Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 12
Steps:
- Heat a dry skillet over low heat or preheat a broiler to low and position rack about 8 inches from the broiler. Place guajillo chiles in skillet or under broiler and toast on all sides until softened. Transfer guajillo chiles to a large bowl and cover with cold water. Let soak until softened, 20 minutes to 1 hour. Place chiles de arbol in skillet or under broiler and toast on all sides until blistered; set aside.
- Drain guajillo chiles and rinse well. Working in batches, combine the guajillos, pineapple, orange juice, chiles de arbol, garlic, cinnamon, cumin, cloves, and 2 cups water in the jar of a blender; blend until very smooth.
- Heat olive oil in a large heavy saucepan over medium heat. Pour in blended mixture and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is shiny and thickened, about 30 minutes. If sauce thickens before taking on a nice sheen, add water, a few tablespoons at a time and no more than 1 cup, and continue cooking.
- Stir in sugar and vinegar; season with salt. Strain sauce through a very fine mesh sieve, pressing solids down with a spatula to remove as much liquid as possible. Sauce can be stored in an airtight container and refrigerated up to 4 days. Reheat before using.
GUAJILLO-SPIKED PORK-AND-POTATO TACOS
Mexican comfort food good enough to serve guests. You can even make it the day before and reheat it right before serving adding a little water if needed. This has a mild taco filling - if you like your tacos with some heat, use some New Mexico chiles in place of some of the Guajillos. Adapted from Mexico: One Plate At A Time, by Rick Bayless
Provided by cookiedog
Categories Stew
Time 2h
Yield 12-16 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you'll hear a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.) Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
- Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
- To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary) and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
- Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
- Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
- Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.
More about "guajillospicedporkandpotatoespuercoypapasalguajillo recipes"
GUAJILLO SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY GUAJILLO PORK STEW | ASADO DE PUERCO SENCILLO
From mexicoinmykitchen.com
PASILLA-GUAJILLO ADOBO RECIPE BY ROBERTO SANTIBAñEZ
From thedailymeal.com
EASY MEXICAN CHICKEN WITH HOMEMADE GUAJILLO SAUCE - MIA'S CUCINA
From miascucina.com
GUISO DE PUERCO CON CHILE ROJO (RED CHILE PORK STEW)
From remcooks.com
PASTELILLOS DE GUAYABA (GUAVA PASTRIES) - MEXICAN APPETIZERS AND …
From mexicanappetizersandmore.com
PUERTO RICAN PICADILLO - GYPSYPLATE
From gypsyplate.com
TOASTED GUAJILLO AND PORK POSOLE RECIPE | MYRECIPES
From myrecipes.com
PORK AL CHILE GUAJILLO RECIPE | MI RANCHO®: PURE TORTILLA JOY
From mirancho.com
MUSHROOM RISOTTO IN PRESSURE COOKER BEST RECIPES
From recipesforweb.com
PUERTO RICAN SPAGHETTI WITH PORK CHOPS - LATINA MOM MEALS
From latinamommeals.com
POTATOES “EN PAPILLOTE” | RICARDO
From ricardocuisine.com
CANARY ISLANDS WRINKLED POTATOES RECIPE - PAPAS ARRUGADAS
From guidetocanaryislands.com
GUAJILLO SAUCE [STEP-BY-STEP PICTURES] AUTHENTIC MEXICAN …
From inmamamaggieskitchen.com
PORK TAMALES WITH GUAJILLO AND PASILLA CHILE SAUCE
From thecookinggoddess.wordpress.com
GUAJILLO & GARLIC PASTA | TLN
From tln.ca
PUERTO RICAN PICADILLO EMPANADAS - KITCHEN GIDGET
From kitchengidget.com
LLAPINGACHOS (ECUADOREAN POTATO PANCAKES) RECIPE
From thespruceeats.com
PORK WITH GUAJILLO SAUCE RECIPE | EPICURIOUS
From epicurious.com
PASTELILLOS DE GUAYABA (GUAVA TURNOVERS) - SENSE & EDIBILITY
From senseandedibility.com
PASTELITOS DE GUAYABA (GUAVA AND CHEESE PASTRY) - LATINA MOM …
From latinamommeals.com
PASTELILLOS DE GUAYABA (PUERTO RICAN GUAVA STUUFFED PASTRY
From youtube.com
GUAJILLO PORK CHOPS - YES, MORE PLEASE! COOKING BLOG
From yes-moreplease.com
NEM NUONG VIETNAMESE GRILLED PORK PATTIES BEST RECIPES
From recipesforweb.com
POLLO GUISADO (PUERTO RICAN CHICKEN STEW) - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
PUERTO RICAN PAPAS RELLENAS (STUFFED POTATOES) - KITCHEN GIDGET
From kitchengidget.com
PASTELON DE PAPA BORICUA OR PUERTO RICAN SHEPERD'S PIE - YOUTUBE
From youtube.com
GUAJILLO-SPIKED PORK-AND-POTATO TACOS | WILLIAMS SONOMA
From williams-sonoma.com
GUAPO'S FAMOUS FRESH PICO DE GALLO - DINNER, THEN DESSERT
From dinnerthendessert.com
POLLO GUISADO PUERTO RICAN RECIPE - LET'S EAT CUISINE
From letseatcuisine.com
PUERTO RICAN PICADILLO (SPICED GROUND BEEF) RECIPE - KITCHEN DE LUJO
From kitchendelujo.com
PASTELITOS DE GUAYABA - PREPPY KITCHEN
From preppykitchen.com
CHEESY GUAJILLO POTATO SOUP - JALAPENO MANIA
From jalapenomania.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love